Gotta ask, what kinda candy was she making? Soft crack. Hard crack. Pot….

Even has the donuts on there for, you know, dealing with the munchies.

    • FuglyDuckOPEnglish
      11•9 months ago

      Actually? Now I’m really curious…. What is the pot for? I assume the donuts/fish is for frying oil temp

      Is that for frying potatoes?

      • @jordanlund
        13•9 months ago

        Little high for frying potatoes, I don’t see a modern setting for “pot”.

        High end candy making is for light and dark caramel.

        Maybe it means your thermometer is accidentally touching the bottom of the pot and isn’t accurate?

        • FuglyDuckOPEnglish
          2•9 months ago

          I suspect not, since it was on the bottom. Incidentally, it runs cold by about ten degrees f. (While making it it was okay for checking for when I got past the water boil-off)

      • The Barto
        7•9 months ago

        What is the pot for?

        That’s to help you get the munchies to eat all the awesome treats you’ll make.

        • FuglyDuckOPEnglish
          1•9 months ago

          I just checked, French fries are done at 300+350, and chips 375- it’d between the fish and donut bits.

          Actually? I don’t know if any oils that don’t smoke at that temp.

      • @HeyThisIsntTheYMCAEnglish
        4•9 months ago

        You know how it’s sometimes kind of hard to find people to eat all your baked goods when you’re on a baking kick? Bake yourself and then it’s easy to eat them all yourself.

      • @captainlezbian
        1•9 months ago

        I’m far more concerned why fish is on here, but no other meats are

        • FuglyDuckOPEnglish
          0•9 months ago

          Deep fry oil temp

  • FuglyDuckOPEnglish
    19•9 months ago

    For those curious, making KAF’s Apple Cider Caramels

    Edit: I used generic apple cider vinegar, cuz that’s what I had. In any case the flavor is there and it’s at thread stage,

    Edit 2: it’s out.

    Might have gotten it out a bit too soon- the digital meter was saying 245-250(grr) and it’s a hair on the soft side. It lost a bit of the apple flavor compared to when it was at thread temp… if you want a sharp hit, maybe add some more of the cider vinegar. The flavor is still there, but iat thread it was (tart) apple->Carmel, now it’s carmel-> apple

  • ivanafterall
    12•9 months ago

    Regardless of crack or pot, grandma always wanted the firm ball. And she certainly didn’t mind a little of the dark caramel.

  • @ImTryingLemmyEnglish
    7•9 months ago

    You’re going to ruin your crack if you get it that hot while you’re cooking it.