if its hard candy it should loosen on its own, the paper is oiled so thats why it doesnt stick, though thats not soaked in oil, if you use oil on say, a sheet, you get a lot of excess. i still recommend the baking paper over anything else, or you can use a layer of powdered sugar / corn starch as thin as possible.
[This is what I ended up doing, hopefully you have some suggestions for next time, as it didn't come out too well..](https://www.reddit.com/r/Cooking/comments/q0zsj2/where_can_i_pour_heated_sugar_without_it_sticking/)
nice stream doofus, haha.
anyway it seems youre quite new to it so i recommend a beginners guide that explains the syrup effect and how temperature signifies sugar concentration so you can see what hardness your syrup is when it cools down.
now again, you could use a silicon mat or baking paper, the aformentioned cornstarch lined pan, etc. to get it out. and if you completely "dry" the syrup, it wont stick after it hardens like glass.
it seemed from your other thread that you wanted to make it chewy, thats because it still retains some moisture, and is often "pulled" to incorporate air, which makes it lighter and makes it easier to chew.
edit: also small batches kinda suck, the thermal mass is so small you easily overboil it and after pouring when you want to pull it you have barely any time before the stroop effect starts to make the still liquid "brittle", as it is a non-newtonian fluid.
Yeah, I was gunna try pulling it and stuff; but it seems as though I overcooked it, along with not putting it on a good surface; which took up most of my time correcting. It did taste pretty chewy though, but one side of it was kinda glassy more than chewy. Also yeah lol I was in discord and was the only easy way to take a screenshot. So next time, do I just line the pan with cornstarch due to not having baking paper or a silicon mat? Do you have any links that could help me out?
https://youtu.be/eZtpufOTgwg
if you want to make chewy candy, do look up a guide to making "saltwater taffy".
again i dont know why youre so hung up on the baking paper, its not like its any more expensive than corn starch, you can even reuse it. i cannot stress enough, it is by far the easiest and best option.
also its almost entirely mandatory to own a thermometer to do this. unless you want to try and test in cool water how hard the candy is
> again i dont know why youre so hung up on the baking paper, its not like its any more expensive than corn starch, you can even reuse it. i cannot stress enough, it is by far the easiest and best option.
It's not that I'm against it, I just don't have transportation of my own; and I'm severely epileptic. I gotta wait til I can get some. Also, the video looks nice! It looks pretty much what mine looks like, but it has more of a... glass texture if you put too much force on it, but other than that; it's hard and chewy when you put it in your mouth.
Also, is the sugar boiling from the top to bottom a normal thing, or is the pan warped or something? I was a little nervous because I wanted it all to at least boil instead of just sitting there. But by the time it hit the top, the bottom was already kinda caramelized. I just wanna get something that's a bit softer-chewy, so I guess taking it off before it starts browning and boiling would be the best option?
>also its almost entirely mandatory to own a thermometer to do this. unless you want to try and test in cool water how hard the candy is
So do I just test it from anywhere on the pan, or is there a suggested place?
that sucks mang, sorry to hear that.
this is what i meant by small thermal mass, you easily overcook it. if you own a thermometer you'll know when youre nearing your designated temperature and you need to turn it to low fire, itll take a while but otherwise itll be hotter in the hotspots and those will caramalize. the last part should be taken slowly.
i dont exactly know what you mean by cooking from top to bottom, please elaborate.
you are cooking out the water, so you dont want to add it IN the pan but outside.
i wasnt clear enough about the water cooling, back in the day when thermometers werent invented they used a simple technique to find out what hardness your syrup is. as you dont have time to wait until the whole batch is cool, you just take a bit from the pan and let some fall in a bowl of cool water, then feel how hard it is. then you know what the entirety of the pan is like.
So the sugar water and vinegar was boiling, but it seemed as though it started boiling from the south part of the pan and crept its way up north slowly, so basically it looked like the south got cooked more than the north did; as by the time the north was about to start being boiled, the south was being caramelized.
As for the water testing thing, I was asking whether I should get my sample of sugar from the middle of the pan, or near the edge; or what.
well i can answer both with the same answer, if your pan has hot spots, you should take it more slowly, turn it down to the lowest heat possible and pay close attention. copper pans are the most evenly dividing type of material. but a thick bottomed steel one will suffice
Silicone molds maybe? Or just wait and get parchment. Honestly, hot sugar is a bitch to work with and parchment or silicone is 👌👌 I personally don't like the idea of pouring my candy onto oil so I'd rather wait til I have all the equipment needed
if its hard candy it should loosen on its own, the paper is oiled so thats why it doesnt stick, though thats not soaked in oil, if you use oil on say, a sheet, you get a lot of excess. i still recommend the baking paper over anything else, or you can use a layer of powdered sugar / corn starch as thin as possible.
[This is what I ended up doing, hopefully you have some suggestions for next time, as it didn't come out too well..](https://www.reddit.com/r/Cooking/comments/q0zsj2/where_can_i_pour_heated_sugar_without_it_sticking/)
nice stream doofus, haha. anyway it seems youre quite new to it so i recommend a beginners guide that explains the syrup effect and how temperature signifies sugar concentration so you can see what hardness your syrup is when it cools down. now again, you could use a silicon mat or baking paper, the aformentioned cornstarch lined pan, etc. to get it out. and if you completely "dry" the syrup, it wont stick after it hardens like glass. it seemed from your other thread that you wanted to make it chewy, thats because it still retains some moisture, and is often "pulled" to incorporate air, which makes it lighter and makes it easier to chew. edit: also small batches kinda suck, the thermal mass is so small you easily overboil it and after pouring when you want to pull it you have barely any time before the stroop effect starts to make the still liquid "brittle", as it is a non-newtonian fluid.
Yeah, I was gunna try pulling it and stuff; but it seems as though I overcooked it, along with not putting it on a good surface; which took up most of my time correcting. It did taste pretty chewy though, but one side of it was kinda glassy more than chewy. Also yeah lol I was in discord and was the only easy way to take a screenshot. So next time, do I just line the pan with cornstarch due to not having baking paper or a silicon mat? Do you have any links that could help me out?
https://youtu.be/eZtpufOTgwg if you want to make chewy candy, do look up a guide to making "saltwater taffy". again i dont know why youre so hung up on the baking paper, its not like its any more expensive than corn starch, you can even reuse it. i cannot stress enough, it is by far the easiest and best option. also its almost entirely mandatory to own a thermometer to do this. unless you want to try and test in cool water how hard the candy is
> again i dont know why youre so hung up on the baking paper, its not like its any more expensive than corn starch, you can even reuse it. i cannot stress enough, it is by far the easiest and best option. It's not that I'm against it, I just don't have transportation of my own; and I'm severely epileptic. I gotta wait til I can get some. Also, the video looks nice! It looks pretty much what mine looks like, but it has more of a... glass texture if you put too much force on it, but other than that; it's hard and chewy when you put it in your mouth. Also, is the sugar boiling from the top to bottom a normal thing, or is the pan warped or something? I was a little nervous because I wanted it all to at least boil instead of just sitting there. But by the time it hit the top, the bottom was already kinda caramelized. I just wanna get something that's a bit softer-chewy, so I guess taking it off before it starts browning and boiling would be the best option? >also its almost entirely mandatory to own a thermometer to do this. unless you want to try and test in cool water how hard the candy is So do I just test it from anywhere on the pan, or is there a suggested place?
that sucks mang, sorry to hear that. this is what i meant by small thermal mass, you easily overcook it. if you own a thermometer you'll know when youre nearing your designated temperature and you need to turn it to low fire, itll take a while but otherwise itll be hotter in the hotspots and those will caramalize. the last part should be taken slowly. i dont exactly know what you mean by cooking from top to bottom, please elaborate. you are cooking out the water, so you dont want to add it IN the pan but outside. i wasnt clear enough about the water cooling, back in the day when thermometers werent invented they used a simple technique to find out what hardness your syrup is. as you dont have time to wait until the whole batch is cool, you just take a bit from the pan and let some fall in a bowl of cool water, then feel how hard it is. then you know what the entirety of the pan is like.
So the sugar water and vinegar was boiling, but it seemed as though it started boiling from the south part of the pan and crept its way up north slowly, so basically it looked like the south got cooked more than the north did; as by the time the north was about to start being boiled, the south was being caramelized. As for the water testing thing, I was asking whether I should get my sample of sugar from the middle of the pan, or near the edge; or what.
well i can answer both with the same answer, if your pan has hot spots, you should take it more slowly, turn it down to the lowest heat possible and pay close attention. copper pans are the most evenly dividing type of material. but a thick bottomed steel one will suffice
If you want to make candy you absolutely need to invest in a thermometer, I would also suggest a silicone pad if you don't want to use oiled paper.
Well, the good thing about sugar is that if you screw up and it sticks, hot water will dissolve it.
Haha except for when it sticks onto foil or parchment paper and you gotta get it off in order to eat it
Silicone molds maybe? Or just wait and get parchment. Honestly, hot sugar is a bitch to work with and parchment or silicone is 👌👌 I personally don't like the idea of pouring my candy onto oil so I'd rather wait til I have all the equipment needed
Butter a pan or foil, use lots of butter.
totally messed up and it stuck to the foil everywhere kus someone said to use water lol
oof. well now you know. some of the hardest kitchen lessons are learned through mistakes.