Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 240 degrees. So fun to make, thanks (again) Christine and Julia!!
Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!
I would love to hear how the sugar holds up over time, especially since it was only cooked to 140. Is it soft/pliable at all?
This is just spectacular, Kim! I love the depth you achieved by suspending the sugar "water" above the painted fish a little bit. That was a great idea! And the scene is so beautiful and realistic. I am so glad you have been inspired by this challenge. Congratulations on being both the first AND second entries!
Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
Bakerloo Station posted:
Kim Damon posted:
Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!
I would love to hear how the sugar holds up over time, especially since it was only cooked to 140. Is it soft/pliable at all?
I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?
Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!
I would love to hear how the sugar holds up over time, especially since it was only cooked to 140. Is it soft/pliable at all?
My lack of experience is what had me cook at the bottom of the he range. It said 240-300 and I was impatient and stopped at the lower end. It is hard. Not brittle, in fact, it was thick in all my pieces (about 1/4" or more on the bubbles) and It was hard to break. I heated it slow to keep it clear, and aside from bubbles (that would not pop), it is very clear. Long term... no idea but someone who owned a koi pond just commissioned this one and one more for a keep sake, so I hope they last! hehe
This is just spectacular, Kim! I love the depth you achieved by suspending the sugar "water" above the painted fish a little bit. That was a great idea! And the scene is so beautiful and realistic. I am so glad you have been inspired by this challenge. Congratulations on being both the first AND second entries!
Thank you! I would have waited to put the second one up...but I was sooooo excited by the results of my play, I couldn't wait! hehe
Thank you, Ryoko! The painting really came alive when the "water" was added over top! I was afraid all the time on the painting would have been blurred and wasted but was pleased with the effect.
Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!
I would love to hear how the sugar holds up over time, especially since it was only cooked to 140. Is it soft/pliable at all?
I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?
I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.
Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
Kim Damon posted:
Julia M. Usher posted:
Bakerloo Station posted:
Kim Damon posted:
Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!
I would love to hear how the sugar holds up over time, especially since it was only cooked to 140. Is it soft/pliable at all?
I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?
I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.
I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.
Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!
I would love to hear how the sugar holds up over time, especially since it was only cooked to 140. Is it soft/pliable at all?
I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?
I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.
I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.
Dumb luck? or the difference in temp from when I decided to take it off the heat and when I poured it and when the thermometer was rising? hehe
Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
Kim Damon posted:
Julia M. Usher posted:
Kim Damon posted:
Julia M. Usher posted:
Bakerloo Station posted:
Kim Damon posted:
Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!
I would love to hear how the sugar holds up over time, especially since it was only cooked to 140. Is it soft/pliable at all?
I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?
I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.
I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.
Dumb luck? or the difference in temp from when I decided to take it off the heat and when I poured it and when the thermometer was rising? hehe
Kim Damon posted:
Julia M. Usher posted:
Kim Damon posted:
Julia M. Usher posted:
Bakerloo Station posted:
Kim Damon posted:
Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!
I would love to hear how the sugar holds up over time, especially since it was only cooked to 140. Is it soft/pliable at all?
I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?
I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.
I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.
Dumb luck? or the difference in temp from when I decided to take it off the heat and when I poured it and when the thermometer was rising? hehe
Or an inaccurate thermometer read - if the thermometer isn't calibrated, that could contribute. Sometimes it's also hard to get an accurate read when the layer of sugar is very shallow in the pan.
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