1 / 16

Candy!

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

xanto
Télécharger la présentation

Candy!

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Candy! It’s Dandy :)

  2. 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…

  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 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.

  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. 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.

More Related