Wow, my life is getting busy all the sudden. I am now the treasurer of two different college clubs. One of them keeps asking me to go to more and more events. At least I get a free dinner out of one of them. I've just discovered my cost accounting will be more difficult to get an A in than I previously believed. I am still looking for a job to pay for food and a proper church to join. On top of that, I am involved in court cases involving bankruptcy and an ex-wife.
Why am I putting that in a Victorian candy making blog? It is just to say my entries may not be as frequent as you or I would like them to be. I have not abandoned the project. From time to time, my focus may be drawn away.
Be that as it may, here is where things stand right now regarding candy. I am in the process of downloading a treasure trove of on-line historic cookbooks, including The Complete Confectioner from the 1850s. I have read two histories of candy with some fascinating results; and from these, I am putting together a candy timeline, a candy temperature chart, and a future reading list. I still have not found a sugar boiling pan I am happy with. From all the texts I have read, the pan needs to have a heavy bottom, to be nonreactive, and to have sides at least 4-5 inches high. I will probably go to the local restaurant supply store soon to see if I can find anything. I also need to stop at the Home Depot to see if I can purchase some marble scrap as my cooling surface. My apartment still is too hot to make candy. I am beginning to wonder if my thermometer is not functioning properly. I will stop at the Bed, Bath, and Beyond on Saturday to get a new one. If that still shows my apartment to be 78°F, I will next test a box fan to see if that lowers the temperature. I have recipes in the waiting for molasses candy and barley sugar. I found a reference to the use of "perlimpinpin" in barley sugar during the 18th century. "Perlimpinpin", as far as I can tell, is a French term meaning fairy dust, magic cure, or false medicine (snake oil), depending on the source, although there is a French company that sells a spice blend called "poudre de perlimpinpin." I am still trying to locate a recipe for this spice blend.
As you can see, I have been busy with everything. Now, I just have to decide what I like doing and limit my activities to those things.
Chow for now.
PS: Don't forget about my Suits and Soups Drive, which you can donate to by clicking here.
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