I was up till 1 a.m. making these. Not the recipe's fault. I don't have enough patience for candies. They looked great when they were done but so soft I couldn't pick one up with my fingers. I had poured them into mini muffin pans on top of a few chocolate chips, thinking the hot mixture would melt the chocolate chips. It did but the chocolate wouldn't adhere to the candy and I couldn't hold the candy because it was way too soft. I read that some people with the same problem dumped it all back in a pot and heated it up again to a little higher temperature. I did but I heated it too much,I guess, and plus it now had chocolate in it. This time I ladled out on buttered parchment paper. The end result was exactly like dark chocolate Turkish taffy! It doesn't taste bad but I won't eat it! I learned an awful lot about candy while I was waiting for it to heat though!
1. The heating is not a cooking process. It's an evaporation process. You're trying to evaporate the water out. The amount of water in the candy determines it's hardness/softness.
2. The most important ingredient is patience. It takes a long time to get it to the proper temperature and at some point it plateaus,but pay attention because after the temperature starts rising again it goes up quickly!
3. Chocolate burns at a lower temperature than sugar, so don't get impatient and jack the heat up because it's taking too long or you might burn the chocolate if it's in the recipe.
4. Don't make candy late!
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I was up till 1 a.m. making these. Not the recipe's fault. I don't have enough patience for...