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I recently used a recipe from King Arthur Flour for cinnamon streusel coffee cake with the same instruction. I've never seen any other recipe call for it, but I did it. The result was a cake with only a few fully-raised places. Ugh. Also, as I understand the chemistry, it is not moisture per se that causes the initial rise from the baking soda component in ...


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You mentioned in a comment you're trying to make solid chocolate, like chocolate bars? Sugar simply doesn't dissolve in fats like cocoa butter, and you have no water or other liquid... and if you did you'd get a softer chocolate confection, more like fudge, rather than hard chocolate like bars. To make solid chocolate at home, the smooth kind, you will need ...


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There is a huge difference in using oil in a pan to cook something and mixing it into a sugar solution for candy-making. I have been using that brand of oils (and others) for decades when making candy and, depending on the end-product (i.e., soft caramel at 246F and a hard-crack candy like toffee at 300F) have never encountered a "smoke-point" problem. Hope ...


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