Dear Susan, I am wondering if you might have guidance for working with chocolate at high altitude? Here in Lander, WY water boils at 200F rather than 212F. This has obvious effects on boiling rice, cooking dried beans, making jelly and jam, and frankly, I have not dared to try candy-making here. My high-altitude pamphlets discuss baking only. Any guidance? I'd appreciate it. Yours truly, Laura Richardson

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