How To Make Candy

In addition to the basic pots and pans you probably already have in the kitchen, you will need to invest in a candy thermometer for most candies. In addition to the thermometer, there are other tools which are not essential, but are nice to have.http://www.bellaonline.com/articles/art46036.asp

• Candy molds
• Lollipop molds
• Lollpop sticks
• Dipping tools
• Candy cups
• Pastry bag and tips
• Bench scraper
• Offset spatulas
• Candy scoops
• Eye dropper

Test candy carefully. If you do not have a thermometer, use the cold-water test. Remove candy from the heat and drop a small amount of the mixture from a clean spoon into a cupful of very cold water.http://www.exploratorium.edu/cooking/candy/sugar-stages.html

Cold Water Test:

1. soft ball stage - can be picked up but flattens - 234 to 240 degrees
2. firm ball stage - holds its shape until pressed - 242 to 248 degrees
3. hard ball stage - holds its shape but is pliable - 250 to 268 degrees

When making candy, always use real butter instead of margarine. Butter adds a very unique flavor to the candy and will make a creamier candy texture.

There is an exception to this rule. Do not use butter or margarine when working with chocolate candy. The butter and margarine contain water which will interfere with the chocolate melting. So instead of butter in your chocolate, you can use shortening instead.http://www.chocolate-candy-mall.com/candy-making-tips.html

Both humidity and altitude affect candy making. If it is rainy, cook the candy to a degree or so higher than the recipe states. Consult an altitude table to determine the boiling point in your area. You may want to test the temperature of boiling water before you start to cook the candy. If the water boils at 210 degrees instead of the normal 212 degrees, then you should use 2 degrees less when you cook your candy.http://www.baking911.com/candy/chart.htm

Crystalline Candy: Crystalline or creamy candies are one type of candy. In this group, the sugar dissolves completely and then, under certain conditions, crystallizes. Fondant is probably the simplest, along with penuche and divinity.http://www.baking911.com/candy/101_intro.htm

Noncrystalline Candy: Candies that are distinguished by their smoothness, indicating absence of crystals, are noncrystalline candies. In this group, the hard candies such as brittles and lollipops, and some caramels and marshmallows.http://www.baking911.com/candy/101_intro.htm

Shortcut Candy: A third group of candy that is an assortment of different types are the shortcut candies. Most are not cooked to any specified temperature, but usually are cooked for a definite time. Since all of these candies are easier to prepare, the beginner just learning how to make candy may have more success with them. They can range from tiny mints made from a frosting mix to cereal and nut favorites.http://www.baking911.com/candy/101_intro.htm