How can I make sweets?
To make candies, you need to do three things: select the type of candy, identify the desired folders and equipment, and find a suitable location. The instructions for the production of handmade candies are not very complicated, but special attention should be paid to equipment requirements.
If you want to select the type of candy, check out the list of options from the book Recipes for Candy. There are three types of homemade candies: syrup, full candy and chewing candies. Select a small confirmation that you can start and remember that hand -made candies have no preservatives, so it is good to limit the amount first.
Candy syrup is the simplest and filled candies are the hardest. The reason for the increased difficulties must be prepared and inserted in the correct stage of the process. Chewy Candy is similar to FUDGE in requirements for texture and equipment.
See the recipe book and select a simple recipe. For all hard candy I need sugar, corn starch, food coloringand water. Some recipes require corn syrup, a type of liquid sugar. All these ingredients can be found in the average food baking alley.
It is wise to buy a Siloh-Damian pan only for making candies. If you want to make candies, you have to heat the pots to a high temperature and keep this temperature for a permanent time. Many candy recipes require repeated cycles of heating and cooling that can damage your pan.
Press the recipe and check out the exhaust system over your stove. Warm sugar molecules increase in the production of candies. As the steam cools down, the sugar molecules are held on all available surfaces. This includes walls, floors and cabinets. There are two ways to solve this problem: Boil a mixture of confectionery outside or use a powerful exhaust fan.
If you want to make candies, first step in a jar and water in a pan. If you want bareGreat candies, add food staining. Once the mixture has been heated, it must be mixed continuously. Continue to add sugar until the solution is saturated and the sugar is no longer dissolved. Be careful to keep the mixture just below cooking. Continue to mix until the mixture is smooth and thickened. Add taste if necessary.
Remove the pan from the stove and place in the fridge to cool the mixture. It must be room temperature before removing it from the refrigerator for the next phase. Pour the candy on the waxed paper into the shapes you want and let it cool down. Sprinkle with powder sugar to stop to hold on to each other and enjoy.