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Old August 18th, 2015, 07:35 AM
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Default Redoing thin cream

I made a batch of cream that I knew to be to thin. Can I reboil a few degrees hotter an chill and still make a good cream? I knew the taffy seemed a little loose when I was making it, and I had up seed it in order for it to cream in my gear machine. I had been getting some crystals so I tried a little cooler temp , guess what not right move. Syrup I'm using makes good cream so I know that wasn't the problem. Plan on emptying jars and redoing the whole process . Those of you with more experience let me know . Last batch took 2nds at to county fairs. Thanks jimsudz
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Old August 18th, 2015, 07:51 AM
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I personally will rarely try to reboil my cream that may not have turned out. If the product is smooth with little granular then you have the texture correct, you just made it a little loose. What I have done in the past is make a new batch, but make a stiff cream to be able to mix the 2. You can still use seed off the first to help with the texture. Hope this helps
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Old August 18th, 2015, 08:54 AM
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I was thinking the same thing, just hate to get to the last step and find out it isn't right . I believe that's what I'll try. I figured out the crystal situation, just have to figure out stiffness. Last few batches I've been taking 24 degrees over. Wonder if I should go 26 on next batch, seeing that runny batch I only took to 22 degrees.
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