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-   -   Belgian candy experts : why heating it up to crack ball at the end (http://www.homebrewtalk.com/f13/belgian-candy-experts-why-heating-up-crack-ball-end-355242/)

beauvafr 09-18-2012 11:17 PM

Belgian candy experts : why heating it up to crack ball at the end
 
Why should I heat my candy sugar up to crack ball (300) fahrenheit at the end?

And is it really important to add water after reaching this point ?

(I want sirup, not hard rock sugar!)

Cordane 09-19-2012 12:23 PM

No idea how the folks here do it, but several (if not most/all) of the Trappist breweries use syrup.


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