Candy making can be fun for beginners, and the many varieties of homemade candies make it an ongoing challenge for the veteran. Christmas is the time of year most people try their hand at old-fashioned candies, such as divinity, peanut brittle, chocolate fudge, logs and southern pralines. Year round, these goodies can bring a smile of delight to the sweets lover. Valentine's Day is the perfect time for making gourmet candies like truffles, butter toffee and lollipops. Halloween calls for caramel, peanut clusters and popcorn balls.
Candies are confections; that is, they are sweets made by mixing and cooking sugars with other ingredients, such as milk, egg whites, fruits, nuts and flavorings. Making candy is a skill like bread baking that can be learned with time and practice.
Equipment Needs
Candy thermometer. A candy thermometer is a must for beginners. Candy thermometers are inexpensive and easy to find. It has a wooden ball on the top that allows you to adjust and read the thermometer without scalding your fingers. The thermometer is inside a glass tube and has a clip on the side that allows you to clamp it to the rim of the pan. In order to cook your candy to the correct degree, you must master the use of the candy thermometer or learn to test candy syrup with cold water.
Heavy saucepan. You will need to use a heavy pan such as an iron skillet or kettle, heavy aluminum saucepans or, for some candies, a double boiler. The correct pan choice for the type of candy is important. Sugars must heat evenly and slowly.
Wooden spoons. Wooden spoons for stirring candy syrup are the best because they do not heat up as a steel spoon will. Plastic utensils are virtually useless in this arena.
Shoes. A good pair of shoes is the last requirement. Oh, yes! That is because of the danger involved when working with boiling syrup. You must make sure that your feet are covered.
Understanding Sugar
The secrets to candy making are most closely connected to the correct cooking of the sugars. Some candy, like fondant, fudge and caramel, is cooked to a lesser degree than hard candies like lollipops and pralines. Peanut brittle and toffee require sugar to be slightly burned so that the candy is hard but breakable.
When you work with sugar cooking, the process involves boiling the sugar until it fits the recipe. Use the thermometer until you learn the cold-water-testing rules.
Sugar must be dissolved in a liquid like milk or water and brought to a boil. Buttering the sides of your cooking pot can keep grains of sugar from clinging to the pan and starting a chain reaction that makes candy grainy rather than smooth and creamy.
Stir syrup constantly until sugars have dissolved completely. When the syrup comes to a boil, support the thermometer on the rim of the pan opposite you so that you can see the numbers easily. The thermometer bulb should be under the liquid, but not touching the bottom of the pan.
Candy Stages by Temperature
Thread: 230º to 234º
Soft Ball: 234º to 238º
Medium Ball: 238º to 244º
Firm Ball: 244º to 248º
Hard Ball: 248º to 254º
Very Hard Ball: 254º to 265º
Light Crack: 265º to 285º
Hard Crack: 290º to 300º
Thermometer Tips
A thermometer will break if it is put under cold water while it's still hot. Never completely immerse a thermometer in water to wash it. After cooling, place the bulb end in a glass of water to loosen the hardened candy. Wipe dry carefully and keep in a safe place where it won't get broken. You can test a thermometer in boiling water before using it. It should read 212º when the water begins to boil.
Cold-Water Testing
Cold-water testing involves dribbling a small spoonful of boiling syrup into a cup of very cold water and checking the action of the syrup manually to see if it is cooked to the right stage.
To test with cold water, have a dish of very cold (not ice) water ready beside your cooking pan. Dribble a small amount of syrup into the water. Testing candy this way takes some practice and experience. Use a thermometer and try water testing to learn to judge the stage of your syrup. With enough practice, you may prefer water testing to the thermometer.
Thread stage: The syrup will form soft strings that come apart quickly.
Soft Ball Stage: The syrup can be pushed around under the water with your finger and forms a soft ball that will flatten when taken out of the water.
Medium Ball: The syrup will form a ball but stay rounder when taken out.
Firm, Hard and Very Hard Balls: The syrup forms balls that are increasingly firmer when taken from the water.
Light Crack: Forms strings in the water that cannot be formed into a ball but can be made into crackly sticks.
Hard Crack: Forms harder, more brittle sticks of candy.
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Do you love homemade candy but find yourself intimidated by the process? Whether you're new at candy making or an old pro with a few flaws, these tips will help you achieve candy making success. |
