Tag Info

New answers tagged

0

I think you may well be over thinking this just a little. Water boils at 100c at sea level, sugar raises this temperature to around 110c depending on sugar content. Specifically, adding 1 gram molecular weight of nonionizing solute (like sugar) to 1 liter of water increases the boiling point by 0.52 degree Celsius (C). 1 gram molecular weight ...


0

Either take pan off the heat before the level you want so it can keep rising to around the right temperature ( what I would do for any sugar syrup) OR place the pan into iced water as soon as it's at the right temperature to take all the heat out of your pan. I think your pan is probably ideal for sugar work as the thick base helps regulate the heat and ...


3

I don't think you are looking for a specific temp (i.e.; crack or soft ball stage) after adding the citrus since you have already "contaminated" the syrup. My preferred recipe is from Epicurious.com (http://www.epicurious.com/recipes/food/views/Candied-Citrus-Peel-107434). I have used it twice with great results and am going to be making again very soon ...


0

Why dont you try to add some alcaline salts to the syrup formulation? That way the sacarose inversion would be impeded.


4

I'm not an expert on candy-making, but it sounds to me as if you didn't heat the sugar sufficiently. The temperature that the sugar reaches will affect the texture when it cools: https://www.exploratorium.edu/cooking/candy/sugar-stages.html I'd attempt to heat it back up to hard-crack state (300°F), and see if I could recover it. Being that I don't ...


0

I think it takes approximately three hours for chewy candy to become a soluble in water


0

I've been working on this problem over the last few months. I have recently tried adding cornflour to the mixture, so I would mix up a heaped teaspoon in a small amount of lemon juice until there were no lumps, and stir that into my still hot syrup/flavour/gelatin mix. This has given them much more of a chewy texture once dried out for a week or so. This was ...


0

I just posted a recipe for something similar! Check it out- http://www.fchem101.com/2014/10/peanut-butter-bonbons/ I have much more peanut butter than sugar, about a 5:3 ratio, while most recipes you see have more sugar. In addition, I use less butter, about 1/4 of the peanut butter by weight. I also use some cream cheese for flavor and to replace some of ...



Top 50 recent answers are included