• leave out the vinegar...for gosh sakes
  • You must be cooking it to long or at to hot of a temperature! Never make candy on a stormy or a day with heavy moisture. My Mom knew how to use the drip the syrup from a spoon in to ice water method, but I have to use a very good candy thermometer. The vinegar is a necessary part of the reaction that takes place when you remove the candy from the heat and add the baking soda. I make this candy every year for Christmas (it is an oldworld candy that never used to be coated in chocolate.) it always comes out perfect! You can't taste the vinegar.

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