Care and Storage Of Christmas Candies
Candy Making
It is a fact that making candy is an art, and like any art it requires creativity. You need quite a bit of science as well. Candy makers accumulate a wealth of skill and technical knowledge, so don't ever let anyone tell you it is merely just a simple craft.
To get you started on your path as a confectioner, we need to start with the basics. And what candy making boils down to (pun intended) is sugar. You will need to skillfully master this sweet ingredient if you are serious about making excellent candy.
One of the main properties of sugar is its ability to dissolve. It forms a clear solution when stirred into water, and when brought to a boil at the right temperature it then forms a sugary syrup. This is the mother of all candies, of which there are three main types.
The first type of candy is the hard candy. It is made from one or more syrups. Once the syrup has reached the right temperature, the confectioner removes it from the heat source, adds colorings and flavor, and finally lets it harden at room temperature. Most hard candies are of the stick or lollipop variety. For long-term storage, the room temperature should range from 10 to 20°C, with a relative humidity of 40%.
The second type of candy is soft candy. These are mostly sugar, with small amounts of other ingredients. Soft candies include marshmallows, jellies, and nougats. The storage temperature should range from 24 to 27°C, with a relative humidity of 45 to 40%.
The third type of candy is everything else. They still contain a great deal of sugar, but it isn't usually the main ingredient. This type includes caramels, fudges, chocolates, and chocolate-covered fruits and nuts. Storing them is the trickiest. Caramels, for instance, should be stored at 21 to 27°C, while chocolates should be stored at 16 to 18°C with 50% relative humidity. Refrigeration becomes important.
Proper Storage
For a magical Christmas, build up a store of candy well before December. To keep them soft, firm, or otherwise in good quality be sure to store them in optimum conditions. Proper care and storage means knowing the basics of candy-making as well as the temperature and humidity that works best. It's well worth the effort!
by Bryan Rylee
author of:n ttp://www.amazon.com/persian-cookbook-Delicious-cookbooks-ebook/dp/B00E3Y2KG6/
http://www.amazon.com/best-dessert-cookbooks-desserts-ebook/dp/B00DT5O414
http://www.amazon.com/turkish-Kitchen-Cookbook-cookbooks-ebook/dp/B00DLE9BWU
It is a fact that making candy is an art, and like any art it requires creativity. You need quite a bit of science as well. Candy makers accumulate a wealth of skill and technical knowledge, so don't ever let anyone tell you it is merely just a simple craft.
To get you started on your path as a confectioner, we need to start with the basics. And what candy making boils down to (pun intended) is sugar. You will need to skillfully master this sweet ingredient if you are serious about making excellent candy.
One of the main properties of sugar is its ability to dissolve. It forms a clear solution when stirred into water, and when brought to a boil at the right temperature it then forms a sugary syrup. This is the mother of all candies, of which there are three main types.
The first type of candy is the hard candy. It is made from one or more syrups. Once the syrup has reached the right temperature, the confectioner removes it from the heat source, adds colorings and flavor, and finally lets it harden at room temperature. Most hard candies are of the stick or lollipop variety. For long-term storage, the room temperature should range from 10 to 20°C, with a relative humidity of 40%.
The second type of candy is soft candy. These are mostly sugar, with small amounts of other ingredients. Soft candies include marshmallows, jellies, and nougats. The storage temperature should range from 24 to 27°C, with a relative humidity of 45 to 40%.
The third type of candy is everything else. They still contain a great deal of sugar, but it isn't usually the main ingredient. This type includes caramels, fudges, chocolates, and chocolate-covered fruits and nuts. Storing them is the trickiest. Caramels, for instance, should be stored at 21 to 27°C, while chocolates should be stored at 16 to 18°C with 50% relative humidity. Refrigeration becomes important.
Proper Storage
For a magical Christmas, build up a store of candy well before December. To keep them soft, firm, or otherwise in good quality be sure to store them in optimum conditions. Proper care and storage means knowing the basics of candy-making as well as the temperature and humidity that works best. It's well worth the effort!
by Bryan Rylee
author of:n ttp://www.amazon.com/persian-cookbook-Delicious-cookbooks-ebook/dp/B00E3Y2KG6/
http://www.amazon.com/best-dessert-cookbooks-desserts-ebook/dp/B00DT5O414
http://www.amazon.com/turkish-Kitchen-Cookbook-cookbooks-ebook/dp/B00DLE9BWU
