| Ingredient | Method |
| Small Amout: 43ml drinking water 30g granulated sugar 1/8 teaspoon cream of tartar 1/2 Pinch salt *makes appr 45g Or Big Amout: 175g drinking water 120g granulated sugar 1/8 teaspoon cream of tartar 1/2 Pinch salt *makes appr 195g | 1. Add all ingredients in a small saucepan/pot and stir to combine. 2. Over low heat, stirring constantly with a wooden spatula, bring it to a boil. Then let boil until it reaches 112 degrees C. This is soft ball stage. 3. Let cool on a cooling rack. 4. It can be stored in air-tight container for 2 months. Notes: Soft-ball stage: 112-115 degrees C Firm-ball stage: 118-121 degrees C Hard-ball stage: 121-129 degrees C |
No comments:
Post a Comment