jmanghamom

I know a lot of people think they can't make candy. Well anyone can, if they go about it right. First of all invest in a good candy thermometer. Now that you have it or had one do you know that the boiling point may be different in your area as in mine? To make sure you get an accurate reading put your theromometer in a pan of water and bring it to a boil. Check to see what your thermometer says, and remeber to add or deduct that many degrees when you make candy. For instance if your water was boiling at a full boil and your thermometer read 203 degrees then you must deduct 9 degrees from your soft ball stage, etc. (212 degree is considered boiling point in most sea level areas)

I never use a wooden spoon that has been used for other cooking when I make divinity. I keep a set of wooden spoons in my cupboard just for making divinity. Make sure your whip your egg whites in a glass or metal bowl, never plastic. Some mixers have a coating on your beaters, do not use them for whipping egg whites for candy or merengues.

I hope this helps. I use to teach candy making for a major company and those were two of the most impotant things I was taught.

jillnjo

What is a" good" candy thermometer? Can it be bought at Walmart for example? Good tips-thanks.

b.zang

If you're making fudge - DON'T stir it as this creates sugar crystallization and you will have grainy fudge. If you must rid the pot sides of undissolved sugar, wrap something with a damp cloth or paper towel and wipe off the sugar. The do-not-stir rule extends to when the fudge is cooling as well, which can be a real test in patience. If you have a marble slab, use it to knead your fudge on. If not, the smoothest, coolest surface you have will do.

sitzy

Oh thank you. This is great help for me. I do have one question on fudge. I can't beat it by hand because I don't
have the strength and I don't want to use a mixer Is there another way to beat it. Thanks again the instructions.

StarofMoonDancer

Looking for 4 Plate Fudge recipe...................I used to make it with my Mom when we where little girls growing up does anyone have the recipe? She has passed couple years now & I don't have her cookbooks.

StarofMoonDancer

Make sure your bowl is cold for egg whites. Even sit them in ice if needed.

penski

thank you for the tips , i just learned some things i was doing wrong !

LynnTheGourmetCandyMaker

Great advise. The holidays are a fantastic time to make specialty confections (candy) It's so much fun to add to or break away from the traditional cookie exchange. With a background in chocolate, my sisters and I have an annual tradition "TRUFFLE WEEKEND" We invite special friends for a long and working weekend and make over 6000 pieces of chocolate to use in gifts and assortments. This link is to a video about our weekend http://gourmetcandymaker.com/truffle-weekend-tradition/
Gourmet Candy Making is very simple "with a few basic steps" If you are creative, love projects and enjoy cooking... put Candy Making on your list of fun things to try!!

Merry Christmas everyone and a VERY Happy New Year!

LynnTheGourmetCandyMaker

A DIGITAL CANDY THERMOMETER by Maverick: Amazon has great prices http://www.amazon.com/Maverick-CT-03...pd_sim_sbs_k_1
I use this type exclusively (actually have several) Digital is easy to read and works beautifully costs under $ 20.00
To see it in action visit http://www.Gourmetcandymaker.com
Merry Christmas!

LynnTheGourmetCandyMaker

Making good old fashioned fudge can be a challenge as noted by the issue of sugar crystals. We have all had gritty sugary fudge that's just not so good Here is a link to an amazing SUPER EASY fudge recipe that is basically no fail... NO kidding!! http://gourmetcandymaker.com/super-e...ocolate-fudge/ The trick is using the BEST ingredients to can find, especially premium chocolate. The better the ingredients, the better the finished product. I hope you try this recipe and enjoy the Raves of your family and friends.. Merry Christmas.