View the step-by-step solution to:

RICH CREAMY CARAMEL RECIPE AND METHOD: 1) Place in a three-quart stainless steel pot: 42 DE corn syrup, regular Sugar, granulated Whipping cream,...

The principle formulation difference between caramel and fudge is the ratio of sucrose to
corn syrup.
a. What is a doctor in a candy formulation. In our formulations what was the doctor.
b. How did the ratio of doctor to sucrose influence the final structures of the two
candies?
RICH CREAMY CARAMEL RECIPE AND METHOD: 1) Place in a three-quart stainless steel pot: 42 DE corn syrup, regular 15 oz. 0.430 kg. Sugar, granulated 10 oz. 0.280 kg. Whipping cream, regular, 30% fat 3 & ½ oz. 0.100 kg. Lecithin 1/16 tsp. 0.0005 kg. 2) Mix together for five minutes without heat. 3) Cook to 247°F (be sure to use a heat diffuser under cooking pot). 4) Continue boiling while gradually adding: Evaporated milk, Carnation 1 lb. 1 & ½ oz. 0.500 kg. Keep batch at boil 5) Continue cooking until a stiff ball can be formed (approximately 240-241°F). Turn off heat. 6) Add and mix in: Dairy butter, salted 2 & ½ oz. 0.067 kg. Salt, fine 5/8 tsp. 0.003 kg. Vanilla 1 tsp. 0.0075 L. 7) Pour approximately ½ ” high onto lightly Pam- sprayed aluminum foil or silicone paper.
Background image of page 1
8) CHOCOLATE NUT FUDGE RECIPE AND METHOD: 1) Mix together for five minutes in a three quart pan with no heat: 65 DE corn syurp 1 & ¾ oz. 0.050 kg. evaporated milk, Carnation 12 & 1/3 oz. 0.350 kg. sugar, granulated 1 lb. 1 & 2/3 oz. 0.500 kg. 42 DE corn syrup, regular 10 & ½ oz. 0.300 kg. dairy butter, salted 4 oz. 0.125 kg. lecithin 1/8 tsp. 0.00l kg. 2) Apply heat and adjust flame to slow/medium. Cook to medium ball at 250°F. 3) Add: whipping cream, heavy 7 oz. 0.200 kg. Cook back to 241°F (DO NOT OVERCOOK). 4) Remove from heat and slowly mix in: (in this order !!) dairy butter 1 & ¾ oz. 0.050 kg. 5) Lastly, at approximately 180°F add: fondant, 4:1 (page 3) 5 & ¼ oz. 0.150 kg. vanilla, double-fold, Beck’s 2 tsp. 0.012 l. 6) Pour onto silicone paper. 7) When set, cut into ½ ” wide by 1” long strips. Place into glassine cups with cut face up.
Background image of page 2
Show entire document

Recently Asked Questions

Why Join Course Hero?

Course Hero has all the homework and study help you need to succeed! We’ve got course-specific notes, study guides, and practice tests along with expert tutors.

-

Educational Resources
  • -

    Study Documents

    Find the best study resources around, tagged to your specific courses. Share your own to gain free Course Hero access.

    Browse Documents
  • -

    Question & Answers

    Get one-on-one homework help from our expert tutors—available online 24/7. Ask your own questions or browse existing Q&A threads. Satisfaction guaranteed!

    Ask a Question