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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

All My Candy Making Tips Recipe

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This recipe for All My Candy Making Tips is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
TIPS * * TOOLS * * TEMPS for successful candy making.

My mother was a WONDERFUL candy maker. We can't let this tradition die. She dropped a small portion of the candy into cold water to determine the soft, med, or hard ball stage. I wasn't so good at that -- had lots of failures. But I love my Taylor thermometer (needs to have a mark for every 2 degrees). I have gone through lots of them in my many years of candy making. The heat takes off the markings and unable to read them after time.
Directions:
Directions:
1. When you first put the ingredients in the pan, try not to get any of it up the sides of the pan. Stir carefully and keep it at the bottom 1 to 2 inches.
2. Cover pan with lid when it starts to boil to cook down any sugar crystals. One crystal can ruin your batch of candy.
3. Always use a heavy pan -- pressure cooker works well.
4. Use a CLEAN spoon EVERY time you stir your candy. Remember what ONE sugar crystal can do.
5. Candy thermometer marking every 2 degrees is important. I use a Taylor thermometer.
6. Marble slab (at least 18" x 18") the hot and cold properties of marble are what make it the BEST. Sometimes you want it cold and sometimes warm.
7. A flat spatula ( I use a 4" metal paint spatula) to 'work' the candy on the slab. I used a wooden spatula for years.

Altitude: The temps on my recipes are for my altitude which is around 5300 ft. My boiling point is 222 º. To find your boiling point, put your thermometer in a pan of water and bring it to a boil. The highest point it goes to -- that is your boiling point and you can adjust recipes accordingly.

Water boils at 212 degrees at sea level. So if I cook candy to 230º here in Littleton, someone at sea level would need to cook it to 240º. If you are at a higher altitude and your boiling point is 202º, then you would cook your candy to 220º. You will have to experiment and make adjustments, but this gives you guidelines.

 

 

 

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