Marshmallow Making, part 1

Well, so far I've learned that sugar syrup doesn't really boil very high, so you can put it in a relatively small pot.

I've also learned that the temperature sensor of a candy/probe thermometer isn't right at the bottom, and if you use too large a part, it'll be taking the temperature of the air, and not the sugar.

Thirdly, I've learned that if you put milk into hot caramel syrup to try and make something of it, the mixture looks and smells like vomit.

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