candy thermometer

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Noun1.candy thermometer - a thermometer used to determine the temperature of candy syrups during cookingcandy thermometer - a thermometer used to determine the temperature of candy syrups during cooking
thermometer - measuring instrument for measuring temperature
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For the dark chocolate mousse: 4 medium eggs 120g dark chocolate (at least 70% cocoa) 4 tsp unrefined golden caster sugar For the white chocolate mousse: 225g white chocolate 90ml double cream 2 egg whites 225ml whipping cream For the peanut brittle: 550g refined white caster sugar 120ml corn syrup or golden syrup 120ml boiling water 40g unsalted butter 1 tsp bicarbonate of soda 250g unsalted peanuts Maldon salt Extras: Silicone baking sheet or baking parchment Sugar thermometer A little shaved chocolate, for garnish Method: First, let's make the peanut brittle; set out your diced butter, bicarb and peanuts as you'll need them in a hurry when the caramel is ready.
Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage.
Heat the sugar mix on a medium-low heat, letting it bubble for 10 mins until it reaches 143-150C on a sugar thermometer (see tip, below).
Let the syrup boil without stirring until it reaches 180C on a sugar thermometer.
If you have a sugar thermometer, it will read 105C when ready.
Add the remaining butter and cook over mediumhigh heat, stirring gently but continuously, until the butter melts and the mixture thickens and coats the back of the spatula, or registers about 70C on a sugar thermometer.
Put a sugar thermometer into the pan and increase the heat until the syrup is simmering steadily.
INGREDIENTS FOR SOUFFLE 6 egg yolks 1 cup sugar 1/2 cup light corn syrup 1/4 cup vanilla yogurt 1 1/2 cups heavy cream 1/4 cup Grand Marnier (you can purchase the 50 ml "airplane" size bottle) 1 cup freshly squeezed lemon juice 1/4 cup cocoa powder (for dusting) EQUIPMENT Double boiler Sugar thermometer (candy thermometer) Six 4 oz.
You can use a sugar thermometer but if you don't have one of these just test the toffee by pouring a tiny bit into a bowl of cold water.
You can use a sugar thermometer but, if you don't have one of these, just test the toffee by pouring a tiny bit into a bowl of cold water.