Just a brief note on the importance of temperature in candy cooking. I remade the maple peanut brittle I made last week. This time, I let it cook to between 320 to 325 degrees(closer to 325 but not over) rather than actually letting it hit 325 degrees. The result was a less smoky brittle. It was extremely tasty, and boy 1 preferred it this way. The lovely wife enjoyed the smokier taste. I am still amazed at how such a tiny detail made a real difference in the taste of the food. Even a roast seems to be somewhat more flexible.
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