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Show "I ;n . Ca 7 nipakiiig is fun Hero arc tvo full pagan of delicious confections you can make in your own kitchen HINTS FOR SUCCESSFUL CANDYMAKING I i . 1. Choose a dry, cool day for best results in candyinaking. If it is necessary to make candy on a day when there is an excessive amount of moisture in the air (high humidity), cook lbecuidyr2F higher than temperature given in recipe. 2. A candy thermometer is an accurate guide to the correct stage of cooking. To test the accuracy of the thermometer each time beforeusing, stand it in boiling water for 10 mini It should read 212F at sea level; if there is any variation, add or subtract " the same number of degrees to or from the" temperature ' required for the candy. ' Hang the thermometer on the pan so it does not touch side or bottom of pan, being certain that the bulb is covered with mixture, not just foam. Check temperature readings spoon. Soft Ball (2H9F to 240F) Forms a soft ball in very cold water; it flattens when removed from water. Firm Ball (244F to 24SF) Forms 'a firm ball u very cold, water; it does not flatten in the fingers. Hard Ball (250F to 266F) Forms a ball which is pliable yet hard enough to hold its shape in very cold water. Soft Crack (270F to 290F) Separates into threads which are hard but not brittle : in very cold water Hard Crack (300F to 310F)-Sepa-r- ates into threads which are hard and brittle in very cold water. -- -- 4fiy r 1 l l V Q Xn o o thermometer. n. CI Chocolate Caramels Supreme Lightly butter an sq. pan. Set out and a heavy 3-thermometer candy saucepan. Chop and set aside cvp (obovt 3 ox.) nuts a Melt over simmering water and set aside 4 sq. (4 ox.) unswostaitod chocolate " 8-i- nu slowly that boiling will not stop. Stirring F (firm ball frequently, cook to while from heat testing. stage; remove Consistency of the candy tested in cold water will be the consistency of the caramel. Caramel mixture cooked to 246F will give a slightly firmer caramel than mixture cooked to 2 cups sugar 1 cvp whlttcorn slrvp toospoon Stir gently over low heat until sugar is dissolved. Reduce heat to low. Set candy thermometer in place. During cooking, . r tIt wash down crystals from sides of pan. Cook mixture, stirring frequently, until it reaches 234F (soft ball stage; remove from the heat while testing). Stirring constantly, gradually add another cup of the cream to saucepan, so slowly that boiling will not stop. Continue cooking, stirring frequently, over low heat until mixture reaches 2J4F. Stirring constantly, gradually add remain; ing cream and the butter Xo saucepan so , Remove mixture from heat and remove candy thermometer. Immediately add the melted chocolate and nuts to saucepan with'. r 1 tablotpoon vani!9a extract Stir just until well blended. Immediately pour hot mixture into the buttered pan, but do not scrape bottom and sides of "saucepan. Set aside on cooling rack in a cool place. When completely cooled (several hours or N overnight), invert onto a cutting board and remove pan. Working in a cool room, mark caramels into squares; using a knife, cut caramels with sharp, long-blade-d a sawing motion. Wrap each caramel tightly in waxed or glassine paper. Store them in a covered container in a cool, dry place. ... 64 caramels 1-- Jtrcn lightly butter inside of Ilx7xl3-i- n. pan. Set out a candy thermometer and a cover. saucepan having a tight-fittin- g J Pour into a small bowl .''- -'' 2-- . qt. cup cold wetar Sprinkle evenly over water 2 lo&lospoons (2 orv.) unfJaYOrosI eoJofin K Let stand about 5 min. to soften. Dissolve gelatin completely by placing bowl over a xx pan of hot water. Meanwhile, heat in the saucepan over me 9AMS.Y eSlT ftftAOASNI MAY - VANILLA CARAMELS SUPREME Follow Base Recipe; omit the chocolate. dium heat, stirring only until mixture . gins to boil ;N 2 cwps sugar whHo com slrvp cvp be- .:. W cvp wottr Cover and cook 5 min. (This helps to dissolve any crystals that may have formed on sides of pan.) , Remove cover and set candy thermometer in place. Boil mixture without stirring. During cooking, wash down crystals from sides of r pan. 2, 1 tS4 i;' i 1 1 1 V r 1 . 0 0 in. Crispy Coated Marshmallows bass . 244-246- qt. , Set out 3 evpo whipping cream -- ' 2 ftshltspoons butter Pour 1 cup of the cream into the saucepan. Add ) V:- W'- tals from sides of pan with a pastry brush dipped in water: move candy thermometer to one side and wash down crystals that may have formed on sides of pan under the atures: 2-i- J'a v 4. While candy is cooking, wash down crys- 3. Sirup stages and corresponding temper234F)-Sp- ins , thread when allowed to drop from fork or at eye level. Thread (230F to V 4 Shortly before sirup reaches 248F firm ball stage; remove from heat while testing), pour dissolved gelatin into the large bowl of electric mixer. Set pan in 350F oven 10 to 15 min,, or until coconut is lightly browned. Remove from oven and set coconut aside to cool. : 1 When the sirup reaches 248eF remove from heat. Immediately pour sirup in a fine stream Onto the gelatin, while beating constantly at highest speed of electric mixer; Beat until thick and lukewarm (about 20 min.). Blend in , vx.'i:.: ' toblttpoon --slfttd coiwoctionors ;iN suffor Xv teblospoon cornstorch Sift mixture over the completely cooled marshmallow mixture in pan. Run spatula around sides of pan. Invert on cutting board and remove pan. Cut marshmallows 1 ' 2 teaspoons vanilla extract ; Turn marshmallow mixture into the buttered pan. If necessary, smooth evenly into squares using knife dipped frein water. (This prevents sticking.) quently Immediately, roll marshmallows in the toasted coconut. Allow to stand overnight, with only a piece of waxed paper placed loosely over them. 1-- with spatula. Let stand uncovered in a cool place on cooling rack, (not in refrigerator) until marshmallow mixture is completely cool and set (about 4 hrs.). Mean. while, prepare coating. For Coconut Coating Finely chop contents of 2 z. cons moist, shroddod coconut (about' 2 cups, choppod) : in a thin even layer over coconut Spread bottom of a shallow pan. Combine in. Store in tightly covered jar. About l$i i&s. matthmallows MARSHMALLOWS 4-o- - Follow Base Recipe; omit toasted coconut. Roll marshmallows in a mixture of equal .' amounts of sifted confectioners' sugar and cornstarch. |