DJs0302 spoke these sage words:

> You didn't mention it but the gelatin should be mixed with cold water
> first for 5 minutes before combining it with any hot liquid. Also,
> temperature is a better indicator of doneness rather than time. If you
> plan on making candy in the future buy a candy thermometer. Most of
> them come with temperature charts that tell you the proper temperature
> for each type of candy. If you don't have a candy thermometer you can
> use the "cold water test". After the candy has been boiling for
> several minutes take a half teaspoon of the syrup and drop it in some
> cold (not iced) water. If it dissolves completely then the candy is
> nowhere near being done. If it holds together then pick it up and see
> which one of these descriptions best fits.
>
> soft ball: Can be picked but flattens. Use for fudge or fondant
> firm ball: Holds shape unless pressed. Use for caramels
> hard ball: Holds shape though pliable. Use for divinity, taffy
> soft crack: Syrup separates into hard threads. Use for English toffee
> hard crack: Syrup separates into hard brittle threads. Use for peanut
> brittle.
>
> The syrup starts turning an amber color around 290 degrees F, which is
> around the soft crack stage. I suspect you'd probably want to cook
> gumdrops to maybe the hard ball stage which is around 260 degrees F.

Thanks. As the directions had no comments about temperature, and I'm
not a candy maker by trade (my fudge never "fudges") I had no clue what
I was doing. I do have a candy thermometer (they have recipes for
salted butter caramels and cinnamon fireball candies that both require
one), but wanted to try something that goes by time rather than temp.

I have more gelatin, sugar and plan to pick up some lemons and oranges
and try again tomorrow. Your advice should help. Any more problems
will be my own dumb fault.

maxine in ri