Skip to main content
34 votes

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

Almost exactly what you describe can be done, it’s shown in this video. The sugar isn’t hot blown, it’s isomalt, a lower-calorie sugar substitute used in lower calorie candies and by foodies because ...
Jolenealaska's user avatar
  • 58.6k
14 votes

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

I have seen smoke presented under glass domes. Clearly the smoke wasn't put in there while making the glass. source: http://www.weekendnotes.com/onyx-dessert-lounge/ Probably the steps are: Make a ...
Kate Gregory's user avatar
  • 11.4k
5 votes

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

Making the spheres is doable, and getting smoke in is also do-able. However the smoke won't last very long. Smoke is particles suspended in the air, these particles would deposit onto the inside of ...
GdD's user avatar
  • 76.7k
5 votes

Best way to dissolve caramelized sugar

Walk away. No, really - it works. Once you add the water to the sugar, it will likely harden and clump up (I don't know how to stop that happening). But once it does, you can just walk away, and ...
Megha's user avatar
  • 11.8k
5 votes

Candi sugar problems around 130°C — what happened?

I think you heated the sugar too quickly. Try again with a slower increase in temperature and you should have better results.
Caleb's user avatar
  • 2,818
4 votes

The role of fat (butter, oil) in caramel-required recipes?

I am coming rather late to this party, but here's my answer: Caramel made by heating sugar in fat (oil or butter) will never completely harden like caramel made in water or just melting sugar and will ...
Patrick's user avatar
  • 41
4 votes

How to keep caramel from hardening prematurely?

I'm sorry, but what you are asking for is not possible. Caramel is a hard substance (I mean pure caramel here, not the stuff which has added dairy or acid and never hardens). You cannot even keep it ...
rumtscho's user avatar
  • 139k
4 votes
Accepted

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

For sabayon, you have to cook the eggs to hold the foam. Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath. This looks like an alternative method for heating the ...
rumtscho's user avatar
  • 139k
4 votes

Best way to dissolve caramelized sugar

You can caramelize the sugar without melting it. Perhaps that will give you the results you are after. http://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html
Heather Heather's user avatar
3 votes

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

There is the same concept for ice balls with smoke inside in this drink recipe: https://www.youtube.com/watch?v=ur08cq2qHV0 Maybe it can give some useful tips.
Viktor Mellgren's user avatar
3 votes

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

Presumably you'd blow sugar like you'd blow glass - with a blowpipe (likely not as long as needed for glass, since temperatures are a lot lower), from a molten vat at the correct temperature, and ...
Ecnerwal's user avatar
  • 18.6k
3 votes

The role of fat (butter, oil) in caramel-required recipes?

Well, I'd say it has mostly to do with texture, but also with taste. To my knowledge there are three basic methods to making caramel: dry: without anything but sugar. In my opinion the most ...
Gretel_f's user avatar
  • 1,096
2 votes

Why sugar butter cocopowder mixture got hard in double boiler

When I hear the method, I don't see a way it could work as described. Suger will neither dissolve in the melted butter, nor will it melt at low temperatures - and the water bath keeps them from ...
rumtscho's user avatar
  • 139k
2 votes

Which machine/ product would be best for melting then maintaining sugar mixture at constant temperature?

If you need to maintain a certain temperature over time, this is the domain of sous vide cookers. They are typically made for proteins, so if you cannot find one that goes to 90 C, you can use a ...
rumtscho's user avatar
  • 139k
2 votes

Which machine/ product would be best for melting then maintaining sugar mixture at constant temperature?

Best? That would be The Control Freak. However, the downside is that it is fairly expensive.
moscafj's user avatar
  • 76k
1 vote

How do you prepare liquids with a high sugar content into black rectangles?

As mentioned in a comment, this question is a bit ambiguous. However, there are a few things that might get you going in the correct direction. My first assumption from your question is that you are ...
gmiley's user avatar
  • 111
1 vote

Which machine/ product would be best for melting then maintaining sugar mixture at constant temperature?

If your amount of syrup is not more than a few liters, you could get a laboratory hot plate (disclaimer: this was just the first link that appeared to me) with temperature control. They exist with ...
phipsgabler's user avatar
1 vote

How to adjust for making candy from corn syrup instead of sugar?

This document seemed like it might answer your question as it talks about the temperature it takes to crystallize supersaturated sucrose solutions in the presence of fructose glucose and corn syrup. ...
The Defiant Writer's user avatar
1 vote

Nougat does not set

Without making it I wouldn't know for sure but I would guess there is just to much water in it. In the first recipe there is 4 tbs water=57g plus another 7 tbs liquid sugars=147g (aprox) and 440 dry ...
mroll's user avatar
  • 2,107
1 vote

How to keep caramel from hardening prematurely?

Use two pots. As long as you haven’t caramelised the sugar, just turn down the heat on one and use the other saucepan to finish the batch you are working on.
Nothingismagick's user avatar

Only top scored, non community-wiki answers of a minimum length are eligible