3. CRYSTALLINE candy contains very
small sugar crystals! These small
crystals create a smooth and creamy
texture. While making this candy,
you must take every precaution to
avoid the formation of large crystals.
Examples are fudge, fondant, or
divinity.
NON-CRYSTALLINE candy has
no crystal formation. These
candies may be chewy or brittle.
Examples are peanut brittle,
toffee, or caramels
4. Step 1: combine liquid and sugar;
start heating
Step 2:
Bring to
boiling; as
liquid
evaporates
temperature
will continue
to rise
Step 3: cook to desired
temperature and color; add cream
of tartar, butter, flavorings, and
other ingredients as called for
5. To CARAMELIZE sugar means to ‘melt it’ or to ‘oxidize it’.
The sugar will be clear when it first melts, but quickly turns
amber in shades from light to dark brown. In baking cookies
and cakes, or sautéing fruit or onions, the sugar in the food
‘caramelizes’ and creates a nutty flavor & golden brown color.
When making candy,
choose a pan that is
VERY HEAVY. This
helps prevent scorching.
A cast iron pan is really
good for this.
6. Crystalline candy, such as
fudge, gets cooled and beaten
before pouring into the pan.
Allow it to cool until you can
comfortably hold your hand on
the bottom of the pan WITHOUT
BURNING IT!
Air and ointment heal burns. Avoid
bandages when possible.
When pouring
very hot candy,
such as brittles,
make sure you’re
on a heat-proof
surface.
7. To ways to check for doneness…
2. Use a candy thermometer; it must
be attached to the side of the pan with
the bulb submerged in the mixture but
not touching the pan itself (you want to
see the temperature of the mixture, not
of the pan); watch constantly as the
right temperature comes near; caution:
the thermometer itself may get hot!
1.Use a cold water test; get a cup of
very cold water and drizzle a small
amount of the candy mixture into the
water with a spoon; the candy mixture
will progress through 6 different stages
that can be detected by observing and
picking up the cooled residue in the
cup of water
8. 230 – 234 degrees syrup forms a ____________ (pancake syrup)
234 – 240 degrees syrup forms a ____________ (fudge; fondant)
244 – 248 degrees syrup forms a ____________ (chewy caramels)
250 – 266 degrees syrup forms a ____________ (marshmallows)
270 – 290 degrees syrup will ________________ (butterscotch;
taffy)
300 – 310 degrees syrup will ________________ (brittle)
320 degrees sugar melts and becomes _______________ (clear
liquid)
338 degrees sugar is __________________ (brown liquid)
thread
soft ball
firm ball
hard ball
soft crack
hard crack
liquid
burnt
9. A. Heat mixture to a very high temperature
B. Avoid stirring
C.Avoid too much sugar for the amount of liquid
(overcooking evaporates liquid)
D. Add a substance that interferes with crystallization
1. Corn syrup 2. Milk or cream
3. Butter 4. Cream of tartar
E. Do not scrape the pan when pouring the candy
F. Use a lid
10. Cocoa beans from cacao trees are
roasted; the outer shells are
loosened; and the beans are
cracked into small pieces called
‘nibs’. The nibs are crushed into
an unsweetened paste called a
‘chocolate liquor’. The ‘liquor’ is
pressed to separate the liquid
called ‘cocoa butter’ from the
solids.
Unsweetened chocolate,
semi-sweet chocolate,
sweet chocolate, and
white chocolate are all
combinations of
chocolate liquor and
cocoa butter and sugar.
The solids are
ground into
cocoa powder.
11. The white ‘bloom’
on the chocolate at
the right indicates
that some of the
cocoa butter fat
melted and then re-
crystallized. This is
an indication that
the chocolate was
stored at a
temperature that
was too warm. It
does not affect
quality.
Do not
refrigerate
chocolate
unless
absolutely
necessary.
Store it in a
cool, dry, well-
ventilated area.
12. Chunks of chocolate can be
stored for several months;
cocoa powder stored in
tightly sealed and dry places
can be stored indefinitely.
Carob is a dark-brown chocolate
substitute made from the carob
bean. It has a little natural
sweetness, so requires less sugar
to make it palatable.
1.5 oz. pure milk
chocolate contains 6g
protein, 2.4g Vitamin A,
9g riboflavin, and 9g
calcium. It also has 228
calories, 12.6g of fat, and
25.3g carbohydrates.
13. Dark chocolate is made without milk solids, so may have a
dry, chalky texture and a bitter aftertaste. It has been praised
by some, for having antioxidants, which help fight the
damaging effects of aging. It is high in fat and sugar,
however, and should be closely limited in the diet.
Chocolate does contain a compound that
resembles caffeine. For that reason, it
may give a sense of energetic euphoria,
and be slightly addictive.
Some people eat
chocolate as
emotional
‘comfort food’.
14. You may want to melt
chocolate in a microwave or
double boiler to prevent
scorching. Be careful…
chocolate is made up of dry
particles (cocoa and sugar) and
fat (cocoa butter). Just a drop
or two of water or even steam
may moisten the dry particles,
causing them to cling together
in a dull, dry, and grainy mass.
This is called “SEIZING”.
15. Almond Bark was
created as an easy-
melting alternative to
chocolate. It will seize,
but not as
Seized chocolate appears dry and grainy;
it loses its fluidity and cannot be used for
dipping candies. You may try to recover
the chocolate by adding fat.
easily. It comes in white or dark
chocolate flavors. It melts quickly and
smoothly and is safe to use.
17. A few shavings of paraffin wax can be
added to dipping chocolate. This provides
a glossy appearance and keeps the coating
from melting quite so easily when you hold
the candy in your hands.
Paraffin wax catches on fire easily, so use caution. You do
not need to add paraffin to Almond Bark.
18. You may have to handle hot
candy with your hands, such
as when forming shapes
(dipping chocolates or
popcorn balls) or perhaps
when pulling taffy.
Use butter or powdered sugar
to coat your hands and avoid burns. Do
NOT use products such as shortening, flour,
or cornstarch as they may add unpleasant
flavors to candy.
19. Granulated sugar (table sugar), brown
sugar (raw sugar OR granulated sugar
with molasses added), and
confectioners sugar (powdered sugar)
are made from sugar cane or sugar
beets. These are examples of sucrose.
Corn syrup is liquid glucose…
a derivative of cornstarch.
20. Fructose is fruit sugar.
Maltose is the sugar
from grain products.
Lactose is milk
sugar.
Maple syrup is the sap from
certain Maple trees. Molasses is a
byproduct of sugar cane or beets.
Honey, made by
honey bees.
