Belgian candi sugar: what if it got too hot too soon?

[Sean Provencher]

2 questions:

1: the recipe I’m following said to keep it btwn 160–175 for 20 minutes and I accidentally let it raise to 250-300.

2: I didn’t have citric acid and used lemon juice. Is this cool?

I bought the sugar at Costco so worst case I’ve lost $5. Currently I just turned it off and am waiting for it to cool. It raised to 300 pretty quick and I added the lemon juice, boiled for about 10m at 250-300 before I realized the recipe was in F not C.

It’s a nice amber colour I’m happy with, I just don’t know If the sugars will be properly inverted without proper procedure and Lemon juice.
Thanks!

 

[cyberbackpacker]

Maybe you're fine, but I tried using lemon juice in lieu of citric acid and the results were definitely less than favorable. The colors were good, the flavor wasn't.

At those temps, scorching is a concern...

You should be able to tell rather soon whether it turned out or not!

Good luck.

 

[Sean Provencher]

Can I just taste a bit of it to be sure that it isn’t burnt/acidic?

 

[cyberbackpacker]

That is exactly what I was implying... it should be cool by now, so definitely taste it. Taste some on it's own, but also dilute a little in a small amount of water too and taste that as well.

 

[Sean Provencher]

Thanks man!

 

[Sean Provencher]

Just tasted it and it's a little burnt. I'm going to toss...

Thanks for the help

 

[cyberbackpacker]

Sorry it didn’t turn out; but, you are welcome for the help.