Yes, I already test my thermometer every time, because sometimes it's off by 5, other times it's off by 15 or 20.
No, I won't be doing this full time. I only make it for friends and family during the holidays (or whenever we have a birthday in my knitting group). I'm going to stick with cookies as my full time thing.
I saw a recipe for hard candy in one of my cook books and was wondering if it was because the ingredients were different that maybe it was going to take more finesse to get to the hard crack stage. For example, I wasn't sure if the extra fat (butter/cream) was preventing it or maybe I was just being impatient. It gets to the soft ball/firm ball stage just fine (I do the cold water test just to be sure. But you're right, I probably need to work more with a basic recipe instead of starting out with a doctored up one. I'll see what I can find, I like to analyze recipes technically (maybe it 's cause I'm married to an engineer or something, lols).
I'll look on Amazon and see if they have these books at my library, so many to look at!
Thanks for replying to my posts so far
Edit: I accidentally hit the flag button instead of the edit button.... hopefully my script-blocker didn't let it work...