Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stage Temperature Comments ***** ***********
********

Small thread 215F Small quantity of syrup
dropped into cold water forms
small thread that quickly
snaps.

Large thread 217F Small quantity of syrup
dropped into cold water can
be drawn out to double its
length.

Pearl 220F Small round bubbles form on
boiling syrup.

Large Pearl 222F Bubbles cover entire surface.

Blow 230F Syrup forms bubbles when blown
into through a straw.

Feather 232F Strings and flakes form from a
skimmer dipped in syrup and
shaken.

Soft ball 238F Small quantity of syrup
dropped into cold water can
be formed into a sticky ball.

Hard ball 248F Small quantity of syrup
dropped into cold water
can be formed into a
firm ball.

Soft crack 290F Small quantity of syrup
dropped into cold water
will be brittle but
sticky.

Hard crack 310F Small quantity of syrup
dropped into cold water
will be hard and very
brittle but not sticky.

Caramel 350F Syrup begins to brown and
emit a pungent odor.

The Herb Companion December/January 1994/1995 posted by Tiffany
Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 01-01-95

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