Technique Post (Candy 2)

Technique Post (Candy 2)

1. In a large heavy-bottomed saucepan (4-quart or bigger), combine the sugar, water, corn syrup, and honey. Place the pan over medium-high heat. 2. Gently stir the sugar mixture until dissolved, taking care not to stir any granules up the side of the saucepan. When the mixture begins to boil, stop stirring. 3.

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First combine the sugar, honey and water in a heavy-bottom large saucepan. Bring the mixture to a boil over medium high heat. Reduce to medium heat and continue cooking. Once the candy reaches 300 degrees F and is a deep golden caramel color remove from the heat. Immediately and carefully stir in the baking soda.


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You can also use a 9 x 13 inch pan, but then the honeycomb mixture will be thinner. Place all the ingredients, EXCEPT for the baking soda, in a large saucepan. Gently stir the ingredients to saturate all of the sugar with water. Heat the sugar syrup to dissolve the sugar.


Set a clean, medium-sized saucepan fitted with a candy thermometer over medium heat. Pour in the sugar, corn syrup, honey, and vinegar, stirring well the whole time. Whisking the mixture constantly, just until the sugar dissolves. Once the sugar is fully dissolved, stop stirring. Bring the Mixture to Temperature.

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Stir together sugar, water, corn syrup, and honey in a tall-sided medium saucepan. Cook over medium, stirring often, until sugar dissolves, about 2 minutes. Increase heat to medium-high, and cook, undisturbed, until mixture turns light amber in color and a candy thermometer registers 320°F to 330°F, 8 to 10 minutes.

Candy candy, Chocolate covered recipe

Instructions. 1. Line an 8-inch x 8-inch baking pan with parchment paper and set aside. 2. In a large pot on the stove top, over medium-high heat, add the sugar in an even layer to the bottom of the pan. Pour the corn syrup and honey over the sugar and then pour the water to moisten all the sugar. Do not Stir!

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Bring the sugar mixture to a boil over medium heat, stirring frequently to dissolve the sugar. Once the liquid is boiling, stop stirring and attach a candy thermometer (affiliate link). Cook until the temperature of the candy reaches 300°F. Immediately remove from the heat and whisk in the baking soda for five seconds.

FileCandyCorn.jpg Wikipedia

Place the baking pan, baking soda mixture, and a small fine-mesh strainer near the stovetop. Place 1 cup granulated sugar, 1/2 cup honey, and 1/4 cup water in a large pot or Dutch oven. Cook over medium-high heat, gently stirring with a flexible heat-proof spatula, until the mixture bubbles.

In a large 5-qt Dutch oven or spaghetti pot, combine the granulated sugar, honey, and pinch of salt. Heat mixture over medium heat, stirring until blended and sugar has dissolved some to ensure even caramelization. Cook to 295 degrees F, about 5-7 minutes depending on your stove.


Instructions. Line a 9 x 13" baking pan with parchment paper so that it extends beyond the sides of the pan. Combine the sugar, water, honey, and corn syrup in a large, heavy-bottomed pot over medium-low heat. Stir until the mixture comes together and begins to bubble.

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Dark Chocolate By Coco Chemistry

In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together. Cook the mixture to 300ºF, which should.

Chocolate Covered House of Nash Eats

2 ½ teaspoons baking soda. Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).

Candy recipe, candy, Fun easy recipes

Instructions. Generously oil a large cookie sheet or jelly roll pan with vegetable oil. Set aside. Add sugar, water, and corn syrup to a saucepan, stir to combine, and place over medium-high heat. Bring to a boil and heat without stirring, until a candy thermometer reaches 300°, about 10-12 minutes.

Dark Chocolate Country

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