Sprinkle baking soda over syrup and whisk vigorously. Add gelatin and whisk, be careful, the sugar syrup will bubble up. Remove from heat and let sit for two minutes undisturbed, the bubbling will subside, and the temperature will drop.Clip on candy thermometer onto the side of the saucepan and cook without stirring until the syrup reaches 310 F. Heat over medium heat and stir until sugar dissolves and mixture comes to a boil. In a heavy bottomed medium saucepan with high sides, mix sugar, corn syrup and 1/2 cup water together.In a small bowl, sprinkle gelatin over 1 tablespoon cold water and allow to bloom.Alternatively, butter and dust the pan with flour. ![]()
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