Chocolate Candy Cooking Tips
The stages of chocolate candy cooking!!!
How to tell if your candy is done....you may test it the old fashion way and apply the cold water test or use a candy thermometer. The following directions are listed for both methods.
- Thread Stage
230-234 degrees F. 110-112 degrees C. Makes a long thread when dropped in cold water. This is the syrup stage.
- Soft Ball Stage
234-240 degrees F. 112-115 degrees C. Takes the form of a ball that will not hold its shape. Fudge, Cream Candies, and Fondants are done at this stage.
- Firm Ball Stage
244-248 degrees F. 118-120 C. Takes the form of a ball that only flattens with pressure. Caramels and Divinity are done at this stage.
- Hard Ball Stage
250-266 degrees F. 121-130 C. Takes the form of a ball that holds its shape when pressed. Taffy is done at this stage.
- Soft Crack Stage
270-290 degrees F. 132-143 C. The candy has separated into bendable threads. Butterscotch and Toffee is done at this stage.
- Hard Crack Stage
300-310 degrees F. 149-154 C. The candy has become brittle. Peanut Brittle is done at this stage.
- Caramelize Stage
310 degrees F. and above. The sugar turns dark.
Click here to check out more of my
cooking tips.
Candymaking and Dipping Guidelines
Here are a couple of hints you may try:
You can add 2 tablespoons of vegetable shortening for every 2 cups of chocolate chips.
If you are using your chocolate for dipping fruit, nuts, pretzels, candy, etc....it should be refrigerated for 15 minutes or until firm.
If you are making candy, spoon your melted chocolate into the candy mold and refrigerate until solid....at least 2 hours.
Do not thin your chocolate with milk, butter, margarine or water. Check out all these unique candy bar wrappers.
Return to Home Page
|
