[sleepyjeff]

Originally Posted by Alex

I know nothing about candy making (I'll just go buy my Almond Roca at the store) but this page says you should avoid doing it on humid days but it sounds like it is more a problem of the cooling than the cooking. It also has tips on trying to recover from separation.

Thanks....I'll try some of those tips.

Originally Posted by Ponine

Humidity will make a huge difference is getting candy into the various hard ball, soft ball, hard crack stages.

Alex's link looked usefull. But as a rule, avoid overly humid days.

Looks like GD and my Mom might be right......

Originally Posted by cirquelover

I have found humidity can make a difference also the temperature in the house.

I feel your pain. I am just down the valley and have had one batch of fudge go bad and my chocolate dipping is going slowly this year. I can only get the house warm enough after baking cookies to even attempt chocolate melting and dipping treats.

Misery loves company.......wet enough for you this year? I wish the temp would drop just a little so we could at least enjoy a White Christmas(I'd trade snow for candy any day)