SugarCreations Posted 30 Oct 2005 , 10:16pm

For any of you out there that are trying sugar work a word of advice.
If you are adding glucose to your recipe do not add it until your temp reaches 285F. Then make sure your sugar has completely dissolved before you add it.
I am speaking from experience I ruined two batches of sugar today by adding the glucose at the start. DO NOT DO IT! It will ruin it!
Shortcuts don't pay!

10 replies
flayvurdfun Posted 4 Nov 2005 , 11:18pm

it takes a "big" person to admit when they made a boo boo....your honesty is great!

copperppot Posted 5 Nov 2005 , 1:10am

Aye, that it does.

SugarCreations Posted 5 Nov 2005 , 1:46pm

Thanks. Just wanting to insure that no one else messes up the way I did. Glucose is an invert sugar it will not recrystallize. Sugar in itself is not pliable enough to pull thats the reason for the glucose and acid. Some people use light corn syrup which is a type of invert sugar but it will recrystallize on you.Everyone must understand that all sugar recipes must be adapted for your particular use. What works great for someone else may not work well for you thats the reason its just not enough to pull and blow your sugar you must perfect a recipe that works for you.

Mac Posted 5 Nov 2005 , 1:51pm

Thanks Sugarcreations. I would have never known that since I don't work with pulled sugar, but since I am wanting to learn that info will definitely be valuable.

Sory Posted 5 Nov 2005 , 1:57pm

Hello!! I`m back!!
SugarCreations, thank you very much for the advice. It`s very well appreciated. thumbs_up.gif
Thank you!
Bye!
Sory.

SugarCreations Posted 5 Nov 2005 , 2:00pm

Well thats good news. Hope everything is ok and you and your family are well.

Sory Posted 5 Nov 2005 , 2:06pm

Yes, we`re all doing good. Thank you. icon_wink.gif
Bye!
Sory.

Nilu Posted 10 Jan 2006 , 11:11am

Thanks sc

lotsoftots Posted 10 Jan 2006 , 11:13am

Thanks for the heads up--that sounds like a shortcut I would have tried!

winter Posted 12 Jan 2006 , 11:18pm

Thanks for the information

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