it but in case you're like what is she even talking about i do have a blog at URL_TOKEN which is currently under construction and thanks to squarespace it takes a little bit of the guesswork out of it i don't have to learn how to do certain things from scratch like creating a mailing list so if you're also working on a project and you're not quite sure of the launch date you can do the same thing all you have to do is find the template and it's a click away and there are so many more functions that work exactly the same way so if you want to build your own little home on the internet make sure you go to URL_TOKEN to start your free trial and whenever you're ready to get started you can use my code for NUMBER_TOKEN off so for the sake of my previous argument let's just wait until the color gets to where it looks about right on the left is the batch that i just made on the right is a batch that i've made prior but would you believe me if i told you that the sugar on the right is undercooked because it is but the one on the left isn't right either because that one i overcooked and look they're the exact and i do mean the exact same color what you're gonna do is when you notice that your sugar has completely dissolved meaning you don't see any crystals anymore you can start testing it so making sure that you take your sugar off of the flame you're going to take a little sample and put that into a bowl of cold water you can even use ice to make sure that it's really cold because what this is going to do is rapidly cool down the sugar and why this is important is because you cannot tell the true consistency of your sugar wax until it is no longer hot and these results are what you don't want as you can see the sugar has basically disappeared and if i attempt to pick it up i can't really do that so we're going to keep cooking because these results have told me that it's not done and basically you're going to keep doing this periodically as you cook but we still have a little dilemma and that is that i don't fully trust this test reason why is because we're taking our sugar and we're submerging it in water that's a problem because water actually melts your sugar so that means that this test is going to make your sugar feel softer than it actually is see how it's not really sticking to my fingers that's because they're coated in water so instead you can just take that spoonful and let it sit to the side or if you have a marble or stainless steel countertop you can let a dollop of your sugar rest there and then you're going to give them about a minute to a minute and a half to cool then you can pick up that sample which will give you a more accurate reading already you'll notice that my results look way different so here's the ultimate test try to use that sample not the one that you submerged in water but again the one that you took off the spoon or left on your countertop does it work as you can see it's not there yet we're gonna keep cooking we want those consistent results right so before you actually take your sample what i want you to do is also quickly make a note of the temperature so here i take the temperature then i take a sample and the reason why
START_SPONSOR_TOKEN squarespace it takes a little bit of the guesswork out of it i don't have to learn how to do certain things from scratch like creating a mailing list so if you're also working on a project and you're not quite sure of the launch date you can do the same thing all you have to do is find the template and it's a click away and there are so many more functions that work exactly the same way so if you want to build your own little home on the internet make sure you go to URL_TOKEN to start your free trial and whenever you're ready to get started you can use my code for NUMBER_TOKEN off END_SPONSOR_TOKEN