I am making SMBC right now and my thermometer isn't working! Any idea how to tell when the temp is 160?
Panicking here, cake due this afternoon and this is my last set of whites!!!
I realize I am far far too late but of course you would not be able to feel any granules of sugar-it would feel smooth between your fingertips and just let it cook a while longer after that --maybe like five minutes. It might not reach 160 exactly but that's one way to do it.
In fact when the grainyness is gone, I take it off the fire and whip it. I don't usually use a thermometer.
Hope all went well.