Jan 14 # 6 of 8
I made some divinity over Christmas and the temps are VERY important for that. (Not unlike all other candies). Working with sugar is so difficult but the results are well worth it!
May 1 # 7 of 8
I have a question I haven't seen addressed anywhere: is there a candy thermometer designed for small recipes? Even using my smallest sauce pan, I often have to make way more than I intended to make the level as high as my thermometer requires. How do I address this? I would like to learn how to work with isomalt, but I don't want to spend a small fortune during the learning process. Is there a particular thermometer or technique I can use for this? Thanks for any suggestions!
May 1 # 8 of 8
Re-read the first post and use the water test. It works just fine for large or small batches. CF:)