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Thread Starter 
I just made mango curd and love it, but want it to be stable at room temp. I know that with some recipes, increasing the amount of sugar makes it shelf stable. How much sugar should I add to the recipe to make it okay. I really want to use the recipe in sandwich cookies. The recipe I tried used 1/3 cup sugar, 2 T. lime juice, 5 egg yolks, fruit, 2 T. butter, and vanilla.