smith-65 - Student Lab Reading Assignments Melting...

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Student Lab Reading Assignments ”Melting Chocolate,” BCC pg. 178 ”Candy Cooking Tips,” BCC pg. 188 ”How to Test Candy,” BCC pg. 188 Link to pictures of recipes for Candy Lab Student Recipes - Candy Lab The purpose of this lab is for students to gain experience cooking with sugar as an ingredient in candy. Kitchen 1 Peanut Brittle and Crunchy Peanut Clusters Kitchen 2 Sugared Nuts and Microwave Lollipops Kitchen 3 Easy Caramel Popcorn and Peppermint Bark Kitchen 4 Divinity and Super Easy Fudge Kitchen 5 Old Fashioned or Salt Water Taffy and English Toffee Kitchen 6 Marshmallows and Rolo Turtles Kitchen 7 English Toffee and Buckeyes Calibrate your thermometer!!! At sea level, water boils at 212 º . Recipes are written for sea level. To check the accuracy of your thermometer and to adjust for differences in elevation, follow these steps: 1. Pour a couple of inches of water in small pan. 2. Clip candy thermometer to side of pan. 3. Bring water to boil. Boil 5 minutes. 4. Checking at eye level, note the temperature of the boiling water. 5. Adjust the temperatures in your recipe accordingly. 6. Discard water and dry pan and thermometer. For example: If your recipe tells you to cook a syrup to 242 º , but your water boiled at 203 º , subtract 9 º from the final temperature on your recipe. You will boil your syrup to only 233 º . NOTE: Watch all candies carefully, especially the last 10º of cooking, as temperatures can spike quickly. Make sure that the thermometer is fully submerged in the candy to get an accurate reading. You may have to tip the pan. FOR RECIPES USING A THERMOMETER: Use both the thermometer AND the cold water test. 3 ¾ cups powdered sugar = 1 pound 2 ¼ cups brown sugar = 1 pound Old Fashioned Taffy 1 SFL 110 – Candy Lab
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1 1/4 cups granulated sugar 3/4 cups corn syrup 1/2 cup cold water 2 Tbsp. butter 3 Tbsp. vinegar 1/2 teaspoon vanilla extract 1 drop red food coloring concentrate 1. In a 4-quart saucepan, combine sugar, corn syrup, water, butter and vinegar. 2. Stir and cook on high heat until the mixture boils rapidly. Wipe down the sides of the pan, the thermometer, and wash your candy paddle. Turn down your stove temperature to medium/high. 3. Stop stirring and let boil to 252° F, or until a bit tested in cold water forms a fairly hard ball. 10 degrees before finish time, have your instructor help you water test your candy and give the “go ahead” to pour it on the marble slab. 4. Remove from heat and add flavoring and coloring. 5. Without scraping the saucepan, carefully pour hot syrup onto buttered marble slab. 6. Fold cooled edges to center with dinner knives on the cutting board until mixture is cool and thick enough to pull by hand. Butter hands and pull by hand until taffy lightens in color becomes difficult to pull. 7.
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-65 - Student Lab Reading Assignments Melting...

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