Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest

Dissolving sugar in butter - noob glaze help

  • 14-09-2014 11:12am
    #1
    TechnoFreek
    Registered Users, Registered Users 2 Posts: 2,922 ✭✭✭


    As the title says, I am trying to dissolve 3 tablespoons of caster sugar in 25g butter to make a glaze but I keep ending up with a coagulated mess.

    Can anyone provide me with basic Noob steps to getting this right.

    Thanks in advance


Comments

  • #2
    pwurple
    Closed Accounts Posts: 12,449 ✭✭✭✭pwurple


    Too hot I'd say. Low and slow otherwise you end up frying instead of dissolving.


  • #3
    Mr. CooL ICE
    Registered Users, Registered Users 2 Posts: 17,708 ✭✭✭✭Mr. CooL ICE


    Aye, keep it at the lowest setting your cooker can be at. Don't heat it up for a shortcut. Also, constantly stir. If you need to do anything else at the same time, prepare as much as you can before you begin. Depending on what stage it is at, leaving it for more than 15 seconds without stirring can ruin it.


  • #4
    Julia_Julia
    Registered Users, Registered Users 2 Posts: 8 ✭Julia_Julia


    don't ever let it get anywhere near boiling. just take off the cooker for a minute if it starts to bubble


  • #5
    TechnoFreek
    Registered Users, Registered Users 2 Posts: 2,922 ✭✭✭TechnoFreek


    Thanks guys. Recipe says medium heat which is obviously still too hot!


Advertisement