I tried this today for the first time. I think it will work when I reheat it to add to my recipe, but it is VERY VERY VERY hard and sticky. I was able to spoon globs of it from the pan into smaller containers to store, but I lost a lot of it in the pan. Another recipe I tried that had me stir it a lot crystallized after it cooled, so I know that's not the problem here. It is in syrup form, just not pourable. My thermometer only went to 220, but I did the cold water test and it looked ready to remove from the heat.
A Recipe to Replace Corn Syrup: How To Make Cane Syrup
|3/13/12 7:40 PM|