To: Silentgypsy
I'm in FL near Pensacola so it is plenty humid here. When I make caramel it is pourable when hot and it solidifies as it cools. It's sugar, butter, and cream. More cream makes it less sticky on the teeth and softer. Lower temperatures are softer as well.
I think the humidity stories are really people losing control of the temperature. Chocolate is fussier than sugar wrt temperature. Chocolate will break your heart.
2,951 posted on
04/10/2014 12:47:32 PM PDT by
Mycroft Holmes
(<= Mash name for HTML Xampp PHP C JavaScript primer. Programming for everyone.)
To: Mycroft Holmes; catpuppy
Oh? Do you know catpuppy?
2,952 posted on
04/10/2014 1:42:34 PM PDT by
null and void
(The British declared war on the Tea Party. The Tea Party won! (Thanks mom!))
To: Mycroft Holmes
Funny—I have no trouble with chocolate. The only time it ever seized on me was when I somehow dropped water into it. (I ate all of my errors and miscalculations so no harm done except to my clothing size.) Thank you for info—I will attempt candy as soon as I get ingredients.
2,998 posted on
04/11/2014 3:12:22 AM PDT by
Silentgypsy
(Make sure she doesnÂ’t get ahold of the gom jabbar)
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