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When making chocolate-dipped candies, use shortening. Margarine contains some water, which will cause chocolate to “seize” or curdle, so it can’t be used to dip or coat candies.
For best results, make candy when the humidity is below 60%. Use a candy thermometer to be sure…
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Candy is cooked to a hard-ball stage when a candy thermometer reads 250°. Drop a small…
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