The annoyances of candy making
Added 2019-07-12 02:27:12 +0000 UTCWe made three batches on Tuesday that all tasted burned. We thought it was a bad thermometer, but once we calibrated the equipment, (put the thermometer in boiling water) it was fine and not the issue. We thought it could be a bad batch of citric acid, then we thought it was the corn syrup. Testing showed we had a bad barrel of corn syrup. Don't worry, none of this shipped. It seems that one bucket of corn syrup came pre-burned. Sad, we lost two days of production and three batches of candy before we noticed. It would have been easier if we had not started a new shipment of corn syrup and citric acid on the same day. Bad timing I guess.
See, sometimes even being a candy maker can be stressful.
Comments
Hi Greg, I just finished watching your latest video and I was interested to learn that the candy is still over 100c when being pulled. Would you consider doing a video that tells us the temperature of the candy at different stages of the process?
Stephanie
2019-07-12 12:45:05 +0000 UTC
