Holiday Candy
HOLIDAY CANDY
& GINGERBREAD TREATS
While candy is a year round treat, for many, it is especially wonderful during the holidays. For example, family fudge making during Christmastime can become one of those great family traditions as one and all come together to make this wonderful, simple treat. Candy also makes a great homemade gift for friends and family. Although one could spend a lifetime learning all there is to know about the confectioners' trade, there are still lots of fun and easy to make recipes that will delight your friends and family. All that is needed to get started are a few common kitchen items, some simple ingredients, and a little easy to learn know-how.
Kitchen Tools
Most of the tools needed to make candy can already be found in a well-stocked kitchen, including:
§ A medium-sized saucepan with a heavy bottom and straight sides is an essential that you must have. It should be large enough to hold 3 to 4 times the volume of the ingredients you will be using in order to help prevent the ingredients from boiling over.
§ A bowl that is large enough to hold the sauce pan, is useful for cooling the candy while it is still in the pan (because the temperature of the mixture continues to rise even after it has been removed from the heat). For example, immersing a with peanut brittle in cold water for a few moments can prevent the temperature from rising too much and turning it into a nutty caramel sauce.
§ A long-handled, wooden spoon to keep you from burning yourself while cooking.
§ A pastry brush reserved exclusively for candy making - some recipes call for brushing down the sides of the pan with water to prevent crystallization.
§ A good candy thermometer. Although it is possible to make candy without one, a glass candy thermometer is invaluable to the beginner, and is a much relied upon tool for the professional. If possible, purchase one equipped with a metal clamp that attaches to the side of the pan.
§ If you begin to make candy on a more regular basis, you may want to invest in a marble slab and a copper caramel pan, though these items would be considered more as conveniences than essentials.
Use Only the Best Ingredients
§ Sugar is the most basic ingredient in candy. Always start with an unopened package of sugar to ensure that there has been no contamination from other ingredients commonly found in the kitchen, such as flour or salt.
§ Use unsalted butter, as the salt content of salted butter is impossible to ascertain, and it can affect your final product. Never, ever use margarine in a recipe that calls for butter. Margarine has a higher water content than butter, and this will significantly affect the cooking time.
Hints and Tips
Before you turn on the stove, there is a lot to do. First, you must take the weather into account. On rainy or humid days, the cooking time can increase substantially or it may never set up at all. This is because sugar attracts water. Wait for a clear, crisp day. Next, test your thermometer to make sure it is accurate. You will need to do this every time you make candy. Immerse it in a pan of water, and bring the water to a boil. Do not immerse the thermometer into already boiling water as it will cause your thermometer to break. The temperature should read 212º F (100º C). If it does not, you will need to adjust the reading to reflect this. For example, if your thermometer reads 215 ºF (102º C) in boiling water, and the recipe requires that you cook the candy to 250º F (121º C), you will need to cook the mixture to 253º F (123º C). Last, but not least, measure all your ingredients before you begin. It takes a long time to reach 220º F (104º C), but after that the temperature rises quite quickly. You will need to have everything within easy reach.
Dissolve sugar into liquid ingredients over low heat, and then bring to a boil. Either clamp the thermometer to the side of the pan, or periodically place it in the syrup to measure the temperature. In any case, the bulb of the thermometer should not touch the sides or bottom of the pan; touching the bulb to the pan will not give an accurate reading. Always clean the thermometer after each testing, and keep at the ready in a glass of warm water. Cook until the desired temperature is reached, stirring as directed in the recipe.
If you do not have a candy thermometer you will need to test the candy periodically using the cold-water method. Drop a small amount of the mixture into a glass of cold water, and then examine it closely. Remove the pan from the heat while testing to avoid overcooking the candy. Use a fresh glass of water for each test.
Thread
230º F
(110º C)
Forms a short, coarse thread
Soft ball
(pralines or fudge)
234º F
(112º C)
Forms a ball that flattens when removed from the water
Firm ball
(caramels)
244º F
(117º C)
Forms a ball that will not flatten unless pressed
Hard ball
(divinity)
250º F
(121º C)
Forms a rigid but still pliable ball
Soft crack
(toffee)
270º F
(132º C)
Separates into hard threads that bend
Hard Crack
(hard candy)
300º F
(149º C)
Separates into hard, brittle threads
Caramelized sugar
310º F
(154º C)
Turns a dark gold color
High Altitude Cooking
As with most cooking at high altitudes, there are modifications that need to be made to candy recipes. For every 500 feet above sea level, you will need to decrease the temperature by one degree. So, for example, if for instance you are living at 3500 feet, and the recipe calls for cooking to 234º F (112º C), cook it to 227º F (108º C).
Gingerbread Houses
As the holidays approach, one of the most fun creations for children and adults alike, is the building of a gingerbread house. With a little well considered planning, your new gingerbread house can be the beginning of a well-honored holiday tradition that can go on for generations. In fact, as you become more skilled and confident, you may even want to create a gingerbread village, or perhaps even a gingerbread cathedral.
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