Candy

Making home made candy isn't as hard as you think, and it can be fun.  There are a few things that you need to know if you've never made candy before, though. Don't double a recipe.  Candymaking is very precise and unforgiving. Use the recommended size pan if you are boiling something.  It may look like the pan is too big when you start, but some recipes increase in volume quite a bit. A candy thermometer is essential.  Make sure you calibrate it by bringing water to a rolling (steady) boil.  The thermometer should read 212 degrees.  If it does not, add or subtract accordingly when you are checking the temperature on your candy.  Example:  If the thermometer reads 214 degrees, subtract 2 degrees on the thermometer to get the final temperature. Follow the directions and make candy when little ones are not likely to come into the kitchen.  Hot candy scorches and sticks, and it doesn't take much for a very serious burn.  Please be careful.   Butter Toffee  Macadamia Nut Bark  Peppermint Bark