Read the document and review the chart
when might a person who is new to candy-malang find
this document particularly ?
making homemade syrups and candies takes practice. a
good candymaker perfects products over time through a
process of trial and error, carefully documenting steps and
ingredients for later reference fortunately, the centuries
long history of candy-making has resulted in the discovery
of some absolute and irrefutable truths about how sugar
and chocolate behave. we know for instance that to
achieve the most desirable consistency, a syrup should be
heated to 230 degrees fahrenheit, the temperature at
which it will form a soft thread. on the other hand, a
caramel, to form a firm and toothsome ball, must be
heated 18 degrees higher. to avoid reinventing the wheel
refer to the following table
when completing a research project on the history of
candy-making
when explaining the difference between a syrup anda
sugar glaze
when developing different flavors of caramel candy and
fudge
when adapting a commercial recipe for tafty for use by
a home cook
product
test
temp (°f)