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Cook'n with Betty Crocker 
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CANDY BASICS |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best CANDY BASICS recipe on the web!! We all need a sweet indulgence-truffles, fudge, caramels, popcorn balls or toffee-at some time. For gifts or for enjoying at home, there’s nothing like homemade candy. With the following guidelines, you’ll find making candy at home surprisingly easy. Pans and Pan Preparation Pan size-for cooking and shaping-can make a difference. Use the size saucepan called for in a recipe. A saucepan that’s too large or too small can affect cooking time. When you’re shaping candy, if the pan is too large, the candy will be spread too thin; if it’s too small, the candy will be too thick. You’ll end up with the most evenly shaped pieces if you use a square or rectangular pan with straight sides. To easily remove candy from pans, it’s best to grease them with butter or margarine, not shortening (butter and margarine simply taste better), or to line them with aluminum foil. Mixing and Cooking Be sure to use full-fat butter or margarine--not vegetable oil spreads or tub products--so that candies will "set up" or have a nice brittle texture. Don’t double the recipe-make two batches instead. Increasing the amount of ingredients changes the cooking time.Make candy on a cool, dry day, because heat and humidity, as well as altitude, can affect how candy turns out. If it’s humid, cook candy to a temperature one degree or so higher than the recipe says. Make sure your sugar has a chance to dissolve completely over low heat or your candy will crystallize or be grainy. So stir down any sugar grains from the side of the saucepan. Or when you start cooking the candy, cover the pan for a few minutes; the steam inside will wash down any sugar crystals from the side. After candy has boiled, do not stir it until it has cooled to keep it from crystallizing or becoming grainy. Determining When Candy Is Done Using a reliable candy thermometer makes knowing when candy is done easy. Here are a few tips for using a candy thermometer: Check to see if it’s accurate by putting the thermometer in water and then boiling the water. The thermometer should read 212°. If the reading is higher or lower, take the difference into account when making candy. Check an altitude table to find out the boiling point in your area, then adjust the cooking time if necessary. To get an accurate reading, be sure the thermometer stands upright in the candy mixture. The bulb, or tip, of the thermometer shouldn’t rest on the bottom of the pan. Read the thermometer at eye level. Watch the temperature closely--after 200°, it goes up very quickly. If you don’t have a thermometer, use the cold water test. With a clean spoon, drop a small amount of candy mixture into a cupful of very cold water. Test the hardness with your fingers. If the candy doesn’t pass the test, keep cooking. Candy Cooking Tests Hardness Temperature Cold Water Test Soft ball 234° to 240° Forms a soft ball that flattens between fingers Firm ball 242° to 248° Forms a firm ball that holds its shape until pressed Hard ball 250° to 268° Forms a hard ball that holds its shape but is pliable Soft crack 270° to 290° Separates into hard but pliable threads Hard crack 300° to 310° Separates into hard, brittle threads that break easily Storing Candy Store candy tightly covered at room temperature for up to 2 weeks, unless a recipe directs you to do otherwise. Or wrap candy tightly and freeze for up to 6 months. To thaw, let the candy stand covered at room temperature for 1 to 2 hours before serving. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chocolate Brownies Cream Cheese Brownies Cream Cheese Filling Toffee Bars Lemon Bars Pumpkin-Spice Bars Cream Cheese Frosting Date Bars Chocolate Chip Cookies Outrageous Double Chocolate-White Chocolate Chunk Cookies Chocolate Drop Cookies White Chocolate Chunk Macadamia Cookies Oatmeal-Raisin Cookies Soft Molasses Cookies Coconut Cream Macaroons Granola Cookies Chocolate-Oatmeal Chewies Chocolate Crinkles Peanut Butter Cookies Gingersnaps Snickerdoodles Russian Tea Cakes Thumbprint Cookies Shortbread Cookies Soft No-Roll Sugar Cookies Banana-Chocolate Chip Biscotti Brown Sugar Refrigerator Cookies Buttery Spritz Chocolaty Meringue Sugar Cookies Gingerbread Cookies CANDY BASICS Luscious Chocolate Truffles Chocolate Fudge Super Easy Fudge Toffee Caramels STORING CANDY Pralines Peanut Brittle Crunchy Peanut Clusters Divinity COOKIE AND BAR BASICS LEARN WITH BETTY--DIFFERENCES IN CHOCOLATE CHIP COOKIES LEARN WITH BETTY--SOFTENING BUTTER HOW TO TEST CANDY Bourbon Balls |
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