Candy To make good candy you must follow

Candy

�To make good candy, you must follow directions exactly. You must mix candies correctly and cook them to the exact temperature specified in the recipe. Otherwise they are likely to fail.

Kinds of Candy �Crystalline candies: contain fine sugar crystals. They taste smooth and creamy. �Fudge, fondant, and divinity are crystalline candies. �Non-crystalline candies: do not contain sugar crystals. They can be chewy or brittle. �Caramels, peanut brittle, and toffee are non-crystalline candies.

Food Science Principles of Candy Making �All cooked candies begin with a sugar syrup. �A sugar syrup is a mixture of sugar and liquid that is cooked to a thick consistency. �Successful candy making depends on how you treat this sugar syrup.

�When making crystalline candies, you want the sugar syrup to form crystals. However, you want these crystals to be very small and fine. �To produce small sugar crystals, you must heat the sugar syrup to a specific temperature and beat it vigorously. �Fudge is the most popular crystalline candy. � High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. � Poor-quality fudge tastes grainy because it contains large sugar crystals.

�When making non-crystalline candies, you do not want the sugar syrup to form crystals. �You can prevent crystal formation by heating the syrup to a very high temperature. You can also add corn syrup, milk, cream, or butter which will interfere with crystallization. You can also use a combination of high temperatures and interfering substances to prevent crystals from forming. �Peanut brittle is a popular non-crystalline candy. � High-quality foamy. peanut brittle has a golden color and looks

�Whether you are making crystalline or non-crystalline candies, temperature is very important. �A candy thermometer is the most accurate method of testing the temperature of sugar syrups. �Each type of candy requires a specific temperature. �You will also want to use a heavy saucepan to cook candy, this will prevent scorching.

Microwaving Candy �Microwaves work well for melting chocolate, caramels, and marshmallows. �These candies are less likely to stick and burn in a microwave than melting on the stove top. �You can also make both fresh crystalline and noncrystalline candies in a microwave.

Chocolate �Chocolate is made from the beans of the cacao tree. �The beans are first roasted, then shelled, pressed, and heated until they form a liquid which is called chocolate liquor. � At this point, some of the fat or cocoa butter may be removed. However, a high cocoa butter content is a sign of quality chocolate. �Baking and eating chocolate is made from chocolate liquor. � Unsweetened chocolate contains no sugar. � Bittersweet, semisweet, and milk chocolate each contain progressively more sugar.

�White chocolate is made from cocoa butter, sugar, milk solids, and flavorings. �Because it contains no chocolate liquor, it is not truly chocolate. �Imitation chocolate or chocolate-flavored products are made with vegetable oil instead of cocoa butter. �Imitation chocolate is less expensive, but it lacks the creamy smoothness and delicious flavor characteristic to true chocolate. �For best results when melting chocolate, place chocolate chunks in top of a double boiler over hot water and stir constantly.