Problem: Article: Place a medium sized saucepan on the stovetop over medium heat. Try to use a heavy-bottomed, stainless steel pan, which cooks sugar mixtures more evenly than would a lightweight pan. Cut the butter into small cubes, then add the butter, brown sugar, heavy cream, maple syrup, baking soda and salt into the pan. Stir to mix the ingredients. Keep cooking the ingredients, stirring constantly with a wooden spoon, until the mixture begins to boil, around 15 minutes. You should see that the sugar granules completely dissolve, and that the mixture foams a little while boiling. If the maple mixture isn’t foaming while boiling, add in a pinch more baking soda. After the mixture starts to boil and foam slightly, take the pan off the heat and stop stirring. Let the mixture cool, checking on it every few minutes with a candy thermometer until it reaches 240 degrees F (115.5 degrees C), about eight minutes.  240 degrees F (115.5 C) is known as the “soft ball stage” of candy making. Fudge, pralines and other soft treats are made by cooking their ingredients to this temperature. Candy thermometers are designed to measure the temperature of melted sugar and syrups. They have a much higher temperature range than regular thermometers, which are used primarily for checking the temperature of meat and typically only go up to 200 or 220 degrees F (93.3-104.4 C). Use a stick of butter to lightly grease the bowl of a standing mixer, or a large bowl if you don’t have a mixer. Then pour the maple mixture into the bowl and let it sit, checking every fifteen minutes or so with the candy thermometer, until it reaches a temperature of 100 F (37.7 C), which should take about an hour. After the fudge has cooled, add in the vanilla, then mix by using the highest setting of a mixer or by beating the fudge by hand. Keep beating the fudge until its gloss disappears, which should take around eight minutes. Line a baking dish with parchment paper or foil and rub a stick of butter over the foil or paper to grease it. Then pour in the fudge, using a spatula to scrape the sides of the dish to get all the fudge into the baking dish. Place the baking dish of fudge into the refrigerator and let it chill for at least two hours until it has set. After the fudge is firm to the touch, take the fudge out of the baking dish by pulling up the parchment paper or foil that it’s lying on. Cut the fudge into squares with a sharp knife, then serve. Store any uneaten fudge in airtight containers in the refrigerator. Sealed, uncut fudge can last in the fridge in a sealed container for up to a month. Cut fudge can last up to a week in a sealed container in the fridge.
Summary: Heat a saucepan over medium heat. Add all the ingredients except vanilla to the pan. Cook the ingredients until boiling. Cool the mixture to 240 degrees F (115.5 degrees C). Pour the maple mixture into a greased bowl. Add vanilla and mix the fudge. Scrape the fudge into a baking dish and chill. Cut and serve the fudge.

In one sentence, describe what the following article is about: Because astringents remove excess oil from the surface of your skin, they can also help prevent clogged pores and acne. If you want to add even more acne-fighting power, find an astringent with a blemish fighting ingredient like salicylic acid or glycolic acid listed among the active ingredients. For acne-prone skin that is not oily, skip the astringent. Drying your skin out too much may increase your breakouts. If your skin is prone to redness or irritation, take special care when choosing an astringent. Alcohol-free astringents are much gentler on the skin. If you feel any burning or stinging, or if your face turns red after applying astringent, stop using it. Other ingredients you may want to avoid if you have sensitive skin include fragrances, colorants, menthol, and sodium lauryl sulfate. If you already have dry skin, an astringent can take out even more moisture and make the problem worse. In this case, you may consider using a toner instead of astringent. They have the same cleansing properties as astringents, but they can help soothe and draw moisture back into the skin.  Toners also prime the skin so your moisturizer can penetrate even deeper. To soothe dry skin, look for moisture-enhancing ingredients in your toner like glycerine, propylene glycol, butylene glycol, aloe, hyaluronic acid, and sodium lactate. Witch hazel is a natural astringent made from the bark and leaves of a plant called Hamamelis virginiana. The astringent properties of witch hazel come from natural compounds called tannins. It is a quite gentle astringent that usually works well for all skin types. Sometimes witch hazel products have high concentrations of alcohol. If you want to find the most gentle form of witch hazel, check the ingredients to make sure there is no alcohol, and look for “witch hazel extract” in the ingredient list instead of “witch hazel distillate”.
Summary:
Use astringents with blemish-fighting ingredients for acne-prone skin. Choose alcohol-free astringents if you have sensitive skin. Consider using a toner instead of an astringent for dry skin. Try using witch hazel if you are unsure what to choose.