---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hints For Using A Candy Thermometer
 Categories: Candies, Information
      Yield: 1 Servings
 
           Candy-making secrets
 
  Learn all the secrets of really GREAT candy making!

  * The first thing that should be done each day, before you start,
  is to TEST YOUR THERMOMETER!

  To test: immerse thermometer in cold water. Bring to a boil. At sea
  level water boils at 212 degrees F <on a sunny day.> If your water
  boils at 210 degrees F, you should reduce the cooking time by 2
  degrees. Most of the time, water boils here about 208 F. Try not to
  cook candies on a rainy day. The barometric pressure, when the air
  is heavy, holds the mercury in your thermometer down. "Make candy
  when the sun shines," motto of a good candy maker.

  * I recommend a TAYLOR or WILTON thermometer.

  Use a thin (good quality) pan for candies that MUST STAY IN THE PAN
  for any length of time for cooling. If you leave the thermometer in
  the pan, you may notice the temperature rising even after the candy
  is removed from the stove. Using a heavy pan, your candy will burn,
  in this case. Use a HEAVY PAN for fudges, fondants, etc, that are
  to be dumped immediately.
 
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