Candy.

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Presentation transcript:

Candy

Types of Candy Crystalline Candy Non-Crystalline Candy Contains FINE sugar crystals. Tastes smooth and creamy. Examples: Fudge, Fondant, Divinity Non-Crystalline Candy Does not contain sugar crystals. Chewy or brittle. Examples: Caramels, Peanut Brittle, Toffee

Food Science Principles All candy begins with SUGAR SYRUP. Sugar Syrup Sugar and liquid cooked to thick consistency. Successful candy making depends on how you treat this syrup. Important Equipment when making SUGAR SYRUP. Candy Thermometer Most accurate way to test candy temp. Heavy Saucepan Helps prevent scorching.

Food Science Continued For Crystalline Candy You want the sugar syrup to form SMALL and FINE crystals. To produce these sugar crystals you must… Heat the sugar syrup to a SPECIFIC temperature. Cool the syrup to a SPECIFIC temperature. Beat the syrup VIGOROUSLY. For Noncrystalline Candy You DO NOT want the sugar syrup to form crystals. To prevent crystals… Heat the syrup to a VERY high temperature. Add an interfering agent. (Corn syrup, milk, cream, butter.)

Chocolate Types Other Products Melting Unsweetened: No Sugar Bittersweet, Semisweet, Milk Chocolate: Progressively more Sugar Other Products Cocoa, White Chocolate, Imitation Chocolate Do not contain Chocolate Liquor – not TRUE chocolate. Melting Double-boiler or Microwave stirring often.

Candy Making Tips Use the recommended saucepan. Smaller or larger pans could affect the cooking time & quality. Don’t double recipes! Increasing ingredients changes the cooking time. Make candy on a cool, dry day. Heat, humidity, and altitude can affect quality. Calibrate your thermometer every time you make candy! If you don’t have a thermometer, use the cold water test.