Ruary Rudd wrote:
> Candy recipe is 5 parts sugar to 1 part water (by weight)
> raised to 234 degrees F.
I did go back and check it - Hive and Honey Bee, 1992 edition, page 637- 
242F which is the upper end of the soft ball stage. They do use glucose 
and cream of tartar also.

234F is the top end of "thread" and bottom end of soft ball.So it gets 
into what degree of softness is desired. No big deal.

Bill Truesdell
Bath, Maine

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