*The first thing that should be done each day, before you start, is to TEST YOUR THERMOMETER! To do: immerse thermometer in cold water. Bring to a boil and check the boiling point which can vary.At sea level water boils at 212 degrees, on a sunny day. If your water boils at 210 degrees, you should reduce the cooking time by 2 degrees.

Try not to cook candies on a rainy day. The barometric pressure, when the air is heavy, holds the mercury in your thermometer down. “Make candy when the sun shines,” motto of a good candy maker.

*We recommend a TAYLOR or WILTON thermometer.

Use a thin (good quality) pan for candies that MUST STAY IN THE PAN for any length of time for cooling. If you leave the thermometer in the pan, you may notice the temperature rising even after the candy is removed fro the stove. Using a heavy pan, your candy will burn, in this case. Use a HEAVY PAN for fudges, fondants, etc., that are to be dumped immediately.

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