I wanted to make clear candi sugar but instead it came out amber. According to my recipe, I was supposed to cook the solution at 260-275F for at least 20 minutes to invert the molecules, whatever that means, and then continue cooking it until the desired color is reached.
Anyway, after 20 minutes, the stuff was no longer clear but an amber color.
Anyone know what went wrong?
I want to make a triple and need clear candi sugar. Would this amber candi sugar be ok?