Greetings all. This is my first contribution. I was requested by… - From the files of Molly Weasley
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abigail89
mollys_cauldron
abigail89
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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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