Especially as the holidays come upon us, candy makers are
busy. That’s why this week’s tip helps you manage your time and maintain the
quality of your candies.
This past year, we had a Good Manufacturing Practices series
in Kettle Talk, our quarterly newsletter magazine for RCI members. The most
recent article included a great tip for quality control we just had to share:
Set your candy thermometer with an alarm for a degree or two
lower than your cooking time to ensure you don't overcook.
It’s brilliant, right? Now when you start a batch of caramel
and walk away to work on packaging, you’ll be alerted to the candy cooking
process with enough time to remove it or begin the next step before it gets
even one degree too high.
Looking for suppliers of thermometers with an alarm? RCI
members can access RCI Buyer’s Guide on the member side of the website or call the RCI office to be
connected to a supplier.
