2/3 light corn syrup
3/4 cup water
In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260 degrees, add color. Do not stir; boiling action will incorporate color into syrup. Remove from heat at 300 degrees or when drops of syrup form hard brittle threads in cold water. (Temperature will continue to rise after removing from heat so remove precisely at 300 degrees). After boiling action ceases, add flavoring and stir, then pour into mold.
Thread stages (syrup) 230-233 degrees
Soft-ball stage (fudge) 234-240 degrees
Firm-ball stage (caramels) 244-248 degrees
Hard-ball stage (marshmallows) 250-266 degrees
Soft-crack stage (popcorn balls) 270-290 degrees
Hard-crack stage (hard candy and casting) 295-310 degrees
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