I made this for the first time today and it seems to have worked beautifully!
This is my first proper "how to" so be gentle with me
I am making a Saison over the weekend and will be using this batch then...I will be making another batch of Candi Sugar tomorrow so will post my pictures then as didn't take any today, I might even make a video...Equipment needed:
A large solid bottomed cooking pot
A table spoon
A mixing implement (Wooden spoon etc...
A gas stove/cooker
A baking tray
A hard implement (Rolling pin, hammer etc...)Ingredients needed:
Acid - Cream of Tartar/Citric Acid/Lemon Juice
1 - Put the granulated sugar in the pot - I made 1 kg, but you can make as much or as little as you want by scaling the ingredients
2 - Mix in your acid - I used 1/2 teaspoon of cream of tartar for 1kg (I am assuming that the amounts would be similar with other ingredients used?)
3 - Mix in some water - just enough to cover the sugar
4 - Begin to heat the mixture stirring it occasionally - this is where the thermometer comes in - you need to heat until you have a syrup and you need to aim for a temperature between 127c and 135c (Celcius) - DO NOT let the syrup go over 135c as you will cook it too fast and risk burning
5 - When the temp begins to rise to near 135c you can lower it by turning the heat down (obviously) or if thats not quick enough adding a couple of tablespoons of cold water - you may need to do this a number of times, I did!
6 - Heat the syrup for at least 20 minutes, this should give you a nice clear rock of candy - if you want a darker colour, just cook for longer (I went for 30 minutes and ended with a light amber coloured syrup, which is what I was aiming for
7 - When your syrup has reached the desired colour you now need to heat it up further until it reaches 150c - as soon as it does you turn off the heat and pour your syrup into a baking tray.
8 - Leave your sugar to cool for a number of hours until it is rock hard - you should end up with a large flat rock of Candi Sugar
9 - Remove the sugar from the tray and dust both sides with icing sugar (this is so that the pieces dont stick together while storing them) then crack it into bits with a rolling pin, hammer etc...
The batch on the left was cooked for 30 minutes, the batch on the right for 20 minutes.
10 - Store in a airtight container and use at your pleasure