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There are two main categories of candy, one being crystalline and the other being non-crystalline. Crystalline candies are fondants and fudges; non-crystalline candies are butterscotch and caramels. Many people find it hard to make candies and for them to come out right. Here are a few suggestions to keep in mind in your candy making process.
When selecting a saucepan, the pan should have a smooth surface, straight sides and a flat bottom. This aids in preventive sticking and scorching. For your convenience, use a wooden spoon, the wood handle will not heat up as fast as a metal handle. Remember the flame, when cooking candies the flame should be low to allow you time to catch any mess ups.
Below is a small collection of candy recipes that are a little easier to prepare, especially for a beginner candy maker.
HEAVENLY HASH
You will need:
24- Marshmallow
5- Tablespoons Grated unsweetened chocolate
1- Cup Cream
1- Teaspoon vanilla
3/4- Cup roasted almonds
1 1/2 Tablespoons butter
2- Cups sugar
3- Tablespoon Marshmallow Cream
Directions:
Begin with combining sugar and chocolate in medium sized saucepan. Then add cream and butter and bring mixture to a boil over low heat, to a softball stage. You will need a candy thermometer, and the temperature should read 234-238F. Then when mixture reaches this temperature remove from heat. Then add marshmallow cream, nuts, and vanilla, this with mixer blend until mixture begins to thicken. Place the 24 marshmallows on well-buttered dish, evenly. Pour the mixture over them. Refrigerate for two hours, then cut into squares.
The secret to this recipe is getting the temperature right; it needs to become the softball stage.
PECAN PRALINES
You will need:
1 1/2 Tablespoons butter
16 ounce bag chopped pecans
1- Cup sugar
1 1/4- Cups brown sugar
6- Tablespoons water
Directions:
In medium saucepan combine sugar, water and butter. Turn burner to low heat, when mixture begins to boil rapidly, add the pecans. Continue to boil stirring constantly, until mixture forms large bubbles on top and has thickened. Remove from burner, then drop by teaspoonfuls onto well-buttered cookie sheet or wax paper. Let cool for two hours then serve.
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