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Recipe Reviews 5 reviews
Old Fashioned Hard Candy
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!

4 users found this review helpful
Reviewed On: Jun. 12, 2012
Satiny Chocolate Glaze
I've made this twice now, but instead of using a double boiler, I melt in the microwave. Half power, increments of 30 seconds, and keep a keen eye on it. The first time, I followed the recipe exactly and was so impressed with the outcome and the ease of it, I decided to use it with a few twists to ice my boyfriend's birthday cake. I added a couple shots of whiskey and omitted the corn syrup for that. The outcome was a more shell-like covering, but still very good. This icing also looks great with a powder sugar stencil to decorate it (but do it just before you serve it, as the sugar will absorb any oil in the icing and get goopy).

1 user found this review helpful
Reviewed On: Jun. 12, 2012
One Bowl Chocolate Cake III
Made this one day on a whim, and it turned out so amazing. All of my roommates were shocked it was from scratch. Note that it will be extremely watery when it goes into the oven (I really thought I had messed up somehow), and that the tip to butter and flour the pans works really well- This cake is super moist, so it's much easier to get out of the pan that way.

0 users found this review helpful
Reviewed On: Jun. 12, 2012

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