Candy Making

Mastering candy making is turning out to be a little challenging. In all of my baking and cooking experience I cannot remember a time when I had so many utter catastrophes.

There were of course some—that simply comes with cooking. Like my several attempts at grapefruit pie. And then there are the collapsing crusts or the inevitably shrinking meringues. But relative to the amount of experimenting and cooking I do those are fairly rare and often relatively minor.

Not so with candy. Sometimes it turns out fantastically well. And sometimes it doesn’t. And when it doesn’t, it really doesn’t. Occasionally the subpar attempts are at least somewhat edible. Then you have the occasions when you end up with a burnt-chocolate flavored block of sugar in a bowl that requires a hammer and screwdriver to remove. If only I were exaggerating.