Introducing
Your new presentation assistant.
Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.
Trending searches
The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F. If you stir during this cooling phase, you increase the likelihood that the sugar will clump together and form large crystals.
Caramels are the chewy candies made by cooking sugar, cream, corn syrup, and butter to 245° F. Their brown color comes from a reaction between the sugar and the protein in the cream. This reaction is called the Maillard Reaction, after the French scientist who discovered it. The color of toasted nuts and barbecued meats also comes from the Maillard reaction.
Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don’t feel grainy on your tongue, but smooth.
Pralined Almonds are when you caramelize sugar and simply add in almonds before pouring the picture out and flattening it out to harden. Caramelizing is not especially tricky. Caramelizing dry sugar is one of the easiest of the caramelizing methods. Other methods involve dissolving the sugar in water and/or adding an acid.
When you make rock candy, you can see the shape of sugar crystals on a giant scale. The key is giving them lots of time (about 7 days) to grow. As the water evaporates, sugar crystals form on the string or stick, and the shapes that they form reflect the shape of individual sugar crystals.
sug·ar
/ˈSHo͝oger/
noun
1.
a sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink.
2.
Biochemistry: any of the class of soluble, crystalline, typically sweet-tasting carbohydrates found in living tissues and exemplified by glucose and sucrose.
Failure
Lollipops look like big crystals, but the fact is that sugar crystals are the enemy of successful lollipops. Once the syrup begins boiling it is vital you stop stirring.
At this point, you have dissolved the crystal structure of the sugar. Stirring or other agitation is one of the many factors that can encourage the fructose and glucose molecules in your syrup to rejoin and form sucrose—crystals of table sugar.
Saltwater taffy is a candy and an upper-body workout all in one. To give it its light but chewy texture, you’ll be pulling it, and pulling it, and pulling it for up to 15 minutes just to get the correct consistency and shine. It's very testy, since if you pull too much it becomes too loose and gooey, but too little and it stays hard.
Success and Failure
The strawberry taffy (pink) turned out nearly perfect, much like Laffy Taffy which is soft, chewy, and lightly.
flavoured
The lemon taffy (yellow) there was a small mistake (that made a big difference). It's harder to chew and more glossy, but still tasty.