Das Ale Haus

Brewing and reviewing since 2012.

Belgian Candi Sugar Boiling

Belgian Candi Sugar Boiling

Bring the temperature to 260º-275ºF range, and do your best to hold it in there. This was tough on an electric stove. Technically speaking, right now we are in between the hard ball and soft crack stages of candy making.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google photo

You are commenting using your Google account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

Information

Published on May 28, 2013 at 4000 × 3000 in Homemade Belgian Candi Sugar

Navigation

Previous image
Next image

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 632 other followers

Advertisements

Follow Das Ale Haus on Twitter

Creative Commons

creative commons license

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

Create a free website or blog at WordPress.com.