Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Bubbles in hard candy.


Recommended Posts

Were the molds previously used for chocolate?  It looks like cocoa butter to me ...  air bubbles are clear.

 

Is this the part of the candy that touches the mold, or the exposed top?  Air bubbles rise to the top.

 

Crystallized sugar is opaque like that but sugar wouldn't have isolated crystals, the whole batch would turn.

 

 

Edited by pastrygirl (log)
  • Like 1
Link to comment
Share on other sites

 Share

×
×
  • Create New...