Questions tagged [melting-sugar]
The melting-sugar tag has no usage guidance.
22
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How do you prepare liquids with a high sugar content into black rectangles?
Suppose that we begin with a fruit juice or other liquid having a large concentration of sugar. Examples are shown below:
pineapple juice.
pear juice.
freshly made juice of sugar cane
How would we ...
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3
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Which machine/ product would be best for melting then maintaining sugar mixture at constant temperature?
I use a sugar and glucose syrup mixture and use it to form candies in demonstrations in front of people. When I use it it is between 80 and 90°C. This mixture is prepared ahead and then transferred to ...
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How to adjust for making candy from corn syrup instead of sugar?
I've recently started to experiment with making hard candy from straight corn syrup rather than conventional sugar, and so far it has worked remarkably well. Aside from increased sweetness and ...
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Dalgona Toffee Burns When Adding Baking Soda
I've tried this every way from Sunday. I've had some success using a bit of corn syrup but I don't get the rise and melt in your mouth Texture that I prefer.
So basically it's 4tbsp of white sugar,...
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For the life of me I can't get my nougat to set hard
Recipe:
Syrup
1 cup sugar
1/2 cup corn syrup
1/8 cup water (I dont think this does anything)
Dash of salt
Egg white
1 egg white whipped
Dash of cream of tartar to stabilize the egg white
2 tbsp ...
- 53
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Using chocolate for caramel instead of butter
For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn like caramel?
Please suggest me if there ...
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1
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Why sugar butter cocopowder mixture got hard in double boiler
i was making a fudge brownie without chocolate. The recipe asked to put 1 1/2 cup sugar,3/4+2 tbsp cocopowder and 10tbsps of butter into double boiler and get everthing to be shiny. But when i did the ...
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The role of fat (butter, oil) in caramel-required recipes?
Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instead of making caramel with water or just ...
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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 ...
- 61
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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 ...
- 367
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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 ...
- 11
3
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1
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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 ...
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1
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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. ...
- 1,612
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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 ...
- 11.8k
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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 ...
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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 ...
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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 ...
- 171
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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 ...
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4
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1
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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 ...
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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 ...
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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 ...
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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) ...
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