I tried to make this recipe today. I thought I had it perfect; got it to butterball temp etc. The consistency was beautiful and thick. It set all sugary though and what was dissolved sugar crystallized again so eating it is like crunching on a mouthful of sugar.
Haha, oooops... i have no idea what soft ball temp even means. Time to do some research. Thanks very much for the advice. I will certainly give this another go.
BTW, I am in Rocky also Johnro. How was all that rain today!!!!!
I tried to make this today however mine did not set like fudge. It is very very yummy but it like hard caramel, perfect for putting in a flan crust and having caramel pie if that makes sense.
What do you think happened here? I followed the directions exactly.
I am kind of glad I read this. I was about to order it today but we are more casual family cooks with young kids... I too was thinking (assuming) it was aimed at the more western Asian recipes.
Living in Central QLD there is no where to really buy weird and exotic ingredients.
Show Posts
