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Ingredientes
- 3 lb Aa Sugar
- 1Â 1/2 lb Distilled Water
- 3 ounce Corn Syrup Up To 5 Ounce.
- 2 dsh Tartaric Acid, 1:1 Ratio Of Tartari
- Â Â Coloring Pwdr Or possibly Paste
- Â Â Extra Distilled Water For Brushing Sides, Of Pot
Direcciones
- First Stage: Combine the water and sugar in a heavy saucepot Simmer on low heat till the crystals disolve, skimming the top as skim developes and brushing down the sides of the pot with water in order to prevent any undissolved crystals from sticking to the sides of the pot and crystallizing your cooking sugar. Continue skimming and brushing down the sides of the pot till the sugar reaches its first boil, once the sugar reaches its first boil. Add in the glucose. Continue with the skimming and brushing till the sugar returns to a boil At this point you can cold the sugar and store it Or possibly continue on stage 2
- Stage Two:Turn the heat up high and continue boiling the sugar. Once the sugar reaches 255 degrees you may add in the COLORING. During this process , make sure to continue brushing down the sides of the pot from time to time. At 280 degrees add in the TARTARIC ACID drops let the sugar boil till it reaches 315 degrees, Then take the sugar off the heat and cold it immediately in an ice bath for 30-60 seconds After cooling briefly, pour the sugar onto an ovenproof rubber mat or possibly oiled marble table.
- 255 Degrees (124 C) add in coloring 280 Degrees (138 C) add in TARTARIC acid 315 Degrees (157 C) take the sugar off the heat
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 765g | |
| Calories 247 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 144mg | 4% |
| Total Carbs 67.35g | 18% |
| Dietary Fiber 0.0g | 0% |
| Sugars 22.77g | 15% |
| Protein 0.0g | 0% |
