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Chapter 44 Candy

Chapter 44 Candy. Crystalline Candies. Contain fine sugar crystals Tastes smooth and creamy Fudge, fondant, and divinity. Noncrystalline Candies. Do not contain sugar crystals Tastes chewy or brittle Caramels, peanut brittle , toffee and taffy . The Art of Candy Making. Temperature .

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Chapter 44 Candy

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  1. Chapter 44 Candy

  2. Crystalline Candies • Contain fine sugar crystals • Tastes smooth and creamy • Fudge, fondant, and divinity

  3. Noncrystalline Candies • Do not contain sugar crystals • Tastes chewy or brittle • Caramels, peanut brittle, toffee and taffy

  4. The Art of Candy Making Temperature Crystallization Crystallization-formation of sugar crystals Interfering Agent-Breaks down sugar crystals (cream of tartar, corn syrup, butter) Induce-bring about crystallization by beating the sugar mixture when it has cooled. Always use a heave saucepan!

  5. Candy Making • All cooked candies begin with a sugar syrup. • When making crystalline candies, you want the sugar syrup to form very small, fine crystals. • Fudge has is deep brown with a satiny sheen; poor quality fudge tastes grainy. • When making noncrystalline candies, you do not want the sugar syrup to form sugar crystals; you can prevent crystal formation by using high cooking temperatures and adding corn syrup, milk, cream, or butter. • Peanut brittle has golden color and looks foamy.

  6. PAY ATTENTION WHEN MAKING CANDY! 30 seconds can mean the difference between success and failure when making candy and baking!

  7. Microwaving Candy • You can successfully melt chocolate, caramels, and marshmallows in a microwave. • You can prepare fresh candy in a microwave. • You can also prepare crystalline and noncrystalline candies in a microwave.

  8. Chocolate • Chocolate is made from the beans of the cacao tree. The beans are roasted, shelled, pressed, and heated until they form a liquid called chocolate liquor. • A high cocoa butter content is a sign of quality chocolate.

  9. Degrees of Sweetness • Unsweetened Chocolate-contains no sugar • Bittersweet Chocolate-contains vanilla • Semisweet Chocolate-contains vanilla • Milk Chocolate-contains vanilla and milk solids • Cocoa-dried chocolate liquor • White chocolate-cocoa butter, sugar, milk solids, and flavoring (not truly chocolate) • Imitation chocolate-made with vegetable oil instead of cocoa butter.

  10. Melting Chocolate • Chop chocolate bars into small pieces • If melting on a stove top, melt chocolate in a double boiler. • If melting in the microwave, melt for 30 seconds at a time and stir until chocolate is melted.

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