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My goodness! I NEVER thought I would see that day that someone around here sent more posts than mudbug...and CREWSK! You've almost doubled her!!!! Way to go!!! A special thanks to every one of you for your kindness and warmth. Yep, Katie bar the door...I'm back as often as time will allow...

Absolutely outstanding thread, subfusc! What an incredible pleasure to find and re-read after such a time.

Ah, but you've gotten such good advice! Sponge Candy is a bit of a fuss. Here is my recipe and method from my great-grandmother's cookbook (she a Confectioner of some notoriety in the Mother Land. Tried a myriad of times and highly true, but pick a day with humidity below 50% to make it, and...

Chefcyn gets my nod here. There is simply no better way to dip candies than into well-tempered chocolate. Way back in the old days of this site, I posted a verbose instructional on tempering and I do believe I recall discussing the subject ad nauseum with Marmalady! If it is no longer...

Greetings, old friend, and thank you and Marmalady for the kind thoughts. Marmalady took the recommendations I would have right out of my mouth. I would suggest a softer 2-to-1 ganache (i.e., 1 part chocolate -- and I would go with a semi-sweet -- to 2 parts heavy cream brought to the boiling...

It's been a while, boys and girls, and I do hope each of you and yours are happy, healthy and enjoying all that is wonderful in life. I received this rather polite, but pointed note from Mardge (Dove) over the weekend that has made me realize just how long it has been since I have said...

To those of you who noticed I haven’t been around for quite a while, I wanted you to know you have all been missed by me and thought of so often. I have dreamt of Rainee’s barbeque, crewsk’s cheese straws, Goodweed’s pancakes, subfusc’s breads, middie’s smile, buckytom’s lightening repartee...

You bet it's an invite! I'm expecting Mudbug in October, so why don't we just make it a threesome! (I'll pick you up at DFW...!) I am vaguely familiar with Buffalo, since I went to several summers of music camp at Eastman in Rochester during my youth and toured the area as much as I could...

...popular, world famous and extraordinary only to you, my friend, which is a huge honor and just fine with me! Glad to see the affirmation that you won't be eating the stuff yourself! :wink: Very best wishes and please do let us know how all of your creations take shape! I have you and...

Marge, I think I am going to fail you miserably, since I have never made candy (or much of anything else) in the microwave! I know I haven’t even turned mine on in at least 2 months – no kidding! But I would bet that you’re right that your pal’s new one is more powerful than the last. I think...

Geez, you crack me up, Darkstream! While your recipe sounds unbelievably delicious, I must nevertheless hand it to you...the personal conclusions are dead-on correct! This one may actually rival the Scot's deep-fried candy bars! :shock: Too funny!

Scott, I never fail to learn something from your posts, for which I thank you. I've done a bit of reading on maltodextrin and really appreciate the heads-up about it. Never knew. For the heck of it, one night this week I did a little experiment between Splenda and granulated sugar. I...

Marmalady, I really think you and I should consider a Candy Maker's Weekend Out and just spend 48 fun-filled hours over copper pots and bowls!! Your recipe is a little different than mine...two different ways of achieving the same! Cool! Sponge Candy 1 cup Golden Syrup ½ cup granulated sugar...

At a boy, Goodweed! Give it a whirl! :wink: I’m not sure if you want the chewy texture of a Nougat, or the melt-in-your-mouth cream center of a fondant. I’ll give you both, but start with the latter… As the aerifying basis, you will first need to make Mazetta, which is the homemade version...

Bucky, I know that different cultures use different fats, based upon the animals most prevalent to them. There are lots of recipes, I'm sure, stating the use of lamb fat. We all know that different fats (beef vs. pork vs. goose) yield different flavors and even smoking points. But I haven't a...

Ah, the sacrifices that we make for our children.... :wink:

Cafeandy, a fellow Texan and Lemon Curd maker here, myself! The only way I ever make curd or any other custard is using a pyrex bowl. It works perfectly, can stand up to the heat admirably, and makes whisking a true breeze! Somewhere in my cabinets is the top of my double boiler discarded...

PS: A warm welcome to the board, Z. It's great to have you join us! :wink:

Several things could be at play here. First and foremost, did you test your thermometer before using it to boil the syrup? Thermometers vary wildly, especially depending upon barometric pressure, and testing is more important the higher you cook. To test yours, boil some water in a saucepan...

Hmmm.. I'm wondering if your "Honeycomb Candy" is actually old-fashioned Sponge Candy, sometimes referred to as "Angel Food Candy" or "Fairy Candy." When done, it resembles small pieces of broken sponge with all of its tiny holes. The holes are formed when baking soda reacts with the...

Greetings, Goodweed! Yes, I do have a few for you. I'll type them up and post them later this morning for your fun and frolic to come! :wink:

Four words: "Come and Get It!" :wink:

What disturbs me is that the "whitish balls" are hanging around the bottom. If this were water, it would rise to the top. Hmmm.... I'd take it back where I got it and have the bottle exchanged for another without any "whitish balls."

I gotta make this one soon!!!!! (copying...pasting....) :wink:

Double-yum here! I bet this recipe would, indeed, make an outstanding appetizer! Thanks, norgeskog!