QuickTime™ and aTIFF (Uncompressed) decompressor

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It’s a Science…

You must mix candies correctly and cook them to the exact temperature specified in the recipe.

Otherwise, they won’t turn out!

There are 2 types of candy…

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Crystalline Candy

• Contains fine sugar crystals• Texture is smooth and creamy

Examples: Fudge, fondant, divinity QuickTime™ and a

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Noncrystalline Candy

• Does not contain sugar crystals• Texture is chewy or brittle

Examples: Caramels, peanut brittle, toffee QuickTime™ and a

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Candy Making

All cooked candies begin with a simple sugar

syrup.

This syrup a mixture of sugar and liquid that is

cooked to a thick

consistency.

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Making Crystalline Candy

Produce small sugar crystals by:

1) Heating the sugar syrup to a specific temperature

2) Then cooling it to a specific temperature

3) Then mixing it vigorously

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Making Noncrystalline Candy

Add a substance to interfere with the crystallization process.

Substance could be:• Corn syrup• Milk• Cream• Butter

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The Most Important T…

TEMPERATURE!

With either type of candy, temperature is very important.

Using a candy thermometer is themost accurate method of testing the temperature of sugar syrups.

Test It Out…

While using a candy thermometer is the most accurate way to test candy’s

readiness, the cold water test can also be used.

Once candy is ready to pour, WORK QUICKLY! Once removed from heat, the

candy syrup will cool and harden quickly.

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Soft Ball Stage234° to 240°

Forms a soft ball that flattens between fingers

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Firm Ball Stage

242° to 248°

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Forms a firm ball that holds its shape until pressed

Hard Ball Stage

250° to 268°

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Forms a hard ball that holds its shape but is pliable

Soft Crack Stage

270° to 290°

Separates into hard but pliable threads

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Hard Crack Stage

300° to 310°

Separates into hard, brittle threads that break easily

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HardnessTemperatur

eCold Water

Test

Soft Ball 234° to 240°Forms a soft ball that

flattens between fingers

Firm Ball 242° to 248°Forms a firm ball that holds its shape until

pressed

Hard Ball 250° to 268°Forms a hard ball

that holds its shape but is pliable

Soft Crack 270° to 290° Separates into hard but pliable threads

Hard Crack 300° to 310°Separates into hard, brittle threads that

break easily

Cleaning Up!

• Work quickly to pour as much candy as possible into the mold.

• To clean, fill saucepan with water and bring to a boil. Soak wooden spoon as well.

• The water dilutes the hardened candy, so it can be poured down the drain.

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