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Advanced Candymaking

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Advanced Candymaking Advanced Candymaking County 4-H Project Advanced 4-H Candymaking Project Prerequisites 1. Minimum Age – High School or above Candymaking is an old art which is based upon the scientific prin- ciples of sugar cookery. To master this art one needs to have considerable practice in the handling of sugar syrups, but many of the developments in foods may assist the beginner in her efforts with candymaking. Equipment A few pieces of equipment are needed for this project. They are: 1. A rather heavy, deep sauce pan which distributes heat evenly over the cooking surface will minimize the danger of scorching the cooking sugar mixture. 2. Measuring cups and spoons are most important, for they enable one to keep the proportions of ingredi- ents accurate. 3. Wooden spoons do not leave dark marks on the ket- tle or discolor the candy. Neither do they become hot when stirring the candy, and they are easier to use when beating the mixture. Remember to stir in a figure eight pattern for most effective anti-sticking technique. In the “nice to have” category is a candy thermometer. This instru- ment would take most of the guesswork out of candymaking. How- ever, this is not an essential utensil for successful candymaking, so don’t feel you must buy one to complete this project. Practice is another essential “ingredient” of this project. Your fin- ished products will be a popular treat for your family and friends, and they could be a fine item for your gift lists. Important facts to remember when making candy: 1. Cook candy in a smooth, deep, clean utensil. 2. Dissolve the sugar before the boiling point is reached, for one crystal of undissolved sugar may crystallize the whole mass. 3. It is impossible to dissolve the sugar crystals after the syrup becomes concentrated. It begins to concentrate after the boiling point is reached, and continues to be more and more concentrated as the moisture evapo- rates. 4. Stirring or beating while boiling will cause the candy to be grainy. 5. Jarring, beating or stirring before it has cooled to 105° F or room tem- perature will cause the mass to recrystallize into large coarse crystals, making the candy grainy or hard. Crystalline Pralines 2 C sugar 1-1/2 Tbsp butter or margarine ¾ tsp soda 3 C pecans 1 C light cream Combine sugar, soda, and cream in 4-quart saucepan and mix well. Bring to boil- ing over medium heat, stirring constantly. Cook and stir to soft boil stage (234° F). Remove from heat, ad butter. Beat until it starts thickening. Add pecans and continue beating until thick enough to drop from a spoon. Drop onto waxed paper. Let set until firm. Date Roll 8 oz dates, finely chopped 3 C pecans, chopped 2 C sugar 1 C light cream Combine sugar and cream. Cook to soft ball stage (234°F). Add dates and allow to soften. Cool slightly. Beat until creamy. Add pecans. Roll in damp cloth and cool until firm. Slice into ¼” slices. Taffy Apples 1 C sugar ¼ C butter or margarine ¼ tsp salt 2/3 C evaporated milk 1 C light corn syrup 1 tsp vanilla ¾ C chopped nuts Combine sugar, salt, corn syrup, butter and milk. Cook over low heat stirring constantly until syrup reaches firm ball stage (245°F), add vanilla, stir. Stick wooden skewer into blossom end of washed and dried apple. Dip apple into caramel mixture. Turn until lightly coated. Immediately roll bottom half of coated apple in nuts. Place on waxed paper to cool. Yield: 6 apples. If caramel mixture becomes too cool, place over low heat, stirring until desired consistency. Fondant 1 C sugar ½ C boiling water 1 T white corn syrup ½ tsp vanilla Place sugar, syrup, and water in a saucepan, and mix well. Heat and stir until sugar is dissolved, then stir no more. Allow to boil briskly; remove sugar crystals from side of pan with wet cloth. Cook to soft ball stage of 238° F. Remove from heat, add va- nilla and cool in a shallow dish or on marble to 110° F. Beat mixture with wooden spoon until white and sufficiently stiff to work with hands. Knead until smooth and free of lumps. Wrap in waxed paper and store in covered container to ripen before using (at least 24 hours). To prepare fondant for shaping, put it in a double boiler, over – not in hot water. Heat slowly with water at 170 – 180° F until candy can be shaped. Place in a shallow pan or on a slab. If you want to color the fondant, make a depression in the mass and pour in a few drops of food coloring. Gash it in several places but not all the way through – al- lowing the color to spread into the candy. Continue chopping and folding to complete the spreading process. Flavoring can be worked in the same way. At this time, you may also incorporate chopped or whole nuts, candied fruits, ginger, coconut, or jam. Allow equal portions of these additions to the amount of fondant. Correct to the proper consistency with powdered sugar if necessary. Form fondant by rolling into ½” rods and then cut into round or oval pieces. You are now ready to dip. Chocolate Coating 1 pound grated chocolate (sweet, bitter, semi-sweet or milk) Melt chocolate slowly in top of double boiler. Stir chocolate until temperature of 130° F. Stir constantly to prevent cocoa butter from separating out. Remove from heat and cool to 88° F. Heat water to 90° F in double boiler. Place chocolate in upper part of double boiler. Be sure candy centers or fillings are at room temperature. The chocolate may streak gray if not. Place candy with fork one at a time in chocolate – maintaining its temperature. Lift out with fork into ¼” wire rack above waxed paper or pan. Allow to harden. Candy may be rolled in nuts or coconut as removed from melted chocolate. Orange Fondant 2 C sugar 3 Tbsp orange juice 1 C water 1 Tbsp orange-lemon rind, grated 2 Tbsp white syrup 1 Tbsp lemon juice Put the sugar, water, and syrup into a saucepan and cook, following general direc- tions for the cooking of fondant, except for the temperature – 252° F. Spread fruit mixture over cold platter. Pour the hot syrup over fruit mixture. Do not stir. Cool to 110° F and beat, following general directions for beating, kneading and storing of fondant. Brown Sugar Fondant 1 C white sugar 1-1/4 C water 1 C brown sugar 1 tsp vanilla Put the white and brown sugar and water in saucepan and cook following the di- rections for making given under fondant. No corn syrup is needed for this fondant; the acid in the brown sugar makes the fondant creamy. Non-Crystalline Peanut Brittle 1 C sugar 1 Tbsp butter or margarine ½ C corn syrup 1 tsp vanilla ½ C water 1 tsp soda ½ tsp salt 1 C peanuts * Combine sugar, corn syrup, water, salt and butter. Boil to 244° F while stirring. Add peanuts and continue cooking to 309° F or until syrup is light brown in sugar. Remove from heat. Add vanilla and soda. Mix well Pour onto oiled baking sheet. Spread as thin as possible with a spatula. Let cool slightly. When candy can be handled, pull into a thin sheet. Let cool. Break into pieces (will be irregular shape). Yield: About 1 pound. · Pecans or cashews may be used. Toffee 1-1/2 C almonds 1 C sugar ¾ C butter or margarine ¼ tsp sugar 1/3 C water melted chocolate Grind ½ almonds and split remainder into halves. Toast halves lightly in oven. Combine sugar, butter, salt and water. Cook to 284° F while stirring. Add split almonds. Continue cooking to 302 – 309° F or until syrup is light brown in color. Pour onto oiled baking sheet. Spread thin and cool. Spread ½ chocolate over top. Sprinkle ½ of ground nuts over chocolate. Cool. Turn upside down on waxed paper or board. Spread second side with chocolate and sprinkle with nuts. When cold break into pieces. Taffy 2 C sugar 1 C light corn syrup 1-1/2 tsp salt 1 C water 2 Tbsp butter or margarine flavoring and food coloring Combine sugar, syrup, salt and water in a 2-quart saucepan. Cook slowly, stirring constantly, till sugar dissolves. Cook to hard ball stage 265° F. Remove from heat. Pour into buttered 15-1/2 x 10-1/2 x 1 inch pan. Place or drop gently butter, flavoring, and color on candy surface. Allow to cool for a few minutes (finger placed on edge gently as not burned). Begin to work the syrup into a central mass, turning and working it with a wooden spoon or candy scraper. Pick it up with buttered or oiled fingers as soon as it cools enough to handle. Pull with finger tips (about 1-1/2 ft.) – fold back on itself. Repeat. pulling and twisting.Candy will turn into glistening substance, turning a lighter white color. Near the final stages it will begin to crack and/or squeak. Candy in the Microwave Peanut Brittle 1 C cocktail peanuts 1 tsp margarine 1 C sugar 1 tsp vanilla ½ C white corn syrup 1 tsp baking soda In 1-1/2 quart casserole, stir together peanuts, sugar, syrup. Cook 8 minutes at full power, stirring well after 4 minutes. Stir in margarine and vanilla. Cook 1-1/2 to 2 minutes longer at FULL POWER. Add baking soda and quickly stir until light and foamy.
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