Monday, October 29, 2007

The Science of Candy Making

Today for science we made caramels. The kids had so much fun and really enjoyed the process. They think we should open a candy store. Hmmm... we'll need to perfect our technique. It wasn't saucy and it wasn't rock hard but it was still a little soft. We used BH&G New Cookbook recipe and it said 248 degrees was firm ball stage but my candy thermometer said it was soft ball. I think next time I'll cook it to a little bit hotter stage and see if that helps. Despite the texture it was yummy! We paired with apple slices for dessert.

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