Tips for Successful Candy Making

12/03/2017 17:32

Whether you are making it for gift giving, parties, or just because it is Christmas, successful candy making is relatively easy if you know the tricks of the trade.

 

The holidays wouldn’t be the same without all the wonderful homemade candy. Divinity, fudge, caramels, peanut brittle…the list can go on and on. Whether you are making it for gift giving, parties, or just because it is Christmas, successful candy making is relatively easy if you know the tricks of the trade.


1. First and foremost, you should have a good candy thermometer that is accurate.
The thermometer is used to test the temperature during cooking of candy, jams and jellies. It has an adjustable clip so that it can rest against the sides of a heavy-gauge saucepan. Do not rest it on the bottom of the pan. You will get a false reading.
Candy thermometers are different. They are made of glass and have words such as hard crack, soft ball written on the side. To test the accuracy of the candy thermometer, place the bulb in a pan of rapidly boiling water. Be careful to not let the bulb touch the bottom of the pan. Read the temperature at eye level while the thermometer is in the water. It should read 212 degrees F, while the water is boiling. If it does not measure boiling temperature correctly, you will need to adjust the candy temperature during cooking to reflect the difference, or purchase a new one.
2. Choose a dry (not humid) day for making candy.
In south Arkansas, this can be a challenge. Weather can be a factor in the success of your candy. If you choose to make it on a rainy day, you may need to cook the candy a degree or two higher than stated in the recipe.
3. Use a heavy saucepan when making candy to prevent scorching or burning.
Make sure it is large enough to prevent boiling over. You do not need to purchase a special pan, just make sure it is a heavy pan. Thin aluminum pans should be avoided when making candy.
When making fudge, be sure to bring the mixture to a full boil until it reaches 242 degrees on the candy thermometer. Fudge that does not reach this point will be sticky and soft.
4. Use the freshest ingredients possible when making candy.
If your recipe calls for butter, use it instead of margarine. Butter comes in salted and unsalted varieties. Unless your recipe calls for a specific one, either will work. Margarine and butter spreads may not be a good substitute because they do not create the right texture needed for candy. Butter also gives candy that rich, creamy taste we associate with candy.
5. Once you have made your candy, think about how you will store it.
Most recipes make a large enough batch to last all through the holidays. For most candy, all you need to do is wrap it well in plastic wrap. Divide the candy into smaller batches and wrap. Store the wrapped candy in boxes, tins or cartons with tight-fitting lids.
If you make small hard candies, sprinkle them with finely ground sugar (not powdered) and store in a jar with a tight fitting lid.
6. Do not mix candies that absorb moisture (caramels, mints, hard candies, toffee) in the same container as candies that lose moisture (fudge, fondant, meringues).
If these types of candies are mixed, the hard candies will become sticky. For fudge, it is best to use wax paper to individually wrap or separate layers in your storage container. Candy can be frozen if needed.
Be sure to package it properly, wrapped in plastic food wrap or aluminum foil, label, date and freeze. You will need to allow it to thaw at room temperature for 1 to 2 hours before serving. My mother-in-law has done this for years and always has great results. She spends a day making fudge, divides it in smaller packages, freezes it and takes it out whenever guests are expected.
Candy making is a family tradition and a holiday tradition. If you haven’t made candy before, start a new tradition at your house this year! 

Cannabis Candy

This simple, cannabis-infused peanut brittle recipe will easily satisfy any sweet tooth. Peanut brittle is the perfect medicated dessert choice for those who prefer a less-overwhelming cannabis flavor. IMPORTANT: Before you begin, have all the ingredients measured out and ready to go— this recipe...
Fresh cherries picked right off of a cherry tree are my absolute favourite fruit. In Canada, cherries are a fairly expensive fruit. In stores and at roadside fruit and vegetable stands you can expect to pay about $4 per pound or just over $8 per kilogram. Usually you can only buy them fresh in July...
There is a lot you don’t know about me, but for starters, you should know that I have an insatiable fruity candy lust that is rivaled only by my lusty feelings about cannabis. By Jeremiah Wilhelm June 7, 2017 This inclination toward fruity candy certainly stems from the lack of fruit in my...
  How cool would it be to be able to take it with you. Make your own hard candy! By CHEF 420 What you will need: Cookie sheet Parchment paper Wooden spoon cooking pot (preferably stainless steel) Candy thermometer Plastic wrap or cellophane for storing marijuana candy Optional: Cannabis Candy...

MMJ EVENTS !!

08/13/2019 00:00
North Dakota Industry Social NCIA’s NEW! Industry Social Tours are about...
08/15/2019 00:00
Illinois Industry Social NCIA’s NEW! Industry Social Tours are about...
08/17/2019 00:00
The ultimate weekend dedicated to the art & science of growing...
08/20/2019 00:00
Missouri Industry Social NCIA’s NEW! Industry Social Tours are about...
1 | 2 | 3 | 4 | 5 >>

Gorilla Seeds 10% off with code Chef420SAVE 10% with code Chef420

Marijuana Edibles Cookbook App