tag:blogger.com,1999:blog-3134826403842704197.post1285439983100423204..comments2023-07-11T10:30:12.520+01:00Comments on Hannah King Photography: HoneycombHannahhttp://www.blogger.com/profile/12953492276859113122noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3134826403842704197.post-81072278555369695622012-05-11T22:07:34.263+01:002012-05-11T22:07:34.263+01:00Or use the cold water method?Or use the cold water method?Pterelaoshttps://www.blogger.com/profile/13941244679910331796noreply@blogger.comtag:blogger.com,1999:blog-3134826403842704197.post-90305471979698286972012-05-11T22:06:28.061+01:002012-05-11T22:06:28.061+01:00This comment has been removed by the author.Pterelaoshttps://www.blogger.com/profile/13941244679910331796noreply@blogger.comtag:blogger.com,1999:blog-3134826403842704197.post-60241403226343528092012-05-11T21:06:57.733+01:002012-05-11T21:06:57.733+01:00This comment has been removed by the author.Hannahhttps://www.blogger.com/profile/12953492276859113122noreply@blogger.comtag:blogger.com,1999:blog-3134826403842704197.post-19396196853877236732012-05-11T21:06:41.339+01:002012-05-11T21:06:41.339+01:00Ben, you are brilliant. Thank you! You have taught...Ben, you are brilliant. Thank you! You have taught me something new : )<br />I suppose what I've made before is a bit like taffy. Unfortunately I don't own a sugar thermometer, so until I do, I'll just have to cope with the unpredictability and versitility of hot sugar!Hannahhttps://www.blogger.com/profile/12953492276859113122noreply@blogger.comtag:blogger.com,1999:blog-3134826403842704197.post-38511119205465737472012-05-11T20:45:35.822+01:002012-05-11T20:45:35.822+01:00"I'd like to understand the science behin..."I'd like to understand the science behind it a bit more"... well I haven't really done much with sugar abefore but this is what I understand of it.<br />The texture depends on the amount of water left in the sugar, this is very hard to tell on colour alone as this method suggests. A more accurate method is to use the temperature of the syrup. As you boil the syrup water evaporates and increases the sugar concentration. This raises the boiling point of the syrup and so the temperature will rise as the water content goes down.<br /><br />110–111°C -> 80% sugar -> thread (syrup)<br />112–115°C -> 85% sugar -> soft ball (fudge)<br />118–120°C -> 87% sugar -> firm ball (caramel candy)<br />121–130°C -> 92% sugar -> hard ball (nougat)<br />132–143°C -> 95% sugar -> soft crack (salt water taffy)<br />146–154°C -> 99% sugar -> hard crack (toffee)<br />160°C -> 100% sugar -> clear liquid<br />170°C -> 100% sugar -> brown liquid (caramel)<br />177°C -> 100% sugar -> burnt sugar<br /><br />For honeycomb I guess you want the hard crack stage at 146-154°C. Ideally you should use a sugar thermometer but there is a method where you drop a small amount of the syrup into cold water: https://www.youtube.com/watch?v=6Yh7nup8qiE<br /><br />Ben BPterelaoshttps://www.blogger.com/profile/13941244679910331796noreply@blogger.com