[Sca-cooks] honey

[Susan Lin]

First double check your candy thermometer is working.  Boil water and test
it, account for changes in altitude.  Up here (Mile High) water boils at a
lower temperature.  Adjust accordingly.
If your thermometer does not get to 212 F or 100 C you need a new
thermometer.

Shoshanah

On Fri, Apr 22, 2016 at 1:10 PM, Susan Lord <lordhunt at gmail.com> wrote:

> I am not getting a handle on honey. As per the 13th Century Al Andalus MS
> there are several sweets calling for honey. See Perry/Friendman’s
> translation
> http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm
> <
> http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm
> >.
>
> I bought a candy thermometer but after 220 degrees I burn the honey.
> Either it turns out too burned and hard or too soft.
>
> My cleaning woman likes the hard version. When her husband talks too much
> she pops a ball into his mouth and he spends the rest of the evening
> sucking it.  But that’s not the point!
>
>
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