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Candy!: It's Dandy:)

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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nabila Oktaviani
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122 views16 pages

Candy!: It's Dandy:)

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.

Uploaded by

nabila Oktaviani
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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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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