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Temperature Correction April 24 2006 at 12:38 PM		Edith (no login)
Response to RE: Isomalt

I need to correct a goof I made in my previous message. The correct temperature for heating ISOMALT is 340F, but regular sugar would need to be heated to only about 295F - 310F for hard candy. Edith

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Clear windows - Debbie on Apr 25, 2006, 9:13 AM

Sugar glass windows - Edith on Apr 25, 2006, 5:09 PM

windows - Anonymous on Apr 26, 2006, 10:45 AM

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