Candy Making
Question:
Answer: Here's a listing I found of the different stages listed by degrees fahrenheit:
Soft ball - 234 - 240
Hard ball - 250 - 265
Soft crack - 270 - 290
Hard crack - 300 - 310
Good luck with your candy!
Candy apples have been around for a very long time, they are a traditional fall treat Here is Jolene Sugarbaker's channel and link to her ...
Understanding the various stages of cooking sugar is a key factor in candy making. Every candy recipe requires a working knowledge of either ...
Stored food product or pantry pests include several beetles, moths and a mite that can infest whole grains or processed foods. Usually, the first sign of a problem is the appearance of small beetles crawling over counter tops, moths flying across rooms, or caterpillars crawling up walls or across ceilings.
These insects will be seen in several forms of the various life stages. The solution requires finding and destroying all infested products in which these pests have developed, a general cleanup, and use of sealed storage containers to prevent recurring problems.
Insects in the category of pantry pests include the granary weevil, rice weevil and the Angoumois grain moth. Other common pests include the red and confused flour beetles, saw-toothed grain beetles, drugstore beetle, cigarette beetle and Indian meal moth.
Cereals, rice, grains, flours, meals and similar products are often sources of these insects. A much larger number of insects feed on processed grains or broken kernels, or a variety of spices. Other places these insects take up residence are in dried fruits, dry dog food, dried meats, candy bars, drugs, tobacco, and a variety of other products.
Hard candy, and lollipops are made basically the same way except lollipops have sticks. They are all based on bringing a solution of 50-50 corn syrup and sugar to a high temperature of 300 to 310 degrees Fahrenheit. In candy making this is also called the “Hard Crack” temperature because when you drop some of this solution into cold water it forms a glasslike drop in the water. They make special candy makers thermometers for measuring the various stages required for candy making. Hard candy is the highest temperature reached in the process.
Candy makers used copper pots and other copper utensils for cooking their batches of candy. It is still possible to find these pots and utensils made from copper. You will also need a candy thermometer that can be bought at a kitchen supply store. Another utensil that you are going to need is a slab of marble about 2 x 3' x 1” in dimensions. You will also need a set of candy irons that are ground steel that are about three quarters of an inch thick and 1 ½ inches high. You will need two sets of these for each, one set is a foot long, and the other set is one I have the long. Candy irons are used to make up a mold for casting candy in bulk. They are especially handy when you are making fudge, but can be used with all kinds of candy....
In the Great Depression of the 1930’s My Grandmother and Grandfather lived on a farm. Grandma used these instructions to make and sell candy, doing her part to help her husband raise their eleven children. This home course represents many years of experience in candy making. It is geared for those who wish to produce candy at home on a Sunday afternoon, then the course goes on, to more advanced stages of candy making. This book is devoted to holding on to a home skill that our complex and busy lives have taken away from many of us. Our modern society has become modern at the cost of seeing the good things in life become lost to time. "The way Grandma used to make it" is in danger of being forgotten.
We have endeavored to make this course not just another candy recipe book, but rather an instruction course, along with helpful exercises to aid you in becoming skillful in the old-fashioned art, and if you will, the old-fashioned trade, of candy making.
In the Great Depression...
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