this post was submitted on 24 Dec 2023
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Gotta ask, what kinda candy was she making? Soft crack. Hard crack. Pot….

Even has the donuts on there for, you know, dealing with the munchies.

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[–] jordanlund@lemmy.world 36 points 2 years ago (1 children)
[–] FuglyDuck@lemmy.world 11 points 2 years ago (6 children)

Actually? Now I’m really curious…. What is the pot for? I assume the donuts/fish is for frying oil temp

Is that for frying potatoes?

[–] jordanlund@lemmy.world 13 points 2 years ago (1 children)

Little high for frying potatoes, I don't see a modern setting for "pot".

High end candy making is for light and dark caramel.

Maybe it means your thermometer is accidentally touching the bottom of the pot and isn't accurate?

[–] FuglyDuck@lemmy.world 2 points 2 years ago

I suspect not, since it was on the bottom. Incidentally, it runs cold by about ten degrees f. (While making it it was okay for checking for when I got past the water boil-off)

[–] ElBarto@sh.itjust.works 6 points 2 years ago

What is the pot for?

That's to help you get the munchies to eat all the awesome treats you'll make.

[–] HeyThisIsntTheYMCA@lemmy.world 4 points 2 years ago

You know how it's sometimes kind of hard to find people to eat all your baked goods when you're on a baking kick? Bake yourself and then it's easy to eat them all yourself.

[–] altima_neo@lemmy.zip 3 points 2 years ago

Gonna guess it's shorthand for potatoes?

[–] raynethackery@lemmy.world 3 points 2 years ago (1 children)
[–] FuglyDuck@lemmy.world 1 points 2 years ago

I just checked, French fries are done at 300+350, and chips 375- it’d between the fish and donut bits.

Actually? I don’t know if any oils that don’t smoke at that temp.

[–] captainlezbian@lemmy.world 1 points 2 years ago (1 children)

I’m far more concerned why fish is on here, but no other meats are

[–] FuglyDuck@lemmy.world 0 points 2 years ago

Deep fry oil temp

[–] FuglyDuck@lemmy.world 19 points 2 years ago* (last edited 2 years ago)

For those curious, making KAF's Apple Cider Caramels

Edit: I used generic apple cider vinegar, cuz that’s what I had. In any case the flavor is there and it’s at thread stage,

Edit 2: it’s out.

Might have gotten it out a bit too soon- the digital meter was saying 245-250(grr) and it’s a hair on the soft side. It lost a bit of the apple flavor compared to when it was at thread temp… if you want a sharp hit, maybe add some more of the cider vinegar. The flavor is still there, but iat thread it was (tart) apple->Carmel, now it’s carmel-> apple

[–] ivanafterall@kbin.social 11 points 2 years ago

Regardless of crack or pot, grandma always wanted the firm ball. And she certainly didn't mind a little of the dark caramel.

[–] ImTryingLemmy@lemmy.world 7 points 2 years ago

You're going to ruin your crack if you get it that hot while you're cooking it.

[–] FlavoredButtHair@lemmy.world 1 points 2 years ago

So crack is made at around 300°?