Kerry Beal

Sounds like you will fit in here very nicely!

Well done!

Yeah - my notes tend to suggest a number of days of sitting to fully crystallize and for the moisture to distribute towards softening the center and firming up the outside. Indeed - adding the syrup in the pan and tumble just dry.

They just kind of pick up a skim coat of wax and gradually start to shine. I'm trying to find the mention I had of rehydrating - with little success. Essentially its a 60% solution of sucrose - added a tiny bit at a time until the surface is no longer dusty. Here we are - I found it. 1 tsp at a time of the 60 Brix solution until moist - dry until just past tacky - but not dusty. Then the instructions read - 0.02% of powdered wax (mix of carnauba and beeswax) and finish with shellac - which I don't think you want to do tonight because it takes a day or so of air out to get rid of the smell.

Resistance is futile!

I can't recall what colors we used when I did the course (it was years ago now) - but I'd use the liquid ones. Are the blueberries soft panned (i.e. layers of granulated sugar, then baker's sugar, then powdered sugar)? If so - does your book suggest rehydrating them? Yes - unmelted - try sprinkling in the pan - use a hair dryer or heat gun for sure - put in the blueberries and spin until they shine. Apparently the melting point of carnauba is 81º C - I don't know if you want to heat the candy that much. I suspect a little trial and error is called for.

1. Colour (and flavour) go into the syrup. Add some acid to punch up fruit flavours. 2. Carnuba wax is used dry but can cause spotting (certainly did last time we tried it) - less spotting when combined with beeswax, which is softer and fills in cracks better, used 3 parts beeswax to 1 part carnauba. We decided next time we would put the powder in the empty pan - spin and heat to deposit it on the surface - then put the rehydrated jelly beans back in to see if that would give us a non spotty finish.

Nutella?

I personally lean towards the tilting - I've seen them in action - it's not precarious.

It's the soda that makes it darken - and yours is strangely pale as you noted - made me wonder if perhaps baking powder had accidentally been put in the bulk bin instead of soda. Your thermometer is accurate - I wonder what would happen if you went up a couple more degrees? Undercooking generally causes the issues with sticking to teeth for caramels - so perhaps applies here. The gelatin in sponge just helps hold the structure - doesn't have anything to do with stick jaw. The warm cool down also helps hold the lofty structure.

Are you sure your soda is soda?

Ah yes - the tween and her mom - I shall teach her what I can!

Must've forgot to save - was having technical challenges yesterday!

Chees-ster bunnies - I like that!

Sadly it's the aerosolized stuff that gets you.

I think they are shelf stable once cooked to crisp. I'd probably vacuum seal for storage though. Costco has nice big bacon bit packages - they need recrisping before use with chocolate I find - but their shelf life is practically forever.

Master's Class - Nut Pastes, Giandujas, Praline curls RobertM Chocolot Beets3 pastyani lambrecht gourmet Beth Wilson DC Hayden VistaGardens TinaB SuePEI and Jane Diana D tikidoc Master's Class - Bars curls RobertM Chocolot YetiChocolates pastryani lambrecht gourmet Beth Wilson Chocoera DC Hayden VistaGardens SuePEI and Jane Gwbyls Diana D tikidoc carol and max

Melangers RobertM - non tilting DC Hayden - tilting SuePEI - tilting tikidoc - tilting

Saturday Night Dinner curls RobertM Chocolot Matthew Hayday YetiChocolates pastryani (lacto ovo vegetarian) Beets3 Beth Wilson (allergic to mushrooms) - did I mention the wonderful mushroom soup that Dave makes? DC Hayden VistaGardens TinaB Gwbyls Diana D tikidoc +1 carol and max Melissa and Casey Edited 11 hours ago by Kerry Beal (log)

Just you?

Likely - but not confirmed yet.

I'm going to figure out the payment method shortly - it will be prepayment but need to figure out how to accomplish it.

Indeed - it's going to be the first time I've done it. We won't have Anna to be collector - cause I know I can't do that and all the other stuff at the same time. And I was pretty determined after I was left with the expense out of pocket the last time that that wasn't going to happen again! I know in the years when they have collected ahead there have still be situations where folks couldn't show - but then they made their own arrangements for giving up their 'ticket'.

@allegude and I have been discussing it - as long as there are two of us we think we can expand the numbers in the Master's classes by a few. I'm sure there will be drop outs closer to the time that will bring the numbers back into line a bit.

Melangers RobertM - non tilting DC Hayden - tilting SuePEI - tilting