On Fri, 4 Apr 2014 17:16:43 -0700, "Julie Bove"
> wrote:

>Not sure how you'd figure the complicated part. Number of ingredients?
>Number of steps? Length of time in the kitchen?
....
>I think probably the one thing that gave me the most difficulty aside from
>pie crust is taffy. I have tried assorted recipes and I somehow always
>manage to cook it for too long. Turns into a potential tooth breaker.

Probably in total my Cghristmas Candy. Many varieties, and I've done a
lot of expermentatikon over the 29 years I've been making it. And of
course my always challenging quintessential creation, my Chocolate
Covered Cheries! I REALLY do want to find a good way to keep them from
leaking! They certainly are a lot of exacting work!

And about your taffy: do you use a candy thermometer? They are quite
crucial to getting a candy syrup cooked to just the right
temp=hardness when cool. Except for my nephew, he makes his English
Toffee without one! He just seems to know when it's cooked enough!

John Kuthe...