Thames & Kosmos Candy Chemistry handleiding

Niet gecategoriseerd

Thames & Kosmos

52 pagina's

PDF beschikbaar

Handleiding

HERE’S HOW

1. Spread the sugar evenly over the

bottom of the cooking pot.

2. Heat the pot on medium heat and stir

constantly until all of the sugar melts.

3. Let the sugar continue to cook without

stirring, but you can swirl the pot

slightly if necessary to spread the sugar

evenly over the bottom of the pot. Cook

until the sugar is a golden brown color,

and then remove the pot from the heat.

What temperature is the sugar at this

stage?

Recipe:

Almond pralines

YOU WILL NEED

→ candy thermometer

→ cooking pot

→ fork

→ baking sheet

→ wax paper

→ 1/2 cup granulated sugar

→ 1/2 cup coarsely chopped

almonds

In this recipe, you heated the sugar up to

about 320 to 330 °F. This is the stage at

which the sugar starts to get brown and

begins to smell like caramel.

→

WHAT’S HAPPENING?

Safety Note: Caution! Very high temperatures.

There is a risk of burns. Boiling sugar and candy

syrups are extremely hot. An adult should perform all

operations involving the hot sugar and candy syrups.

4. Add the almonds and stir until they are well

coated in the sugar.

5. Place a piece of wax paper over the baking

sheet.

6. Spread the mixture out onto the wax paper

and let it cool for 15 minutes. When it has

cooled, break it apart and serve.

Sugar Solutions and Crystals | 27

EXPERIMENT 14

Bekijk gratis de handleiding van Thames & Kosmos Candy Chemistry, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.