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|Michael in Phoenix||
Hi Pat! I used a different candy thermometer as well. It was just a $15 glass...
Joined: Dec 9, 2005
Posted to Thread #13185 at 4:04 pm on Dec 24, 2008
...mercury tube on a metal base. Basic stuff.
I did calibrate it by boiling water and checking the boiling point against the reading on the thermometer. It was a few degrees low. I took that into account.
I have a dedicated pan for candy making. It is a pressure cooker with no lid. It's a small one, maybe three quarts. It has a clad bottom and sides -aluminum inside of stainless steel.
I took the extra step this year of buying a pastry brush and using it only for brushing the sugar crystals (that sometimes form on the sides of the pan) with water to wash them down into the molten butter/sugar.
All this worked beautifully! I'm happy to say I haven't destroyed any batches of toffee yet this year!
Human liberty is about courage, dignity, eternal truths, and personal responsibility. Star Parker
Other messages in this thread:
- 13185. Finally! Pecan toffee success! I had to buy a new thermometer, use a different pan and - PatBastrop - 10:21pm on 12/23/08 (7)
- Congratulations! [NT] - Meryl - 10:24pm on 12/23/08
- Speaking of thermometers... any recommends on a brand? Just threw mine away too [NT] - cheezz - 5:49am on 12/24/08
- The one DH brought me the other day is Taylor -- with red mercury. Good one! Merry Christmas, Jane! [NT] - PatBastrop - 2:49am on 12/25/08
- Pat, is it one of these.? >> [NT] [LINK] - cheezz - 6:44pm on 12/25/08
- It is a Taylor #5983N. Looks like the "paddle" one, but different. - PatBastrop - 9:15pm on 12/25/08
- Hi Pat! I used a different candy thermometer as well. It was just a $15 glass... - Michael in Phoenix - 4:04pm on 12/24/08
- The pan I used (finally) is an all clad saucier with sloped sides. I sprayed the sides - PatBastrop - 2:51am on 12/25/08