An important tool in candy making is an accurate thermometer that can measure temperatures up to at least 300-310 degrees F, which is the “hard crack” stage for syrup.
At home when I’m making super small batches for flavor and color research, I use an old-fashioned glass tube thermometer that clips on to the side of the saucepan. It’s accurate, but it’s slow for taking readings if it hasn’t been submerged in the syrup the whole time.
When I’m in the commercial kitchen making the candy we sell, I use a fancier digital thermometer that takes temperature readings pretty quickly, although my hand still gets hot from the gas burner. Hey, it looks like this batch of Sweethearts is ready!
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