Weight loss

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss program is reliant on the glycaemic index, a chart showing types of food and an indicator of the ease that the carbs in the food gets changed to glucose in the dieters system. The theory is that slow release food types (ie those with a low Gi score), keep you satiated for longer and help to injest less food without starving yourself.
It is also especially beneficial for sufferers from diabetes, as the low GI foods are beneficial in reducing increases in blood sugar secretion.

Chocolate-Glazed Caramels Recipe

	Category	Candy Recipes
	Views	79
	Ratings	0

Ingredients And Procedures

-Nancy Speicher DPXX20A 1 c Granulated sugar

1/2 c Light-brown sugar; packed

1/2 c Light corn syrup

1/2 c Heavy cream

1 c Milk

1/4 c Butter or margarine

2 ts Vanilla extract

1 1/2 c Chopped pecans; coarsely

-chopped (6 oz can) 1/2 Bar German sweet chocolate

-(4 oz size) Walnut halves; optional 1. Line a 9x5x3" loaf pan with foil. Lightly butter foil.

2. In a heavy, 2 1/2-qt saucepan, combined granulated & brown

sugars, corn syrup, cream, milk & butter. 3. Cook, stirring with wooden spoon, over low heat until sugar is

dissolved. 4. Over medium heat, cook, stirring occasionally, to 240 to 245F on

candy thermometer, or until a little in cold water forms a firm ball, like caramel. Do not overcook. 5. Remove from heat; stir in vanilla and nuts. Turn into prepared

pan; let cool. 6. Melt chocolate in double-boiler top, over hot, not boiling, water.

Spread over mixture. Refrigerate to allow the chocolate to harden. With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each piece with a walnut half. From McCalls Cookery No. 13.

Rate this recipe!

Post this recipe to your site

<h1>Chocolate-Glazed Caramels</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-Nancy Speicher DPXX20A 1 c Granulated sugar <P>1/2 c Light-brown sugar; packed <P>1/2 c Light corn syrup <P>1/2 c Heavy cream <P>1 c Milk <P>1/4 c Butter or margarine <P>2 ts Vanilla extract <P>1 1/2 c Chopped pecans; coarsely <P>-chopped (6 oz can) 1/2 Bar German sweet chocolate <P>-(4 oz size) Walnut halves; optional 1. Line a 9x5x3" loaf pan with foil. Lightly butter foil. <P>2. In a heavy, 2 1/2-qt saucepan, combined granulated & brown <P>sugars, corn syrup, cream, milk & butter. 3. Cook, stirring with wooden spoon, over low heat until sugar is <P>dissolved. 4. Over medium heat, cook, stirring occasionally, to 240 to 245F on <P>candy thermometer, or until a little in cold water forms a firm ball, like caramel. Do not overcook. 5. Remove from heat; stir in vanilla and nuts. Turn into prepared <P>pan; let cool. 6. Melt chocolate in double-boiler top, over hot, not boiling, water. <P>Spread over mixture. Refrigerate to allow the chocolate to harden. With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each piece with a walnut half. From McCalls Cookery No. 13. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>