Prepare a clear glass of cold ice water. To test candy stage, drip some syrup into water. THREADTemp: 230° F – 235° F USES: Syrups, Candied fruitsSugar syrup forms soft threads in water. SOFT BALLTemp: 235° F – 240° F USES: Fudge and chocolate fillingsSugar syrup forms mushy soft ball shape. Looses shape easily. FIRM …
This recipe is so damn delicious! Even the toughest critic, dear old Dad, loved it. Super simple ingredients and a pretty straight forward recipe. HARD CANDY Making candy can be intimidating—even more so if you are like me and refuse to buy a candy thermometer. Only bad-asses use the cold water technique. For this recipe …
