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Hints and Tips for Candy making

Hints and Tips for Candy making
By Dale Murphy on Sunday, November 10, 2013 at 8:43pm
Hints and Tips for Candy making

Before you turn on the stove, take a look at the weather. Clear, dry days are best for candy-making. On rainy or humid days, the cooking time can increase substantially or your candy may never set up at all. Sugar attracts water, so the humidity can adversely affect your recipe.

Test your thermometer to make sure it is accurate. (You will need to do this every time you make candy.) Immerse it in a pan of water, and bring the water to a boil. The temperature should read 212 degrees F (100 degrees C). If it does not, you will need to adjust your recipe to reflect this. For example, if your thermometer reads 215 degrees F (102 degrees C) in boiling water, and the recipe requires that you cook the candy to 250 degrees F (121 degrees C), you will need to cook the mixture to 253 degrees F (123 degrees C).

Last, but not least, measure all your ingredients before you begin. It takes a long time to reach 220 degrees F (104 degrees C), but after that the temperature rises quickly. You will need to have everything within easy reach.

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