Panforte help! The sugar syrup crystallized during baking
I made Panforte per the spicy Tuscan recipe but something happened to the sugar syrup and it’s not soft after baking. I weighed all the ingredients and volume measured the sugar and water and used a thermometer to check the temp. Is it possible to make new sugar syrup and pour it on top? Other crazy ideas? Help please!
1 Comment
Food52-HotlineDecember 25, 2024
Hi Sarah!
I admittedly don't have much experience with panforte however I took a look at the recipe and notice the devleoper called for the sugar to be heated to 240 degrees F which is the top of the "soft ball stage".
Unfortunately sugar can work really fast, so if you're not careful it can raise in temperature pretty quickly and hop into the firm or hard ball stages which is maybe why the sugar set.
You can make the syrup again and maybe this time shoot for ~230ish so that when removed, the residual heat will get you to 235 and into the soft ball stage which is what we're looking for.
Happy Holidays!
- Justin from the Hotline team
I admittedly don't have much experience with panforte however I took a look at the recipe and notice the devleoper called for the sugar to be heated to 240 degrees F which is the top of the "soft ball stage".
Unfortunately sugar can work really fast, so if you're not careful it can raise in temperature pretty quickly and hop into the firm or hard ball stages which is maybe why the sugar set.
You can make the syrup again and maybe this time shoot for ~230ish so that when removed, the residual heat will get you to 235 and into the soft ball stage which is what we're looking for.
Happy Holidays!
- Justin from the Hotline team
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