pan size and cream pull candy
I am making cream pull candy. Recipe is usually made in a 4 Qt. pan. Can I use a 8 qt. pan as long as candy thermometer is submerged enough or will the different size--e.g. more surface area especially width-- interfere with the candy formation?
Best Answer
Absolutely. Make sure that you brush down the sides of the pan a few times with a pastry brush soaked in water before your syrup reaches the soft ball stage to make sure there's no crystalized sugar left on the sides of the pan (which will trigger recrystalization once it's melted and make your sugar grainy.) After it reaches soft ball give it a swirl every few seconds to make sure it's heating evenly. You should be good.
Good luck!
Pictures about "pan size and cream pull candy"
How long does it take for pull candy to cream?
Pull until candy begins to harden. Stretch into a long, thin rope and cut with scissors into a candy-like size. If using powdered sugar, place it into a big bowl and roll each piece into the sugar. Let the candies cool overnight (or allow at least 3 hours of resting time) so they achieve the wanted cream texture.How do you make homemade candy pulls?
InstructionsWhat is creamed pulled candy?
This candy is made with pure whipping cream and sugar and it gets cooked, pulled, and cut into pieces of taffy-like candy. Then it gets covered and left to cream overnight. That's when the miracle occurs. It miraculously turns into the most delicious melt-in-your-mouth candy that you will ever eat.What does cream candy taste like?
Made with heavy cream, sugar, vanilla, and boiling water, the candy is plain to look at, but has a surprisingly smooth, melt-in-your-mouth texture and intensely sweet flavor. This candy may be easy to eat, but it's quite a production to make.Making KENTUCKY Cream Pull Candy
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