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.
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.
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 I don't think sugar would have isolated crystals like that, the whole batch would turn.
Were the molds previously used for chocolate? It looks like cocoa butter to me ... aren't air bubbles 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 I don't think sugar would have isolated crystals like that, the whole batch would turn.
Were the molds previously used for chocolate? It looks like cocoa butter to me ... aren't air bubbles clear?
Is this the part of the candy that touches the mold, or the exposed top? Air bubbles would rise to the top.
Crystallized sugar is opaque like that but I don't think sugar would have isolated crystals like that, the whole batch would turn.
were the molds previously used for chocolate? It looks like cocoa butter to me ... aren't air bubbles clear?
