Some things do improve with aging, even if they seem
perfect when new.
True. Having had Lydia's roll frostings many a time, I didn't really notice any difference other than the flavoring being almond rather than vanilla... :)
I don't know how such things age. When making frosting
myself, it's been throw it together at the last minute
sort of thing.
That's generally Lydia's way of doing things, but she also sometimes
does have leftovers, since she always mixes up a generous amount of
frosting for the rolls... All I've noticed is that the older frosting is likely to have a slight crust to the surface... which can be stirred
back into the frosting without notice... :)
That's a characteristic of most frostings - it's
the starch/confectioners' frostings that do okay
with the crust beaten (better than stirred) in.
A hard sugar crust might not do so well, unless
there's so much of it that it becomes a feature
rather than a bug.
One of the touted benefits of ever-deepening levels
of analysis and scrutiny provided by increases in
computing power was to have been individualized
therapies. That has not come to pass - why? Could be
cost effectiveness, could be the resistance of the
medical community.
Or possibly that was lost sight of in the process of developing other
things along the way....
We're talking just a couple decades. How can a
profession lose sight in that short a time?
Maple Cream Candy
Categories: Vermont, sweet, easy
Yield: 1 lb
2 c pure maple syrup
Candy thermometer
1 ts pure vanilla extract
Boil maple syrup over very low heat without stirring.
Let it reach late thread stage, 233F. Allow to cool
to 110F on a candy thermometer, about 1 hr, without
stirring. Add vanilla extract. Beat until light in
color and fluffy in texture; hard enough to hold its shape.
Put into forms or molds or shape into patties.
This candy will dry out quickly when exposed to air. Pack
in an airtight container as soon as it is cool.
Peggy Trowbridge Filippone, thespruceeats.com
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