Maybe it is totally my fault (it is certainly not yours, every non-candy recipe works for me) or maybe it is the high altitude and
lower boiling temps here in the Mile High City?
Not exact matches
It
boils at a
lower temp.
Bring it
boil, and than cook it on
low temp covered for about 15 mins until all the liquid is soaked into the millet.
Let it
boil on a medium / high heat until 300 degrees or so, then
lower the
temps a bit (because at this point most of the water in the liquid will be
boiled off and the
temp will rise VERY quickly) and keep the heat on until it hits 350.
Same as water
boiling at sea level at 100C (212F) but at
lower temp at high altitudes because pressure is less, same rule applies to refrigerant.