Okay, so I had to reschedule the hair appointment to next Friday at noon, so no curly hair today. But that was okay; I ended up getting my clothes put away, and I made Mom's Kentucky Cream Candy, too.
And what follows is my reminders to myself for next year...
1. Use a bigger pot than you think you'll need. It tends to boil over.
2. The recipe with three ingredients: 3 c. sugar, 1 c. water, and 1 stick butter, is the best one. Forget about the one with the cream. You don't need it.
3. Yes, it's very smart to butter the cookie sheets you're going to pour the molten candy on, and it's also smart to stick the buttered cookie sheets in the fridge while you're waiting for the temperature to reach 265 degrees. It's very smart to pour half the candy on one cookie sheet and half on the other, or even split it in fourths (depending on how many cookie sheets you want to butter...) That way you're not trying to pull this huge wad of candy at once.
4. It's also smart to have everything sitting out and ready to go: buttered scissors to snip the candy, butter for your hands when you're pulling the candy until you can't pull any harder, wax paper covered cookie sheets so the candy can sit and cream (it will be hard and taffy-like in the beginning, but after it sits for a couple of hours, it will cream. Don't ask me why this happens.)
5. Yes, wait the five minutes before you touch the molten candy. It will prevent more blisters, but don't be surprised if you get one or two (I have one on the inside of my thumb.)
6. If you're smart, set the candy aside and forget about it for no less than two hours. Picking at the pieces every fifteen minutes to see if they've turned to cream candy yet is not advised.
7. And yes, the old tale about how the candy will not work if it's raining or snowing outside is TRUE! Therefore, make sure you attempt to make Kentucky Cream Candy only on sunny days.
And what follows is my reminders to myself for next year...
1. Use a bigger pot than you think you'll need. It tends to boil over.
2. The recipe with three ingredients: 3 c. sugar, 1 c. water, and 1 stick butter, is the best one. Forget about the one with the cream. You don't need it.
3. Yes, it's very smart to butter the cookie sheets you're going to pour the molten candy on, and it's also smart to stick the buttered cookie sheets in the fridge while you're waiting for the temperature to reach 265 degrees. It's very smart to pour half the candy on one cookie sheet and half on the other, or even split it in fourths (depending on how many cookie sheets you want to butter...) That way you're not trying to pull this huge wad of candy at once.
4. It's also smart to have everything sitting out and ready to go: buttered scissors to snip the candy, butter for your hands when you're pulling the candy until you can't pull any harder, wax paper covered cookie sheets so the candy can sit and cream (it will be hard and taffy-like in the beginning, but after it sits for a couple of hours, it will cream. Don't ask me why this happens.)
5. Yes, wait the five minutes before you touch the molten candy. It will prevent more blisters, but don't be surprised if you get one or two (I have one on the inside of my thumb.)
6. If you're smart, set the candy aside and forget about it for no less than two hours. Picking at the pieces every fifteen minutes to see if they've turned to cream candy yet is not advised.
7. And yes, the old tale about how the candy will not work if it's raining or snowing outside is TRUE! Therefore, make sure you attempt to make Kentucky Cream Candy only on sunny days.
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