Making Hard Candy...? - gourmet candy store
I will try to make sweets. The kind you freeze on the baking sheet, and crack.
I found LorAnn gourmet taste IKEA. This is a link to what I
https: / / www.lorannoils.com/p-8695-waterm ...
Is this a good brand? If not, there is something better, should I use? Can I find a local level, or you need to order?
Then I read that makes a difference when using the extract or oil. Is it the taste of an extract or oil, and what difference is exactly what it does?
This too can be a stupid question ... I know that when it comes to things like water makes a difference. If this is the case?
Sunday, January 17, 2010
Gourmet Candy Store Making Hard Candy...?
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2 comments:
I have to make a book Candy oldest of all kinds. Everyone says that the use of oil, not extract. I do not know what is the difference, but to do what they say and my sweet, we damn well. I even have my own candy disadvantages cough. Place candy in a clear, cold days when the humidity is low. What we really need to do is a sweet and thermometer.Test accuracy can often put into a pot with water, bring slowly to a boil. The thermometer should register 212 F when the water boils. Hold the thermometer by washing after each use. the use of moderate heat, they were always sweet liquid to a boil slowly. With a lid to prevent crystallization.
Hope this helps.
Ok. Example, is usually solved in alcohol, vanilla.
The oil is usually essential oils such as oil of clove or peppermint .. Oil probably has a more intense taste, like mint are, etc. only a few drops of oil to extract instead of teaspoons. The humidity will make a difference, as the height above sea level. I do not know the brand of taste, you should be found, but it is rarely used, be it good. Good luck. Sounds fun.
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