Traditional Boiled Sweets Recipes
HOW TO MAKE OLD FASHIONED HARD CANDY
wikiHow article about How to Make Old Fashioned Hard Candy.
Provided by wikiHow
Categories Sugar Treats
Number Of Ingredients 4
Steps:
- Before you make candy of any kind, read through the entire instructions for the individual recipe. You need to be thoroughly aware of what the recipe requires before starting because candy needs precise temperature control and precise actions at the times that the recipe states. Most importantly, remember that candy not attended to is candy that burns!
- Check the temperature before making candy. Candy should not be made when the weather is high in humidity or rainy or it has a hard time setting. Check the room temperature--it should be around 60ºF-68ºF (15.5ºC-20ºC), with low humidity. If you have no choice about cooking in sub-optimal temperature conditions, you may be able to compensate by cooking the candy 1 to 2 degrees higher than recommended by the recipe. Altitude will affect the outcome; if you live at high altitude, you may need to make adjustments in accordance with the usual recommendations for high altitude cooking.
- If you don't already have one, purchase a candy thermometer of good quality. You need to be happy about working with great precision when making candy--it's a science as well as an art. For more details on selecting a candy thermometer, see How to choose a candy thermometer. Never touch the base of a saucepan with a candy thermometer. The pan must always be long enough that the thermometer does not reach the bottom when hung on the pan lip.
- Avoid changing the ingredient amounts in a recipe. They are precise because they work. Even doubling ingredients in a candy recipe can result in a failure.
- For the heat source, choose the burner that is wider than the cooking pan you're using. This ensures more even heating.
- Know how to test the hardness of candy. This can be done manually or using a thermometer. The thermometer is easiest, but it's handy to know how to test the temperature manually, which you can learn to do before using a recipe by reading How to test candy hardness stages.
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- Get all the equipment you need ready first. Lightly oil your marble slab (or a large baking tray), your scissors and a dough scraper. Place the lid for your pot nearby. Set a timer for 3 minutes. Place a bowl of icing sugar on your work surface beside the marble slab and a plate or silicone mat to place the finished sweets onto.
- Heat the granulated sugar, water and liquid glucose in a small saucepan over a medium-high heat (I use #4 on my hob), stirring with a wooden spoon until the sugar has dissolved.
- As soon as it begins to boil (it will happen quickly), add the cream of tartar, stir until it dissolves, pop the lid on the pot and switch the 3-minute timer on. Don't touch the pot!
- After the 3 minutes is up, remove the lid and check the temperature every 30 seconds or so. DO NOT STIR THE SUGAR or your sweets will crystalize.
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