Candy Making Tips

• When humidity is high, cook candy 1-2 degrees higher.
• To check candy thermometer: Dip in boiling water. If thermometer does not register 212°, add or subtract same number of degrees in recipe.
• To keep dipping chocolate liquid, use double boiler.
• Chocolate that becomes stiff when melting can be thinned by adding vegetable shortening or oil.
• To avoid sugar crystals in your candy, don't reuse your stirring spoon once the mixture has started to cook.
• Keep close watch of candy last moments of cooking, as temperature rises fast after 220°F.
• Never store chocolate in a damp place, as it doesn't melt properly once moisture gets into it.
• Overcooked candy or fudge that doesn't set can be remedied by adding 1/4 to 1/3 cup of milk or water carefully. Thermometer will drop a few degrees below the desired temperature. Continue cooking until back to proper temperature.
• To keep candy from boiling over, use a large pan and wipe down sides with damp cloth.
• "Repair" fudge that is too stiff by kneading to soften, then shape into roll and slice.