On 4/10/2021 8:02 AM, Mike Duffy wrote:
> On Sat, 10 Apr 2021 02:07:55 -0700, Cindy Hamilton wrote:
>
>> So, nothing special about it, really. Anybody can make it.
>
> The thermometer is *really* important. I understand that tossing little
> blobs of candy into cold water can yield thermodynamic coördinates of
> lesser accuracy, but in practice results in burnt digits thence difficult-
> to-clean out-of-place tiny blobs or one large blob of candy all over the
> place.
>
Not if you know what you're doing. My paternal grandmother made all
sorts of delicious candy and never needed a candy thermometer.

> Even a difficult-to-clean mercury candy thermometer is worth the effort,
> but if you can get a digital infra-red pyrometer, go for it.
>
I have an inexpensive glass mercury candy thermometer that has worked
well for more than 45 years. It's labelled with the temperature for
each candy stage. Easy enough to clean with a rinse under hot water and
wipe with a wet cloth.

>
> Plus if the recipe call for cheap / fake whatever, substitute good
> quality / genuine, &c.
>
Absolutely don't use "fake" chocolate. If the toffee is spectacular why
f-it up with fake chocolate? Oh, but John is very fond of "cheep" [sic]
stuff.

Were you around when he bragged about swiping a bunch of stickers from a
record shop? He plastered them all over his keyboard tray and posted
pics. He has also fondly reminisced about eating food left on tables by
other patrons at a pizza joint. How very classy.

Jill