Image : http://www.flickr.com
Homemade candy is a real comfort food and making your own desserts does not have to be difficult. There are lots of kinds of sweet treats to choose from, including chocolate fudge, which is denser than chocolate candies and a real favorite. Pralines, which are sugar and nut-based candies, are also popular, and these can be made with pecans. When you make pralines, the mixture needs to be soft and smooth before you add the nuts.
It is important to use good quality cooking pots when making candy. If you use a poor quality pot, it will not heat evenly and your recipe will not be consistent. A copper-bottomed pot is a great choice, or anything heavy-based will do. Another good tip is not to make it on rainy days with high humidity, because this will stop it from hardening.
Control the Temperature Carefully for Perfect Results
It is important to get the temperature right when making sweet treats. When the mixture begins to bubble, you should turn down the heat a little and let it cook for longer. Some recipes will tell you to keep stirring it all the time and others will tell you to leave it or stir it occasionally.
Most candy needs to be stirred frequently, so stay in the kitchen. It can be rather easy to burn and then you will find it difficult to get rid of the scorched flavor.
If you have a candy thermometer, use it. This will show you when the candy is ready to come away from the heat. The mixture needs to cool a bit before you pour it, else you might end up with a sauce instead of solid candies. You can beat it with a spoon until it firms up.
Recipe for Angel Food Candies
For this tasty recipe you will only need five ingredients. This is a mouthwatering crunchy treat in a chocolate coating.
What you will need:
1 cup dark corn syrup
1 cup white sugar
1 lb confectioners' chocolate coating
1 tablespoon baking soda
1 tablespoon vinegar
How to make it:
Grease a 13 x 9 inch baking dish. Combine the vinegar, corn syrup, and sugar in a pan over a moderate heat. Cook the mixture, stirring it all the time, until the sugar dissolves. Heat it to about 300 degrees F or until a little bit of the syrup dropped into cold water makes hard threads.
Take the mixture off the heat and stir in the baking soda. Pour it into the greased pan but do not spread it out. It is all right if the mixture does not fill the pan. Let it cool.
Melt the coating chocolate in a double boiler or in the microwave, stirring it often until it is melted and smooth. Break the candy into small pieces and dip them in the melted chocolate. Let them set on waxed paper and keep them in an airtight container.
See Also : Cadet Heaters Industrial Heaters TV Stand Store. LOWER Prices in The Same Item
No comments:
Post a Comment