Candy-Making Basics: Quick Save for Cooked Sugar
“Candy”-making can get pretty “crazy”-making sometimes. The sugar boils faster than you thought, you forgot to measure out the cream, you can’t find the recipe under the chaos on your counter – it happens. Luckily, there’s a way to slow things down if they get out of hand…
There’s a magic number in the candy-making business: 293°. Remember it and love it!
Until you hit this temperature on your candy thermometer, you can just add water to the cooking sugar to bring the temperature down and re-cook your sugar to whatever stage you needed. A fourth of a cup of room-temperature water should do the trick.
That’s right: Don’t panic; just add water. A fourth of a cup of room-temperature water should do the trick.
After this temperature, the molecular structure of the sugar has broken down too much to recover. But if you’re too late, just throw some nuts in the pot and call them pralines.
We hope you don’t find yourself in need of this little trick, but it’s a good one to know about if you do!
Any adventurous candy-making going on in your kitchen?
Related: DIY Salt Caramels: Ungift Guide 2008