I need some help - I guess I'll buy my wife a new cooking pot, but somebody please tell me what is the proper formula for mixing bee sugar? And be specific regarding cups, pounds, none of this "1-1" stuff since that is the origin of my troubles in the first place.
I thought 1-1 was in heigth of the cooker? (basically physical space, so 1 part sugar "space" to 1 part water "space." ) so I would pour dry sugar say two inches tall, then pour water another two inches till I had four inches of mix, then heat it until clear...
my problem, - I tried 2/1 where I put 4 inches of sugar to 2 inches of water and I ended up with a giant block of crystal candy that is good for nothing but odd conversation, weights at least 20 pounds, and has raised serious questions from visitors. I have no business in the kitchen in the first place.
So I'd like some chemist to chime in (I know you are out there) about proper preparation, hell I want to know the proper specific gravity of the product. I'm through just throwing sugar and water together, adding heat and praying.