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Subject:
Re: BEE-L Candy Boards
From:
BillSF9c - Bill Smythe <[log in to unmask]>
Reply To:
Informed Discussion of Beekeeping Issues and Bee Biology <[log in to unmask]>
Date:
Wed, 11 Feb 2009 15:15:47 -0500
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You might try a candy thermometer.
Water cannot exceed 212F / 100C at atmospheric pressure.
(Sea level... ~ 14.7 psi.)

Rigidity of your product will be due to sugar content.
Temperature will advise you of that via soft ball or hard
ball stage. I additionally use cold water-drop testing.
The stages come up a little suddenly, as noticed.
A thermometer will help you see the approach speed.
You want to exceed syrup, but fall shy of peanut brittle,
temperature wise. See also, "taffy."
BillSF9c

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