CANDY MAKING TIPS Always use a candy thermometer.They aren't expensive and using this little tool to judge how long to cook the candy mixture is so critical for toffees, fondants, and fudge. Be sure to immerse the entire bulb in the boiling syrup, do not rest it on the bottom of the pan, and always read it at eye level. Using a cold water Method. Double checking the candy temperature using the cold water method is a good habit to get in to when the candy temperature nears the required temperature. Often the candy is ready before the temperature suggested in the recipe. Using both methods takes the guessing out of candy making. The cold water method is explained in detail under the listing of How Long to Cook Candy. Use a deep, heavy saucepan. Syrups rise as they boil so you'll need a pan with four times the capacity of the ingredients you use to prevent overflow. When you put candy on to cook, sitr the sugar until it is completely dissolved and comes to a boil, then stir only enough to prevent sticking to the pan and scorching. As candy cooks, remove any sugar crystals on the side of the pan with a pastry brush dipped in hot water.This prevents large crystals from forming and keeps candy from being grainy. This is important for fudge, caramels, toffee, and hard crack candy. Cool candy to lukewarm at room temperature before beating, unless otherwise instructed. (Do not cool in the refrigerator or freezer.) Use a heavy duty electric mixer or wooden spoon and beat cooled candy until it starts to firm. Pour into pan immediately. HOW LONG TO COOK CANDY Using a candy thermometer. Immerse bulb of thermometer in boiling mixture. Cook until desired temperature is reached. Check your candy thermometer for accuracy. Place bulb of thermometer in a pan of rapidly boiling water. Read temperature without removing thermometer. It should read 212 degrees F or 100 degrees C. Note: Both humidity and altitude affect candy making. On humid days cook candy 1 degree higher than the recipe states. But if you live in the mountains cook the candy 1 to 2 degrees lower, since liquid boils at a lower temperature at higher altitudes. Using a cold water method.Put a small amount of the hot mixture into a cup of cold (not ice) water. Remove the cooled mixture with your fingers. Test for the desired ball or thread stage. Continue cooking until desired stage is reached. SOFT BALL STAGE(234 to 240 degrees F)-Use for fudge, penuche, and fondants. Mixture can be rolled into a soft ball that does not hold its shape when remove from water. FIRM BALL STAGE(244 to 248 degrees F)-Use for soft caramels (fillings and turtles) and caramel corn. Mixture can be rolled into a firm ball that holds its shape softly when removed from water. HARD BALL STAGE(250 to 260 degrees F)-Use for divinity, toffee, nougats, and marshmallows. Mixture can be rolled into a firm ball. SOFT CRACK STAGE(270 to 284 degrees F)-Use for toffee and butterscotch. Mixture can be stretched into threads that are hard but elastic. HARD CRACK STAGE(300 to 308 degrees F)-Use for brittles, candy apples, and caramel candies. Mixture can be stretched into hard, brittle threads. HOW TO MELT CHOCOLATE Double Boiler MethodChop up chocolate squares (chips and coatings do not need to be chopped) and put chocolate in the top of a dry double boiler. Put hot tap water in the bottom of the double boiler. Do not put on stove. Replace hot tap water if needed. Do not cover chocolate. Stir occasionally until melted. Use this method for melting coatings. Do not get any water into the chocolate or it will not be smooth. If you need only a small amount of colored coatings, use white bark and try melting them in an electric fry pan. Place the various colors each in a seperate clean wide-mouthed glass jars and set in frying pan. Set dial on warm and stir until melted. Microwave MethodPlace chocolate in a microwave-safe bowl or glass measuring cup. Microwave until melted, according to chart, stirring two or three times. Microwave only until melted being careful not to burn. Chips: 1/2 to 1 cup-medium power for 2-3 minutes 1-1/2 cups-medium power for 3 to 3-1/2 minutes 2 cups-medium power for 3-1/2 to 4 minutes. Squares: 1-2 squares-medium power for 1-1/2 to 2 minutes 3 squares-medium power for 2 minutes 4 to 5 squares-medium power for 2 to 2-1/2 minutes 6 squares-medium power for 2-1/2 to 3 minutes Coatings: 2-3 cups-defrost power for 5 minutes HOW TO DIP CHOCOLATES It takes approximately 1 pound of coating to cover 1 pound of centers (40 to 50 pieces). Melt coating using the double boiler method above. Using a dipping spoon, dip centers in melted coatings. Place on wax paper to set. If you don't have a dipping spoon, use a tong fork. NOTE: Keep coatings stirred when dipping. If coatings cool and thicken, add warm water to the bottom of the double boiler. The temperature of the room is also important when dipping centers. Keep room between 60-70 degrees. Store dipped centers at room temperature or in a cool place. HOW TO SUBSTITUTE FOR CHOCOLATE IF YOU WANT LESS FAT 1 oz. square unsweetened chocolate substitute 3 TB cocoa powder plus 1 TB vegetable shortening 1 oz. semi-sweet chocolate substitute 3 TB semi-sweet chocolate chips 1 cup semi-sweet chocolate chips substitute 6 TB cocoa powder, 1/3 cup sugar plus 1/4 cup vegetable shortening 4 oz. bar sweet baking chocolate substitute 1/4 cup cocoa powder, 1/3 cup sugar, plus 3 TB vegetable shortening STORING CHOCOLATE OR COATINGS Store chocolate or coatings in a cool, dry place where temperatures range between 65-70 degrees. Do not freeze or store in refrigerator. Coatings will pick up moisture making them difficut to melt. STORAGE TIMES FOR CANDIES Store all candies in a cool, dry place in airtight containers. The harder the candy, the longer it will store. Truffles store 2-3 days Caramels store 10 to 14 days Chocolates store 14 days Toffee store 2 weeks Jellies store 2 weeks Nutty Candies store 2 weeks Fondant, cooked store 6 months Fondant, uncooked use immediately Fudge store 3 to 4 weeks Nougats store 3 to 4 weeks Marzipan store 3 to 4 weeks HOW TO PREPARE BRITTLE To spread brittle thinly and evenly, pour cooked mixture onto a buttered cookie sheet. Quickly use the back of a wooden spoon to spread mixture to the edges of the pan. Use 2 forks to stretch and lift the mixture to a thin even sheet. Let cool and then break into desired size pieces. HOW TO MAKE SWEETENED CONDENSED MILK 1 cup instant dry nonfat milk 2/3 cup granulated sugar 1/3 cup boiling water 1/4 cup butter, melted Combine all ingredients in a blender and blend until smooth. Scrape down the sides of the blender 2 or 3 times. Store this milk up to 5 days in the refrigerator. Makes 1 cup. Check out some of the sites listed below for great ingredients for candy making supplies. Lorann Oils for Candy Making