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!
it takes a "big" person to admit when they made a boo boo....your honesty is great!
Aye, that it does.
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.
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.
Hello!! I`m back!!
SugarCreations, thank you very much for the advice. It`s very well appreciated.
Well thats good news. Hope everything is ok and you and your family are well.
Yes, we`re all doing good. Thank you.
Thanks for the heads up--that sounds like a shortcut I would have tried!
Thanks for the information