Here's a pic of the first one waiting to be worked!

http://scontent-ord1-1.xx.fbcdn.net/...36155485_o.jpg

When the 240F syrup cools a little (110F or so) I start working it with that big hard plastic scraper until I work it into a white stiff mass that can't be worked anymore!! Thin syrups cooked to lower than 240F take a LOT more working!!!

4 cups cane sugar
1/8 tsp cream of tartar
1.3 cups hot water

Boil and cook to 240F. Pour out on mareble slab then work into white stiff mass. Wrap white sugar lump in plastic wrap and let it sit someplace cool for 3 or 4 days!

Majic happens!!

John Kuthe...

On Thursday, December 3, 2015 at 9:35:05 PM UTC-6, John Kuthe wrote:
>
> Here's a pic of the first one waiting to be worked!
>
> http://scontent-ord1-1.xx.fbcdn.net/...36155485_o.jpg
>
> John Kuthe...
>
>
What will you do with it after you've let it sit for a
few days?

On Thursday, December 3, 2015 at 11:46:54 PM UTC-6, wrote:
> On Thursday, December 3, 2015 at 9:35:05 PM UTC-6, John Kuthe wrote:
> >
> > Here's a pic of the first one waiting to be worked!
> >
> > http://scontent-ord1-1.xx.fbcdn.net/...36155485_o.jpg
> >
> > John Kuthe...
> >
> >
> What will you do with it after you've let it sit for a
> few days?

Two batches I will make into Mints, and cover in dark chocolate!!

http://scontent-ord1-1.xx.fbcdn.net/...07828334_o.jpg

The third, I will use for the thin candy coating on my Pecan Nut Balls:

https://scontent-ord1-1.xx.fbcdn.net...34859573_o.jpg

Pics from 2012. Pecan Nut Balls are a copy of a hand made specialty candy I saw in a Bissinger's catalog!! Two pecan halves stuck together with almond paste and dipped in a light hazelnut flavored candy coating, then dipped in milk chocolate coating! One of my personal faves!

And I use the 4th to add to the other two fondant uses as needed, and to extend yield! I can add colors and flavors to make fondant into just about every non-chocolate candy centers I choose! It's majic stuff!! Basically 100% sugar, texturized in a most delightful way! :-)

John Kuthe...

On Friday, December 4, 2015 at 9:54:13 AM UTC-6, John Kuthe wrote:
>
> Two batches I will make into Mints, and cover in dark chocolate!!
>
> http://scontent-ord1-1.xx.fbcdn.net/...07828334_o.jpg
>
> The third, I will use for the thin candy coating on my Pecan Nut Balls:
>
> https://scontent-ord1-1.xx.fbcdn.net...34859573_o.jpg
>
> Pics from 2012. Pecan Nut Balls are a copy of a hand made specialty candy I saw in a Bissinger's catalog!! Two pecan halves stuck together with almond paste and dipped in a light hazelnut flavored candy coating, then dipped in milk chocolate coating! One of my personal faves!
>
> And I use the 4th to add to the other two fondant uses as needed, and to extend yield! I can add colors and flavors to make fondant into just about every non-chocolate candy centers I choose! It's majic stuff!! Basically 100% sugar, texturized in a most delightful way! :-)
>
> John Kuthe...
>
>
Both look quite scrumptious, but the pecan balls
look especially tempting.

On Saturday, December 5, 2015 at 8:47:46 PM UTC-6, wrote:
> On Friday, December 4, 2015 at 9:54:13 AM UTC-6, John Kuthe wrote:
> >
> > Two batches I will make into Mints, and cover in dark chocolate!!
> >
> > http://scontent-ord1-1.xx.fbcdn.net/...07828334_o.jpg
> >
> > The third, I will use for the thin candy coating on my Pecan Nut Balls:
> >
> > https://scontent-ord1-1.xx.fbcdn.net...34859573_o.jpg
> >
> > Pics from 2012. Pecan Nut Balls are a copy of a hand made specialty candy I saw in a Bissinger's catalog!! Two pecan halves stuck together with almond paste and dipped in a light hazelnut flavored candy coating, then dipped in milk chocolate coating! One of my personal faves!
> >
> > And I use the 4th to add to the other two fondant uses as needed, and to extend yield! I can add colors and flavors to make fondant into just about every non-chocolate candy centers I choose! It's majic stuff!! Basically 100% sugar, texturized in a most delightful way! :-)
> >
> > John Kuthe...
> >
> >
> Both look quite scrumptious, but the pecan balls
> look especially tempting.

Thanks! Yeah. the Mints are easy!! Just use good oil of peppermint, and just the amount you want, because you can really make them ultra-minty if you are not careful. Start slow and go low! Just enough for your tastes.

The Pecan Nut Balls ARE one of my personal faves! tThree kinds of nuts, First of course a whole pecan, both halves! Stuck together with almond paste basically made of ground almonds. Coated before dipping in a light hazelnut flavored glase! Then dipped in milk chocolate, the best compound coating I've ever found from Chocoley.com! It's called Bada Bing Bada Boom! Seriously! I highly recommend their chocolate products!!

John Kuthe...

On 12/3/2015 9:34 PM, John Kuthe wrote:
> Here's a pic of the first one waiting to be worked!
>
> http://scontent-ord1-1.xx.fbcdn.net/...36155485_o.jpg
>
> When the 240F syrup cools a little (110F or so) I start working it with that big hard plastic scraper until I work it into a white stiff mass that can't be worked anymore!! Thin syrups cooked to lower than 240F take a LOT more working!!!
>
> 4 cups cane sugar
> 1/8 tsp cream of tartar
> 1.3 cups hot water
>
> Boil and cook to 240F. Pour out on mareble slab then work into white stiff mass. Wrap white sugar lump in plastic wrap and let it sit someplace cool for 3 or 4 days!
>
> Majic happens!!
>

I work until it stiffens, and then the fun begins. Gather it up into a
ball and _slam_ it onto the marble board. Pound it. Pick it up and
smash it down again. Repeat until the fondant magically softens and
relaxes. At that point, I work in whatever coloring and flavorings I'm
using, and only then wrap it and put it away to ripen.

Fondant slowly melted over low heat makes the best icing glaze, firm
and shiny. Just melt it, tint/flavor it if you haven't already, then
either dip your cookies, candies, or fruits into it, or spoon the warm
fondant over the items.

Very easy to make, and a very good introduction to candy making. Kids
love to work it after it cools and stiffens, but I never let them near
when I first pour it onto the slab. Sugar syrup burns are worse than
oil burns.

On Friday, December 4, 2015 at 9:54:13 AM UTC-6, John Kuthe wrote:
> On Thursday, December 3, 2015 at 11:46:54 PM UTC-6, wrote:
> > On Thursday, December 3, 2015 at 9:35:05 PM UTC-6, John Kuthe wrote:
> > >
> > > Here's a pic of the first one waiting to be worked!
> > >
> > > http://scontent-ord1-1.xx.fbcdn.net/...36155485_o.jpg
> > >
> > > John Kuthe...
> > >
> > >
> > What will you do with it after you've let it sit for a
> > few days?
>
> Two batches I will make into Mints, and cover in dark chocolate!!
>
> http://scontent-ord1-1.xx.fbcdn.net/...07828334_o.jpg
>
> The third, I will use for the thin candy coating on my Pecan Nut Balls:
>
> https://scontent-ord1-1.xx.fbcdn.net...34859573_o.jpg
>
> Pics from 2012. Pecan Nut Balls are a copy of a hand made specialty candy I saw in a Bissinger's catalog!! Two pecan halves stuck together with almond paste and dipped in a light hazelnut flavored candy coating, then dipped in milk chocolate coating! One of my personal faves!
>
> And I use the 4th to add to the other two fondant uses as needed, and to extend yield! I can add colors and flavors to make fondant into just about every non-chocolate candy centers I choose! It's majic stuff!! Basically 100% sugar, texturized in a most delightful way! :-)
>
Of course it's great! YOU made it! You are so special, John. At least
your narcissistic personality disorder demands that you announce your
accomplishments.

Tell us again about your mashes potatoes that are so "YUM!!" that they
merit being called "majic" (spelled with a "j" because that's the way
that cool guys spell it). Tell us about your degrees too, and use LOTS
of upper case letters and exclamation marks!!!!!!! There are so many
extraordinary things about you that we are all surprised that little
girls aren't literally begging you to put your willy in their little
bottoms. Well, their loss. None of your most excellent candy for
those little bitches, right?

Your use of an inordinate number of exclamation marks is a clear
indicator of narcissistic personality disorder, but don't worry, John,
because if *you* have NPD, then it must be cool, because *you* are so
cool!!!!! That's why I just used a lot of exclamation marks, because
I want to be like YOU!!!!
>
> John Kuthe...

--Bryan

On Wednesday, December 9, 2015 at 7:07:05 AM UTC-6, Moe DeLoughan wrote:
> On 12/3/2015 9:34 PM, John Kuthe wrote:
> > Here's a pic of the first one waiting to be worked!
> >
> > http://scontent-ord1-1.xx.fbcdn.net/...36155485_o.jpg
> >
> > When the 240F syrup cools a little (110F or so) I start working it with that big hard plastic scraper until I work it into a white stiff mass that can't be worked anymore!! Thin syrups cooked to lower than 240F take a LOT more working!!!
> >
> > 4 cups cane sugar
> > 1/8 tsp cream of tartar
> > 1.3 cups hot water
> >
> > Boil and cook to 240F. Pour out on mareble slab then work into white stiff mass. Wrap white sugar lump in plastic wrap and let it sit someplace cool for 3 or 4 days!
> >
> > Majic happens!!
> >
>
> I work until it stiffens, and then the fun begins.

John works "until it stiffens" too! And that when *his* "fun begins" too!!
And then you know what? "Majic happens!!" He calls it his "white sugar
lump." Hey little girl, wanna taste my white sugar lump?

You must be really, REALLY cool if you are like John. He has narcissistic
personality disorder, which is like, the *coolest* thing to have, because it
means that you like yourself A LOT!!! You even LOVE yourself!!! You love
yourself "until it stiffens," and then you continue to love yourself until
the "Majic happens!!" at which point you produce a white sugar lump!!!!

--Bryan

On Wednesday, December 9, 2015 at 10:31:24 AM UTC-6, MisterDiddyWahDiddy wrote:
> On Wednesday, December 9, 2015 at 7:07:05 AM UTC-6, Moe DeLoughan wrote:
> > On 12/3/2015 9:34 PM, John Kuthe wrote:
> > > Here's a pic of the first one waiting to be worked!
> > >
> > > http://scontent-ord1-1.xx.fbcdn.net/...36155485_o.jpg
> > >
> > > When the 240F syrup cools a little (110F or so) I start working it with that big hard plastic scraper until I work it into a white stiff mass that can't be worked anymore!! Thin syrups cooked to lower than 240F take a LOT more working!!!
> > >
> > > 4 cups cane sugar
> > > 1/8 tsp cream of tartar
> > > 1.3 cups hot water
> > >
> > > Boil and cook to 240F. Pour out on mareble slab then work into white stiff mass. Wrap white sugar lump in plastic wrap and let it sit someplace cool for 3 or 4 days!
> > >
> > > Majic happens!!
> > >
> >
> > I work until it stiffens, and then the fun begins.
>
> John works "until it stiffens" too! And that when *his* "fun begins" too!!
> And then you know what? "Majic happens!!" He calls it his "white sugar
> lump." Hey little girl, wanna taste my white sugar lump?
>
> You must be really, REALLY cool if you are like John. He has narcissistic
> personality disorder, which is like, the *coolest* thing to have, because it
> means that you like yourself A LOT!!! You even LOVE yourself!!! You love
> yourself "until it stiffens," and then you continue to love yourself until
> the "Majic happens!!" at which point you produce a white sugar lump!!!!
>
> --Bryan

Really stretching it there, Bryan!

Get therapy, you desperately need it!

John Kuthe...

On Sunday, December 13, 2015 at 12:01:23 PM UTC-6, John Kuthe wrote:
> On Wednesday, December 9, 2015 at 10:31:24 AM UTC-6, MisterDiddyWahDiddy wrote:
> > On Wednesday, December 9, 2015 at 7:07:05 AM UTC-6, Moe DeLoughan wrote:
> > > On 12/3/2015 9:34 PM, John Kuthe wrote:
> > > > Here's a pic of the first one waiting to be worked!
> > > >
> > > > http://scontent-ord1-1.xx.fbcdn.net/...36155485_o.jpg
> > > >
> > > > When the 240F syrup cools a little (110F or so) I start working it with that big hard plastic scraper until I work it into a white stiff mass that can't be worked anymore!! Thin syrups cooked to lower than 240F take a LOT more working!!!
> > > >
> > > > 4 cups cane sugar
> > > > 1/8 tsp cream of tartar
> > > > 1.3 cups hot water
> > > >
> > > > Boil and cook to 240F. Pour out on mareble slab then work into white stiff mass. Wrap white sugar lump in plastic wrap and let it sit someplace cool for 3 or 4 days!
> > > >
> > > > Majic happens!!
> > > >
> > >
> > > I work until it stiffens, and then the fun begins.
> >
> > John works "until it stiffens" too! And that when *his* "fun begins" too!!
> > And then you know what? "Majic happens!!" He calls it his "white sugar
> > lump." Hey little girl, wanna taste my white sugar lump?
> >
> > You must be really, REALLY cool if you are like John. He has narcissistic
> > personality disorder, which is like, the *coolest* thing to have, because it
> > means that you like yourself A LOT!!! You even LOVE yourself!!! You love
> > yourself "until it stiffens," and then you continue to love yourself until
> > the "Majic happens!!" at which point you produce a white sugar lump!!!!
> >
> > --Bryan
>
> Really stretching it there, Bryan!
>
> Get therapy, you desperately need it!
>
> John Kuthe...

Also, you sound like a grade school child! Or Beavis and Butthead, same thing really!! Ooh! Ooh! He said "hard", heh heh heh!!

John Kuthe...