Although we tend to make candy mostly during
the holidays it is
a welcome treat anytime. I have fond memories of my Mother making
divinity and fudge during the holidays.
Before we start the recipes a few words about candy thermometers
and temperatures.
Some people are skillful enough to make candy without
a thermometer, but I don't recommend
that.
Here are the temperatures for the common
candy terms, all in Fahrenheit:
Thread: 230
Soft Ball: 234
Firm Ball: 244
Hard Ball: 250
Soft Crack: 270
Hard Crack: 300
Caramelized Sugar: 310-338
Get to 350 and you have a burned up mess.
Chocolate
Candies Click here for a great
collection of chocolate candy recipes including
my Mother-In-Law's secret fudge recipes with step by step instructions.
Other Candy
All these candies do not contain
chocolate, they include divinity and pralines.
Some are old family recipes.
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