Reply to "Corn Syrup Substitute in Modeling Chocolate?"

MilySuper Gobbler

Well I esperimented a few minutes ago....

Using Wilton pink Candy melts (I had in my home):

Karo (corn syrup) - The racipe all people uses

Cherry almibar (when you buy cherrys) - I reduced it to looking for the consistency of the corn syrup. At 85°C got it. (remember syrups tends to thicken when they cool). Cherry color made the pink color darker.

Honey Bee - I warmd it a Little to habe a liquid consistency (mines was a Little cristalized)

Sugar syrup - Same mesure of sugar and wáter. At 95°C I got the syrup.

How I calculate the consitency of the syrup.. wel I took a drop of corn syrup and when I was cooking the cherry and sugar syrup I was taking drops (that cools quickly) until I reached the consistency and I used termometer to see the temperatura reached.

Well now clays are resting... I will report flavor and consisntency in a few hours.

1/21/1411:32 AM

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