[Sca-cooks] e: candy
Stefan li Rous
StefanliRous at austin.rr.com
Tue Aug 1 23:50:42 PDT 2006
Bertha asked:
\
> Is caramel period? Program on the food channel yesterday stated
that it
> possibly could be period. So, with a wave of my fan and a soft
"He'p", I
> ask...is caramel period?
In this article:
Candying-art (9K) 6/29/99 Period and modern descriptions of
the
candying process by Alys
Katharine.
http://www.florilegium.org/files/FOOD-SWEETS/Candying-art.html
We have:
<<< Beyond these stages of syrup modern cookbooks list the "crack" or
"snap" stage at 270°-300°F. I have not yet seen any period
designations for this temperature. As Hess hinted at in Martha
Washington's Booke of Cookery, stages beyond 232°F were considered
unusable for candymaking. The final modern stage is "caramel" which
occurs at 310°-338°F. The sugar begins to brown quickly, turn to
black, and give off a burnt odor. >>>
Perhaps not what you are thinking of though for "caramel".
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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