Candy making process

In this instructable I will show you how to make Rock Candy.

candy making process

This Homemade Rock Candy recipe is easy to make and really fun! It is a great activity to do with the kids. Making Rock Candy is food science at its finest. All you need is a few simple ingredients and a bit of patience and you can make your very own rock candy at home! If I can do it, you can do it, let's get started!

If you have any questions, comments, or requests leave them down below and I will get back to you as soon as I can. Did you use this instructable in your classroom? Add a Teacher Note to share how you incorporated it into your lesson. Print the recipe here. First let's prep our sticks. There are a number of different kinds of sticks you can use. I like that they are 8 inches long. You can also use bamboo skewers. We dip the sticks in a glass of water, then roll it around on a plate that has sugar on it.

We want to get the stick coated in sugar. These sugar crystals will act as "seed" crystals and allow the other sugar to grow on them.

How Sticky Candy Are Made

After the sticks are coated, set them aside to dry completely, about 20 to 30 minutes. Now we need to make our sugar solution. Take a large sauce pot and add in your water.

Next turn the stove top on high, and wait until the water starts to simmer, then add in one of your cups of sugar. Stir it until dissolved.All you need to make candy at home are a few common kitchen items, simple ingredients, and a little candy-making know-how. We'll show you what you need and walk you through tips and techniques for making candy at home, plus share favorite recipes.

Dissolve sugar into liquid ingredients over low heat, and then bring to a boil. Don't stir once the sugar has dissolvedunless directed to by the recipe. Cooking Sugar at High Altitude As with most cooking at high altitudes, there are modifications you'll need to make with candy recipes.

candy making process

For every feet above sea level, decrease the temperature by one degree. Fudge is one of the easiest and most popular homemade candies, and making fudge at Christmas can quickly become a tradition that brings the whole family together.

Get more fudge recipes. Yes, there are master chocolate makers who study years to perfect their craft and create masterpieces using chocolate as their medium. But there are also chocolate candies you can easily make at home, such as truffles. To make the best truffles you have to start with the best ingredients. Learn how to choose the right chocolate for the job, how to melt chocolateand how to make ganache for rich, decadent chocolate truffles.

Watch the video below to see how to make Easy Decadent Truffles. How to Make Homemade Candy. By Allrecipes Editors. Pin FB ellipsis Share. Be that kid in your personal candy store! Image zoom. Close Share options. All rights reserved. Close View image.Candy making or candymaking is the preparation and cookery of candies and sugar confections. Candy is made by dissolving sugar in water or milk to form a syrupwhich is boiled until it reaches the desired concentration or starts to caramelize.

The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. A chocolatier is a person who prepares confectionery from chocolate, and is distinct from a chocolate maker, who creates chocolate from cacao beans and other ingredients.

Cotton candy is a form of spun sugar often prepared using a cotton candy machine. The technology for candy making has generally kept pace with the technology of the times. For example, when steam power became common in textile and engineering factories, steam power was also used in candy factories.

Candy making and consumption increased greatly during the Industrial Revolution in the 19th century. Candy had previously been made by hand, either occasionally at home or by specialists in small, local businesses.

Increased mechanization caused prices to drop and production to increase. In the late 19th century and especially the early 20th century, industrial candy making was almost exclusively a masculine affair, and home-based candy making was a feminine affair.

Most women making and selling candy did so only seasonally or for a little extra money; they rarely earned enough to support themselves or their families.

Despite several large brands being named after women or otherwise capitalizing on wholesome, feminine, and maternal images, very few were owned or operated by women. Gender segregation also affected candy workers in the 19th century and the first half of the 20th century. Women were mostly employed for wrapping and putting candies in packages or for hand-dipping candies in chocolate. The best-paid women were chocolate dippers, yet the wages of these skilled and experienced female workers were almost always lower than that of the worst-paid male machine operators.

After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature. Hard candy recipes variously call for syrups of sucroseglucoseor fructose.

To add color, food coloring is sometimes used. The final texture of candy depends on the sugar concentration. As the syrup is heated, it boils and the sugar concentration increases as water evaporates. A given temperature corresponds to a particular sugar concentration because the boiling-point elevation of the sugar solution is a colligative property i.

The stages of sugar cooking are as follows: [4]. The names come from the methods used to test the syrup before thermometers became affordable. The "thread" stage is tested by cooling a little syrup, and pulling it between the thumb and forefinger. When the correct stage is reached, a thread will form. This stage is used for making syrups. For subsequent stages, a small spoonful of syrup is dropped into cold water, and the characteristics of the resulting lump are evaluated to determine the concentration of the syrup.

A smooth lump indicates "ball" stages, with the corresponding hardness described. At the "soft crack" stage, the syrup forms threads that are just pliable. At the "hard crack" stage, the threads are brittle. This method is still used today in some kitchens. A candy thermometer is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does.To get the best possible experience using our website, we recommend that you upgrade to latest version of this browser or install another web browser.

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Candy Making for Beginners

Spanish version. Here is an easy recipe for you: Heat a cup of water in a saucepan until it boils, add three cups of sugar, and stir with a spoon.

Then pour the solution into a glass jar. Dangle a wooden stick into the syrup, and leave it for a few days. When you return, you will find… rock candy. Rock candy has a unique texture.

How to Make Homemade Candy

It is made of large chunks of flavored sugar that you can crunch in your mouth. To make most types of candies, you always start by dissolving sugar in boiling water.

This forms a sugar syrup, which you can cool down by taking it off the burner. But how you cool down the syrup can make all the difference. For instance, if you want to make rock candy, you need to let the syrup slowly cool down over many days until big sugar crystals form.

But if you want to produce fudge, you need to continuously stir the syrup after an initial cooling period, so when the sugar crystals form, they stay small and do not grow too much.There are two main factors that affect the taste of your candy: the ingredients you use and the procedure you follow. By educating yourself about common candy ingredients such as chocolate and sugar, and by selecting the best ingredients you can find, you will go a long way toward ensuring successful, delicious candy.

There is nothing terribly mysterious or complicated about making candybut if you are new to the world of confectionery, you might find some of the recipe instructions confusing. Candies that are based on a sugar syrup—sugar and water boiled together—often give instructions to boil the syrup to a specific temperature. Pulling candy takes a little practicebut it's easy once you have the hang of it.

After sugar, chocolate is probably the most common candy ingredient, so it is important to know how to successfully work with chocolate. You'll need to properly perform the most common chocolate tasks, from chopping to melting to tempering. In general, candy making does not require much in the way of specialized equipment. Many candies can be made using basic kitchen tools that most people already possess.

But there are a few tools that reappear in recipes over and over again, like a candy thermometer, and if you anticipate making candy on a regular basis, it will be helpful to familiarize yourself with the most commonly used candy and chocolate equipment. Are you ready to make some candy? Browse the complete Candy Recipe Index and get started.

Copycat Candy Bars to Make at Home! Read More.Whether you are making it for gift giving, parties, or just because it is Christmas, successful candy making is relatively easy if you know the tricks of the trade. Nashville, Ark. Divinity, fudge, caramels, peanut brittle…the list can go on and on. The thermometer is used to test the temperature during cooking of candy, jams and jellies.

It has an adjustable clip so that it can rest against the sides of a heavy-gauge saucepan. Do not rest it on the bottom of the pan.

You will get a false reading. Candy thermometers are different. They are made of glass and have words such as hard crack, soft ball written on the side.

To test the accuracy of the candy thermometer, place the bulb in a pan of rapidly boiling water. Be careful to not let the bulb touch the bottom of the pan.

Read the temperature at eye level while the thermometer is in the water. It should read degrees F, while the water is boiling. If it does not measure boiling temperature correctly, you will need to adjust the candy temperature during cooking to reflect the difference, or purchase a new one.

In south Arkansas, this can be a challenge. Weather can be a factor in the success of your candy.

candy making process

If you choose to make it on a rainy day, you may need to cook the candy a degree or two higher than stated in the recipe. Make sure it is large enough to prevent boiling over. You do not need to purchase a special pan, just make sure it is a heavy pan.

candy making process

Thin aluminum pans should be avoided when making candy. When making fudgebe sure to bring the mixture to a full boil until it reaches degrees on the candy thermometer. Fudge that does not reach this point will be sticky and soft.

If your recipe calls for butter, use it instead of margarine.Making hard candy at home is an easy thing to do. This is a fairly standard recipe that can be used for making candy drops, lollipops, and other types of sucking candies.

All you need to get started is some fairly standard ingredients, and tools. The nice thing about making candy is it really allows you to experiment with coloring, flavor, and form. Did you use this instructable in your classroom? Add a Teacher Note to share how you incorporated it into your lesson. Note that some of the links on this page are affiliate links. This does not change the price of any of the items for sale. However, I earn a small commission if you click on any of those links and buy anything.

I reinvest this money into materials and tools for future projects. However, you are obviously free to source the items as you please. Line a baking sheet with aluminum foil. It also helps to grease the aluminum foil. Candy likes to stick to things. Cook the mixture until it reaches the hard crack stage -- approximately - degrees.

Dropping a little bit into a cold bowl of water and seeing if it hardens is the best indicator it is done. You will also see it start to yellow around the edges of the pan. When ready, immediately remove it from the burner to begin cooling. Add the flavoring and food coloring to preference. I wanted to experiment with marbling the color, so used an opaque white base with a few drops of various other colors.

You can also just mix the color uniformly in. This is the chance to get creative and experiment. Whatever you do, just do it quickly. Repeat this process until you have managed to push down all of the rows to the bottom of the pan. Once hardened, remove the candy from the aluminum foil.