...or at least in your kitchen...
I am making sea salt caramels today. The directions call for a 4-quart pot and clearly instruct you not the substitute a smaller one, as this roiling sugar magma will triple in size as it boils.
Of course I used a smaller pot.
The largest pot I have (without going completely overboard with a Dutch oven) is a 3-quart. I really need a 4-quart, as my nerves are objecting to all this fate-tempting with an inadequately sized vessel. If only I had an extra hundred-some dollars laying around...
Anyway, I watched my pot like a hawk, praying that it would help me out and just boil politely without going all gang-busters and spew forth all over my stove and cause me burns which would require skin grafts.
So I watched, and I watched, and I watched...For someone with my personality, waiting for sugar to come up to the appropriate temperature is akin to torture. I like to be doing at least four things at one time. These directions, however, I know need to be followed. Whilst boiling sugar for candy, one should never leave the stove unattended. This is not the time for a bathroom Solitaire break. Bad things will happen.
So I waited and watched. I will be patient with this one. Because the results will be so worth it.