General Directions for Candy Making[edit | edit source]
Candy making is one of the keenest pleasures to all concerned, but it requires for its success accuracy, and some knowledge of the materials with which one works. The following suggestions are offered the amateur so that he may better understand what he is trying to produce and how best to get the desired results.
White granulated sugar is the basis for almost all candy. When heated slowly without water it gradually changes to a colorless syrup, but as the heat increases this changes to a light brown and then a dark brown syrup. This latter is known as caramel sugar and is less sweet than the original sugar. It is used in cooking for flavoring syrups, desserts, and candy; the melted sugar usually being boiled with water until it is completely dissolved.
Sandy or coarse grained candy is produced by short boiling, stirring or agitating the syrup, or by beating while the candy is yet warm.
Creamy, velvety candy is produced by long, slow boiling; the addition of an acid such as cream of tartar, molasses, brown sugar, vinegar, etc., cooling before handling; or the addition of a simple sugar such as glucose, caramel sugar or honey.
As crystals spread from one to another, never scrape a kettle where a non-crystalline candy such as taffy, butter-scotch, etc., is desired.
Milk is often used by the home candy maker, but excellent candy is made with water and it is much easier to handle. The casein of milk has a tendency to stick and hence burn to the bottom of the kettle, while if water is used this is avoided and a slight increase in the amount of butter makes the product as rich as with milk.
The success of candy making depends largely upon careful testing so as to know when to remove the syrup. A sugar thermometer is desirable, but if one is testing with a spoon even greater care should be given. Have pans greased and nuts prepared before beginning to cook the syrup so that undivided attention can be given to testing. Test only a small amount, one or two drops at a time, in cold water. When it begins to test remove gently from the flame while testing so that the candy will not overcook while the test is being made.
These temperatures vary with atmospheric conditions.
Tests:—
| The thread— | 216°F.–218°F. |
| The pearl— | 220°F. |
| The blow— | 230°F. |
| The feather— | 232°F.–235°F. |
| Soft ball— | 236°F.–240°F. |
| Large or firm ball— | 248°F.–250°. |
| The crack— | 290°F.–310°F. |
| Caramel— | 350°F. |
The Soft Ball[edit | edit source]
Test a few drops of the syrup in cold water. When the small ball will hold its shape enough so that it can be picked up and rolled between the thumb and forefinger without sticking it has reached the soft ball test.
Hard or Firm Balls[edit | edit source]
Test as for soft ball, but the syrup should be firmer and hold any shape it is pressed into. It should not be brittle or crack, but firm between the thumb and forefinger.
The Crack[edit | edit source]
This is slightly harder than the firm ball. The test should ring against the side of the cup, and some of it should break with a slight snap. It should not stick to the teeth.
The hard crack will quickly set hard and easily snap.
The Caramel[edit | edit source]
The caramel stage is reached when all the water has boiled out and the syrup begins to discolor slightly. It should be removed from the fire at once to prevent burning and set in a pan of cold water to stop its cooking.
(Insert recipes here from Fudge to Chocolate Creams, aka the remainder of the chapter is recipes)
