The next task is to transform this mix of water and sugar to sugar syrup by getting the candy mixture to boil. Do take notice that the sugar solution is going to be boiling at the higher temperature than plain water - so for safety do not try to taste the sugar syrup even though it is still cooking! Refer to the manual from the recipe exactly. If the recipe calls for low heat, use low heat. If the recipe instructs you to definitely boost the temperature after 10 minutes, then accomplish that. Don't attempt to shorten the cooking by helping the heat around the burner. This will most certainly scorch the candy and can greatly reduce the standard of a final product.As soon as the sugar syrup comes to a boil, watch the candy thermometer carefully simply because you need to turn the temperature off and take the pot in the kitchen stove once the precise target temperature may be reached. In the event the cooking process is extended without making the necessary adjustments (like adding a couple of tablespoons of water on the mixture) the batch of candy may burn.
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