I want to make the black licorice in this recipe: https://food52.com/recipes.... It says to cook to 240°, yet the recipe in Saveur (http://www.saveur.com/article...) from which this one was adapted, says to cook to 265°F. Any idea which might be right? Has any hotliner made this recipe yet?
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.asked over 2 years ago
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Well played. You deserve a cookie.
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