Spicy SweetThe candy making has been continued apace. The resugaring problem of the initial batch of cinnamon almond praline has been fixed. It is very helpful to have a highly conductive stout pot for this sort of thing, as well as two other toys. We have a digital thermometer with a wired probe and a temperature alarm, and the thing has proved beyond all handy for roasts and sauces and yogurt and baking; it comes as no surprise that it makes for a splendid candy thermometer a well. It tremendously responsive, and wails like a banshee when one is about to burn whatever it is. The other toy is a vast slab of marble which sits ready in our kitchen for pastry making in the winter. It does well for candy.
The second set of experimentation was fudge. I am learning, so I make small batches and give them away. It is nice to ask my victims what they would rather. They said fudge; I have made fudge. The first batch boiled over, but it turned out alright. I need to investigate better qualities of chocolate.
I ask again my willing victims, and they say "Toffee!" I will get there, but I have decided this time to become autonomous and attempt a hand at harder candies, just a bit over three hundred. The experiment this evening was nutmeg drops, but the drops flowed to disks, to be rolled in powder sugar and tucked away in the cupboard. They are strange, but they are good.
I fear that this may lead to more nonsense in the kitchen: I need candy molds, now.
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