Some people may hesitate to use corn syrup because they confuse it with high fructose corn syrup, which is completely different. Corn syrup also provides body and chewiness according to McGee. Your goal is to get super fine crystals and that's why there is a precise process to follow. (Make sure to test or use Thermapen instead like I did!) Using Corn Syrup in Candy MakingĪccording to Harold McGee, of "On Food and Cooking", corn syrup is an especially effective agent used to prevent crystallization of your candy (this is when end up with grainy fudge). Ingredients: Sugar, butter, heavy cream, vanilla, corn syrup, salt, and candy thermometer.
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