[bookshare-discuss] OT Cooking Candy FYI For Those Interested
- From: Chela Robles <cdrobles693@xxxxxxxxx>
- To: bookshare-discuss <bookshare-discuss@xxxxxxxxxxxxx>
- Date: Fri, 5 Nov 2010 15:39:55 -0700
Hey I remember someone discussion way back last year at about this
time about candy and cooking candy and I come across something you
might find handy.
Candy Cooking Temperature Chart
The following list consists of the hardness, temperature and cold
water test information you'll need to make those wonderful goodies
your family loves.
•Soft Ball Stage 234, 240°F, 110 - 115°C, Forms a soft ball that
flattens when removed from water.
•Firm Ball Stage, 242 - 248°F, 115 - 120°C, Forms a firm ball that
holds its shape until pressed.
•Hard Ball Stage, 250 - 268°F, 120 - 130°C, Forms a ball that holds
its shape but is pliable.
•Soft Crack Stage, 270 - 290°F, 130 - 145°C, Separates into hard but
not brittle threads.
•Hard Crack Stage, 300 - 310°F, 150 - 155°C, Separates into hard,
brittle threads.
•Caramel Stage, 320 - 350°F, 160 - 175°C, Do not use cold water test.
Mixture coats metal spoon and forms light caramelized mass when poured
on a plate.
Candy Making Basics:
1.Always use the recommended size saucepan. A smaller or larger pan
could affect quality and cooking time. If a size is not stated, size
is not important.
2.Don't double the recipe, make another batch. Increasing ingredients
changes cooking time.
3.A cool, dry day is best for making candy. Heat, humidity and
altitude can affect quality. On a humid day, cook candy to a
temperature a degree or so higher than the recipe indicates. Consult
an altitude table to determine boiling point in your area, then adjust
recipe if necessary.
4.To prevent crystallization or grainy candy, sugar must dissolve
completely over low heat; stir down any grains from side of saucepan.
After candy has boiled, do not stir until it has cooled as the recipe
indicates. To prevent crystals, do not scrape pan or stir candy during
cooling.
5.Use a reliable candy thermometer. check your candy thermometer for
accuracy by placing it in water and bring it to boiling. The
thermometer should read 212*F /100C (see Note). If the reading is
higher or lower, take the difference into account when testing your
temperature while making candy. To get an accurate reading, be sure
the thermometer stands upright in cooking mixture and bulb does not
rest on bottom of pan. Read it at eye level; watch temperature
closely. After 200*F (95*C), temperatures go up very quickly.
6.If you don't have a thermometer, use the cold water test. Using a
clean spoon, drop small amount of cooking mixture into a cupful of
very cold water. Test hardness with fingers (see candy cooking test
chart above). If candy does not pass test, continue cooking. Repeat
water test with clean water. Enjoy.
--
--
"To me, music that breaks your heart is the music that stays with you
forever. It's one thing to be melancholy and one thing to be
sophisticated, but when you get the two of them together in a way
people can relate to, then I think you're on to something. You want
the sophistication to lie in the purity of the sound, the beauty of
the arrangements, and the quality of the performances."-Trumpeter
Chris Botti
--
Chela Robles
E-Mail: cdrobles693@xxxxxxxxx
Skype: jazzytrumpet
--
To unsubscribe from this list, send a blank Email to
bookshare-discuss-request@xxxxxxxxxxxxx
Put the word 'unsubscribe' by itself in the Subject line. To get a list of
available commands, put the word 'help' by itself in the subject line.
Other related posts:
