I tried making this the other night. But the outcome had a burnt taste and it seemed as though the color of the liquid was at the amber stage lon...
...g before it got to/near 300 degrees. So my questions are.. should i trust the candy thermometer over the sight and smell? What else could have possibly gone wrong? Do I heat the mixture with the heating element or do I heat the element to medium high heat and then put the pot and the dissolved sugar and syrup on? Also do I put all the baking soda in the mix
Recipe question for: Salted Maple Honeycomb Candy
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The ingredients, except baking soda, go into the pot. Put the pot over the heat. The heating element does not need to be preheated, in this method it won't make a difference. The important thing is that the mixture reaches the hard ball stage or 300F, which is the reason the thermometer needs to be accurate. Yes, all the baking soda goes into the hot mixture, off heat. The baking soda will react with the acidic maple syrup and produce the bubbles in the candy. In fact, the mixture is going to foam up dramatically, so make sure your pot is big enough to handle the increase in volume.