Hi all, I notice that folks send out recipes using candy thermometers and wondering are there any out there blind friendly? Or are there some cooks out there good at doing the cold water soft ball, crack ball stage thing; and if yes could you pass on some of your hints on how you do this. I have cooked with recipes calling for hot sugars and know how careful I have to be (keep a bowl of cold water handy for the inevitable hot sugar on fingers!) but still have not taken on any recipes calling for either a candy thermometer or cold water method of determining the proper temperature... so help if you can... thanks Dee
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