Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Dealing with the Sticky Stuff

Fine Cooking Issue 75

Make your measuring equipment nonstick

Sticky ingredients like honey and molasses can be a pain to measure because they stick in the measuring spoon or cup. But if you lightly coat that measuring cup or spoon with a little oil or cooking spray first, the sticky liquids will slide right back out.

Boil your pot clean

If you make the Honey Caramels, expect the pot and candy thermometer to be pretty messy afterward. But rather than attacking the mess with elbow grease and a scouring pad, try letting fire and water do the work for you: Fill the pot with water, clip the candy thermometer back into position, and bring to a boil. The hot water will dissolve most of the caramel, and all you’ll need to do is a little rinsing. This works for any kind of caramel or other candy.

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.