1. Ch. 46- Candies What are the types of candies? What is the best way to prepare and store candies?

2. Candy- A rich, sweet confection made with sugar and often flavored or combines with fruits or nuts

3. Making Candies More exact and more science involved than making cakes and cookies Increasing or decreasing a recipe can be tricky and is not advised Recipes are sensitive to time, temperature, and ingredient changes

4. Kinds of Candy Fudge Cream, semisoft Made with sugar, corn syrup, butter, and cream Brittle Crunchy caramelized sugar and nuts Truffles Rich and creamy Made with sugar, butter or cream, and flavoring Rolled into ball shape and coated with chocolate Nougat Chewy and crunchy Hot syrup into beaten into egg whites Fondant Smooth and pliable The base for many other candies Divinity Soft and puffy Stiffly beaten egg whites, sugar, corn syrup, and flavoring Taffy Pulled into long strands to incorporate air and make it soft and chewy Caramels Mixture of butters, milk or cream, and sugar that browns during cooking

5. Principles of Candy Making- Temperature Humidity can effect final product- on humid days candy will absorb water vapor causing a softer candy Can compensate by cooking syrup 2 degrees higher No candy thermometer- use the cold water test- estimates syrup temperature based on how it acts in cold water (less reliable) 1.) With a clean wooden spoon drop about ½ t. of hot syrup into cold water 2.) Use fingertips to form the drops of syrup into a ball 3.) Remove ball from water and note firmness Begins with a sugar syrup- a mixture of sugar and liquid that is cooked to a thick consistency Measure of how much liquid is in the mixture- Higher the temperature = less liquid remains Monitor temperature with a candy thermometer- leave the thermometer in pan so it can be read at any time

6. Principles of Candy Making- Crystallization Crystallization- formation of sugar crystals in syrup Occurs because the sugar molecules dissolved in the syrup reunite and return to their original form (granulated sugar) If left alone crystals form- large crystals feel gritty and small crystals feel smooth and silky (more desirable) Managing Crystals Interfering agents- ingredients that keep sugar crystals small Examples- cream of tartar, corn syrup Agitation- continuous beating speeds the crystallization process producing more small crystals Preventing Crystallization Have all ingredients at room temperature Use clean pans, spoons, and thermometers Rub pan sides with butter to prevent sugar from sticking Put sugar in first. Wash the sides with the liquid used in the recipe When pouring out a mixture work quickly, be careful not to scrape the sides o the bottom of the pan

7. Steps in Candy Making Candy making requires exact timing- pre-preparation is essential Measure all ingredients and assemble all equipment Equipment- candy thermometer, heavy deep pan, wooden spoon with long handle Step #1- Clip the candy thermometer to the side of the pan. Step #2- Add sugars, liquids, and butters. Step#3- Place pan over low heat and stir until completely dissolved. Avoid scraping the sides. Step #4- Add other ingredients and bring the mixture to the desired temperature. Stir as instructed. Step #5- Remove the pan from the heat. Stir in extracts, nuts and flavorings. Step #6- Let the mixture cool undisturbed to the temperature indicated. Step #7- Beat the mixture according to the recipe. Pour or drop onto baking sheet or pans (usually buttered or lined with paper).

8. Storing Candy Cool completely before storing Separate layers with sheets of wax paper, foil or individually wrap Store in a cool place in tightly sealed container Use separate containers for different kinds- may exchange moisture or flavor

9. Microwaving Candy Works well for melting chocolate, caramels, and marshmallow pieces Can be used to make candy- cooking procedures differ (refer to microwave cookbook)

10. Chocolate Made from beans of the cacao tree Unsweetened chocolate- no sugar Bittersweet, semisweet, and milk chocolate- contain progressively more sugar Roasted, shelled and pressed into chocolate liquor and cocoa butter (fat) Then made into baking and eating chocolate To melt chocolate- chop bars into small pieces or use chocolate chips Melt in microwave or a double boiler