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Candy Making Topics |
HOMEMADE CANDY TEMPERATRUE CHART
ALTITUDE CONVERSION CHART
To use this chart, when the temperatrue reaches the indicated
degrees either Fahrenheit or Celsius in the first column, the you
subtract the degrees indicated in the second column. For example, when
testing you thermometer, if the water boils at 204° F and the recipe
calls for the cooking to be 238° F, subtract 8° and cook to 230° F.
Most recipes have a 1 to 2 degree cushion built into them, but try to be
as accurate as you possibly can.
Now that you have the temperature chart for stages, and for altitude
adjustment, I will begin this section with an introduction to
candymaking. This Introduction will contain information on
equipment/cooking utensils and a list of commen ingredients that will be
used in the recipes to follow.
EQUIPMENT & COOKING UTENSILS
The recipes that will go with this information have been developed in
the home and prepared with normal kitchen equipment, so you probably
already have most of the equipment needed.
Saucepans- For fondants, fudges and caramels, you will need a
heavy aluminium, steel or copper saucepan. A 4 quart capacity will be
pleanty large enough for most of the recipes that will be provided. For
recipes that do not contain cream, milk, or chocolate, a lighter weight
saucepan will do fine. The heavier wieght helps keep candies from
scortching.
Cooling Pan- Glass or metal 9" x 13" or larger for
cooling fondants, and for melting chocolate in the oven. An 8 or 9 inch
square baking pan for caramels, truffles or fudge.
Electric Fry Pan- used to make toffee and to control the
temperature of chocolate while dipping.
Electric Mixer- used to beat egg whites for truffles; divinity
can be beaten by hand or with a mixer
Boards/Trays- Wooden boards, metal trays, or baking sheets
covered with waxed paper ( grease proof paper ) are needed for the
placing of chocolate centers and for finished chocolates.
Spatulas, Scrapers and Knives- A long metal spatula is ideal
for lifting cooling candies from the cooling surface. Wide-bladed putty
knives found in hardware stores are useful for scraping chocolate and
fondant.
Scissors- Very useful for cutting butter mints and taffy.
Regular household or kitchen scissors will work fine.
Pastry Brush- Useful for washing down the sides of the cooking
pan to make sure all sugar granuals are dissolved.
Wodden Spoons and Paddles- Useful for a couple reasons, the
handles don't get hot so they are comfortable to use, and you can detect
undissolved sugar granuals by feel and sound. A wooden spoon is
necessary when stirring fondants and fudges; a metal spoon can bend or
make blisters on your hands. Please note: After stirring a sugar
mixture, be sure that the spoon is thoroughly rinsed before returning it
to the pan for more stirring, as even a single sugar granual can make an
entire batch of candy grainy in texture.
Marble Slab- Yes, you can get away without having one, but a
marble slab is extremely useful when making fondants, as the slab stays
cold, which allows fondants to cool quickly without movement. If you
don't have a marble slab, use a chilled jellyroll pan size 9" x
13" or larger.
Dipping Fork- Are used if you do not wish to dip with your
hands, and for dipping maraschino cherries in melted fondant.
Molds- Metal or specially treated plastic molds can be
purchased at most specialty shops. They are used for hot syrups
(lollipops and hard candies), note the syrup is extremely hot and would
melt the plastic molds used for chocolate. Keep the molds free from
scratches, as the smoother and shinier the surface of the mold, the
shinier the finished candies will be.
Thermometers- A good candy thermometer is not absolutely
necessary, but is very useful. When looking to buy a candy thermometer,
look for one that has 2 degree markings, as 5 degree markings are not
accurate enough for candy making. Before the initial use of your
thermometer, you need to test it, and then again occasionally but not
every time thereafter. To do this, place the thermometer in a pan with
enough water to cover the bulb. Bring the water to a boil and let the
water boil for several minutes. Read the temperature at eye level; if
you look down, the temperature will appear to be lower than it actually
is. Note the temperature at which the water boils. It will probably be
between 200-212° F (95-100° C).
COMMEN INGREDIENTS
Solid Sugars
Granulated Sugar- white table sugar, either cane or beet.
Brown Sugar- both light and dark brown sugar are available,
and its a matter of personal preference to which kind you use. NOTE:
When measuring brown sugar, pack it firmly in the measuring cup and
level it off with a knife or metal spatula.
Powdered Sugar- commenly called confectioners sugar, is sugar
that is very finely milled and has cornstarch added to it.
Liquid Sugars
Corn Syrup- is used to control the amount of graining. There
are both light and dark corn syrup and each recipe that uses corn syrup
will state which to use.
Molasses- is occasionally used in some of the recipes
provided.
Honey- an invert sugar that causes a softening acton to take
place in the finished candies. I recommend a mild honey asn the flavour
of the honey is left in the candy.
Milk Products
Whipping Cream- has a butterfat content between 35-40%, is
used in many recipes. Do NOT substitute evaporated milk for the
cream.
Milk- provides extra milk solids, which makes caramels have
more body.
Evaporated Milk- also provides extra mild solids, but do not
use it unless the recipe specifically calls for it. When using
evaporated milk be sure to stir continually as it scortches easily.
Sweetened Condensed Milk- is whole milk which has sugar added
and the amount of water reduced. There is no substitute for this milk.
Fats
Butter- I prefer to use butter over margarine in these recipes
as the flavour it provides is far superior to that which margarine
gives. Unless otherwise stated, use butter not margarine.
Chocolate
Baking Chocolate- a.k.a. chocolate liquor- is pure chocolate
with no sugar added. It is very strong, very bitter and contains a hight
cocoa butter content that causes fat to come to the surface when stored
at too hot of a temperature. Baking chocolate is used to flavour
fondants and caramels.
Unsweetened cocoa- is similar to baking chocolate except it
has less cocoa butter and is finely ground. Dipping Chocolate- is best purchased prepared. The process of
making it is complex. Emulsifiers are added to chocolate liquor to keep
fats suspended, as in sugar and additional cocoa butte. Milk chocolate
has mild solids added to give it a mild flavour. There really is no
substitute for dipping chocolate. If you can't find dipping chocolate in
your area, contact me, and I'll do my best to find a supplier for you.
Miscellaneous Ingredients
Compound Coatings- are available under a variety of names.
Most commen are, almond bark, molding chocolate, bon bon coating, white
chocolate and Ice Caps to name a few. They are made from a vegetable
base rather than cocoa butter, and contain sugar, milk solids,
flavouring and colouring. There are many shapes, colours, and flavours
available.
Marshmallow Creme- adds a light fluffy texture to fondants,
and is optional in some recipes. It can be either purchased at the
supermarket, or made with the recipe provided in the recipe section.
Cream of Tartar- used to chemically change a sugar mixture. It
adds an acid that rearranges the molecules of sugar, thereby producing a
soft candy.
Citric Acid- Used for flavouring fruits, and to cause fondants
to become smoother. It is available dry or liquid.
Food Colours- Here I recommend using the pastes, as they give
a more vibrant colour and allow you to add colour with out adding any
extra liquid to your recipe. These are available to purchase wherever
cake decorating supplies are sold.
Flavourings- either as extracts or as oils. Oils are twice as
strong as extracts, so use accordingly. Oils are necessary for hard
candies as extracts cause too much steam.
Salt- used in most of the recipes for a couple of reasons:
first, it enhances the other flavours and second, it cuts the too-sweet
taste of some candies. If salt is an ingredient that you are avoiding,
feel free to omit salt for any of the recipes as it is not a necessary
ingredient.
Nuts- always use fresh, and keep refrigerated or frozen until
ready to use. Due to the high amounts of fat contained in nuts, they
tend to spoil quickly. The most commen nuts used in these recipes
pecans, walnuts, cashews and macadamias, to name a few.
Well that is the end of the introduction to candymaking. So, I'll
start you all off to your candymaking adventures with an easy no-fail
chocolate fudge recipe.
NO-FAIL CHOCOLATE FUDGE
1 (8- ounce) package of semisweet chocolate squares Butter a 9 inch square glass baking dish, and set it aside. In a 1
quart saucepan, combine chocolate and butter. Over a low heat, stir
occasionally until completely melted. Cool till lukewarm. In a
medium-sized bowl, beat eggs with an electric mixer. Add powdered sugar,
vanilla and blend well. Beat in the chocolate mixture. Fold in the nuts.
Then pour this mixture into the baking dish you set aside. Refriferate
for a minimum of 2 hours, until firm. Cut into 1 inch squares. Store in
refrigerator. Makes approximately 81 pieces.
Cooks note: If you do not have a glass baking dish, you can use a
metal pan, but be sure to line it with plastic wrap so that they fudge
doesn't not pull the metal flavour from the pan. |
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