Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Cooling temp for butter mints

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips
View previous topic :: View next topic  
Author Message
willowhead



Joined: 21 Dec 2006
Posts: 1
PostPosted: Thu Dec 21, 2006 4:11 pm    Post subject: Cooling temp for butter mints Reply with quote
I am making butter mints. The sugar, water, and butter are cooked to a soft ball stage and then poured out onto a cool marble slab. I know that you have to let it sit until it is cooler (<120 F ) so that you can pull it and it won't sugar until after you have cut it and it sits for awhile. I would like to know what the optimum temp is to get below the instant crystallization stage. Thanks
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group