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    Candy!: It's Dandy:)

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    nabila Oktaviani
    This document provides instructions for making different types of candies, explaining that there are crystalline candies that contain sugar crystals and noncrystalline candies that do not, and that the key to making both is carefully monitoring the temperature of the sugar syrup as it is cooked using a candy thermometer to ensure it reaches the proper stage.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Candy!: It's Dandy:)

    Uploaded by

    nabila Oktaviani
    57 views16 pages
    This document provides instructions for making different types of candies, explaining that there are crystalline candies that contain sugar crystals and noncrystalline candies that do not, and that the key to making both is carefully monitoring the temperature of the sugar syrup as it is cooked using a candy thermometer to ensure it reaches the proper stage.

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    This document provides instructions for making different types of candies, explaining that there are crystalline candies that contain sugar crystals and noncrystalline candies that do not, and that the key to making both is carefully monitoring the temperature of the sugar syrup as it is cooked using a candy thermometer to ensure it reaches the proper stage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    57 views16 pages

    Candy!: It's Dandy:)

    Uploaded by

    nabila Oktaviani
    This document provides instructions for making different types of candies, explaining that there are crystalline candies that contain sugar crystals and noncrystalline candies that do not, and that the key to making both is carefully monitoring the temperature of the sugar syrup as it is cooked using a candy thermometer to ensure it reaches the proper stage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 16

    Candy!

    It’s Dandy :)
    It’s a Science…

    You must mix candies correctly and cook them to


    the exact temperature specified in the recipe.

    Otherwise, they won’t turn out!

    There are 2 types of candy…


    Crystalline Candy
    • Contains fine sugar crystals
    • Texture is smooth and creamy

    Examples: Fudge, fondant,


    divinity
    Noncrystalline Candy
    • Does not contain sugar crystals
    • Texture is chewy or brittle

    Examples: Caramels,
    peanut brittle, toffee
    Candy Making

    All cooked candies


    begin with a simple
    sugar syrup.
    This syrup a mixture
    of sugar and liquid
    that is cooked to a
    thick consistency.
    Making Crystalline Candy
    Produce small sugar crystals by:

    3) Heating the sugar syrup


    to a specific temperature

    2) Then cooling it to a specific


    temperature

    3) Then mixing it vigorously


    Making Noncrystalline Candy
    Add a substance to interfere
    with the crystallization process.

    Substance could be:


    • Corn syrup
    • Milk
    • Cream
    • Butter
    The Most Important T…
    TEMPERATURE!

    With either type of candy,


    temperature is very important.

    Using a candy thermometer is the


    most accurate method of testing
    the temperature of sugar syrups.
    Test It Out…

    While using a candy thermometer is the most


    accurate way to test candy’s readiness, the
    cold water test can also be used.

    Once candy is ready to pour, WORK QUICKLY!


    Once removed from heat, the candy syrup will
    cool and harden quickly.
    Soft Ball Stage
    234° to 240°

    Forms a soft ball that flattens between fingers


    Firm Ball Stage
    242° to 248°

    Forms a firm ball that holds its shape until pressed


    Hard Ball Stage
    250° to 268°

    Forms a hard ball that holds its shape


    but is pliable
    Soft Crack Stage
    270° to 290°

    Separates into hard but pliable threads


    Hard Crack Stage
    300° to 310°

    Separates into hard, brittle threads that break easily


    Hardness Temperature Cold Water Test

    Forms a soft ball that


    Soft Ball 234° to 240° flattens between fingers

    Forms a firm ball that holds


    Firm Ball 242° to 248° its shape until pressed

    Forms a hard ball that holds


    Hard Ball 250° to 268° its shape but is pliable

    Separates into hard but


    Soft Crack 270° to 290° pliable threads

    Separates into hard, brittle


    Hard Crack 300° to 310° threads that break easily
    Cleaning Up!
    • Work quickly to pour as
    much candy as possible into the mold.

    • To clean, fill saucepan with water and bring


    to a boil. Soak wooden spoon as well.

    • The water dilutes the hardened candy, so it can


    be poured down the drain.

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