CANDY AND OTHER CONFECTIONS

By Liz Delahey, Home Economist

Candy making is an art that requires more precise measurement, timing and temperature checks than many other forms of cooking. Before you begin the process line up the utensils and ingredients you'll need so there are no critical delays in the project. Make sure all the equipment is clean to avoid crystallization and check the weather. Believe it or not the syrup must cook longer and register two degrees higher on the thermometer on humid days than on dry days. Any candy that requires drying on a rack is better made on a dry day.

For that reason you are wise to use both the ice cold water test and the thermometer because a candy that will be ready at 250 F one day may need to be three degrees higher another.

Cold Water Test

Drop a small quantity of candy syrup (less than a teaspoon) into a small container of water. Quickly gather the syrup between your fingers. The way the syrup reacts indicates the temperature to which the syrup has been cooked. See characteristics described in the chart below.

Critical Temperatures and Stages of Candy Making

Temperature	Stage	Characteristics
215°F	Thread	Makes a brittle thread that can be stretched with the fingers
The cold water test	gives the following results	(a spoonful of syrup dropped into ice cold water)
234 to 242°F	Soft ball	A limp sticky ball that flattens when removed from the water
244 to 248°F	Firm ball	A ball that holds its shape and will not flatten when removed from water
250 to 266°F	Hard ball	A hard ball that holds its shape when removed from the water but is still pliable
270 to 290°F	Soft crack	Firm strands that can be bent or stretched when removed from the water
300 to 310°F	Hard crack	Stiff firm threads that break easily when removed from the water

Preventing Crystallization

When smooth candy syrup suddenly turns to a grainy mass you know you have done something to cause the crystallization process to begin. Sugar crystals forming on the side of the pan, which have subsequently been stirred down into the syrup, are usually the source of the problem.

To prevent this from happening:

•  If the recipe calls for butter use some of it to grease the sides of the pan
• Brush down any crystals formed with a pastry brush dipped into hot water. You may have to do this frequently if the syrup is boiling violently
• Avoid stirring the syrup once it starts to boil
• Warm the candy thermometer before taking the syrup temperature. Cold metal can shock the syrup which may also cause crystallization
• Use a wooden spoon to conduct the cold water test or warm the metal spoon and make sure it is absolutely clean
• If the crystallization process begins, add a small quantity of water to the pan and begin the cooking process over again.
• Avoid scraping the dregs from the pan when pouring the finished syrup. The crystallization rate at the bottom of the pan, which has been exposed to the greatest heat, progresses faster than the free flowing syrup being poured from the top.

Some Recipes toTry:

Quick Fudge

Fair judges say fudge should have a velvety texture and be soft, but firm enough to handle. This fudge fits the bill.

2 tbsps	butter	30 mL
2/3 cup	evaporated milk	150 mL
1 2/3 cups	sugar	400 mL
1/2 tsp	salt	2 mL
2 cups	miniature marshmallows	500 mL
1 1/2 cups	semi-sweet chocoate chips	375 mL
1 tsp	vanilla	5 mL
1/2 cup	chopped nuts	125 mL

Mix butter, evaporated milk, sugar and salt over medium heat. Bring to boil. Cook five minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts. Stir thoroughly until marshmallows melt. Pour into eight-inch square (20 x 20 cm) pan. Cool in refrigerator. This may take a few hours to set completely.

Vonda's Christmas Poppycock

1 cup	pecan halves	250 mL
1 cup	blanched almonds	250 mL
10 cups	popped popcorn	2.5 L
1 1/3 cups	brown sugar	325 mL
1 cup	butter	250 mL
1/2 cup	corn syrup	125 mL
1/2 tsp	cream of tartar	2 mL
1/2 tsp	baking soda	2 mL
1 tsp	rum flavouring	5 mL

Heat oven to 350°F (180°C). Spread almonds and pecans on cookie sheet and toast lightly about 10 minutes. Cool and mix with popped corn in large bowl or roaster. Combine sugar, butter, corn syrup and cream of tartar in small heavy saucepan. Cook until mixture forms a hard ball 250°F (120°C) for about 5 minutes. Remove from heat. Stir in soda and rum flavouring. Pour over popcorn and nut mixture and mix until well coated. Turn onto large cookie sheet. Press into even layer with large spoon. Cool until hard and break into serving size pieces. Store in sealed container.

Almond Bark

3/4 cup	blanched almonds	175 mL
1 tsp	butter	5 mL
12 oz	chocolate, white or dark	350 g

Place almonds in butter in microwaveable dish for 5 to 6 minutes stirring often until toasted. (Power and time depends on your microwave capacity. For a higher-powered microwave less time may be required. In medium casserole dish, microwave chocolate on medium until partially melted. Then stir until completely melted. Combine almonds and chocolate and pour into a jelly roll pan. When cool break into bite-sized pieces. Store in covered container.

Yummy Fudge

4 cups	white sugar	1 L
1 can (14 oz)	evaporated milk	400 mL
1 cup	butter or margarine	250 mL
2 cups	semi-sweet chocolate pieces	500 mL
2 cups	marshmallow creme	500 mL
1 tsp	vanilla	5 mL
1 cup	chopped nuts (if desired)	250 mL

Butter sides of a heavy, high-sided saucepan, top to bottom to prevent grains of sugar clinging to the sides and forming unwanted crystals when the mixture bubbles up the sides. Stir fudge until it begins to boil and all the grains of sugar are dissolved. Sugar will dissolve easily at this stage, but can't after mixture concentrates. One sugar crystal can start a chain reaction and make the entire batch of fudge grainy! Do not clip on the candy thermometer till the mixture boils.

Check temperature of fudge often after it reaches 220°F (104°C). It climbs quickly from this point onward. You want it to reach the softball stage or 236°F (113°C). To double check you can use both thermometer and the cold water test! Let candy cool undisturbed to 110°F/43°C (bottom of pan should feel comfortably warm to your hand). Add extract and beat vigorously. Don't stop beating fudge until it seems to stiffen and lose its gloss. This is also the time to add chopped nuts. Push mixture from pan with rubber spatula into a buttered 13 x 9 (33 X 23 cm) pan. Use tip of knife to score fudge while warm. Dip knife in water when necessary. When candy is cool and firm cut along score marks.

Marshmallows

2	envelopes unflavoured gelatine	2
1/2 cup	cold water	125 mL
1 cup	granulated white sugar	250 L
1 cup	light corn syrup	250 mL
1/3 cup	water	75 mL
1	egg	1

Soften gelatine in 1/2 cup (125 mL) cold water. In 2-quart saucepan, combine sugar, corn syrup and 1/3 cup (75 mL) water. Cook to softball stage (240°F or 115°C) stirring only until sugar dissolves. Remove from heat and stir in gelatine until dissolved. Set aside and cool for 10 minutes. Beat egg white in small bowl to stiff peaks. Slowly add the syrup, beating on high speed until candy stands in soft peaks. Pour into a 13 x 9 (33 x 23 cm) buttered pan.

Let stand overnight. Using hot knife cut marshmallows into desired size pieces. Dust with icing sugar or roll in regular or oven browned coconut. Store in plastic bag in the refrigerator, if it lasts that long!

Sources:

The New All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker.

Cookies and Candies Cookbook (Better Homes and Gardens).