Candy!

1
Candy!

• Its Dandy )

2
Its a Science

• You must mix candies correctly and cook them to
  the exact temperature specified in the recipe.
• Otherwise, they wont turn out!
• There are 2 types of candy

3
Crystalline Candy

• Contains fine sugar crystals
• Texture is smooth and creamy
• Examples Fudge, fondant,
• divinity

4
Noncrystalline Candy

• Does not contain sugar crystals
• Texture is chewy or brittle
• Examples Caramels,
• peanut brittle, toffee

5
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.

6
Making Crystalline Candy

• Produce small sugar crystals by
• Heating the sugar syrup
• to a specific temperature
• 2) Then cooling it to a specific
• temperature
• 3) Then mixing it vigorously

7
Making Noncrystalline Candy

• Add a substance to interfere
• with the crystallization process.
• Substance could be
• Corn syrup
• Milk
• Cream
• Butter

8
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.

9
Test It Out

• While using a candy thermometer is the most
  accurate way to test candys 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.

10
Soft Ball Stage

• 234 to 240
• Forms a soft ball that flattens between fingers

11
Firm Ball Stage

• 242 to 248

Forms a firm ball that holds its shape until
pressed
12
Hard Ball Stage

• 250 to 268

Forms a hard ball that holds its shape but is
pliable
13
Soft Crack Stage

• 270 to 290
• Separates into hard but pliable threads

14
Hard Crack Stage

• 300 to 310
• Separates into hard, brittle threads that break
  easily

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
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.