Saturday, December 10, 2011

Tip for Making Candy

Lots of folks make candy at this time of the year.  I'm no different and in a couple of days, I'll be posting a great recipe for microwave peanut brittle.

In the meantime, here's a list of reminders to help you make sweet treats successfully.
  • Rain, rain, go away.  Don't try and make candy on an overly humid day.  Wait until it's dry outside and your kitchen is right at 70 degrees.
  • Read through the recipe several times before you start.  Candy can go downhill quickly, and you don't want to be reading instructions while your brittle is hardening (ruining) in the bowl.
  • NO SUBSTITUTIONS.  This is not the time to try and save calories or fat grams.  Use exactly what the recipe calls for, including sugar, butter and heavy cream.
  • This stuff can be dangerous.  I have never had a burn worse than the time I dropped hot sugar syrup on my thumb.  Be very careful...and this is probably not a time to have little kids help you in the kitchen.
What candymaking tips would you add?

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