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A good candy recipe is of course the first consideration in candymaking. However, there are other important areas that need attention to produce the best candies possible. First, candy should be prepared on a dry, cool day, if possible, to avoid overly sugary candy. If it must be prepared on a damp day, the recipe should be prepared at a temperature of two degrees higher than the recipe specifies. Always use a pan large enough for the candy to boil without spilling over. If recipe calls for a covered saucepan, make sure it has a tight-fitting lid. Candy should always be carefully watched as it cooks since the temperature will rise very quickly after it reaches 220 degrees and can easily burn or scorch, ruining the flavor.
Using a candy thermometer is the most effective way of monitoring temperature when making candy. The thermometer should be clipped to the side of the saucepan before starting to cook and left there for the duration of cooking. Be sure the bulb is covered by the candy and not just the foam on top of the candy. Do not let the thermometer touch the bottom of the pan since it will not register correctly. When finished, let thermometer completely cool before washing. If a candy thermometer is not available there are other ways to test temperature.
THE COLD WATER TEST
Use a small bowl filled with cold water for each sample tested. Before making the test, remove the pan holding the candy from heat to prevent overcooking. Drop about 1/2 teaspoon of candy syrup into the cold water. It will cool and harden. Shape into a ball and test as follows:
---soft ball: syrup stays in a mass that can be picked up into a ball and which flattens when removed from water
---firm ball: syrup forms a firm ball in water and holds shape. It does not flatten when removed from water
---hard ball: syrup forms a ball hard enough to hold shape but is still pliable
---soft crack: syrup separates into threads whicdh are hard but not brittle
---hard crack: syrup separates into threads that are hard and brittle
---thread test: cooked syrup is dropped from tip of a spoon while cooking. When syrup reaches the proper temperature it will form a thread which will lengthen as temperature increases
When a recipe instructs that candy should be cooled, do not stir or beat until temperature goes to 110 degrees or until bottom of pan is cool to touch. If candy is stirred while hot, it will become grainy since large sugar crystals will have formed. When ready to turn candy out of pan, do so quickly.
Candy will keep longer if pieces are individually wrapped in waxed paper or plastic wrap. It should then be stored in containers with lids. Store hard candies without wrapping in airtight jars after cooling. Never store candy that might absorb moisture with those that can lose moisture. For instance, do not store hard candies in the same container with fudge.
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