January 5, 2003 Here's what I did today,
Combine all in a 2 qt saucepan. Heat on high. Stir until the sugar dissolves, about five minutes. Every 5 minutes or so after that, use a pastry brush to wipe water down the side of the pan to make sure the sides of the pot remain clean of any splatters. I measured the temperature with a candy thermometer that hangs just off the side of the pot. I left the mixture on a high boil until the temperature reached 130 degrees Celsius. It took about an hour.
While this was heating, I oiled a granite table. I put ice cubes in a large plastic bag and set it on the granite to cool it down.
Once the mix hit 130 degrees I lowered the stove to medium-high so that the temperature would rise more slowly. I also used a dry paper towel to dry condensation off the granite.
As the mix reached 150 degrees I poured it out on the granite and added the flavoring.
The plan was to work the candy, but it STUCK LIKE GLUE to the board. I used my oiled pastry knives to scoop it up as best I could, but it really stuck. I mean stuck. Really stuck. Angela ran in and oiled another part of the granite for me. I scooped up what I could and moved it to the oiled portion. It didn't stick as badly.
Once it cooled a bit more I picked it up in oiled hands and worked it to a sheen. Cut it up with scissors and I have candy.
This batch is a bit too soft.
Things to try next time:
So this is where I am now. I'm ready to go back at it again. As I learn more, you'll be able to read about it here. If you learn something, let me know.