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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Eggnog Fudge Recipe
Start your New Year off right with this tasty twist on a traditional holiday recipe. Freshly ground Nutmeg and Ceylon Cinnamon top this yummy, sweet fudge.
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Yield:10-12
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Level of Difficulty:Easy
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Cook Time:30 Minutes
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Prep Time:20 Minutes
Ingredients
- 1/2 cup
salted butter
- 2 cups
sugar
- 3/4 cup
eggnog
- 6 ounces
white baking chocolate
- 7 ounces
marshmallow creme
- 1 teaspoon
Vanilla Extract
- 1/4 teaspoon
Ceylon Cinnamon
- 1/4 teaspoon
Nutmeg
Directions
Attach your candy thermometer to your large saucepan. Melt the butter in the saucepan, over medium heat.
Add the eggnog and stir. Gradually stir in the sugar, stirring constantly. Increase heat to medium-high.
Stir occasionally, about every other minute or so, scraping up the bottom of the pan. Do not leave the pan unattended.
As the temperature increases, the liquid will bubble up. Cook the mixture until it reaches Soft Ball Stage, or about 235 degrees F on your thermometer. It can take 10-20 minutes.
Once you reach that temp, turn off the heat. Add in the chocolate, and marshmallow creme. Stir to combine and add the vanilla. Once it is completely smooth, pour into a wax-paper-lined 8x8
Sprinkle the ceylon cinnamon and nutmeg over the fudge. Place the dish in the fridge to cool. After about 1 hour remove the dish and slice the fudge. Place back in the fridge for another hour to harden completely before serving. Store in the fridge.
