OK, you're all probably going to hate me. I had NO trouble making this recipe at all. And I've never made it before. So, you CAN do it. Don't be afraid to try! But, I did read the reviews thoroughly. I used half brown sugar and half white sugar, and sifted my baking soda. I greased my GLASS (Bc it's what I have) baking pan well, over every crevice, and had everything all ready to go and in it's place when I started cooking the candy. You want to cook it LOW & SLOW. I'm talking med low heat, it will take a LONG time. Find something else to do while it's cooking., and leave it alone! I used only a cheap candy thermometer because it's what I had, and I found that my candy was ready before it reached 350 degrees. I used the cold water test. That's a better indicator of when it's ready then strictly going by the temp (again,in my opinion. I mean, what did our moms and grandmother's do without candy thermometers?). Also, I too used melted semi-sweet chocolate with just a touch of shortening in it in place of the choc conf coating.
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OK, you're all probably going to hate me. I had NO trouble making this recipe at all. And I've...