I made a couple of batches of candy yesterday, and for the first time, turned it out of the pan and cooled it on a silpat. The first batch set up more slowly than usual, and the second batch didn't set at all (however, I'm willing to blame that on the fact that I made a couple of substitutions in the recipe).
Does the silpat affect the way something cools on it, compared to a baking sheet with parchment?
As a side note, I now have some really tasty, but really gooey, meyer lemon macadamia nut clusters. Suggestions on how to salvage them so they can be wrapped and packaged, or am I just going to have to peel them off the silpat and eat them myself.
Updated 1 year ago | 4
Updated 1 year ago | 17
Updated 9 months ago | 5
Updated 11 months ago | 2
Updated 16 days ago | 0