What temperature do I need to boil the sugar syrup to? the recipes I
have seen say 300 degrees. So, either my thermometer is off or else
300 is not the right temp. At 300 it turned to caramel which isn't
what I want, is it? Is there a thermometer you would recommend that
is spot on for this? Albeit, I was using a dial meat thermometer for
this.

In article
>,
mdginzo > wrote:

> What temperature do I need to boil the sugar syrup to? the recipes I
> have seen say 300 degrees. So, either my thermometer is off or else
> 300 is not the right temp. At 300 it turned to caramel which isn't
> what I want, is it? Is there a thermometer you would recommend that
> is spot on for this? Albeit, I was using a dial meat thermometer for
> this.


290 or 300 should be right. If you drop some of the syrup from a spoon
tip into a small cup of cold water, you will hear it crackle and the
syrup will harden in the water - you can pick it up easily. You're
there. I'd add the flavoring oil after you've cooked it to temp.

Did you calibrate your thermometer? 300 deg should be 300 deg whether
it's in meat or in water. If water boils at 212 deg. where you are,
that's what your thermometer should read if you put it into water an
bring it up to a boil. If it says something else, adjust accordingly.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

In article >,
Sqwertz > wrote:

> On Tue, 12 Feb 2008 23:14:03 -0600, Melba's Jammin' wrote:
>
> > Did you calibrate your thermometer? 300 deg should be 300 deg whether
> > it's in meat or in water.
>
> Neither of which can reach the 300F mark :-P
>
> (*)

Right. I've talked about calibrating candy thermometers here so much
that I didn't elaborate on how to do it. I figured you'd tell her.
"-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!