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-   Candies and Chocolates (http://www.discusscooking.com/forums/f44/)
-   -   Going to try making hard candy tonight. (http://www.discusscooking.com/forums/f44/going-to-try-making-hard-candy-tonight-29552.html)

goboenomo 11-30-2006 09:54 AM

Going to try making hard candy tonight.
 
When the recipe says, "1 teaspoon oil flavoring" does that just mean any kind of liquid flavoring, like vanilla?

boufa06 11-30-2006 10:37 AM

Gobo,

This link has tips on candy making as well as the type of oils used.

Good luck!

SNPiccolo5 11-30-2006 11:03 AM

As obvious as this sounds- I imagine it means an oil based flavoring? Vanilla could mess up the chemistry of the sugar at high temps as it is mostly alcohol, although I could be wrong. Let us know what you find out!

goboenomo 11-30-2006 12:35 PM

Thank you, I will look into this and let you guys know by tonight if I have made them or not.

goboenomo 11-30-2006 12:39 PM

Another question.
Is there a way I can find out if the mix is hot enough without a thermometer.
I don't have one, that I know of.
I also understand I'm supposed to have a special candy thermometer?

boufa06 11-30-2006 02:06 PM

Right you are. I have not done hard candy before but do know about caramelization when I make cream caramel. I usually apply the guesstimate game. But you might want to test the degree of caramelization by dropping a small spoonful into a bowl of ice water. Incidentally, I have a candy thermometer but have not got round to using it.

Do not forget to send some over if you are successful!

college_cook 11-30-2006 02:25 PM

Yeah, you really should get yourself a proper candy thermometer if you're going to attempt making candy. Other thermometers might not work properly, and candy is a pretty delicate balance of heat from what i understand.

mudbug 11-30-2006 04:19 PM

If you want to make hard candy (I don't) you have to cook your mixture to the "hard crack" stage. Somebody with more expertise than I will give you more details. You also could research posts by a former member of DC, Audeo, who I guess still makes a lot of candy. Check the Candies thread in Desserts forum.

aguynamedrobert 11-30-2006 06:13 PM

ice water test
 
You are correct...you don't absolutely need a candy thermometer. boufa06 was correct.
What you do is have a bowl of ice water(water with ice cubes actually in it) and then as the candy is cooking you can drop a small amount into the ice water. That will make the candy cool very quickly and will become the hardness that it will be when it is completely cooled. So then you can just check the cooked candy that you droped in the ice water and see if it is the hardness you want....try it out...I use this method myself a lot...

-Robert
www.chocolateguild.com/vb

Shunka 11-30-2006 06:46 PM

Hard crack stage will make the candy you put into the cold water hardened before it can hit the bottom of the glass you are using. This is the way my Grandmother always tested her candy; I live at a high altitude and a candy thermometer doesn't always work right so I do it the way I learned. I always use a clear smooth glass ( a pint jar would work for this) so that I can see the candy in the water. If it turns cloudy as you put less than a teaspoon in, it is no where near ready. BTW, this is how I test the sugar mixture for popcorn balls too. Gobo, you can use a clear butter extract (like what is used in wedding cake icings) in that recipe to give it a melt in your mouth taste!!


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