CHEF'S TIP

The Courier-Mail - QWeekend - - FOOD -

The tem­per­a­ture of 120ºC on a sugar ther­mome­ter is just un­der what's called “hard­ball stage”. To

test, take a small amount of syrup and driz­zle into a cup of cool wa­ter. The syrup

will form a firm but pli­able sticky ball that holds its shape briefly.

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