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Candy is cooked to a hard-ball stage when a candy thermometer reads 250°. Drop a small amount of the hot candy mixture into cold water. When cooled and removed from the water, the candy will form a hard yet pliable ball.
When making chocolate-dipped candies, use shortening. Margarine contains some water, which will…
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Also known as confectionary coating. This candy-making product is tempered, ready for melting…
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