I really want to make boiled sweets, but the thing is I don't have a candy thermometer.Please HELP!
use a brillo pad.no not really, i agree with that one dude, foil and coke works every time.
well I recommend getting a new one but if you wipe it with a rag soaked in vinegar or lemon juice it should dissolve.
Honeycomb makes more honeycomb that you could ever wish for 75 grams honey (1/4 cup) 140 grams light corn syrup or glucose (1/2 cup minus 1 tablespoon) 400 grams sugar (2 cups) 20 grams baking soda (3 1/2 teaspoons) Prepare a sheet pan (preferably with sides) with a piece of parchment paper or aluminum foil and brush it with a thin coating of butter or oilIf you have a silpat, put that down and forgo the greaseSet asideCombine the honey, corn syrup and sugar in a heavy-bottomed saucepan-one large enough to allow the mixture to quadruple in size (which it will do when you add the baking soda at the end)Moisten the mixture with enough water so that there are no dry patches of sugar; then wash down any stray sugar crystals that might be clinging to the side of the panSet the pan on high heat and cook and cook and cook until a candy thermometer reaches 300 F or, if you don’t have a thermometer, until the mixture turns a light amber colorWhile the mixture is cooking, do NOT stir it at allStirring can cause the sugar to seize (one moment it’s fine, one moment it’s hard and crystallized)Don’t worry about it mixing properly, it will do that on its own when it starts to boilWhen the honeycomb is sufficiently cooked, take the pan off the heatDump in all of your baking soda and whisk vigorously until it is well combined; while you whisk, the honeycomb will foam up dramaticallyAfter the soda is whisked in, gently pour the mixture out onto a prepared pan and allow to cool completely, about one hourOnce cool, break into smaller pieces and store in an airtight containerReally, we mean airtightA rubbermaid wrapped in plastic inside a ziplock freezer bag would be good(Honeycomb is hygroscopic, meaning that it sucks in moisture from the air, leaving an unprotected initially crisp candy sticky and gooey in a matter of hours.)
