RBCubed wrote: |
Thanks. I'll try this and report back how well it worked. |
The recipes that do not use a candy thermometer are too sloppy to be reliable. I googled ' baklava recipe "candy thermometer" ' and the recommended boiling points varied 220-230 deg. Ft. The general idea is to add more water than the final syrup contains because it is needed to dissolve all of the sugar. The excess water is then removed by boiling. The final concentration of sugar in water is determined by its boiling point which is higher than that of pure water which is 212. Adapted from
http://www.epicurious.com/recipes/food/views/Middle-Eastern-Nut-Filled-Multilayered-Pastry-Baklava-103991, I suggest you try:
3 cups sugar
1 1/2 cups water
2 tablespoons lemon juice
2 tablespoons light corn syrup
Boil down to 225 deg F. Weigh the pot with contents including candy thermometer and then contnue to boil until they weigh Z less. Record the final boiling point so that the next time that you make syrup you can just use the candy thermometer without weighing. Cool until warm to touch. Then stir in amount Z of root beer concentrate.