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Candy

Candy. Classifications based on preparation . Crystalline candy- smooth and creamy candy with fine sugar crystals ( fudge and Marsh mallow) Non’crystalline candy - no sugar crystals, (caramels, peanut brittle , hard candy). Types of sugar . Granulated sugar- regular sugar

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Candy

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  1. Candy

  2. Classifications based on preparation • Crystalline candy- smooth and creamy candy with fine sugar crystals ( fudge and Marsh mallow) • Non’crystalline candy- no sugar crystals, (caramels, peanut brittle , hard candy)

  3. Types of sugar • Granulated sugar- regular sugar • Confectioners sugar -powdered sugar • Powdered sugar- sugar used for icings and candy-sugar in a powdered form

  4. Types of chocolate • Bitter Sweet chocolate used for dipping • Unsweetened chocolate no sugar added • Semisweet chocolate chocolate with some sugar • Milk chocolate milk solids added to the chocolate

  5. More chocolate • Unsweetened cocoa powder chocolate without cocoa butter • Confectioners coating imitation chocolate made with oil and milk solids- tempering is no necessary

  6. More terms • Bloom grey streaks left on untempered chocolate • Paraffin- wax used to thin chocolate and make shell hard

  7. How to melt chocolate • Double boiler- Put a saucepan or bowl on top of a saucepan that has simmering- not boiling water ( chocolate is not directly on the heat • Micro wave- cook for 30 seconds, stir and repeat • C. Crockpot- use low heat- helps to keep the temperature even for tempered chocolate • D. Electric skillet- heat about 1 inch of water in skillet, place bowls of chocolate in skillet- do not allow water to mix with chocolate

  8. Overcooked chocolate • It will look dried out and like it has not melted • Add shortening to it

  9. Tempering chocolate • Heat 2/3 of the bag of chocolate to 110-120- turn down heat • Slowly stir in the rest of the bag until it get to 80 degrees- keep at a steady temperature • Tempering the chocolate will keep the bloom from forming

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