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But instead of sugar plums, many of the students had visions of gloppy messes dancing in their heads.
“I've tried to make caramel before, and I've never gotten it,” one confessed.
“Last year, I tried to make honey comb, and it was a disaster,” another student lamented.
“I would like to conquer fudge,” another added.
So what's the big deal about boiling a little sugar and water? And how do you combat candy-phobia?
According to class instructor Denise Elliott, the main reason people fail at candy-making is that they don't invest in a good thermometer: the kind with a probe and a wire that connects to a digital timer and clock.
“The fear you have is because you're using a crummy thermometer,” she told the class. “A good thermometer is your bible. Don't try to do without it, and don't try using a cheap one.”
Like jam-making and other productions from the sweet kitchen, candy-making is an exacting exercise, requiring the mindset of a scientist willing to learn through trial and error.
Source: Santa Rosa Press Democrat