Hey everyone,
I've tried countless times to make amber or dark candi sugar from table sugar and every time it freezes into sugar crystals at 270F hard ball stage. I've tried dry method, wet method, with and without DME/lime/acid, on the stove and in the oven. Always it freezes at 270F and looks like a rootbeer slurpee. The only way for me to get it to liquify and actually darken beyond light brown is to heat well beyond hardball stage.
What's going on here? I've followed tried and true methods and get the exact same result every time. The only thing I can think of is that I'm using beet sugar and I know that most other people (in North America at least) are using cane sugar. Could it be that beet sugar reacts differently than cane sugar? I don't know what else it could be. It's driving me nuts that I can't resolve this problem.
Appreciate your advice.
I've tried countless times to make amber or dark candi sugar from table sugar and every time it freezes into sugar crystals at 270F hard ball stage. I've tried dry method, wet method, with and without DME/lime/acid, on the stove and in the oven. Always it freezes at 270F and looks like a rootbeer slurpee. The only way for me to get it to liquify and actually darken beyond light brown is to heat well beyond hardball stage.
What's going on here? I've followed tried and true methods and get the exact same result every time. The only thing I can think of is that I'm using beet sugar and I know that most other people (in North America at least) are using cane sugar. Could it be that beet sugar reacts differently than cane sugar? I don't know what else it could be. It's driving me nuts that I can't resolve this problem.
Appreciate your advice.