5.4 Basic Crystalline Candies
Objectives:
- To demonstrate the ability to prepare and evaluate crystalline candies.
- To identify relationships between the ingredients in common types of crystalline candies and smoothness of the products.
- To discuss the effects of small differences in different students’ techniques on smoothness and quality of some crystalline candies.
- To identify the effects of ripening and of spontaneous crystallization on previously prepared fondants.
- To compare crystalline and amorphous candies as to proportion of ingredients, heating and handling.
Laboratory Problems:
- Prepare common types of crystalline candies.
General Directions
- Prepare crystalline candies according to the recipes below.
- Determine end point temperature with calibrated thermometer and with cold water test.
- Reserve a portion of each candy for observation in the following lab period.
Chocolate Fudge
| 1 cup sugar | dash salt |
| 1/3 cup milk | ½ tsp. corn syrup |
| 1 oz. unsweetened chocolate, cut into pieces | 1 tbsp. butter |
| ½ tsp. vanilla |
Combine sugar, milk, chocolate, salt, and corn syrup in a small (1 quart) heavy saucepan. Heat and stir until sugar dissolves. Boil, uncovered, over medium heat to 112°C (234°F), the soft ball stage. Remove from heat and add butter, do not stir. Cool to lukewarm (43ºC) without disturbing. Add vanilla, then beat vigorously until fudge thickens and begins to lose its gloss. Pour out into buttered 6-inch square pan. Score into squares; cut when firm.
White Fudge
| 1 cup sugar | dash salt |
| 1/3 cup milk | 1 tbsp. butter |
| 1 tsp. light corn syrup | ½ tsp. vanilla |
Combine sugar, milk, corn syrup, and salt in a heavy saucepan. Heat and stir until sugar dissolves. Boil uncovered over medium heat to 113.5°C (236°F), the soft ball stage. Remove from heat and add butter; do not stir. Cool to lukewarm without disturbing. Add vanilla, then beat vigorously until fudge thickens and begins to lose its gloss. Pour into 6-inch square buttered pan. Score into squares; cut when firm.
Penuche
| 1 cup brown sugar | 1 tbsp. butter |
| 1/3 cup milk | ½ tsp. vanilla |
| dash salt |
Combine brown sugar, milk, and salt in a heavy saucepan. Heat and stir until sugar dissolves. Boil uncovered over medium heat to 114°C (237°F), the soft ball stage. Remove from heat and add butter; do not stir. Cool to lukewarm without disturbing. Add vanilla, then beat vigorously until candy thickens and begins to lose its gloss. Pour into 6-inch square buttered pan. Mark into squares; cut when firm.
Pralines
| ¾ cup sugar | 2 tbsp. butter |
| ¾ cup brown sugar | 1 cup pecan halves |
| 2/3 cup half and half |
Combine sugars and half & half in a heavy saucepan. heat and stir until sugar dissolves. Boil uncovered over medium heat to 114°C. Remove from heat, add butter, but do not stir. Cool without stirring, to 65°C. Stir in nuts. Beat until candy just begins to thicken but is still glossy (about 3 minutes.) Drop by spoonfuls onto waxed paper.
Characteristics of Standard Product:
| Appearance | Texture | Flavor |
| Color typical of type of candy.
Satin sheen on surface. |
Very fine, uniformly smooth (fudge, penuche) or grainy (pralines).
Holds cut edge. Soft but not sticky at room temperature. |
Sweet, well-blended flavors typical for type of candy. |
