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Old 09-18-2012, 11:17 PM   #1
beauvafr
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Default 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!)


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Old 09-19-2012, 12:23 PM   #2
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No idea how the folks here do it, but several (if not most/all) of the Trappist breweries use syrup.
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