It's important to read through an entire recipe before you begin to make your candy.
Then you will know just what equipment to use, how long the process will take, how much attention you need to give it at each stage, and whether you can take time out to peel the potatoes for supper. In making candy, timing is as important as it is in a comedy act.
Doing the right thing at the right moment according to the readings of your thermometer is what will ensure consistent success for your efforts.
Equipment for candymaking need not be elaborate, but must include a candy thermometer if you expect good results.
Cold-water tests for each stage of candy-making have been developed; but even when used by the experienced, they cover too wide a range for ac-curacy (the beginner cannot tell with any assurance the difference between a hard soft ball and a soft hard ball).
You will also need saucepans ranging from one to four quarts in size, if you are to make all the varieties; a wooden spoon for stirring or beating; a slab or platter for cooling candies that are to be worked; pans to set your candy; waxed paper or cellophane for wrapping, and tin boxes for storing.
Wonderful...
From the big book of Bon Bon Recipes.
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