Wrong crystal size caused by stirring the sugar syrup too soon or too much or not enough. Follow the recipe to the letter when it specifies when to stir; this is very important. Plastic spatula will melt since this solution is much hotter than boiling water. Scraping the sides of the pan: during the boil helps to prevent sugar crystallization on the sides of the saucepan. Scraping the sides during the cooling helps create sugar crystals. Not boiling the sugar enough or too much. Boiling the sugar syrup to the right temperature, ensures that it will have the proper sugar saturation necessary for the type of candy being made.
Learning to boil without inducing crystals is important. Knowing when to stop is crucial: Using a Candy Thermometer is probably the most accurate way to tell.
Using how long the sugar syrup has been boiling is the least accurate and the color and the soft ball test are in between. If this happens, take it off the heat immediately and stir it gently. You should be able to get it to recombine. Use a medium-high heat so the syrup cooks relatively quickly. If you are in a very humid climate or a rainy one, choose drier days for candy-making.
Sugar Syrup Boils Over: Be sure to use the right pot with high, straight sides because it will often time bubble up, especially when adding cream, etc. Wear hot mitts that cover as much as your forearm as possible to protect yourself from the steam. After that, I prefer the metal to the plastic. Silicone molds are definitely the way to go. Nothing sticks to them, especially fat-free stuff like sugar. No greasing is ever needed for silicone molds when used with sugar.
And, depending on the stiffness of the mold, you can bend them after the sugar is cold, and — voila! Grease molds other than silicone : Prepare molds first by spraying with non stick cooking spray, wipe out excess spray with paper towel. Get rid of excess air bubbles: After removing pan from heat, allow to stand briefly until bubbles have settled down.
Add flavoring and color, as desired. Stir until blended and bubbles disappear. Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy.
Improve this question. Community Bot 1. Sounds like an easy experiment to carry out, unless you're looking for an expl involving the chemistry, or actually asking "why" instead of "what". All the overheated chocolate I've seen separates into oil and a crumbly substance that doesn't taste good — Caius Jard. Add a comment. Active Oldest Votes. What you get is something like a Hershey chocolate bar: To someone who's only ever had Belgian or Swiss high-quality chocolate his entire life, and tries a Hershey Chocolate bar late in life, it'll taste "burnt" and not nice at all, whereas if that's what you grew up with, it'll taste "normal" Improve this answer.
Fabby Fabby 5, 19 19 silver badges 39 39 bronze badges. Sign up or log in Sign up using Google. Treat your chocolate like an expensive red wine, get it out and ready plenty of time before you want to enjoy it.
So there you go, stay cool and enjoy the summer but keep your chocolate cool and enjoy! If you have any specific questions about how to store your chocolate feel free to get in touch. Skip to content. I want to try this bar! View All. Yes, Please! Tags chocolate dessert Food and recipes. Leave a Comment Comments are closed. Powered by WordPress. Parenting Expand the sub menu.
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