[Sca-cooks] e: candy

Patrick Levesque petruvoda at videotron.ca
Wed Aug 2 04:12:50 PDT 2006

Well, it depends whether it's soft crack, or hard crack :-)


Heading to the Rock to set up an A/C unit

On 02/08/06 07:05, "Tom Vincent" <tom.vincent at yahoo.com> wrote:

> So crack is simply cooked sugar?!?  That doesn't sound so dangerous. ;>
> Duriel
> Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> Beyond these stages of syrup modern cookbooks list the "crack" or
> "snap" stage at 270°-300°F.
> Stefan

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