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Questions tagged [melting-sugar]

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2
votes
0answers
89 views

What's the best way to caramelize a large amount of sugar?

I have an African winemaking recipe that calls for caramelizing 4kg of sugar. Each kg is about 5 cups. Most explanations call for at most 1.75 cups, so that would be about 11 batches. Is there a ...
1
vote
1answer
716 views

Nougat does not set

I am trying to make nougat. First I used the following quantities to make one batch: 2 egg whites 440g icing sugar 2 Tbsp liquid glucose 3 Tbsp honey 4 Tbsp water I heated the sugar syrup to 145 ...
1
vote
2answers
1k views

How to keep caramel from hardening prematurely?

Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle. But everything I search seems to be for ...
3
votes
1answer
607 views

Why mixing hot syrup (sugar + water) into yolks in sabayon?

Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone. In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed ...
4
votes
1answer
102 views

Candi sugar problems around 130°C — what happened?

Today I was brewing a candi sugar. Recipe I use is simple: unrefined beet sugar, white sugar (for cost saving), a pinch of dry malt extract for Millard reactions, and water just to dissolve it all. ...
22
votes
5answers
7k views

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

There is a candy called "smoke sugar", that was made by a character in a story - it was a bubble of blown sugar, with a breath of hickory smoke in the center. The ingredients as listed were powdered ...
7
votes
2answers
2k views

Brownie Questions

The last couple of times that I have baked brownies, they would come out with a thin layer of oil at the top. I don't know if i'm not giving the butter-sugar mixture enough time to cool down but after ...
3
votes
2answers
1k views

Holding sugar syrup at a consistent temperature

Can I hold a corn syrup and sugar and water syrup at 260°F (126°C) for a few hours and still maintain it's soft ball stage. Evaporation of the water would be my concern. Maybe I could cover it with a ...
6
votes
1answer
2k views

Why did my halva crumble?

I followed this recipe (Hebrew; my loose translation below) for homemade halva, which is a candy based on tahini (ground sesame seeds). As you can see in the picture in the original recipe, the end ...
1
vote
1answer
533 views

How to make a smooth crème brûlée top

I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top. I use a thin layer of turbinado sugar and ...
4
votes
1answer
758 views

choosing a saucepan material for creams and caramels

I quite enjoy baking and i'm considering moving to making my own creams and caramels (and other sugar based work). Currently I have a bunch of old scratched up teflon pots that probably should be ...
3
votes
2answers
18k views

What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?

I tried several times to cook the glaze for a strawberry glaze pie and the sugar, water, and cornstarch would thicken but then the sugar would turn grainy. I have also tried to boil water, sugar, and ...
5
votes
5answers
6k views

Best way to dissolve caramelized sugar

I have a chocolate syrup recipe that calls for around 1 cup of sugar and 3 cups of water. I have found that the recipe turns out better if I caramelize the sugar. However, when I add the water to the ...
4
votes
4answers
1k views

Combining hot melted sugar with cold liquid ingredients

So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the solids (dark brown sugar, butter, flour) ...