HZFQ.COM
welcome to my space |
HOME  Homemade Candy Cooking Tips |
| Homemade Candy Cooking Tips | | Published by: anonym 2008-11-20 |
How To Make Homemade Holiday Candy | How To Do Things.com::
No matter what you’re celebrating this time of year, a tin of homemade candy is usually quite welcome. The trouble is most candy recipes call for extra time
http://www.howtodothings.com/food-drink/how-to-make-homemade-holiday-candyHOME |
Candy is a term used to describe a popular type of sweet confectionary treat that is almost universally appreciated. There are numerous different types of candy; however most of them start with the same basic type of process, by dissolving sugar in water or milk. This process forms a syrup which then can be boiled until it reaches carmelization. Different forms of candy, such as toffee, fudge, praline and caramel all begin with this same basic candy making process.
The differences in various types of candy result from the differences in recipes and ingredients that are added to the mixture. One of the major differences between various types of candy is the texture of the end result. Some candies are soft or chewy while others are hard or brittle.
The most important factor affecting the texture of candy is the temperature at which the syrup is boiled. Candy recipes that are cooked at higher temperatures with larger sugar contents produce candies that are hard and brittle while candy recipes that are prepared at lower temperatures with less sugar content produce candies that are soft and chewy. There are several candy cooking stages that will produce the various types of candies. They are:
JS Online: Chewing on some homemade caramel tips::
Dec 11, 2005 10, 2005. Making homemade caramels? Follow these tips for a smoother process: This recipe proved successful for a beginning candy maker.
http://www.jsonline.com/entree/cooking/dec05/376514.aspHOME |
Thread-cooked at 230-233 degrees F
Soft-ball – cooked at 234-240 degrees F
Firm-ball-cooked at 244-248 degrees F
Hard-ball-cooked at 250-266 degrees F
Soft-crack-cooked at 270-290 degrees F
Hard-crack-cooked at 295-310 degrees F
One of the most traditional ways of testing the cooking stage of candy, other than using a cooking thermometer, is to drop a spoonful of boiling candy mixture into a glass of ice cold water. The manner in which the sugar syrup reacted would dictate the stage at which it currently resided. A smooth lump corresponds with the ball stages of candy preparation while candy that actually cracks when dropped into cold water corresponds with the crack stages of candy preparation.
Many people steer away from making homemade candy because they feel that it can be difficult to do well. While there is definitely a method to making good candy, the observation of a few basic rules can make the process much smoother.
The method previously described, of using a glass of ice cold water to test candy temperatures is one of the most traditional methods; however, it can also be rather inaccurate. To produce quality candy at the right temperatures, it is necessary to use a good quality kitchen thermometer. This will allow you to judge the temperature of the syrup much more accurately.
You should also be aware that the secret to producing some types of candies lies is the type of weather that exists on the day that you make it. This may sound like an old wives tale, but it actually has a lot of validity behind it. The amount of humidity can strongly affect the consistency of your candy. One of the problems with cooking candy on a day with a lot of humidity is that the candy can actually begin to reabsorb moisture from the air after it has cooled. The result is candy that is not as hard as it should be. The best days for cooking candy that is to be cooked to hard crack stages are those days with very little humidity. In addition, days that are generally cooler are better for candy making because it speeds along the cooling process of the candy. This can prevent the formation of sugar crystals in the candy. If you live in an area where there is continually a high amount of humidity, one way to control these factors is to cook candy at the upper level of the recommended temperature range.
 FreeBSD 6.2: Polished, More Stable
 Where's The Advantage In Windows Genuine Advantage? |
#If you have any other info about this subject , Please add it free.# | |
|
PRINT
Add to favorites