The Candy Cook Book

Alice Bradley's candy course from the Boston Cooking School world — sugar science first, then every candy worth making.

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Candy Thermometer

For accurate and uniform results in candy-making, a thermometer that registers up to 400 degree F is almost indispensable.

Much experience is necessary to determine correctly the required condition by testing candy in cold water. With careful usage, a thermometer should last for years. It may be obtained at hardware and kitchen furnishing stores for one dollar and upwards.

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