| 1 | ...learn all the secrets of really great candy making! *the first thing that should be done each day, before you start, is to test your thermometer! to do: immerse therm. |
| 2 | In cold water. |
| 3 | Bring to a boil. |
| 4 | At sea level water boils at 212 degrees if your water boils at 210 degrees, you should reduce the cooking time by 2 degrees. |
| 5 | Most of the time, water boils here about 208 d. |
| 6 | Try not to cook candies on a rainy day. |
| 7 | The barometric pressure, when the air is heavy, holds the mercury in your thermometer down. |
| 8 | "make candy when the sun shines," motto of a good candy maker. |
| 9 | *i recommend a taylor or wilton thermometer. |
| 10 | Use a thin (good quality) pan for candies that must stay in the pan for any length of time for cooling. |
| 11 | If you leave the thermometer in the pan, you may notice the temp. |
| 12 | Rising even after the candy is removed fro the stove. |
| 13 | Using a heavy pan, your candy will burn, in this case. |
| 14 | Use a heavy pan for fudges, fondants, etc., that are to be dumped immediately. |
| 15 | Dolores mccann, oh-- teacher. |
| 16 | Dolores mccann, prodigy food & wine board |
