Has anyone used this for hard candy making? The mixture reaches 300F. Thanks!!
1149887
The material is fairly sturdy, but I don't know if it would be the best thing to put something at that temperature in this device. My sister mistook it for a measuring cup and put boiling water in it, and it is perfectly fine, however she did not use the dispenser, which is a different material than the rest of the cup. I hope this helps.
1149888
I'm not sure if this would work for that as it is a rubber stopper for dispensing then ingredient
2187011
I've used the mold for candy heated to the soft crack stage and haven't had a problem.
2007284
No. The degrees don't go that low. You would probably be better off with a candy thermometer.
871540
Just speaking from my personal experience, I live in a humid climate (Florida). I can make mine and leave it out for up to 3 weeks and sometimes when I go back to check on them, they are still a bit soft. Even gum paste. Florida climate is really super hard to live in and make good gum paste or fondant decorations. It's also hard to ice a cake here too. ugh :( The frosting melts!
614855
Yes, I baked it at 325 degrees. It was probably about 80 minutes but I bake to 205 degrees on an instant read thermometer. That way, I know it is for sure done....much more reliable than a toothpick coming out clean. I started testing the internal temperature when the middle of the cake didn't jiggle when I nudged the rack.
922086
This item was a gift to a baker. I presented your question and she stated: I believe it would be fine, but I would not risk it when you could just buy chocolate fondant, coat the mould with powder sugar or corn starch stuff the mould with fondant and freeze 30 minutes. I would love to forward a picture for you to see.
1344049
Here's a tip I never found in an ice cream recipe, but it helps immeasurably with hardness and ice crystals: Chill the mixture overnight before freezing in ice cream maker (should be at least 40 degrees but NOT frozen), then beat a little air into it with a mixer...that's what pro ice cream companies do. Still won't be exactly like the commercial type, but it will be much better!
844064
That is a great question that I never thought about! I have used mine for over a year now, on pinball machines, and really like how it works. Do not know the true temp at the point, but will definitely have to check that out.
394663
the highest temperature i have used them to make chocolate cubes was 350 degrees.But they should okay to @ 450 without any problems.
1136286
I have not tried to get it as hot as it would go but I hit 380+ when setting it around 190C by the gauge as measured with a thermometer.Using a mix of pure pressed palm oil, non hydrogenated, mixed with sunflower oil (as I did not have enough palm oil to fill).
890641
Ok, so I did a test for you. I made 3 servings and it took 8 minutes. I would definitely recommend using threading sugar which you can order from amazon. It's really easy and each serving gets you a little more than a baseball-size serving. You turn it on and let it heat up for 3 minutes, then you shut it off and let the spinner atop(about a minute), pour in your 1-serving of threading sugar or 2 crushed candies, turn it back on and it starts making cotton candy immediately. Basically, you have to shut it off and wait for the spinner each time you make a serving. I'm happy to answer any other questions! And oh, don't use those colored sugared sprinkles. I did and it burned and made a mess. I also tried it with crushed hard candy and that worked well too. But you would need to use a basic hard candy like the consistency of a butterscotch disc or candy cane.... Jolly ranchers don't work very well.
873877
Cotton Candy will harden when exposed to high humidity/heat. You need to be careful to not crush it when you're spinning it on the stick. It's a practice and art-form kind of thing sadly. You can use plain sugar (no flavoring) as a cheap form of practice.
517124
I used it to make Salted Whiskey Carmles. It worked ok. It doesn't melt at high temps, which is good but it does dispurse heat quickly. Which can be bad if you have something in it that cools quickly, like Carmles. If your chocolate will stay liquid for a while this would work just fine.
1403301
I would not use if for candy..Amazon has several candy specific thermometers for 8-10 bucks. Good Luck!
1957547
I use this to make jams and jellies with very low sugar. I have never had a problem cooking it, or using it to add to a batch that is too large for a traditional box. Use low sugar boxes with this if you mix. I try to get the same brand as well, for consistency.
1084727
I would not suggest that you use baking emulsions to make hard candy. It makes a wonderful addition to any baked good. It gives a strong, robust flavor and because they are not alcohol based, the flavor won't bake out like with traditional extracts. Bakery emulsions can be used in any baked goods like cookies, cakes, sweet breads, and pastries, frostings, glazes, fondant, and fillings.
1897219
Pretty much as per the directions and once heated stays hot if you turn it off then back on to make another batch. My best advice is to go to u tube and watch videos on how to make the cotton candy, this really helps when you get ready to do it the first time. I found sugar worked better than candies, not such a sticky mess. It's fun!