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Questions tagged [melting-sugar]

22 questions
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Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

There is a candy called "smoke sugar", that was made by a character in a story - it was a bubble of blown sugar, with a breath of hickory smoke in the center. The ingredients as listed were powdered sugar, grape acid (equivalent to citric or…
Megha
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How to adjust for making candy from corn syrup instead of sugar?

I've recently started to experiment with making hard candy from straight corn syrup rather than conventional sugar, and so far it has worked remarkably well. Aside from increased sweetness and improved mouthfeel in the final product, the process is…
AJMansfield
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Brownie Questions

The last couple of times that I have baked brownies, they would come out with a thin layer of oil at the top. I don't know if i'm not giving the butter-sugar mixture enough time to cool down but after I add the egg and chocolate, the batter looks…
Shelle
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Why did my halva crumble?

I followed this recipe (Hebrew; my loose translation below) for homemade halva, which is a candy based on tahini (ground sesame seeds). As you can see in the picture in the original recipe, the end product is supposed to have a rather firm…
Yodan Tauber
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Best way to dissolve caramelized sugar

I have a chocolate syrup recipe that calls for around 1 cup of sugar and 3 cups of water. I have found that the recipe turns out better if I caramelize the sugar. However, when I add the water to the caramelized sugar, the sugar immediately hardens…
michael
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Candi sugar problems around 130°C — what happened?

Today I was brewing a candi sugar. Recipe I use is simple: unrefined beet sugar, white sugar (for cost saving), a pinch of dry malt extract for Millard reactions, and water just to dissolve it all. Then heat to 120 — 130°C, keep at this range for an…
Mołot
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choosing a saucepan material for creams and caramels

I quite enjoy baking and i'm considering moving to making my own creams and caramels (and other sugar based work). Currently I have a bunch of old scratched up teflon pots that probably should be binned. For sugar based work, you generally have to…
Jarede
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Combining hot melted sugar with cold liquid ingredients

So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the solids (dark brown sugar, butter, flour) it called for combining the solids over medium…
Satanicpuppy
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The role of fat (butter, oil) in caramel-required recipes?

Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instead of making caramel with water or just melt the sugar per se? typical recipe scheme…
Daria Morozov
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Why mixing hot syrup (sugar + water) into yolks in sabayon?

Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone. In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed crystal sugar to yolks. What is the point of using…
user3639782
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Holding sugar syrup at a consistent temperature

Can I hold a corn syrup and sugar and water syrup at 260°F (126°C) for a few hours and still maintain it's soft ball stage. Evaporation of the water would be my concern. Maybe I could cover it with a lid?
ziggy
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What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?

I tried several times to cook the glaze for a strawberry glaze pie and the sugar, water, and cornstarch would thicken but then the sugar would turn grainy. I have also tried to boil water, sugar, and butter to make a carmel type sauce to pour over…
Suzanne Terrell
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What's the best way to caramelize a large amount of sugar?

I have an African winemaking recipe that calls for caramelizing 4kg of sugar. Each kg is about 5 cups. Most explanations call for at most 1.75 cups, so that would be about 11 batches. Is there a better way to caramelize larger amounts of sugar?
Burton Kent
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Which machine/ product would be best for melting then maintaining sugar mixture at constant temperature?

I use a sugar and glucose syrup mixture and use it to form candies in demonstrations in front of people. When I use it it is between 80 and 90°C. This mixture is prepared ahead and then transferred to a rice cooker until hardened. Whenever I need…
kokoto
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Why sugar butter cocopowder mixture got hard in double boiler

i was making a fudge brownie without chocolate. The recipe asked to put 1 1/2 cup sugar,3/4+2 tbsp cocopowder and 10tbsps of butter into double boiler and get everthing to be shiny. But when i did the same my mixture ended up as hard sugar rocks and…
Aziya Shaikh
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