2. Sugar Cookery

4. CRYSTALLINE candy contains sugar crystals…very small sugar crystals! These small crystals create a smooth and creamy texture. While making this candy, you must take every precaution to avoid the formation of large crystals. Examples are fudge, fondant, or divinity NON-CRYSTALLINE candy has no crystal formation. These candies may be chewy or brittle. Examples are peanut brittle, toffee, or caramels

5. A. Heat mixture to a very high temperature B. Avoid stirring crystalline candy C.Avoid too much sugar for the amount of liquid (overcooking evaporates liquid) D. Add a substance that interferes with crystallization 1. Corn syrup 2. Milk or cream 3. Butter4. Cream of tartar

6. Step 1: combine liquid and sugar; start heating Step 2: Bring to boiling; as liquid evaporates temperature will continue to rise Step 3: cook to desired temperature and color; add cream of tartar, butter, flavorings, and other ingredients as called for

7. When making candy, choose a pan that is VERY HEAVY. This helps prevent scorching. A cast iron pan is really good for this. To CARMELIZE sugar means to “melt it”. The sugar will be clear when it first melts, but quickly turns amber in shades from light to dark brown. Before beating a crystalline candy, allow it to cool until you can comfortably hold your hand on the bottom of the pan WITHOUT BURNING IT! Air and ointment heal burns. Avoid bandages when possible.

8. Put that rubber spatula back in the drawer…you can’t use it for scraping the candy pan! Your crystalline candy is finally done, and it’s perfect… so far! We’ve already learned 4 different ways to prevent the formation of large sugar crystals, but there is a 5 th. DO NOT SCRAPE THE PAN! Simply pour the candy from the pan as much as possible, and stop. Scrapings cause crystals!

9. There are two ways to check your candy and see if it is done… 2. Use a candy thermometer; the thermometer must be attached to the side of the pan with the bulb submerged in the mixture but not touching the pan itself (you want to see the temperature of the mixture, not of the pan); watch constantly as the right temperature comes near; caution: the thermometer itself may get hot! 1. Use a cold water test; get a cup of very cold water and drizzle a small amount of the candy mixture into the water with a spoon; the candy mixture will progress through 6 different stages that can be detected by observing and picking up the cooled residue in the cup of water

10. 230 – 234 degreessyrup forms a ____________ (pancake syrup) 234 – 240 degreessyrup forms a ____________ (fudge; fondant) 244 – 248 degreessyrup forms a ____________ (chewy caramels) 250 – 266 degreessyrup forms a ____________ (marshmallows) 270 – 290 degreessyrup will ________________ (butterscotch; taffy) 300 – 310 degreessyrup will ________________ (brittle) 320 degrees sugar melts and becomes _______________ (clear liquid) 338 degrees sugar is __________________ (brown liquid) thread soft ball firm ball hard ball soft crack hard crack liquid burnt

11. A few shavings of paraffin wax can be added to dipping chocolate. This provides a glossy appearance and keeps the coating from melting quite so easily in your hands. Dipping candies in coatings such as chocolate was traditionally done on a stone slab with the hands. Use butter on your hands when handling hot candy to help prevent burns. Paraffin wax catches on fire easily. You may want to consider using a product called “almond bark” instead. Almond Bark comes in white or dark chocolate flavors. It melts quickly and smoothly and is safe to use.

12. You may have to handle hot candy with your hands, such as when forming shapes (dipping chocolates or popcorn balls) or perhaps when pulling taffy. Use butter or powdered sugar to coat your hands and avoid burns. Do NOT use products such as shortening, flour, or cornstarch as they may add unpleasant flavors to candy.

13. You may want to melt chocolate in a microwave or double boiler to prevent scorching. Be careful… chocolate is made up of dry particles (cocoa and sugar) and fat (cocoa butter). Just a drop or two of water or even steam may moisten the dry particles, causing them to cling together in a dull, dry, and grainy mass. This is called “SEIZING”.

14. Granulated sugar (table sugar), brown sugar, and confectioners sugar (powdered sugar) are made from sugar cane or sugar beets. These are examples of sucrose. Fructose is fruit sugar. Maltose is the sugar from grain products. Lactose is milk sugar. Corn syrup Honey Maple syrup and molasses.

15. The End

16. Preparing individuals for life and work Strengthening families Empowering communities Created by Barbara L. Swarthout, Family & Consumer Sciences teacher at Elkhorn High School