into star wars, pb choices and other random shit.

I'm making a reasonably large batch, so I am using approximately 28-30 fluid ounces. Which is roughly two and three quarter cups if you do not own a set of measuring scales.

The thermometer I am using in this instance is a wired one with a probe on the end, but you can also use one of these bad boys:

Just make sure it's intended to be used for the high temperatures of candy, as not all food thermometers are made equal.

Step one pour your desired amount of maple candy into a heavy set pot. I am using a 4 quart pot for this, as this amount of syrup can bubble over easily.

Next set your pot on a medium heat. Not high. Medium. We’re in this for the slow burn.

Make sure to monitor the heat of your candy at all times. We are aiming for a boiling 235’f (or 112 in Celsius) anything below that it won't harden, anything above that you'll either turn it into hard candy and burn the shit out of it and your pot and may need to explain to your local fire department why you're making candy at 1am. Don't ask me now, I know this.

It goes without saying, but please be careful handing this mixture. Hot sugar can be extremely dangerous and the burns quite severe so please take your time and don't panic. It the pot burns the pot burns. It's better than burning you.

Stir often to help increase the granulation process. It may not look like much is happening at first but you will soon start to see some activity on the surface.

The heat will soon start to pick up rather quickly at this point and it should start to look something like this:

Keep stirring and don't be alarmed if it starts to rise up the side of the pot, it's meant to.

You can if necessary turn the heat down to keep it from overflowing, but I find keeping up a steady stirring pace helps to keep it in the pot.

Once it hits 235’f let it sit there for a hot minute, all the while keeping an eye on the thermometer.

If it starts hitting 236’f remove it from the heat and allow it to cool until it reaches 175’f or 79’c.

This will take approximately 10-15 minutes, or in my case the time it took eat a gluten-free cornbread waffle cause it's now 1:20 am, and I'm hungry.

Bone Ape Petite. 💀 🧇 😘👌

Once it's cooled to approximately 175’f, it's time to start stirring like a court bard with gossip to spread. I'm short so I had to move to the kitchen table to do this so my arms wouldn't fall off.

Before you do that though, take your thermometer out. And there's a little trick, you'll know you had the mixture hot enough if it's already starting to form a skin like this:

And also if it clings a little to the thermometer:

Mmmmm viscous.

Now start stirring. It's going to take approximately five minutes of constant stirring. Yes I'm serious. This is a workout. Be sure to scrape down the sides of the pot. We wouldn't want to lose any of the precious syrup. It will start to lighten in color as you go. So here are the stages it may look like:

It's time to pour that delicious mixture into your candy mold. Do not attempt to film this step one-handed or your significant other may wake up from a dead sleep demanding to know with inhuman instincts for dangerous shenanigans ”what bullshit you're up to”

If you left it a little too long cause you're trying to take pictures on your own, don't worry, the mixture should still be malleable enough to smoosh out with your spatula. If you have accidentally solidified it into a substance harder than diamond and can't get it out the pot, you can return it briefly to a low heat until it remembers the primordial state of ooze from whence we all came. Leave it to cool, throw some warm water in your pot to dissolve the sugar you couldn't scrape out even with a chisel.

When you can press lightly against it without leaving a dent, your mixture is cool enough to pop them out of your mold and into a preferably airtight storage container.

Lament that you took this picture the wrong way round, but concede it is now 2:22 am, and you don't care enough to fix it.

And there you have it, maple candy! They should last approximately four weeks in an airtight container. But, if you are anything like me, you are already halfway through them and careering not-so-gently towards a sugar-induced ADHD blackout because nothing else is helping you focus, you're a week behind on a deadline, and you can't have caffeine any more, so sugar is your only hope.

Remember, kids, eat sugar responsibly and do as I say, not as I do.

but if I may, for anyone who might see it:

Be careful using a rubber spatula when stirring hot sugar. It might not be able to handle the heat, and you might, oh, lift it out of the pot and find the top third melted away. (Gremlin Brain might tell you to eat anyway, but Adult Brain says Do Not.)

When possible, a wooden spoon is preferable for working with hot sugar, because not much can happen. Might not scrape as much from the sides but also won’t need to potentially throw it all out.

(This is my Professional Advice (tm).)

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LUTHOR’S 8 | Supergirl Ocean’s 8 AU

My first attempt into digital coloring (you’ve seen my other works). And yes, I was having such a hard time figuring out how, but having such a great time doing it. I’ll post the lineart version in another post along with the sketches that I did.

Shoutout to @misslane​ for being such a sweetheart by listening to my late-night rambles and by relentlessly assuring me that there’s nothing wrong with Andrea’s dress or Alex’s hair, among other things.

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PS: Pls check this out and help out.