On Wednesday, November 28, 2018 at 4:12:10 AM UTC-6, Fruitiest of Fruitcakes wrote:
....
>
> The main problem we had, was breaking the slab of it into pieces when it had
> cooled. When hit with a blunt instrument it either broke into tiny shards
> which flew all around the room, or large jagged pieces which were sharp edged
> and too big for our mouths, and we had to suck them - very messy.

In sugar syrup cooking that is called the 'Hard Crack' temps to cook sugar syrup down to! 300-310F, I go as high as 310F for my English Toffee!!

https://scontent-ort2-2.xx.fbcdn.net...&oe=5CAD76 2A

John Kuthe, KutheChocolates.com...