On 10/17/2013 6:22 AM, sf wrote:
> 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.
>

This sound like very good advice! :-)