I made the IMBC this past week and ran into a problem. As I was making the syrup it was boiling well, not to high of heat ect, then all of a sudden the water evaperated and I was left with a big ball of burnt sugar. It had not reached the desired temp either. So I started over again thought my thermometer was off tried a diffrent one (have several) same thing happened. Thrid time I just cooked till all the sugar crystals were disolved and frosting turned out great. I am a regular candy maker and have never seen this happen before. Just wondering if any of you have seen this????
I have never had that happen and I use Italian meringue buttercream for all of my cakes other than when I do chocolate icing.
Could your stove burner have a hot spot that is causing the syrup to cook hotter or faster in one area?
Here is a way I was taught by Alice Medrich to test the doneness of the syrup if you don't have an accurate candy thermometer. Boil the sugar and water till the sugar dissolves, use a slotted spoon, dip into the cooking syrup, lift the spoon out and blow through the slots. The minute it forms a bubble like a childs soap bubble it is done. Take it off the heat and pour into the beaten whites.
I really don't, because I have never experienced it before. Do you think it could have anything to do with the type of pan you used, could it conduct more heat than any other pan? Even so, if it did I would think your temperature would have shot up on the thermometer. Try doing a test with your thermometer and see if it is accurate. Water boils at 212 degrees F. right? Let a pan of water come just to a boil, add your thermometer and see what it reads. If it is reading under 200 degrees then maybe it is off and when it says 240 degrees or whatever temp. you used for your sugar syrup, maybe it is actually more like 260 degrees or above?
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