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Sugar Cooking

Sugar Cooking
By Dale Murphy on Sunday, November 10, 2013 at 8:42pm
Sugar Cooking

Dissolve sugar into liquid ingredients over low heat, and then bring to a boil. Don’t stir once the sugar has dissolved, unless directed to by the recipe.

Either clamp the thermometer to the side of the pan, or periodically place it in the syrup to measure the temperature
The bulb of the thermometer should not touch the sides or bottom of the pan, or you’ll get an inaccurate reading
Always clean the thermometer after each testing, and keep it by the stove in a glass of warm water
Cook until the desired temperature is reached. Immediately remove the pan from the heat, and cool the bottom of the pan in the bowl of ice water to stop the cooking. (For peanut brittle, pour the hot candy onto a greased baking sheet or oiled marble without cooling.)

If you don’t have a candy thermometer, use the cold water method to test the candy:

Drop a small amount of the mixture into a glass of cold water, and then examine it closely to determine if it’s at thread stage, soft ball stage, hard ball stage, etc
Remove the pan from the heat while testing to avoid overcooking the candy. Use a fresh glass of water for each test

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