Handmade Candies Page 2
7. Wrap each lollipop in cellophane and tie tightly with a ribbon. It is important that the wrapper will be sealed to avoid moisture.
8. Store the lollipops in a sealed container at room temperature.
Options for finishing the lollipops:
1. Pour the syrup into the lollipop molds, making sure that the part of the stick that is to be inside the lollipop is entirely covered in syrup.
Let cool. Once cool, remove lollipops from the mold.
2. Pour “puddles” of syrup using a spoon onto the baking sheet. Place a stick at the center of each “puddle” and roll it in the syrup, so that it will be covered all around. Let cool.
The first time I watched candy being prepared, I was on a trip in northern England.
There, the confectioner concocted a sweet sugar syrup before the eyes of his audience and created with it lemon-flavored candies with such ease. This ease in which the candies were prepared, along with their wonderful scents and appearances, is what drove me to want to make my own candies.
13
BUBBLE CANDIES
Contact of the boiling sugar with the alcohol creates bubbles in the candy and forms a unique shape.
Ingredients (for 30 candies):
For lining the paper:
¼ cup of water
¼ cup of drinking alcohol (to be
4 cups of sugar
purchased in the wine section at
¼ cup of glucose syrup
the supermarket).
Special Equipment:
Plastic or wooden sticks for candies
Cellophane bags and a ribbon
14 | Hard Candy
Preparation:
1. Crumple a sheet of baking paper and spread it on a working surface.
Rub the paper with alcohol.
2. Pour water, sugar and glucose syrup in a double-bottom pot and gently stir with a wooden spoon.
3. Very Important: Prior to boiling, if any sugar accumulates on the side of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!
4. Bring the mixture to a boil over a medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 158°C
(316.4°F) (measure using a sugar thermometer).
5. Immediately pour "puddles" of the boiled syrup using a large spoon or a small ladle over the baking paper with the alcohol. Place a stick in the center of each "puddle" and roll it in the syrup so it will be covered all around. Let cool.
6. Wrap each candy in cellophane and tie tightly with a ribbon.
It is important that the wrapper will be sealed to avoid moisture.
7. Store the candies in a sealed container at room temperature.
15
HARD CANDY IN BULK
Ingredients for 35 oz (1 kg)
For Greasing:
of Candy:
Canola Oil Spray
1 cup of water
4 cups of sugar
Special Equipment:
¾ cup of glucose syrup
Special molds for hard candy
A pinch of salt
1 tsp of flavor extracts such as
strawberry, raspberry, lemon,
cinnamon, coffee or mint
A few drops of food coloring
or (for an addition of food and
color together):
1 measuring spoon of a fruit
concentrate puree (may be
purchased at specialty stores)
16 | Hard Candy
Preparation:
1. Grease 6-8 hard candy molds or place a greased sheet of baking paper over a medium pan.
2. Pour water, sugar, glucose syrup and salt into a double-bottom pot and gently stir with a wooden spoon.
3. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!
4. Bring the mixture to a boil on medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 154°C
(309.2°F) (measure using a sugar thermometer).
5. Remove the pan from the burner. Immediately add the flavor extract and food coloring or the fruit concentrate puree and quickly stir with a clean, dry wooden spoon until the flavor and color assimilate evenly throughout the syrup.
6. At this stage, proceed according to one of the options below.
7. Store the candies in a sealed container at room temperature.
Options for the finishing stage:
1. Pour the boiled syrup using a ladle into the appropriate molds, let cool and remove from the mold.
2. Pour the boiled syrup onto the pan with baking sheet and let cool.
Once the syrup is cooled and solidified, break it into small uneven pieces using a wooden hammer.
17
HONEY CANDY
Ingredients for 35 oz (1 kg)
For Greasing:
of Candy:
Canola Oil Spray
¾ cup of water
4 cups of sugar
Special Equipment:
¼ cup of glucose syrup
Special molds for hard candy
½ cup honey
A pinch of salt
Preparation:
1. Grease 6-8 hard candy molds or place a greased sheet of baking paper over a medium pan.
2. Pour water, sugar, glucose syrup, honey and salt into a double-bottom pot and gently stir with a wooden spoon.
3. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!
4. Bring the mixture to a boil on medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 154°C
(309.2°F) (measure using a sugar thermometer).
5. At this stage, proceed according to one of the options below.
6. Store the candies in a sealed container at room temperature.
Options for the finishing stage:
1. Pour the boiled syrup using a ladle into the appropriate molds, let cool and remove from the mold.
2. Pour the boiled syrup onto the pan with baking sheet and let cool.
Once the syrup is cooled and solidified, break it into small uneven pieces using a wooden hammer.
18 | Hard Candy
Honey Candy
19
BUTTERSCOTCH CANDY
Ingredients for 16 oz (450 grams) Special Equipment: of Candy:
Special molds for hard candy
½ cup water
2 cups sugar
2 tbsp glucose syrup
1 tbsp. softened butter
Preparation:
1. Prepare 3-4 hard candy molds or place a sheet of baking paper over a medium pan.
2. Pour water, sugar, and glucose syrup into a double-bottom pot and gently stir with a wooden spoon.
3. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!
4. Bring the mixture to a boil on medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 154°C
(309.2°F) (measure using a sugar thermometer).
5. Remove the mixture from the burner and immediately add the butter, quickly stirring with a clean and dry wooden spoon until the butter blends into the syrup.
6. At this stage, proceed according to one of the options below.
7. Store the candies in a sealed container at room temperature for up to two weeks.
Options for the finishing stage:
1. Pour the boiled syrup using a ladle into the appropriate molds, let cool and remove from the mold.
&nb
sp; 2. Pour the boiled syrup onto the pan with baking sheet and let cool.
Once the syrup is cooled and solidified, break it into small uneven pieces using a wooden hammer.
20 | Hard Candy
Butterscotch Candy
21
PULLED CANDIES
Ingredients for 16 oz (450 grams) For Greasing: of Candy:
Canola Oil Spray
½ cup water
2 cups sugar
¼ cup glucose syrup
1 tsp baking soda
1 tsp flavor extract
A few drops of food coloring
22 | Hard Candy
Preparation:
1. Grease a medium pan with the oil spray.
2. Pour water, sugar, and glucose syrup into a double-bottom pot and gently stir with a wooden spoon.
3. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!
4. Bring the mixture to a boil on medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 154°C
(309.2°F) (measure using a sugar thermometer).
5. Remove the mixture from the burner and immediately add the baking soda, flavor extract and food coloring, quickly stirring with a clean and dry wooden spoon until everything blends into the syrup.
6. Pour the boiling syrup onto the pan and let cool a little.
7. When a thin film forms on the syrup, check if it has begun to harden and if it is possible to lift a portion off of the pan as one block using a greased metal spatula. If not possible, wait a few more minutes and then lift a portion of a block of syrup with a folding movement.
Continue to move the block from side to side until it seals and hardens a bit, but is still warm and flexible.
8. Hold the block in both hands (it is recommended to wear greased gloves), stretching it a bit and folding. Repeat the process for about 5
minutes until the block hardens and becomes shiny.
9. Before the block hardens completely, form it into a long stretched-out roll and cut into candies using scissors.
10. Store the candies in a sealed container at room temperature.
Scan this code for a demonstration movie or go to: https://www.youtube.com/watch?v=SleWan5-PGU
23
OPAQUE CANDIES
Ingredients for 10 oz (300 grams) For Greasing: of Candy:
Canola Oil Spray
½ cup water
1 cup sugar
2 tbsp. glucose syrup
A pinch of salt
100 grams powdered sugar
½ tsp flavor extract
1-2 drops of food coloring
24 | Hard Candy
Preparation:
1. Grease 2-3 molds or prepare a sheet of baking paper on the work surface. Sift the powdered sugar into a bowl (so no chunks will form).
2. Place water, sugar, and glucose syrup and salt into a double-bottom pot and gently stir with a wooden spoon.
3. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!
4. Bring the mixture to a boil on medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 124°C
(255.2°F) (measure using a sugar thermometer).
5. Remove the mixture from the burner and immediately add the powdered sugar, quickly stirring with a clean and dry wooden spoon until the powdered sugar blends into the syrup.
6. Add the flavor extract and food coloring and stir.
7. Pour the boiling syrup onto the pan or onto the baking paper and flatten.
8. Let cool and break into small pieces with your hands.
9. Store the candies in a sealed container at room temperature.
The idea for these candies happened by accident – I powdered hard candies with a lot of powdered sugar, and after a while in a canister, they became soft. I thought that if I lower the temperature and add powdered sugar all at once, I would get the same result.
Well, okay, it’s not that easy….
It took many attempts for me to find the right temperature and the right ratios between the amount of sugar and amount of liquids, but the result is fantastic!
25
} 2 {
SOFT
CANDIES
& TAFFY
This chapter features a wide
range of soft candies from
various ingredients, using various
preparation methods and in a
range of flavors and colors.
What do they all have in
common? They are chewy and
irresistible – once you taste
them, you can’t stop eating them!
MILK TAFFY
Ingredients for 21 oz (600 grams) Special Equipment: of taffy:
Candy wrapping paper or baking
1 container (250 ml) heavy whipping
paper cut into pieces of the
cream 38%
appropriate size
3½ oz (100 grams) softened butter
½ cup glucose syrup
1 cup sugar
½ cup brown sugar
A pinch of salt
½ tsp of vanilla extract
27 | Soft Candies & Taffy
Preparation:
1. Cover a square baking pan with a sheet of baking paper.
2. Place heavy whipping cream, butter, glucose, both kinds of sugar and salt in a double-bottom pot and stir gently with a wooden spoon.
3. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!
4. Bring the mixture to a boil over medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 124°C
(255.2°F) (measure using a sugar thermometer).
5. Remove the pot from the burner, immediately add the vanilla extract and quickly stir with a clean and dry wooden spoon so that the extract blends into the taffy.
6. Pour the boiling taffy onto the pan and let cool.
7. Cut the taffy into small pieces using a sharp knife or a pizza cutter and wrap each taffy cube with a candy wrapping paper or a piece of baking paper.
8. Store the taffy in a sealed container at room temperature.
During my childhood, my mother love milk taffy that
“didn’t stick to your teeth”, because she said the flavor was reminiscent of her childhood – her mother prepared these candies.
My mother couldn’t remember how they were made, so for me, it was a challenge.
After many attempts and changes in the amount of heavy whipping cream, butter and sugar, I finally achieved the result I present before you. My mother tried the toffee I created – and confirmed that this was the flavor reminiscent of her childhood.
28
CHOCOLATE TAFFY
Ingredients for 17½ oz
Special Equipment:
(500 grams) of taffy:
Candy wrapping paper or baking
1 cup heavy whipping cream 38%
paper cut into pieces of the
½ cup glucose syrup
appropriate size
1 cup sugar
A pinch of salt
3½ oz (100 grams) dark chocolate
(70% Cacao is preferred), chopped
or in coins
½ tsp of vanilla extract
Preparation:
1. Cover a square baking pan with a sheet of baking paper.
2. Place heavy whipping cream, glucose, sugar and salt in a double-bottom pot and stir gently with a wooden spoon.
3. Very Important: Prior to boiling, if any sugar accumulates on the sides of t
he pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!
4. Bring the mixture to a boil over medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 124°C
(255.2°F) (measure using a sugar thermometer).
5. Remove the pot from the burner, immediately add the chocolate and the vanilla extract and quickly stir with a clean and dry wooden spoon so that everything blends into the taffy.
6. Pour the boiling taffy onto the pan and let cool.
7. Cut the taffy into small pieces using a sharp knife or a pizza cutter and wrap each taffy cube with a candy wrapping paper or a piece of baking paper.
8. Store the taffy in a sealed container at room temperature.
29 | Soft Candies & Taffy
Chocolate Taffy
30
PEANUT TAFFY
Ingredients for 26 oz (750 grams)
Special Equipment:
of taffy:
Candy wrapping paper or baking
1 cup water
paper cut into pieces of the
2 cups sugar
appropriate size
½ cup glucose syrup
½ tsp salt
½ cup peanut butter
3½ oz (100 grams) roasted and
salted peanuts (optional)
Preparation:
1. Cover a square baking pan with a sheet of baking paper.
2. Place water, sugar, glucose, peanut butter and salt in a double-bottom pot and stir gently with a wooden spoon.
3. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!
4. Bring the mixture to a boil over medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 124°C
(255.2°F) (measure using a sugar thermometer).
5. Remove the pot from the burner and stir with a clean and dry wooden spoon so that everything blends together.
6. Pour the boiling taffy onto the pan and let cool. If desired, add salted peanuts and stir. Let cool.
7. Cut the taffy into small pieces using a sharp knife or a pizza cutter and wrap each taffy cube with a candy wrapping paper or a piece of baking paper.