On Thu, 17 Oct 2013 02:51:22 -0700 (PDT), dsi1 >
wrote:

> On Tuesday, October 15, 2013 5:26:00 PM UTC-10, sf wrote:
> > On Tue, 15 Oct 2013 14:15:56 -1000, dsi1
> >
> > > wrote:
> >
> >
> >
> >
> > I agree with you. It's hard enough to caramelize sugar to use for
> >
> > flan... and IMO - you need a thermometer to make real candy. You can
> >
> > do it via the cold plate method, but it's so much easier to use a
> >
> > thermometer!
> >
> >
>
> I agree that you should use a thermometer for most candies. For something like a caramel sauce, the color is so important that I'd ignore the temperature if the color wasn't right anyway so why use a thermometer? OTOH, if you don't know exactly what color the caramelized sugar should be, you should use a thermometer. I believe that the dark amber color cited by the OP is a recipe for disaster or at least, disappointment.
>
PS: Don't caramelize sugar in a cast iron pan because you need to be
able to see what color it's turning. Don't ask me how I know this.

--
Food is an important part of a balanced diet.