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Old-Fashioned "Chewy" Butterscotch Sauce
Jean B. wrote:
> Dimitri wrote: >> >> "Jean B." > wrote in message >> ... >>> Dimitri wrote: >> >> <reference snipped> >> >>> >>> Ah. Not being into such, although I have, of course, run into >>> reference to same many times, I thought the ingredients might have >>> some bearing on the texture. >>> >>> -- >>> Jean B. >> >> No problem >> >> Since the vast majority of the finished product is sugar - remember in >> the cooking process you are removing much of the moisture - the final >> product is going to be mostly sugar. >> >> It is the water within the initial ingredients that prevents the sugar >> from changing temperature. As long as there is a viable amount of >> water present the temperature at (sea level) will not exceed 212 degrees. >> >> Dimitri > > I might just have to experiment. (Someone please stop me!) Hehehe! |
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