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nina cutler is asking: (3 answers)
I have an old-time recipe for cooked butter icing consisting of butter, sugar,milk, white karo, vanilla. Cook to soft ball stage. Beat until thick enough to spread. The problem is: it hardens before I can get all of the cake iced and then when it hardens on cake,it "chips" off the cake when it is cut. Help me figure out what I am doing wrong please.

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Last updated: May 10, 2013 2:40 am
Posted: May 9, 2013 7:08 pm
 
Answered by: Indiana Peggy
May 9, 2013 7:18 pm
Perhaps you are cooking it too long? Maybe check temperature closer and stop cooking at lowest temp for soft ball (235) My guess.
Comments:
chairlifter
May 9, 2013 7:30 pm
The white karo may be the culprit. Are you making it on your own or using a commercial product? If going the DIY route, are you adding baking soda and citric acid? Very brief research shows that I.Peggy is correct, and the cooking temp and time may give two very different results, and this may be the source of some of your issues.
 
May 9, 2013 7:55 pm
I agree, you need to calibrate your candy thermometer. Sounds like it is not accurate.
 
Marianne
May 9, 2013 8:02 pm
I have such a hard time with that candy thermometer! I don't know why it's so hard for me to read! I guess it'd help if I used it more than once a year.
 
May 9, 2013 8:02 pm
This article might have some tips that will help you. http://allrecipes.com/HowTo/Candy-Temperature-Chart/Detail.aspx
 
Answered by: Sweettreats
May 9, 2013 8:35 pm
Cooking the sugar to long. The sugars are getting to hot. Try cutting down your cooking time just a little.
Comments:
Sweettreats
May 9, 2013 8:36 pm
I do the same thing with caramel when I make it. Soft ball is 235 I stop cooking my caramel when it hits 225.
 
Answered by: susan c
May 9, 2013 8:57 pm
You are probably cooking the syrup past the soft ball stage. Are you using a themometer to get the temperature of the syrup accurate? I make candy and if it gets past reccomended temperature it will be brittle. hope this helps.
Comments:
May 10, 2013 2:40 am
Cooked sugar recipes are VERY fussy. Make sure you have a proven recipe with a specific temp to cook to (not the vague 'boil for 5 minutes') and have an accurate thermomete.
 
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