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DIY Easy Old Fashioned Cream Soda Recipe from Transient Expression here. Is it a record breaking 94+ degrees out where you live today like it is here? This recipe requires no hard to get or expensive ingredients (and you could probably cheat and use vanilla extract instead of a vanilla bean).
If you don’t have a candy thermometer this is a handy chart for temperatures from about.com here:
- Thread Stage - begins at 230 degrees F. - Makes a long thread when dropped in cold water.
- Soft Ball - 234 degrees F. - Forms a soft ball that doesn’t hold its shape. Cream candies, fudge, fondants are done at the soft ball stage. (truebluemeandyou: you can drop the liquid into a cup of water to see if it looks like a ball and how it holds together - this is true for the all the “ball” stages)
- Firm Ball - 246 degrees F. - This ball will only flatten with pressure. Divinity and Caramels.
- Hard Ball - 250 degrees F. - This ball will hold its shape when pressed. Taffy.
- Soft Crack - 270 degrees F. - Separates into bendable threads. Toffee and Butterscotch.
- Hard Crack - 300 degrees F. - Becomes brittle. Peanut Brittle.
- Caramelize - 310 degrees F. - Sugar turns dark.
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DIY Rose and Vanilla Soap Recipe and Tutorial from Henry Happened here. I normally don’t post lots of soaps because they require too many specialized ingredients, but this recipe is different.
DIY Speckled Egg Cake Tutorial from The Cake Blog here. Not as hard as it looks - you can buy large candy eggs and the splatter “paint” is vanilla extract and cocoa powder. After taking cake decorating classes I can tell you the key to smooth frosting is the initial “crumb coat” of frosting. The next layer of frosting can be smoothed out with a hot knife. First seen at Oh Happy Day here.
DIY Vanilla Syrup for Coffee Tutorial by Paula Deen here. Filing under “holidays” for cheap, thoughtful and beyond easy gifts. *First seen at Saved by Love Creations here.