The syrup used to make this recipe is a raspberry simple syrup, made by simmering 1 cup of sugar with ½ cup of water and 2 ...

Crafted with real raspberry purée and a touch of lemon, they’re the perfect blend of sweet and sour. Think of them as the fruit version of a velvety caramel—smooth, chewy, and bursting with berry ...

Heat until mixture reaches 230 degrees on a candy thermometer, stirring frequently. It will be boiling and should be thick by this point. Pour into an 8-inch square tray lined with parchment paper ...

Attach a candy thermometer to the side of the pan and bring the mixture to a boil without stirring. Boil, brushing down the sides of the pan with a wet pastry brush, until the thermometer ...

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Preparation. CRUST Step 1. Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened.