HELLO !! I have created sugar bottles before.. and have seen the tutorials on line and on this site. However-- I can never get the sugar bottles right on the first or second shot. Does anyone know.. if using regular white sugar/corn syrup (not isolalt) what temp or stage (i.e. softball, hardball, etc) do i have to cook the sugar at? Do I have to keep at this temp for a certain amount of time? Can it not cool too much? As I mentioned, I've done this a few times but it's always after trying a few different methods and i can never seem to exactly duplicate! Any help would be SO GREAT! As always, thank you all.
post #1 of 4
10/22/10 at 8:23am