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Candy Making 101

© Eileen O'dea

Everyone has a favorite candy. Whether it's creamy chocolate or salty peanut brittle, wouldn't it be great to make it your self? Homemade candy is great for guests and makes the perfect gift. So let's learn some basics and get some delectable recipes.

The most important thing to do before making any kind of candy is having all the essential tools. Here are some tools you really must have to make candy properly;

1. A double boiler
2. A candy thermometer
3. Good oven mitts
4. Candy molds
5. Cooling racks
6. Space in the frig

There are some essential rules you must follow when making homemade candy. They are;

1. A cool and dry kitchen is best for making candy. Heat and humidity can affect they quality of your candy.
2. If you live in high altitude you may have to alter your recipes or ingredient quantities. Consult an altitude table to determine your boiling point in your area, and adjust accordingly.
3. Use the recommended size saucepan. A larger or smaller pan could affect cooking time and quality.
4. DO NOT double the recipes. Make separate batches until you have the desired amount. Increasing the ingredients changes the cooking time.
5. To prevent crystallization or grainy candy sugar must be completely dissolved over low heat. Stir down any grains from the side of the pan. Once candy has boiled do not stir until it cools, according to the recipe. To avoid crystals, don't scrape the pan or stir during cooling.
6. Use a reliable candy thermometer. To get an accurate reading be sure the thermometer stands upright in the pan, and doesn't touch the bottom of the pan. Read the temperature at eye level watch the temperature closely. After it hits 200 degrees F. it goes up rapidly.
7. If you don't have a candy thermometer you can use the cold-water test. Using a clean spoon drop a small amount of cooking mixture into a cup of very cold water. Text the hardness with your fingers see chart. If the candy doesn't pass the test continue cooking.

Well those are the hard and fast rules. Now let's make some candy.

Easy Fudge

This one needs no thermometer. It couldn't be easier.

You need:
1 14-ounce can sweetened condensed milk
1 12-ounce package semisweet chocolate chips
1 square (1 ounce) unsweetened chocolate (optional)
1-½ cups chopped nuts (optional)
1-teaspoon vanilla

Butter an 8x8 inch square pan. Heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly until mixture is smooth. Remove from heat. Stir in vanilla and nuts. Spread in pan. Refrigerate until firm, Cut into 1-ince squares.

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