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  Recipe Home » Candy » Hints For Using A Candy Thermometer
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  Hints For Using A Candy Thermometer
  Category: Candy
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 180
Ingredients:

MMMMMCANDY CLASS, SUGARCRAFT
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 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
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