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Syrup Temperature Guide for nut confections

Nuts and seeds are set in sugar syrup of different consistencies to get different texture.

Chikki (Brittle)

Prepare Sugar syrup of Hardball (265º F) consistency.

Add Glucose syrup or Corn syrup to control crystallization.

Add roasted nuts and seed.

Heat to Soft crack (290º F) consistency.

Gajak (Fudge)

Prepare Sugar syrup of Fudge (240º F) consistency.

Add Glucose syrup or Corn syrup to control crystallization.

Let it cool to 150° F. Mix and beat about 3 minutes.

Rayri (Taffy)

Prepare Sugar syrup of (260º F) consistency.

Add Glucose syrup or Corn syrup to control crystallization.

Let it cool to 150° F. Pull and manipulate

Katli (Cake)

Prepare Sugar syrup of (224º F) consistency.

Add Glucose syrup or Corn syrup to control crystallization.

Let it cool to 150° F. Manipulate