The next task is to transform this mix of water and sugar to sugar syrup by getting the candy mixture to boil. Do take notice that the sugar solution is going to be boiling at the higher temperature than plain water - so for safety do not try to taste the sugar syrup even though it is still cooking! Refer to the manual from the recipe exactly. If the recipe calls for low heat, use low heat. If the recipe instructs you to definitely boost the temperature after 10 minutes, then accomplish that. Don't attempt to shorten the cooking by helping the heat around the burner. This will most certainly scorch the candy and can greatly reduce the standard of a final product.As soon as the sugar syrup comes to a boil, watch the candy thermometer carefully simply because you need to turn the temperature off and take the pot in the kitchen stove once the precise target temperature may be reached. In the event the cooking process is extended without making the necessary adjustments (like adding a couple of tablespoons of water on the mixture) the batch of candy may burn.
Wednesday, 10 October 2012
It is absolutely essential that you stir the candy only if the recipe you are following instructs that you. Don't make an effort to stir the candy in early stages in the cooking process, since this may result in an increased potential for grittiness of the candy. Irregular sugar crystals will likely form if the candy is stirred either too early or too late within the cooking process. It is very important observe that when you find yourself making hard candies like lollipops, minimum stirring required to bring the candy for an evenly cooked condition. Also, hard candies like lollipops might be transferred directly to a storage or mold after cooling for several minutes.
To be on the safe side, let your fresh batch of candy for cooling for any several minutes before pouring it in a clean, flat surface or into candy molds. This cooling process is important on the final result of your candy making project. Two results could happen once the candy is cooled. In the event the candy cools within an accelerated rate after cooking, the physique with the sugar will alter to make brittle candy. If the cooling process is prolonged, the batch will probably be transformed with a non-crystalline candy like caramel (and even taffy!). If you need other various types of candy to emerge (for example jelly beans), starch or gelatin may be combined with the batch following the initial cooling to produce these desired candies.
Prior to serving your batch of candy to friends, you have to produce serving size pieces. You can do this with the following methods:
- Placing the recent candy into greased molds after which allowing the candy to harden prior to removing it in the molds.
- Spreading the candy across a clear, flat working surface just like a counter top or table and smashing the candy into smaller pieces by beating.
- Candies for example taffy and caramels could be manually cut using knives or a mechanical sort of slicer.