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: 04/10/15 16:08:52