Hockeyhunter99
Well-Known Member
So i bought the wrong kind of sugar for the recipe that i have done many times before. ordered Belgian light candi for an online store. my recipe calls for Belgian soft blonde.
is there much of a difference besides soft granular compared to hard rock candi for the light?
also, it is for late addition. does hard candy disove at a different rate? should i add it half-way through boil rather than in the last 15min?
thanks
is there much of a difference besides soft granular compared to hard rock candi for the light?
also, it is for late addition. does hard candy disove at a different rate? should i add it half-way through boil rather than in the last 15min?
thanks