Wash
down the sides of the saucepan with a pastry brush that has been dipped in warm water.
Cook syrup, brushing
down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 248 °, 7 — 10 minutes.
Cook, brushing
down sides of saucepan with a wet pastry brush as needed to dissolve sugar crystals, until thermometer registers 238 °.
Brush
down the sides of the saucepan with a wet pastry brush as necessary.
Not exact matches
Continue to cook, without stirring, until mixture is a deep amber color, brushing
sides of saucepan with water as needed to wash
down any crystals that may form.
Remove the
saucepan from the heat immediately, and pour the cooked sugar mixture
down the
side of the bowl
of the stand mixer into the gelatin mixture.
Bring to a boil over medium - high heat and cook, stirring and scraping
down sides and bottom
of saucepan with a heatproof rubber spatula to prevent scorching, until thickened and bubbling rapidly, about 1 minute.