Candy pg. 169 - 172 Flashcards
Describe equipment and pan preparation for candy making
> use correct size pan (placing cooked product in wrong-sized pan will impact how it sets up and the yield and could adversely impact moisture content and crystallization of sugar
grease pan if recipe calls for it (candy placed in ungreased pan may not come out after it has set up; greasing pan where fudgelike candies set up helps prevent formation of large sugar crystals; large crystals produce undesirable grainy texture)
use candy thermometer for accuracy (test accuracy each time used; place thermometer in boiling water and it should register 212 degrees, if few degrees off, adjust cooking temperature of recipe accordingly by adding or subtracting same number of degrees)
heat ingredients to correct temperature as stated in recipe
slowly lower thermometer into hot mixture after sugar has dissolved and mixture has come to boil
clip thermometer to side of pan (position it so that it is fully inserted into candy mixture but not touching bottom of pan)
when cleaning candy thermometer, soak it in warm water to dissolve solidified syrup (don’t try to forcibly remove hardened sugar from glass tube)
Describe the cooking stages of making candy
> sugar, as it cooks, goes through many stages
type of candy being made dictates desired stage of cooking
different characteristics can be observed during candy making process; they reveal stage of cooking the sugar has reached
Describe the “cold water test” when making candy
> used to check stage of cooking
prepare cup of very cold water (don’t use ice water)
drop small amount of hot candy mixture into cold water
use fingers, immediately remove candy mixture from cold water
firmness and characteristics of dollop of candy will reveal stage of cooking mixture (sugar) has reached
use clean cup and spoon, and fresh water for each test
Describe candy storage for making candy
> wrap pieces of hard or sticky candy individually
use airtight container to store candy in cool, dry place
don’t store hard candy in same container as soft or moist candy (hard candy will absorb moisture and become sticky)
many types of candy can be frozen (they should be well wrapped and stored in airtight container so that they don’t absorb unusual freezer odors or flavors
some candy needs to be stored in fridge; if necessary, it will be indicated in recipe
for gift giving, package candy in any variety of decorative containers (jars, tins, and boxes all work well)
be creative, and enjoy sharing your delicious homemade treats
Give the temperature and characteristics using the cold-water test for the thread stage for candy cooking
> temperature: 230 - 233 degrees
characteristics: cooked sugar falls from spoon and forms 2-3 inch long liquid thread of syrup
note: don’t use cold water test for this stage only
Give temperature and characteristics using the cold-water test for the candy in soft-ball stage
> temperature: 234 - 240 degrees
>characteristics: ball of candy mixture will immediately flatten. It will likely run off of your finger.
Give temperature and characteristics using the cold-water test for candy in firm-ball stage
> temperature: 244 - 248 degrees
>characteristics: ball of candy will hold its shape but flattens when gently pressure is applied
Give temperature and characteristics using the cold-water test for candy in hard-ball test
> temperature: 250 - 267 degrees
>characteristics: ball of candy holds its shape but is still soft enough to be moldable
Give temperature and characteristics using the cold-water test for candy in soft-crack stage
> temperature: 270 - 290 degrees
characteristics: candy mixture does not form a ball: instead, it separates into threads. When these threads are removed from the water, they can be bent
Give the temperature and characteristics using the cold-water test for candy in hard-crack stage
> temperature: 295 - 310 degrees
characteristics: candy mixture separates into thin threads. These threads are very brittle and snap when pressure is applied
Describe tips and techniques for candy making
> make candy on dry day (hot, humid day can greatly affect outcome of candy recipe. make candy when humidity is below 60%. if you must make hard candy on unusually humid day, cook it until it is 2 degrees above recommended temperature in recipe)
candy making requires specific cooking time as well as potentially lengthy cooling time (be sure to allow for both)
use only butter if recipe calls for butter (don’t substitute margarine or shortening)
if recipe says not to stir, don’t stir! (stirring slow cooking process and can create grainy texture)
use wooden spoon for stirring candy as it cooks
remove any sugar crystals that may form on sides of pan (don’t mix these sugar particles back into candy. they will cause it to become grainy. to remove crystals, use table knife that has been wrapped with lightly moistened paper towel and wipe them from sides of pan)
numerous candy recipes call for mixture to be beaten after it has cooked (is best to use wooden spoon rather than electric mixer)
when making large quantity of candy, results will be better if it is made in multiple single batches rather than multiplying recipe and attempting to make one large batch
