Hints For Using A Candy Thermometer

---------- Recipe via Meal-Master (tm) v8.05

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
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.

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