Hi, again, After copying this recipe out by hand (yes, there are those of us that still do that, for various reasons) I have a suggestion: A shortened version of the following text from the blog should probably be added at the appropriate place in the directions on the recipe page. I'm sure it would be helpful to inexperienced candymakers to have this additional info. "As the mixture continues to boil it will become thicker and thicker and the frothy bubbles will give way to a more blurpy bubble that resembles thick lava. This happens gradually, but you’ll notice it around 230°F and higher. This is when my mom said you really have to pay attention and watch the temperature carefully, as it tends to move more quickly from 230°F up."

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