"The sugar has to be cooked to a very precise temperature, and you need to use a candy or, better yet, a precision probe thermometer. If you overcook or undercook the sugar, the texture will either be stiff or gloopy, respectively."
"Cooking to 235 degrees Fahrenheit will give you a mixture that's 85% sugar, the 'soft-ball stage' used to make fudge. If you don't want it to be mushy, grainy, or a crumbly mess, you need to stick to the soft-ball number."
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