The success of this recipe depends on your ability to cook the candy to the "soft boil stage". It is called the soft boil stage because at that temperature a drop of the candy placed in a cup of cold water will form a ball. And if you remove the ball from the water and place it on the counter, it will flatten.
Sound complicated? Well it can be. Which is why we highly recommend using a candy thermometer. With a thermometer cook the candy to 238 degrees F.
The times given for cooking are approximate since the soft boil stage may require a different time according to stove used, temperature, humidity and altitude.