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Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
I think this is a long shot, but I'll put it out there. I'm wondering if anyone in the Greater Vancouver area has an EZ Temper that they would be willing and able to loan/rent out for a couple days or up to a week? I am super curious to try it out and if the results are as wonderful as I expect I'm hoping I can find it in the business budget.
Feel free to message me privately.
After searching this one and other forums I found a number of reasons / solutions for release marks:
1 - mold should be cold and go right away to fridge
2 - mold should be cold and only go to fridge after beginning of crystallization
3 - mold should be heated
4 - because of over crystallization
6 - not professional molds (too much flex)
5 - use cooling tunnel instead of fridge so that mold is cooled gradually
I'm having trouble with release marks, as seen in the photo:
I've tried numbers 1, 2 and 3 above without success, number 4 I'm not sure how to control, number 5 is not the cause as I'm using professional molds and number 6 is not an investment that I can do right now.
Any help would be appreciated!
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