I made this recipe from Smitten Kitchen and while they taste yummy, I obviously didn't do something right. The crust did not come out the way it was supposed to. Step one says:
Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
I don't have a candy thermometer so I just boiled it for a bit. The result was just a sugary liquid. I think because of this, the crust never hardened. Still tasted yummy!
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