I am really struggling with making a simple syrup. It always turns back completely into a solid before it reaches the desired temperature (240F).
I am mixing 1/2 cup of water with 680g C&H cane sugar, and heating on high in a heavy-bottomed pan. It melts into a clear syrup, starts to boil, hangs around at 230F and then turns into somewhat lumpy table sugar when the water boils off. If I continue to heat it, it will liquefy again, but it will be brown and around 270F. Very nice for flan topping but not so nice for a french buttercream. If I use the syrup before it starts to crystalize from heating, it just crystalizes immediately when it hits the whipped egg yolks. I don’t think it even really reached thread stage.
I am using a correctly calibrated Taylor candy thermometer. I have made this successfully at my girlfriend’s house. I have six failed attempts at making the syrup at my house using various levels of heating and different pots.
My girlfriend lives at sea level and I live at 4,500’. If this is an altitude issue, any ideas on how to make sugar syrups at altitude?
Tired of using betty crocker instant frosting on my nice cakes.