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Trouble with Candied Fruit

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Trouble with Candied Fruit

Captainspirou | May 12, 2010 01:06 PM

I need some help with a recipe. I'm trying to make this orange confit I saw on nytimes.com

http://www.nytimes.com/2004/10/20/din...

I've noticed that things don't behave the same way in my kitchen then other places. I rely on my thermometer when I want to simmer because fairly often I get no bubbles until it's practically boiling. The recipe calls for a very low simmer and I need to know what that is in terms of temperature. Is it 180F? This is also cooked in a highly concentrated sugar solution so the boiling is going to be a bit higher. Does that mean I need to be near 200F?

I've already made this once exactly according the the recipe but it doesn't seem to be absorbing the sugar at all. Playing around with the bubble rate gives me temperatures between 140F to 210F. It's much easier for me to just find the right temp then to figure out what it should look like.

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