Hints for Using a Candy Thermometer
Recipe
- Title:
- Hints for Using a Candy Thermometer
- Categories:
- Candies
- Yield:
- 1 servings
Directions
- ------CANDY CLASS, SUGARCRAFT------
Directions
- ...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.
- in cold water.
- Bring to a boil.
- At sea level water boils at 212 degrees
- If your water boils at 210 degrees, you should reduce the cooking time by 2 degrees.
- Most of the time, water boils here about 208 d.
- Try not to cook candies on a rainy day.
- The barometric pressure, when the air is heavy, holds the mercury in your thermometer down.
- "Make candy when the sun shines," motto of a good candy maker.
- *I recommend a TAYLOR or WILTON thermometer.
- Use a thin (good quality) pan for candies that MUST STAY IN THE PAN for any length of time for cooling.
- If you leave the thermometer in the pan, you may notice the temp.
- rising even after the candy is removed fro the stove.
- Using a heavy pan, your candy will burn, in this case.
- Use a HEAVY PAN for fudges, fondants, etc.,
- that are to be dumped immediately.
- Dolores McCann, OH-- teacher.
Directions
- Dolores McCann, Prodigy Food & Wine Board
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