Referring to when sugar syrup reaches 300Â° to 310Â°F. Without a candy thermometer, one can test if the sugar syrup has reached hard-crack stage when it is dipped in cold water and separates into hard threads.
Give us a box filled with beautiful, shiny chocolates on Valentine’s Day and we will gladly devour the contents—while you watch, if you don’t move fast enough! But New York City–based chocolatier Jacques Torres tells chocoholics to play fair on February 14th, or to at least give their lovers a fighting chance. Continue reading →
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