It took me a few tries to get this one right, but I don't have a candy thermometer, so I was guessing the temperature (and undercooked a few times). If you don't have a candy thermometer, you can dip a fork into the candy mixture, and then dip the fork into cool water. If the candy hardens on the tines, then it's the right temperature.
I also had a dilemma of flavoring oils vs. flavor extract. I learned that, if you can, oils are better (stronger flavor that holds up to boiling better), but you CAN use extract, but it takes about 4x as much.
Also, another reviewer suggested using a pizza cutter to cut these: Definitely do that! So much better than trying to work quickly with scissors and hot sugar!
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It took me a few tries to get this one right, but I don't have a candy thermometer, so I was...