Candy Making

by Valorie Delp | More from this Blogger

09 Dec 2007 05:49 AM

For some reason several years ago I started making candies at Christmas time instead of my traditional cakes, cookies and brownies. It's kind of odd now that I think about it because I don't have a candy thermometer, or a double boiler, or any other type of equipment one uses to make candy. Nonetheless, I've learned to 'eyeball' confections such that most of what I make turns out decent enough to give as a gift.

Candy making is an art and once you learn the terminology, it's a lot easier than it might seem. Here is a quick reference list for you to try and make candy this year! (Check back at the food blog tomorrow for a candy cane recipe.) While a thermometer is a great piece of equipment to have, it's not 100% essential. If you're going to buy one though, buy one designed for candy making. They will usually come with some type of clip so you can put it on the side of the pan.

Cold Water Candy Testing

If you've read candy recipes, you've undoubtedly seen terms like soft ball or hard crack. This refers to how the sugary concoction behaves when dropped into cold water. When you are cold water testing, removing the candy pan from heat and test about 1/2 teaspoon at a time in cold water. I like to test in a pitcher. . .something with a large enough mouth so I can work the candy with my hands while submersed in cold water.

Soft Ball

Candy is about 234 to 240 degrees. Makes a soft ball which does not hold its shape. Flattens when you hold it in your fingers. Some examples are fondant, fudge, and pralines.

Firm Ball

Candy is about 242 to 248 degrees. Makes a firm ball that holds its shape if you try to press it with your fingers. One example is caramel.

Hard Ball

Candy is about 250 to 268 degrees. Candy makes a hard but still pliable ball when pulled. One example is taffy.

Soft Crack

Candy is 270 to 288 degrees. Candy makes hard, separate threads that bend when removed from the water. An example is butterscotch.

Hard Crack

Candy is about 290 to 310 degrees. Candy makes hard brittle threads that stay brittle once they are removed from the cold water. An example is lollipops.

Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

View Full Profile | More from this Blogger