A fresh batch of homemade yeot. I heated the rice malt syrup to 245 F rather than 250 F, resulting in a softer candy.
A fresh batch of homemade yeot. I heated the rice malt syrup to 245 F rather than 250 F, resulting in a softer candy.
by Anna_Nimus_95
1 Comment
Anna_Nimus_95
Side note, I’ve tried heating the syrup to as low as 240 F, but I ended up with a goopy mess that I couldn’t pull, which is why with this attempt at yeot, I had to meet somewhere halfway.
1 Comment
Side note, I’ve tried heating the syrup to as low as 240 F, but I ended up with a goopy mess that I couldn’t pull, which is why with this attempt at yeot, I had to meet somewhere halfway.