INGREDIENTS

INSTRUCTIONS

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 <on a sunny day.> 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.  Dolores
McCann, Prodigy Food & Wine Board  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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