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[b]www.eztemper.com[/b]

[b]www.thechocolatedoctor.ca[/b]

One of my favorite products is a Black & Tan Citrus Confit (candied orange peel dipped half and half in milk and dark), and I've never heard of the term "brix solution"... Maybe it's because I'm completely self-taught, but nothing like this term ever came up in the book I use (Greweling's Chocolates and Confections At Home).

I am trying to candy orange peels. Does anyone know how to achieve the brix solution w/o a refractometer. I one i have, it's range is 58-90. I need to start at 40. w/ pate de fruit there is a temp range that correlates 68 brix w/ approximately 222.3 degrees but i can't find one for candying.

updated by @mike-johnson: 04/11/25 09:27:36