Title: Hints For Using A Candy Thermometer
Categories: Candies, Information
Yield: 1 Servings
Candy-making secrets
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 test: immerse thermometer in cold water. Bring to a boil. At sea
level water boils at 212 degrees F <on a sunny day.> If your water
boils at 210 degrees F, you should reduce the cooking time by 2
degrees. Most of the time, water boils here about 208 F. 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 temperature rising even after the candy
is removed from 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.
