Hard Candies Question and Help

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Joined Jun 10, 2021
Hi! I’m making hard candies with sugar water and tapioca syrup and I’ve never used tapioca syrup, any tips or pointers are welcome! I noticed on the two batches I did today that it started to brown at about 260-270F it didn’t affect the color but I’m wondering if because it’s DE 69 if that affects the browning?
 

chefpeon

Kitchen Dork
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Joined Jun 15, 2006
Are you using the tapioca syrup as a substitute for glucose so you have an invert sugar to retard crystallization? I've never used it, so I can't really answer your question, but you can also make your own invert sugar. Invert sugar recipe
 
2
0
Joined Jun 10, 2021
Are you using the tapioca syrup as a substitute for glucose so you have an invert sugar to retard crystallization? I've never used it, so I can't really answer your question, but you can also make your own invert sugar. Invert sugar recipe
Thank you so much! That is just the recipe I’m working with but that’s a good explanation as to why that would be in the recipe. I’ll check out that recipe!
 
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