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Betty Jo's Valentines

  • Rooster
    These are valentines from my mother's childhood scrapbook, "Betty Jo" Halloran. They were sent and received, from her siblings, grandparents, cousins, and friends, from 1929 to 1938, in Fargo, North Dakota, and Minneapolis/St. Paul. Please enjoy them with my love. xoxo, Susie

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October 29, 2007



It's way too late now, but I only have one bit of candy-making advice: never trust a recipe that doesn't include temperatures, and always calibrate your thermometer before you start.

Okay, that was two pieces of advice.

I've pulled taffy by hand, and it was exhausting to do alone. I'm doing candy canes for Christmas presents this year, and they're just a firm pulled taffy. On TV, people have hooks in their ceilings to fling the taffy over, but I'm going to try a variation on that: An over-door coat hook. People say it makes the pulling less exhausting because gravity helps you...ask me if it works after Christmas, if I can still type. :)

Susie Bright

Well, I want photos of your biceps. This exercise in bad taffy nearly killed me. And I know how to calibrate my computer's battery, but not my candy thermometer, so I can see that more research is involved.

On the other hand, the penuche and fudge turned out great!

Dennis the taffyman

Taffy Pulls are fun, but the recipe at the Exploratorium in San Francisco has too high a tempurature. I do taffy pulls professionally and own a taffy store, and a better tempurature is to cook to 240 degrees. As you go higher, the candy becomes more difficult to pull. It makes the pulling much easier and much more fun!


The reason I recommend 240 degrees is that was the tempurature the candy maker at Knott's Berry Farm gave us back in 1970, and its been marked on every candy thermometer we've ever used. YO ucan try high temps, but I find this one works.

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