Canada Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
recipe help
I want to make this recipe for panforte. It says to boil sugar and honey together until the mixture reaches the "soft ball stage" and calls for the use of a candy thermometer. I'm wondering if I can do this without the thermometer just by watching for the "soft ball stage" ? it sounds like it would be obvious when it gets there.
What do you think?
Re: recipe help
Soft ball refers to the texture/consistency of the sugar mixture AFTER it's cooled, so there's really no way to tell while it's still hot. You can put a bit of it in a glass of cool water to see if it forms a soft ball, but it probably is't a good idea - especially if you're not experienced working with sugar.
It really is tempermental and chances are very likely that it would get over cooked very quickly.
Candy thermometres are pretty inexpensive. Any chance you and the little guy have some errands to run?
Oh, okay. I guess I'll buy a thermometer. I had the idea that they'd be really expensive; glad to hear they're not.
Thanks, ladies!
P.S. Is this recipe going to be a lot harder than I think it is? Consider my baking skills to be pretty much beginner.
if you want to give it a try without a thermometer, here is a guide:
http://www.baking911.com/candy/chart.htm
If you print off one of the Micheal's 40% off coupons it will make the thermometer even less pricey. (duh Andrea)
And then you can make all sorts of fun things, like marshmallows!
We'll just not tell H about this little fact, m'kay?