This recipe was so easy to follow. I was very nervous about candy making because I was told it was very touchy...but it wasn't bad at all! But it did take FOREVER to get the candy up to 220 degrees, so I pulled up a chair and "watched a pot boil". I couldn't figure out how to cut the candy while it was still hot. But where I come from, people pour the candy into a cookie sheet and smash it with a hammer, so no one noticed. Be careful, because between 250 and 300 degrees, the sugar heats up very quickly. Also I had another recipe from the flavoring insert, and it said to put the coloring in at 250 degrees, and NOT with the flavoring. Other than that, no alterations were made to this recipe. Thanks for sharing!
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This recipe was so easy to follow. I was very nervous about candy making because I was told it...