Quote:
Originally Posted by foodpump  Catman, are you sure about 208F? 212F is the boiling point of water, and most taffy recipies start at 270 F. |
I am certain. The key is a rolling boil, and whipping air into it as you approach 208F. Obviously, there are variables, such as how much brown sugar, corn syrup etc.
The applied heat will be much higher than 208F which is why it's such a delicate process.
As an experiment, I would encourage you to try this side by side;
Pot of water on high, and a pot of 50% WATER, 50% Brown Sugar. Use equal total volumes and equal pots and BTU's. The sugar water will boil much faster than the pure water.
Cat Man