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Posted on October 23, 2007 by Jason Petrina | Posted under Food & Drink
A Guide to Homemade Candy
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Fudge is one of the most popular forms of candy and is frequently thought of as being decadently rich and creamy. There are many different categories of fudge that are produced by combining various ingredients. The basic process for creating fudge calls for boiling sugar and milk until it reaches the soft-ball stage of candy production and then beating the resulting mixture to a smooth, creamy consistency while it cools. Fudge was invented in the United in early 1886. While completely different from fudge in taste and consistency as well as texture, lollipops remain a popular type of candy with both adults and children. Lollipops are made of a mixture of sugar that has been flavored and hardened and then mounted on a stick. By and large, lollipops came into popularity during the 1920s. Fondant is made from a mixture of sugar and water; however, cream of tartar may be frequently added in order to control the size of crystal formations. Fondant can be rolled, poured, or sculpted. Sculpted and poured versions of fondant are frequently used for candy decorations as well as cake coatings. Peppermint patties and chocolate covered cherries are made from a basic fondant recipe. Fondant is cooked at the soft ball stage, cooled, beaten and kneaded by hand. Caramels are produced by carmelizing sugar, the process of heating sugar and a liquid at a very high temperature. Other ingredients may also be added to produce a variety of different kinds of caramels to be used for different purposes. Butter and cream is often added to produce soft caramels. Toffee is a type of candy that is hard but also chewy. It is made by cooking sugar and water and butter together. Milk or cream can be substituted for the water and other ingredients can be added as well such as chocolate or nuts. Generally, toffee is cooked at the hard ball stage; which may range between 236 to 300 degrees. While toffee is similar in color to caramel, the major difference between these two types of candy is that caramel is softer than toffee. Nougat is similar to caramel in that it is soft and chewy; however, it is different in that it does not contain milk. To produce nougat, egg whites and honey are cooked together and then sugar that has been cooked separately is added into the still hot mixture; which is then cooked for several more hours. Flavorings and nuts may be added to produce a variety of different types of nougat. Marshmallows are often purchased pre-made for various cooking purposes; however, they are actually a type of candy that is made from corn syrup, sugar, gelatin and albumen. Historically this type of candy took its name from an ingredient that came from the sap of trees called marshmallows; however, gradually gelatin replaced this ingredient. Divinity is another popular type of candy that is made from sugar, water, corn syrup and egg whites. Nuts are commonly added; however, they can be omitted if desired. While many types of candy are sensitive to the weather, divinity is perhaps the most sensitive to humidity than any other type of candy. Most recipes for divinity recommend that it not be made on a wet and/or humid day. Brittle is a type of hard candy that is usually quite crunchy. Although, there are many different varieties of brittle; peanut brittle is probably the most popular. Like many other types of candy, brittle should not be made on a day in which the weather is humid. Sugar, along with water and corn syrup, is melted and cooked at a very high heat to produce brittle; usually between 230 and 300 degrees. About The Author: Jason Petrina is the Editor and Publisher of Article Click. For more FREE articles for your ezine and websites visit - www.articleclick.com |
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