Crystallized Syrup
Syrup used for making crystallized fondant candy.
Ingredients
sugar
1 lb 6 oz (660 g)
water
½ pt (3 dl)
Instructions
1
Boiling the syrup
Boil the sugar and water to 224°F (106°C). Ensure the sugar is fully dissolved before boiling. Bring to a rapid boil and strictly observe all candy-making precautions.
2
Cooling and testing
Cool to room temperature and verify with a saccharometer that the syrup reads 33° Baumé. Store undisturbed in a cool place.
