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How to make candy?
Yum!
First,
The Sugar Stages:
A given temperature corresponds to a particular sugar concentration.
Hard brittle candies =Higher temperature, greater sugar concentrations.
Softer Candies = Lower temperature
Proper Equipment:
Candy thermometers are indispensable.
Plastic and metal molds
Candy-dipping forks
Heavy aluminum saucepans conduct heat more evenly than stainless steel or other metal pans, which have hot spots.
Storage:
Most candies keep well for 2 to 3 weeks if stored tightly covered in a cool, dry place. The secret of keeping candy fresh is proper storage.
Preparation Tips:
Before you begin making candy, assemble all of the equipment you will need and prepare all of the ingredients. For example, have the walnuts chopped before the fudge recipe says to beat them in. The time it takes to chop the nuts is too long for the fudge to sit.
Measure accurately. Never alter quantities in candy recipes. This includes halving and doubling recipes. To double your yield, make it twice.
When cooking candy mixtures, it’s extremely important to keep the mixture boiling at a moderate, steady rate over the entire surface. This helps prevent sugar crystals from forming and clumping together in the saucepan.
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