All My Candy Making Tips Recipe
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Ingredients: |
Ingredients: TIPS * * TOOLS * * TEMPS for successful candy making.
My mother was a WONDERFUL candy maker. We can't let this tradition die. She dropped a small portion of the candy into cold water to determine the soft, med, or hard ball stage. I wasn't so good at that -- had lots of failures. But I love my Taylor thermometer (needs to have a mark for every 2 degrees). I have gone through lots of them in my many years of candy making. The heat takes off the markings and unable to read them after time.
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Directions: |
Directions:1. When you first put the ingredients in the pan, try not to get any of it up the sides of the pan. Stir carefully and keep it at the bottom 1 to 2 inches.
2. Cover pan with lid when it starts to boil to cook down any sugar crystals. One crystal can ruin your batch of candy.
3. Always use a heavy pan -- pressure cooker works well.
4. Use a CLEAN spoon EVERY time you stir your candy. Remember what ONE sugar crystal can do.
5. Candy thermometer marking every 2 degrees is important. I use a Taylor thermometer.
6. Marble slab (at least 18" x 18") the hot and cold properties of marble are what make it the BEST. Sometimes you want it cold and sometimes warm.
7. A flat spatula ( I use a 4" metal paint spatula) to 'work' the candy on the slab. I used a wooden spatula for years.
Altitude: The temps on my recipes are for my altitude which is around 5300 ft. My boiling point is 222 º. To find your boiling point, put your thermometer in a pan of water and bring it to a boil. The highest point it goes to -- that is your boiling point and you can adjust recipes accordingly.
Water boils at 212 degrees at sea level. So if I cook candy to 230º here in Littleton, someone at sea level would need to cook it to 240º. If you are at a higher altitude and your boiling point is 202º, then you would cook your candy to 220º. You will have to experiment and make adjustments, but this gives you guidelines. |
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