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

[Olwen the Odd]

Thanks Chirhart.  I just wrote that report with the orange juice spots all
over it.  Back to the drawing board...
Olwen

>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)
>
>
> > This message is in MIME format. Since your mail reader does not
>understand
> > this format, some or all of this message may not be legible.
> > --
> > [ Picked text/plain from multipart/alternative ]
> >
> >   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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