National Candy Day is here, and it’s important to have some effective tips when candy making.
Who of us doesn’t remember the days when a candy could cheer us up?
How about a candy cane at Christmas that could make us believe in the elusive Santa? Candies to eat at the movies made the picture show so much better.
Well, sweets are a treat that, in this age, are readily smiling at us & calling our names at ever checkout counter, every kiosk & the variety is so extensive that finally, we have to fight to say “No” to them.
They aren’t nearly as delicious as they were when our taste buds were young. However, I will never forget the deliciousness & heavenly flavor of my Mom’s fudge. It simply cannot be duplicated.
Candy Making Tips:
One of the greatest frustrations in candy making is when the candy syrup turns into a blob of grainy mess. The usual cause is not washing down with a brush, the sugars crystallized on the sides of the cooking pot. This should be done a few times during the cooking process to make sure all crystals of sugar dissolve in the hot syrup.
Once candy begins to boil, avoid stirring the syrup. Use a candy thermometer to be certain of the stage that has been reached – i.e. pearl 220 – 222 degrees F, thread 230 degrees F, blow/souffle 220 – 234 degrees F, soft ball 234 – 236 degrees F, firm ball 244 – 248 degrees F, hard ball 250 – 260 degrees F, soft crack 270 – 290 degrees F, hard crack 300 – 310 degrees F.
Check & re-check whatever recipe you are using to be sure you know the exact temperature your candy mixture needs to come to.
National Candy Day should go much more smoothly now.
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