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Your Caramel Looks Sandy and Grainy in .NET framework
Your Caramel Looks Sandy and Grainy
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A couple of problems can cause your caramel to look sandy and grainy One possibility is that your batch had an imbalance of sugar and corn syrup Another possibility is that the grains of sugar may not have dissolved when
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Part VI: The Part of Tens
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the graining process started If sugar grains aren t completely dissolved during the cooking process, the sugar crystals start reforming into larger crystals What to do Measure the ingredients carefully; generally, you want to have more corn syrup than sugar to create a smooth consistency When the batch comes to a boil, wash the inside of the pot well with water and a pastry brush or cover the pot securely for 1 minute to allow the steam inside to dissolve the sugar crystals See 7 for the full scoop on making caramels Just like with caramel, you must watch your sugar to corn syrup ratio when making brittles (covered in 12) Corn syrup is a stabilizer, also known as an interfering agent Simply put, the syrup interferes with sugar crystals attaching to one another, which keeps graining from occurring Using too little corn syrup causes graining Check your sugar-to-corn-syrup ratio to be sure that you haven t caused a sugar imbalance
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Your Caramel Is Too Tough
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What should you do when you bite into a piece of caramel and find that it s too tough If your caramel isn t up to your expectations, the source of your disappointment may lie in a simple error during the cooking process To solve the problem of tough caramel, check your final temperature and cooking time; you re aiming for a final temperature of 234 degrees, and you typically cook a batch of caramel over low heat for 45 to 50 minutes (remember that stovetops vary) If you cook a batch too fast, your temperature may exceed the ideal final temperature due to ambient heat from the pot Slow the cooking down a little Anticipate the final temperature and turn the heat a little lower when you re 5 degrees before your end point And when you turn off the heat, remove the pan from the burner Also, make sure that your candy thermometer is working properly by checking the temperature when water comes to a boil The temperature should be at boiling for your altitude How do you figure out that correct temperature Simply boil some water with your candy thermometer clipped to the side of the pan The thermometer should read 212 degrees when the water comes to a boil Remember to subtract 1 degree from 212 degrees for each 500 feet you are above sea level
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26: Ten Troubleshooting Tips for Candy Makers
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Your Divinity Falls Flat
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Several factors may cause divinity to fall flat when you scoop it onto a cookie sheet Part of the cooking process for divinity involves removing moisture from the batch during the boiling process Too much moisture even from an excessively humid day may cause this problem If you pour the corn syrup mixture into the beaten egg whites and invert sugar too quickly, you may have a problem with the batch retaining its aeration Additionally, if you don t beat the batch long enough after the cooked syrup has been added to the beaten egg whites and invert sugar, the batch falls flat If you believe that moisture is the cause of the problem, cook the granulated sugar, corn syrup, and water portion about 3 degrees higher (to 253 degrees) Cooking to a slightly higher temperature removes more water from the batch, which is especially important on a humid day If you think that you re pouring the cooked part into the beaten part too quickly, pour in a slow, steady stream like a water faucet running on medium speed Good divinity involves good procedures, and this pouring method is important for you to master If you suspect that you haven t beaten the batch long enough after the syrup mixture has been added to the egg-white mixture, be certain that the mixture has enough stability to hold its shape in the pot before you remove the batch from the mixer You can check the stability by scooping one small kiss from the batch to see if it stands If the kiss is going to flatten, it ll do so very quickly If the kiss maintains its round shape, you re ready to dip Check out 8 for more details on making divinity
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