I have a question about the recipe "Wicked Brittle" from gingerroot. I don't have a candy thermometer. Is there a visual cue or some other way to know if the brittle is ready for the baking soda?
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Before candy thermometers were widely available, our mothers and grandmothers used a different system to measure temperature -- and it still works! :)
The idea is that you drop a small amount of the boiling candy into a glass of cold water and gauge how it reacts. Here's a guide: