Can I make ginger flavoured sugar from syrup?
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- เผยแพร่เมื่อ 29 ส.ค. 2022
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My one tip is to not put any sugar/candy product in the fridge because moisture can condense on the surface. Letting it cool on the counter is a better option.
Agreed
Yep
Does it have a shelf life?
Putting things uncovered in the fridge dries it out though? If theres moisture i would say its more to do with your fridge being overcrowded
@@rossmcdonagh1554the moisture condensing on the candy has more to do with the fact that it's cold actually.
Few points, get a candy thermometer and for 300-310 F, do not go over or it begins to caramelize and change the flavour.
- don't let it harden in the fridge as the temp difference after when you bring out with make the sugar atract moisture like a iced glass in the summer. Will take longer but just pour out and let it come the room temp covered.
- after you process it to how your happy put into a air tight container with a silica packet or multiples and it will draw out more moisture and keep it dry. You can do this step now with this batch and will help the sticky alot.
Thanks for sharing your kitchen experiments!
I add to this by saying look for a food safe desiccant.
@@aquaposeidon9464 good point! Always make sure anything is food sade when using with food 😋
Using a wooden spoon is fine, you can have less frustration with a silicone one. Just dont use metal (heat transference), glass (temp issues) or plastic (most will melt).
Your biggest issue was putting it in the fridge, as sugar is hygroscopic so will easily draw in the increased humidity of a fridge.
To dry it out either dry pan fry very low, or place dessicants in a sealed container with the sugar.
Using an oven is risky as you cannot smell very subtle changes until it's too late, and whatever surface you use will have high carry-over heat.
Don't use a food dehydrator as they used fans to convey heat and drive away moisture so will blow fine sugar all over your appliance and kitchen. It may work on chunks of sugar, then you grind it down, but that's going to massively increase processing time so you may as well just buy some silica gel packets and store them with the sugar in an airtight container for a week for passive effect and better long term storage.
A teabag filled with rice also helps draw in humidity, if you don’t have silica gel bags…
I had commented a few weeks ago you should make sugar. I did it by putting the very watery (Violet syrup in my case) into a dehydrator. It crystalized and looked like rock candy. Everyone has kinda been eating the large chunks as candy, and It's great. I put some thru the food processor to make it very fine. It's AMAZING in herb tea!!
Alternatively, just pour the uncooked syrup in a food dehydrator tray and it should dry completely.
Use arrow root powder or oat powder when blending the hard candy. Or in this case tumeric powder and ginger powder.
This is the same way honey powder is made.
You could possibly put it in a dehydrator if you made it again and see how that works
What I know of making sugar (I make maple sugar from maple syrup) is to use a candy thermometer, boil the syrup to hard-ball stage, and then pour it in a stand mixer and blitz it until the remaining water evaporates off and the sugar crystallizes. I'm not sure if this is possible with all cheongs (acidity and the presence of fructose/glucose from fruit tends to disrupt the ability to crystallize) but it's worth a try!
Could also be fun to cook the sugar down and make a pulled cheong taffy or the like sometime
I’m very interested in your maple sugar! Yum!
Wow that was educational! I wonder if it can be done with citrus cheong, in regards of the points you've made, because mine turned moldy.... I'm still devastated.
@@chubbydinosaur9148 My instant assumption is that it probably can't, since the citric acid in lemon juice is sometimes used to make invert syrup out of water and sugar, and is frequently used by bakers to prevent sugar from crystallizing in candies and baked goods. I imagine you might end up with a sugar glass like what Johnny has made in the video. On the other hand, this is just me riffing off random baking facts I know - the best way to find out is to try!
You could speed the process up by using a larger pan. A bigger heat surface = faster evaporation of moisture to leave.
At the very least you should absolutely write a book. You already have several videos to get beautiful screenshots of the process. You could do very well I think.🥰
This might be as dry as you can get it. Try doing the cooking of the chung on a low humidity day like 30%or lower, try letting it harden on the counter top. It may never really get to a white sugar feel but you can use it like white sugar in recipes.
After blending. You can put it in the oven on a warming setting and that will help draw any remaining moisture out, as well as avoiding refrigeration.
It’s fine using a wooden spoon when making hard candy. If you want a drier sugar, you’ll need to cook it for a longer period at a low temperature. The more moisture you cook out, the drier the sugar should be.
You can use bread to absorb moisture when storing. We do the same for homemade cookies so they don't go stale too quickly
Maybe use a dehydrator or a convection oven on the lowest heat setting. As someone else mentioned, add some starch powder to the final product. I believe they add corn starch to powdered sugar to keep it from clumping
You can drip a drop of the syrup into cold water…if it hardens immediately into a hard ball it will be ready to pour harden and crack or grind.
If you take it to 120c then add some sugar like a teaspoon maybe even less then keep stirring it will crystalize
You have inspired me and I have made lemon, cherry, blueberry, peach and am about to make a ginger cheong!
Made guava syrup, after 5 days outside it started to ferment so i drained and refrigerated it. Fantastic delicate flavour with a little zing from the fermentation
For stainless steel pans, add a couple tablespoons of baking soda.,.a.k.a. sodium bicarbonate to the pan. Then add white vinegar (apple cider vinegar works if that is all you have) it will bubble a lot. Then add hot water to fill the pan. Let it sit for 30 minutes. Usually gets stains off glass, and stainless steel. Sometimes it works on plastic depends on what kind of plastic, though. I saw you had a kimchi stained bucket. It would be interesting if it got that stain off.
Don't want to buy a candy thermometer go old school. First stage is treading , take spoon out of syrup and clear threads should form without collapsing. Second I soft ball. In a 1/4 cup of clean water drop 1 rop of syrup into water and the drop should hold its shape but when ugly of up reforms 8t.
I would get a food thermometer. They are not expensive. Wooden spoon is fine but heat proof silicone i find easier. Most expensive option is to use a dehumidifier. Probably I would do at the last step after grinding. Lay out on a silpat.
Maybe instead of going the hard candy route, you could try dehydrating the syrup in your oven for a day or so. I haven’t done syrup, but I’ve dehydrated plenty of things and turned them into powder.
Maybe to further dry it out, put in in a container or something with those dry silica balls.
if you haven't made it, try making caramel sugar. Sugar turns into caramel at a lower temperature than it melts. line a baking sheet with parchment, spread a lot of white sugar on it evenly, then bake it at 300F (145C) for 3-5 hours (depending on how dark you want it), mixing about every half-hour to keep it from fusing. It should act just like white sugar, but be tan/brown and taste like caramel.
To make actual sugar you probably need crystallization to occur. Is that your goal? Granulated sugar and rock sugar are forms of this, and their crystalline structure resists melting from atmospheric moisture. Right now you are at the amorphous glass like stage of hard ball/hard crack of sugar candy making, and are then crushing the candy into powder, similar to crushing a Jolly Rancher candy. This will not last on it's own because the moisture in the air will be absorbed by this product and eventually melt into a syrup again, similar to how a Jolly Rancher will get sticky and melt eventually without the use of moisture absorbing desiccants like silica gel packets. Maybe you need to "seed" the crystal formation by adding regular crystals of sugar at a certain point? Maybe research growing sugar crystal candy, but I wonder if the flavor will also be squeezed out by the crystal structure (similar to ice freezing will squeeze out syrups in snow cones). More research may be needed, and decide what your desired end product will be, flavored grains of sugar, or powdered candy dust?
Turmeric stains can be removed, but it depends on what was stained.
For dishes or countertops, make a paste from baking soda and water. Coat the stain and let it sit for about 15 minutes. Sprinkle lemon juice or vinegar on top just before scrubbing the paste off to aid in lifting the stain. That being said, if you can find a cleanser called Barkeeper's Friend, use that instead. It works miracles.
For fabric, you can use a dab of laundry detergent or a few drops of hand sanitizer. Pre-treat the fabric by applying it directly to the stain, and use an old toothbrush to gently scrub the area 5-10 minutes before washing the item.
Store it with a little rice maybe. They do this with salt shakers to keep the crystals from melting together from humidity
Using a wider pan, even a frying pan, will make the process go quicker. 🤗
I know plenty have already mentioned the fridge being the main issue but I wonder if popping it in a dehydrator or a really low temp oven for a day would be the fix? Might not even be needed if it had cooled at room temp but it might help now.
Hey man so I learned that making candy you shouldn't cool it in the fridge because of the moisture in the fridge plus condensation
Maybe it'd work to put it in the oven on low heat if you have an oven with a fan. A dehydrator basically, if you don't already have one.
You might try putting the "sugar" in the over on low and dry it out further then grind a second time . I do this with dehydrated food powder just to get any extra moisture out to make shelf stable. Good luck
A low temp oven (100C) will help with drying it out or, even better, a dehydrator. And don't put the candy in the fridge.
I think this might be as dry as you will get it, if you try to use an oper air way, you have the risk of the sugar absorbing water from the air. If you use a more control system like the dehumidifier or the oven, the sugar will be exposed to a lot of variables that can lead to un wanted chemical reactions (either caramalization or Mallard), messing up your work.
But still, that's a great accomplishment
what happens if you dehydrate it
I think using the oven may cause the sugar to become a slab as opposed to drying it out. This sounds odd but what if you put it in a jar with a marshmallow or piece of bread. I imagine adding flour or ginger powder might turn it clumpy.
Btw I think the sugar would be really good on creme brulee or on top of a macaron!
I'd dehydrate it in the oven at the lowest temp and then blitz it again.
The point being to remove moisture, that seems the most logical solution.
Several other suggestions include not putting it in the fridge, but in addition consider a dehydtator to gently heat the sugar and dry it out more.
Nice and informative video 👌 i am a new youtuber in cooking and i am sure this will be very useful for me and for the beginners like me 😀 thanks for sharing this video 👌 lots of love and support from ur new subscriber ❤️ keep going bro 😎
A dehumidifier by chance?
Something to try to make it more dry is using a food dehydrator. Should only do that once you cook it and get it into that hard candy stage
Desiccant packets
You didn't cook it long enough. You need to reduce until the crack stage.. if cook till then no refrigeración weill be necessary. Also when ready te store g÷t small amount of rice in cloth bag to keep humidity down
dehydrator
Coat with powdered sugar
Dehydrator
Dont put sugar in the fridge. It will attract moisture.
Make one with cheese. 🧀
Worlds least concise video any%
Put some bread on it lol
your oven on its lowset setting might be good for drying it out but i have no idea follow advice at your own risk
First
Do you understand you can blow this simple concept up and it could be a million dollar company. All the syrups and Chung and sugers lol. You should just focus on this and you can build a company out of it.