1. Candy

2. Classifications based on preparation Crystalline candy- smooth and creamy candy with fine sugar crystals ( fudge and Marsh mallow) Non’crystalline candy- no sugar crystals, (caramels, peanut brittle, hard candy)

3. Types of sugar Granulated sugar- regular sugar Confectioners sugar -powdered sugar Powdered sugar- sugar used for icings and candy-sugar in a powdered form

4. Types of chocolate Bitter Sweet chocolate used for dipping Unsweetened chocolate no sugar added Semisweet chocolate chocolate with some sugar Milk chocolate milk solids added to the chocolate

5. More chocolate Unsweetened cocoa powder chocolate without cocoa butter Confectioners coating imitation chocolate made with oil and milk solids- tempering is no necessary

6. More terms Bloom grey streaks left on untempered chocolate Paraffin- wax used to thin chocolate and make shell hard

7. How to melt chocolate Double boiler- Put a saucepan or bowl on top of a saucepan that has simmering- not boiling water ( chocolate is not directly on the heat Micro wave- cook for 30 seconds, stir and repeat C. Crockpot- use low heat- helps to keep the temperature even for tempered chocolate D. Electric skillet- heat about 1 inch of water in skillet, place bowls of chocolate in skillet- do not allow water to mix with chocolate

8. Overcooked chocolate It will look dried out and like it has not melted Add shortening to it

9. Tempering chocolate Heat 2/3 of the bag of chocolate to 110-120- turn down heat Slowly stir in the rest of the bag until it get to 80 degrees- keep at a steady temperature Tempering the chocolate will keep the bloom from forming