Candy! It’s Dandy :)
It’s a Science… <ul><li>You must mix candies correctly and cook them to the exact temperature specified in the recipe. </l...
Crystalline Candy <ul><li>Contains fine sugar crystals </li></ul><ul><li>Texture is smooth and creamy </li></ul><ul><li>Ex...
Noncrystalline Candy <ul><li>Does not contain sugar crystals </li></ul><ul><li>Texture is chewy or brittle </li></ul><ul><...
Candy Making <ul><li>All cooked candies begin with a simple sugar syrup. </li></ul><ul><li>This syrup a mixture of sugar a...
Making Crystalline Candy <ul><li>Produce small sugar crystals by: </li></ul><ul><li>Heating the sugar syrup  </li></ul><ul...
Making Noncrystalline Candy <ul><li>Add a substance to interfere  </li></ul><ul><li>with the crystallization process. </li...
The Most Important T… <ul><li>TEMPERATURE ! </li></ul><ul><li>With either type of candy,  </li></ul><ul><li>temperature is...
Test It Out… <ul><li>While using a candy thermometer is the most accurate way to test candy’s readiness, the  cold water t...
Soft Ball Stage <ul><li>234° to 240° </li></ul><ul><li>Forms a soft ball that flattens between fingers </li></ul>
Firm Ball Stage <ul><li>242° to 248° </li></ul>Forms a firm ball that holds its shape until pressed
Hard Ball Stage <ul><li>250° to 268° </li></ul>Forms a hard ball that holds its shape but is pliable
Soft Crack Stage <ul><li>270° to 290° </li></ul><ul><li>Separates into hard but pliable threads </li></ul>
Hard Crack Stage <ul><li>300° to 310° </li></ul><ul><li>Separates into hard, brittle threads that break easily </li></ul>
Hardness Temperature Cold Water Test Soft Ball 234° to 240° Forms a soft ball that flattens between fingers Firm Ball 242°...
Cleaning Up! <ul><li>Work quickly to pour as  </li></ul><ul><li>much candy as possible into the mold. </li></ul><ul><li>To...
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Candy PowerPoint

  1. 1. Candy! It’s Dandy :)
  2. 2. It’s a Science… <ul><li>You must mix candies correctly and cook them to the exact temperature specified in the recipe. </li></ul><ul><li>Otherwise, they won’t turn out! </li></ul><ul><li>There are 2 types of candy… </li></ul>
  3. 3. Crystalline Candy <ul><li>Contains fine sugar crystals </li></ul><ul><li>Texture is smooth and creamy </li></ul><ul><li>Examples: Fudge, fondant, </li></ul><ul><li> divinity </li></ul>
  4. 4. Noncrystalline Candy <ul><li>Does not contain sugar crystals </li></ul><ul><li>Texture is chewy or brittle </li></ul><ul><li>Examples: Caramels, </li></ul><ul><li> peanut brittle, toffee </li></ul>
  5. 5. Candy Making <ul><li>All cooked candies begin with a simple sugar syrup. </li></ul><ul><li>This syrup a mixture of sugar and liquid that is cooked to a thick consistency. </li></ul>
  6. 6. Making Crystalline Candy <ul><li>Produce small sugar crystals by: </li></ul><ul><li>Heating the sugar syrup </li></ul><ul><li>to a specific temperature </li></ul><ul><li>2) Then cooling it to a specific </li></ul><ul><li>temperature </li></ul><ul><li>3) Then mixing it vigorously </li></ul>
  7. 7. Making Noncrystalline Candy <ul><li>Add a substance to interfere </li></ul><ul><li>with the crystallization process. </li></ul><ul><li>Substance could be: </li></ul><ul><li>Corn syrup </li></ul><ul><li>Milk </li></ul><ul><li>Cream </li></ul><ul><li>Butter </li></ul>
  8. 8. The Most Important T… <ul><li>TEMPERATURE ! </li></ul><ul><li>With either type of candy, </li></ul><ul><li>temperature is very important. </li></ul><ul><li>Using a candy thermometer is the </li></ul><ul><li>most accurate method of testing </li></ul><ul><li>the temperature of sugar syrups. </li></ul>
  9. 9. Test It Out… <ul><li>While using a candy thermometer is the most accurate way to test candy’s readiness, the cold water test can also be used. </li></ul><ul><li>Once candy is ready to pour, WORK QUICKLY! Once removed from heat, the candy syrup will cool and harden quickly. </li></ul>
  10. 10. Soft Ball Stage <ul><li>234° to 240° </li></ul><ul><li>Forms a soft ball that flattens between fingers </li></ul>
  11. 11. Firm Ball Stage <ul><li>242° to 248° </li></ul>Forms a firm ball that holds its shape until pressed
  12. 12. Hard Ball Stage <ul><li>250° to 268° </li></ul>Forms a hard ball that holds its shape but is pliable
  13. 13. Soft Crack Stage <ul><li>270° to 290° </li></ul><ul><li>Separates into hard but pliable threads </li></ul>
  14. 14. Hard Crack Stage <ul><li>300° to 310° </li></ul><ul><li>Separates into hard, brittle threads that break easily </li></ul>
  15. 15. Hardness Temperature Cold Water Test Soft Ball 234° to 240° Forms a soft ball that flattens between fingers Firm Ball 242° to 248° Forms a firm ball that holds its shape until pressed Hard Ball 250° to 268° Forms a hard ball that holds its shape but is pliable Soft Crack 270° to 290° Separates into hard but pliable threads Hard Crack 300° to 310° Separates into hard, brittle threads that break easily
  16. 16. Cleaning Up! <ul><li>Work quickly to pour as </li></ul><ul><li>much candy as possible into the mold. </li></ul><ul><li>To clean, fill saucepan with water and bring to a boil. Soak wooden spoon as well. </li></ul><ul><li>The water dilutes the hardened candy, so it can be poured down the drain. </li></ul>

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