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Step 4Making Candy
In the sauce pot, combine the water, sugar, corn syrup, and cream of tartar. Stir to dissolve as best as you can. The heat will finish dissolving it. Turn the heat on high and let it come to a boil.
The process of making hard candy is really just dissolving the sugar crystals in a medium (water), and getting rid of the water. The sugar is then one big crystal. If allowed to cool properly, it will be a semi-clear solid mass.
When the mixture comes to a boil, it is time to put in the candy thermometer. You are going for a hard-crack. This is about 302 degrees Farenheit (150 degrees Celsius). If you have never made candy before, or are unfamiliar with the candy stages... Before there were neat candy thermometers, cooks used to keep a cup of cold water near the pot to test the doneness of the mixture. A small bit was taken out of the mixture and dropped into the water. Depending on the reaction, it told the doneness level of the candy.
- Thread Stage - 215 F or 108 C - The candy forms very soft threads. This is used for syrups.
- Soft Ball - 235 F or 118 C - The candy forms a soft maliable ball, but will flatten by itself. Fudge is a soft ball candy.
- Hard Ball - 250 F or 125 C - The candy forms a firm ball that will not flatten by itself, but will squish if pressed between the fingers. Caramels are a good example.
- Soft Crack - 270 F or 135 C - Candy dropped into the water will form pliable threads that will bend before they break. Taffy is a soft crack candy.
- Hard Crack - 300 F or 150 C - When dropped into the water, you will hear a noticable "crack" sound. Hard Candies, and sugar glass.
The temerature is a bit flexible, so you don't have to be that precise. I usually stop cooking a hard crack at 302 degrees, and it will get up to about 307 degrees with the carry over heat.
The temperature will rise slowly as the water boils out. As the mixture becomes more and more concentrated, it becomes less stable. Remember, the water is the only this that was keeping the sugar from recrystalizing. Be careful of the crystals on the side of the pot falling into the mixture. If the sugar gets a crystal in it, it will recrystalize in a flash, the only thing you can do at that point is add more water and start over. The corn syrup (pure fructose) and the cream of tartar (an acid to break down some of the sugar) will help you avoid that messy possibility, but it is still a possibility.
When the temp reaches 302 degrees F, remove it from the heat, and set it aside to cool a bit before working with it. This will also help get some of the air bubbles out. This is a good time to remove the candy thermometer.
Now, here is the most important warning: Professional chefs call this stuff culinary napalm! It is 300 degrees, and it sticks to everything. It is a very good way to get a very nasty burn. Please exercise caution when dealing with this stuff. I take no responsibility for your actions.
The process of making hard candy is really just dissolving the sugar crystals in a medium (water), and getting rid of the water. The sugar is then one big crystal. If allowed to cool properly, it will be a semi-clear solid mass.
When the mixture comes to a boil, it is time to put in the candy thermometer. You are going for a hard-crack. This is about 302 degrees Farenheit (150 degrees Celsius). If you have never made candy before, or are unfamiliar with the candy stages... Before there were neat candy thermometers, cooks used to keep a cup of cold water near the pot to test the doneness of the mixture. A small bit was taken out of the mixture and dropped into the water. Depending on the reaction, it told the doneness level of the candy.
- Thread Stage - 215 F or 108 C - The candy forms very soft threads. This is used for syrups.
- Soft Ball - 235 F or 118 C - The candy forms a soft maliable ball, but will flatten by itself. Fudge is a soft ball candy.
- Hard Ball - 250 F or 125 C - The candy forms a firm ball that will not flatten by itself, but will squish if pressed between the fingers. Caramels are a good example.
- Soft Crack - 270 F or 135 C - Candy dropped into the water will form pliable threads that will bend before they break. Taffy is a soft crack candy.
- Hard Crack - 300 F or 150 C - When dropped into the water, you will hear a noticable "crack" sound. Hard Candies, and sugar glass.
The temerature is a bit flexible, so you don't have to be that precise. I usually stop cooking a hard crack at 302 degrees, and it will get up to about 307 degrees with the carry over heat.
The temperature will rise slowly as the water boils out. As the mixture becomes more and more concentrated, it becomes less stable. Remember, the water is the only this that was keeping the sugar from recrystalizing. Be careful of the crystals on the side of the pot falling into the mixture. If the sugar gets a crystal in it, it will recrystalize in a flash, the only thing you can do at that point is add more water and start over. The corn syrup (pure fructose) and the cream of tartar (an acid to break down some of the sugar) will help you avoid that messy possibility, but it is still a possibility.
When the temp reaches 302 degrees F, remove it from the heat, and set it aside to cool a bit before working with it. This will also help get some of the air bubbles out. This is a good time to remove the candy thermometer.
Now, here is the most important warning: Professional chefs call this stuff culinary napalm! It is 300 degrees, and it sticks to everything. It is a very good way to get a very nasty burn. Please exercise caution when dealing with this stuff. I take no responsibility for your actions.
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nice instructable.