Carmel tips #cupcakehour

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1. Thermometer– Pre-test your thermometer for accuracy. A degree or two off can make the difference to how your sugar hardens

To test take a pot of boiling water and completely submerge the thermometer into the water without touching the bottom of the pot

2. Cleanliness– Some recipes call for an absolute grease free environment. Before making candy I rewash all utensils

3. Pure Ingredients– make sure that the sugars you are using are contaminant free

4. Prepare– Making candy is about timing and readiness

5. Patience– Don’t rush the sugar boiling stage. A better caramelization happens with a slow development over time

Eyes on the Prize– Boiling sugar is it’s own animal. It can turn quickly

Don’t Stir– This is a very common mistake for first time candy making. Stirring boiling sugar causes the crystals to become unstable and start to bind

Follow chef noel on twitter @chefnoelk & instagram @chefnoelkeane

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