Rajala

Looks like a really good time! All the talk about the butterfinger on this page makes me want to learn how to make that leaf croquant style bar, found in Greweling's book. But it's sooooo hard. I've tried a few times but always get a mess 😅

Thanks again. Didn't get delivery of the ingredients so I'll have to to the "classic" way today. Will be a nice comparison. :)

Yeah, and some cream of tartar as well, to invert the sucrose a bit, I guess? Nope, Sweden. That looks like something that would be interesting and fun. But can't go on vacation at that time unfortunately.

Thanks Paul, scrolled right past it to the comment section yesterday. That make sense. Would you alter the amount of water as well? I'm sure it'll come out good no matter what. As a classic recipe contains quite some more sugar - the whole reason you made all of this.

Never? That's interesting. I can post it, when I'm home.

Stumbled upon this topic in the right time. I'm going to make a cherry sorbet on Friday. However, it has Brix : 18° +/-2°B. I'm going to measure it when I get home though to get the exact reading. But how do I recalculate the base recipe? I feel like I should understand it, but my brain doesn't right now. Maybe I'll figure it out later, but just throwing it out if it's just as simple calculation that someone know.

I have that book, but I didn't read it too much as it used your American units - if I'm not mistaken. 😀 Let's revisit and see what I can learn from it. My main issue with only reading etc is that I believe I do everything right, and the sugar still crystallize at times. Like I made this raspberry caramel, to use for my special take on a Snickers, and the sugar crystallized after like a week. Whhhhhhyyy? Yeah, I probably messed up.

I want to learn everything about making caramels - whether it's a soft one in a molded bonbon, one that you cut and wrap, or more hard candy style. Like, I feel pretty confident when I make a ganache, and I want to reach that level when it comes to making a caramel. Today I'm just looking at recipes and maybe change the flavor and it usually ends up good. But I want to be able to formulate a caramel and get more confident in the amount of glucose syrup I use, the amount of butter etc. I'm looking for classes/courses that will teach me this that should be quite technical and scientific (I want to understand things on a high level). Maybe something like this - https://www.ucc.ie/en/fitu/courses/shortcourse-introductiontothescienceofconfectioneryprocessingandmanufacturetrainingworkshop/ could be a good start, but I'm not sure. Has anyone ever attended something similar? Any other suggestions on where to start? I'm open to attend a course anywhere, as long as it's in English. Might be something good online available? Open for suggestions!

Made this some time ago. Maple syrup caramel, pecan "duja" with some phyllo dough crunch and sea salt

Me too! I got a apple dessert at a restaurant with some miso. Need to put that on my list of things to try to re-create.

Some interesting discussions. Did anyone try to boil a "PDF" (without pectin) to 75° Brix? I wonder how it would be in texture, stickiness etc - if not, I'm going to experiment a bit I think. Would be good to skip the mixing step. Just as you mention Kerry, we want it to be pipable.

I have one of those "cheap" AW meters made in China (as well as one from Aqualab), and from my experience they're pretty accurate if you let the sample sit in them for at least 20-30 minutes. Just to share that.

Tangerine PDF, ganache, and gianduja with white chocolate with hazelnut meringue crumbs and some coarsely chopped hazelnuts

Last bonbons of the year! I'll start a new batch tomorrow though. This is sour cherries, tonka ganache, and some almond praliné crisp. One more image! Was too tired yesterday so went to be early haha. Happy new year everyone!

"Mozart" - Almond marzipan and nougat (obviously not the French one)