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Heating and cooling is one of the trickiest subjects to baking right after tempering eggs and plain old understanding the product you are working with. One thing to remember with chocolate is that it will literally melt in the palm of your hand so high heat and chocolate don't mix. You can temper chocolate although by bringing to 110 degrees Fahrenheit and ...


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I have been struggling with this for a while now, and I have finally made a batch that is JUST like store bought! It is a little more complicated and will require you to heat the sugar to 240 F (soft-ball stage) 1st part 1 Cup Sugar 3 Tbsp Water 3/4 Cup Corn Syrup 2nd part 1/2 cup water 7 packets (46 grams) Gelatin (I used knox) 14 grams fruit pectin 3rd ...


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you need a Candy thermometer. Sugar needs to be heated to the soft or hard crack temps in order to set as desired. If the sugar does reach the needed temp, then it won't do what you wanted. Hard crack makes hard candies, soft crack makes softer but firm candies.


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Your Sugar was having water content more than desired & hence it could have been runny. My Cough Candy Recipe 1 Cup Sugar 1/2 Cup Water 1 Table Spoon Honey 1 Table Spoon Lemon Juice 1 Tea Spoon Dry Ginger Powder 1 Tea Spoon Licorice Powder 1/2 Tea Spoon Clove Powder Methodology: Mix all Ingredients in a Open Mouth Vessel When all contents are ...


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In India, there are typical traditional ways of Candying the Fruits like Pickling, Drying, etc. In your case with Pomegranate, you can always try Combination of Pickling & Drying. Try the following method, Step 1: Make a 1/4 Inch Layer of Powdered Sugar in a Transparent Glass Jar Step 2: Follow it with a Layer of Pomegranate (Note: Pomegranate must be ...



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