Sunday, December 16, 2007
The Goodies Themselves
Starting at left, and working clockwise: Ressa's almond Roca, Ressa's haystacks, Kristi's white-chocolate-dipped pretzels, Rachel's dark chocolate truffles, Kristi's (chocolate oreo) Balls, and (in the center), Rachel's caramels. They all turned out wonderfully. As novice candy makers, we were truly amazed. Our success was largely due to the advice of a co-worker more advanced in age (she must be over 30!) than ourselves, who told us to throw out the candy thermometers and instead use a cup of cold water to determine the "done-ness" of the candy. The trick is to occasionally blob a small amount of the candy into the cup of cold water. It should quickly coagulate. You can then test the consistency. When the candy reaches a consistency just slightly softer than you want the candy to be when it's completely cooled, the candy is done. Very simple. And so accurate.