Candy!

It’s Dandy :)
 It’s a Science…

You must mix candies correctly and cook them to

the exact temperature specified in the recipe.

Otherwise, they won’t turn out!

There are 2 types of candy…

 Crystalline Candy
• Contains fine sugar crystals
• Texture is smooth and creamy

Examples: Fudge, fondant,

divinity
 Noncrystalline Candy
• Does not contain sugar crystals
• Texture is chewy or brittle

Examples: Caramels,
peanut brittle, toffee
Candy Making

All cooked candies

begin with a simple
sugar syrup.
This syrup a mixture
of sugar and liquid
that is cooked to a
thick consistency.
 Making Crystalline Candy
Produce small sugar crystals by:

3) Heating the sugar syrup

to a specific temperature

2) Then cooling it to a specific

temperature

3) Then mixing it vigorously

 Making Noncrystalline Candy
Add a substance to interfere
with the crystallization process.

Substance could be:

• Corn syrup
• Milk
• Cream
• Butter
The Most Important T…
TEMPERATURE!

With either type of candy,

temperature is very important.

Using a candy thermometer is the

most accurate method of testing
the temperature of sugar syrups.
 Test It Out…

While using a candy thermometer is the most

accurate way to test candy’s readiness, the
cold water test can also be used.

Once candy is ready to pour, WORK QUICKLY!

Once removed from heat, the candy syrup will
cool and harden quickly.
 Soft Ball Stage
234° to 240°

Forms a soft ball that flattens between fingers

 Firm Ball Stage
242° to 248°

Forms a firm ball that holds its shape until pressed

 Hard Ball Stage
250° to 268°

Forms a hard ball that holds its shape

but is pliable
 Soft Crack Stage
270° to 290°

Separates into hard but pliable threads

 Hard Crack Stage
300° to 310°

Separates into hard, brittle threads that break easily

Hardness Temperature Cold Water Test

Forms a soft ball that

Soft Ball 234° to 240° flattens between fingers

Forms a firm ball that holds

Firm Ball 242° to 248° its shape until pressed

Forms a hard ball that holds

Hard Ball 250° to 268° its shape but is pliable

Separates into hard but

Soft Crack 270° to 290° pliable threads

Separates into hard, brittle

Hard Crack 300° to 310° threads that break easily
 Cleaning Up!
• Work quickly to pour as
much candy as possible into the mold.

• To clean, fill saucepan with water and bring

to a boil. Soak wooden spoon as well.

• The water dilutes the hardened candy, so it can

be poured down the drain.