SC - payn ragoun

[Philip & Susan Troy]

Linda Peterson wrote:
> 
> Am I the only one to whom this seems strange? Ingredients, especially in
> sweets, interact chemically so much that random substitution can cause
> dramatic differences in the results. Sugar and honey are a classic
> example. I always make the first go at a recipe as close as possible to
> the original and then try tweaking it for whatever reason.
> 
> Divinity and taffy are both soft and rather sticky, though divinity is
> lighter (fluffier) through being beaten.
> 
> Mirhaxa

I dunno...I might have done this differently (i.e. with a little more
attention to detail until I understood the process) but that doesn't
make it strange, at least not empirically. We all have different ways of
doing things, and we all learn by doing.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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