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Submitted by: Nancy

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I cooked it to the firm ball stage, and it workd GRWAT warm with fabric strips, but when room temp it is VERY sticky, and the sugar sticks to my fingers. Can I put it in the fridge to make it harder, or do I just have to use it warm?

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Submitted by: Michelle

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EllaBella, thankyou! That is great information to have. I've added it as a sidebar in the article so that people don't miss it. (Please let me know if you object to that.) I'm planning on trying out a new technique for storing the mixture, so I'll put my candy thermometer to use when I cook up that batch! Pretty sure I have one around here somewhere... Many thanks, Michelle

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Submitted by: EllaBella

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If you are looking for the exact consistency, and you have a candy thermometer, heat the mixture to 246 degrees. This is called the "firm ball" stage in candy making, which is effectively what you are doing here. Love the recipe, thanks!

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Submitted by: Michelle

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Hmm.. that's something I've never heard of. Have you tried it yourself? I'd be interested to know more. The appeal of cooking up a batch of sugaring 'wax' is that, because of the solid consistency, it can be used without any cloth strips or applicators... just a chunk of sugar and you're good to go! Michelle Editor

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