Don’t stir too much, just about 20 to 30 seconds, until there are no streaks of baking powder remaining. Stir in baking soda and cream of tartar: once the mixture reaches 300 degrees F, stir in the baking soda and cream of tartar using a wooden spoon.Cook the mixture until it reaches 300 degrees F. Just like caramel sauce, the mixture will crystalize if you stir it while it cooks. Stir to combine the sugar and then let the mixture cook on it’s own. Heat sugar, corn syrup, honey and water over the stove: combine the water, sugar, corn syrup, and honey in a medium saucepan over medium-high heat.The honeycomb will grow over the height of the pan if it’s 2-inches or shorter. You’ll want the parchment to go up the sides a little ways. Make sure to all line your 8-inch x 8-inch baking pan with parchment before you get started too. Prep your ingredients: before you get started, it’s best to have all of your ingredients measured and ready to go so you’re not scrambling to measure ingredients when your candy reaches the desired temperature.cream of tartar: acids acidity and ensures you get an even frothiness to the mixture.As with cakes, make sure your baking soda is fresh. This is what gets the honeycomb to foam up and create the texture. baking soda: this one is a must, so don’t forget it or try to replace it.The dark corn syrup provides a little sweetness, a little bitterness, color, and aids in preventing crystallization. dark or golden corn syrup: this is another element in candy making.water: this helps the sugar dissolve and will cook out as the sugar cooks.
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