Candi Syrup 2

Last night’s test resulted in blocks of sugar with a raisiny, burnt taste, not exactly what  was after.  So we’re trying again with a new recipe and new processing:

2 pounds cane sugar
2 cups water
2 tsp diammonium carbonate
1 tsp Cream of Tartar

Combine all ingredients in a heavy bottomed saucepan and heat until sugar is dissolved.  The chemicals will foam, providing nitrogen for the maillard reactions.  Heat to not more than 290 degrees, stirring frequently.  The mixture will smell of ammonia initially, this is normal.  If the temperature reaches 290, turn the heat off and let the mixture cool to not less than 280 degrees.  It will continue to brown.  Test by dropping onto aluminum foil.  When the syrup is nearly dark enough, turn off the heat and continue to stir.

The sugar crystalized so I added back a cup of water to see if we can do better a second time.

This time failed as well.  Sugar crystalized and didn’t make syrup. 

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