Greetings all. This is my first contribution. I was requested by… - From the files of Molly Weasley
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abigail89
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abigail89
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djinnj From: djinnj Date: January 9th, 2007 05:25 pm (UTC) (Link)
ooo... praline....

Do you think the syrup needs to reach a specific temperature to set up properly, or is it more the structure of the powdered sugar (and the presence of corn starch) which influences the final result? 'Cause if it's something as simple as bringing it to the soft ball stage or somesuch, I'd just pull out the candy thermometer. When it boils, what's the character of the bubbles?
abigail89 From: abigail89 Date: January 9th, 2007 06:01 pm (UTC) (Link)
Wow! I've never really thought about the bubbles...

I've never put it to a candy thermometer, though logically, I should have. It might help to avoid the busted pots.

The boil shouldn't be a full-out roiling boil (your fire is too hot). Call it a merry boil. :D If you've ever caramelized sugar, that's your guideline.
djinnj From: djinnj Date: January 9th, 2007 06:06 pm (UTC) (Link)
Large, smooth bubbles which hold for a bit before they burst? Sounds like soft ball stage.
abigail89 From: abigail89 Date: January 9th, 2007 06:21 pm (UTC) (Link)
That's the one! Wow, there's a technical term for it.

I don't make candy (though I do make chocolate ganaches) so I'm don't know a lot about that realm. But thanks for telling something I didn't know.
djinnj From: djinnj Date: January 9th, 2007 06:29 pm (UTC) (Link)
Heh, yep. After messing up my buttercream recipe several times, I decided to use a candy thermometer instead of just eyeballing for the right stage. I haven't had any trouble since I made the switch.
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