Boiling Candy Mixtures
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 93. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Candy mixtures should boil at a moderate, steady rate over their entire surface. To guide you, our recipes list suggested range-top temperatures for cooking the candy mixtures. Depending on your range, though, you may have to use slightly higher or lower temperatures to cook the candy mixtures within the recommended times. Cooking too fast or slow will make candies too hard or soft.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Candy thermometer 001.jpg" by Dvortygirl from Santa Clara, California; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Candy_thermometer_001.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.