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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.
For best results, make candy when the humidity is below 60%. Use a candy thermometer to be sure…
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When coloring the mixture for the centers of cream candies, use paste or gel food coloring.…
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