After a long hiatus...

I'm back to cooking.

Two weeks ago, I bought a book on Candy Making. I am going to be an expert in the intricate science of making candy. It's really actually difficult to make candy, so I've learned so far. A thermometer, the correct glassware, the exact mol to mol ratios of ingredients and perfect timing are needed.
I've made
- caramel twice - tasted right, wrong consistency.
- chocolate covered toffee over almonds - huge disaster - tasted good, looked bad, wrong consistency.
- pineapple fudge (no actual chocolate, just the consistency of fudge with pineapple flavor) this recipe turned out and tastes good. very very sugary
- and this week i produced a simple marshmello fudge (chocolate flavor) which worked.

So i guess I can make the fudges so far. The other candies require stopping cooking at the "soft ball" "hard ball" "firm ball" stage and i think these are ridiculous names.