| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Aa Sugar |
| 1 1/2 | lb | Distilled Water |
| 3 | oz | Corn Syrup Up To 5 Oz. |
| 2 | Tartaric Acid, 1:1 Ratio Of | |
| Tartari | ||
| Coloring Powder Or Paste | ||
| Extra Distilled Water For | ||
| Brushing Sides Of Pot | ||
| 255 | egrees, 124 C add coloring 280 Degrees 138 C add TARTARIC |
INSTRUCTIONS
First Stage: Combine the water and sugar in a heavy saucepot Simmer on low heat until the crystals disolve, skimming the top as skim developes and brushing down the sides of the pot with water in order to prevent any undissolved crystals from sticking to the sides of the pot and crystallizing your cooking sugar. Continue skimming and brushing down the sides of the pot until the sugar reaches its first boil, once the sugar reaches its first boil. ADD the glucose. Continue with the skimming and brushing until the sugar returns to a boil At this point you can cool the sugar and store it Or continue on stage 2 Stage Two: Turn the heat up high and continue boiling the sugar. Once the sugar reaches 255 degrees you may add the COLORING. During this process , make sure to continue brushing down the sides of the pot from time to time. At 280 degrees add the TARTARIC ACID drops let the sugar boil until it reaches 315 degrees, Then take the sugar off the heat and cool it immediately in an ice bath for 30-60 seconds After cooling briefly, pour the sugar onto an ovenproof rubber mat or oiled marble table. acid 315 Degrees (157 C) take the sugar off the heat Recipe by: Devon MacGregor Posted to MC-Recipe Digest V1 #958 by CHEFFREE <CHEFFREE@aol.com> on Dec 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 241
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73.1mg
Potassium: 7.7mg
Carbohydrates: 65.3g
Fiber: 0g
Sugar: 22.8g
Protein: 0g