---------- 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
   do: immerse therm. in cold water. Bring to a boil. At sea level water boils
   at 212 degrees <on a sunny day.> If your water boils at 210 degrees, you
   should reduce the cooking time by 2 degrees. Most of the time, water boils
   here about 208 d. 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 temp. rising even
   after the candy is removed fro 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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