Introduction to Candy Making
Vicki Mendham
- Test thermometer in boiling water for accuracy (should read 212 degrees)
- Use thermometer correctly
- Water test-drop hot liquid into cold water and see how it sets
- Goes fast-watch closely
- Candy Temperatures/Stages
- Soft ball 235-240 degrees
- Firm Ball 240-250 degrees
- Hard Ball 250-265 degrees
- Soft Crack 270-290 degrees
- Hard Crack 300-310 degrees
- Light Caramel 320-340 degrees
- Dark Caramel 365-375 degrees
- Work safely-these temperatures can be very dangerous.
- Follow recipes very closely or they will not set correctly.
Meringues
Egg whites and sugar are mixed into an airy batter. This is then piped out in various shapes depending on its use. Baked in the oven until dried. It can be used as a light candy or in the same way as some pastries and as layers for cakes or as the base for a schaum torte.
Divinity Candy
