But Friend, It hadn't been too long
I think I've cracked it.
Cracked it.... .it's a baking thermometer joke.
I decided to try it without stirring. Somewhere told me that the syrup stopped the sugar from sticking and burning, and I believed them.
(and 24 hours later, it's still dry and not deconstructing)
And it didn't stick. and it didn't burn. It didn't rise as madly as my previous efforts, and I thought, it's not going to look right.... .but look at this, and it's as close to Crunchie looking as I've made.
So No Stirring, no Thermometre, watching, waiting and throw that Bicarb in.
Sign in or get an account to comment.