[Sca-cooks] pine nut candy (and more)

[chirhart_1]

Its gotta be hard to be good!!
----- Original Message -----
From: "Dunbar, Debra" <debra.dunbar at aspenpubl.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, October 01, 2001 12:57 PM
Subject: RE: [Sca-cooks] pine nut candy (and more)


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>   Olwen, we gotta go shopping some day!  You know all the cool
> places.     BTW  - I saw some dates the other day stuffed with marzipan
> (green marzipan).  Yum!
>
> >
> > Wow.  I just went to that site.  I must say, it seems expensive to me.
> > Although I pay a few cents more for galangal root (I pay $1.80 for the
cut
> > root) I pay only $1.75 and ounce for cubebs as opposed to their $3.00;
and
> > I
> > get grains of paridise for $2.40 an ounce as compared to their $4.00.
> > Makes
> > me glad of something here in Baltimore, the dirty little city.
> > Olwen
> >
>   I had a 2nd tray of the Pine Nut candy at home, and finally got it
> to set, unlike that one I brought to the cooks' guild meeting.  It's set,
> but I wouldn't trust it to stay set, and it's too soft IMO.  Sooooo,
> question for all you candy-makers:  The redaction I used (I think Maggie
> Black) said to heat the mixture to 110c.  Isn't this waaaay too cool for
> candy?  I don't even think it's in the "soft ball" stage at that point.
> Has anyone made this candy, and what temperature do you heat it to?
Should
> I treat it like normal candy, and if so, should I bring it to soft-ball,
or
> hard-ball temps?
>
> Thanks!
> Wrynne
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