I am sorry for the late response but have been away from the computer for a
week.
Candy recipe is 5 parts sugar to 1 part water (by weight)
raised to 234 degrees F.
Ruary
-----Original Message-----
From: Bill Truesdell
Bob Harrison wrote:
From memory, candy is syrup (pint
of water to 5 lb sugar- really only moistens it) raised to 242F and
poured on cookie sheets to cool.
Bill Truesdell
Bath, Maine
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