On 4/4/2014 10:15 PM, Julie Bove wrote:
>
> "John Kuthe" > wrote in message
> ...
>> 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...
>
> I have tried the taffy with and without the thermometer. Several
> different thermometers. I finally gave up. I don't even like taffy so
> much. Some candies can be complicated. Like fondant. Not so hard to
> make but needs a few days to mellow before use.

I'm not very ambitious and seldom make anything more complicated than
Indian, Chinese or Mexican food for supper. I guess I regard cakes as my
most complicated foods but, since I have long adhered to a fat-free
regime, I don't make them often. About my most common effort is
gingerbread, incorporating fresh ginger root.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.