SC - Spanish candy terminology

[harper at idt.net]

::sigh::

This is what I get for working from memory, instead having the book 
open in front of me.  It says "punto muy alto" (very high point) and 
adds that when the sugar mixture is ready, one should test it with 
one's teeth -- it will stick, but not crackle.  Maybe firm ball or hard 
ball stage??


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net