To make our candy as creamy as possible we’ve been cooling the syrup concentrate under vacuum. The cooler the syrup is and faster we churn it, the smaller and smoother the crystals are. We’ve always had various problems using our previous pump so we finally upgraded to this 2 HP liquid ring pump, and wow does it work fast! In just a couple of minutes it drops the syrup from 240° to 150° while also removing around one cup of water, readying our concentrate for candy

View Vacuum Cooling Video

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Comments (2)

  1. How did you seal the glass to the kettle? I would like to build this set up!