Candy

Classifications based on preparation

• Crystalline candy- smooth and creamy candy with fine sugar crystals ( fudge and Marsh mallow)

• • Non’crystalline candy- no sugar crystals,

(caramels, peanut brittle , hard candy)

Types of sugar

• Granulated sugar- regular sugar

• Confectioners sugar -powdered sugar• • Powdered sugar- sugar used for icings and

candy-sugar in a powdered form

Types of chocolate

• Bitter Sweet chocolate used for dipping• • Unsweetened chocolate no sugar added• • Semisweet chocolate chocolate with some sugar• • Milk chocolate milk solids added to the

chocolate

More chocolate

• Unsweetened cocoa powder chocolate without cocoa butter

• • Confectioners coating imitation chocolate

made with oil and milk solids- tempering is no necessary

More terms

• Bloom grey streaks left on untempered chocolate

• • Paraffin- wax used to thin chocolate and make

shell hard•

How to melt chocolate

• Double boiler- Put a saucepan or bowl on top of a saucepan that has simmering- not boiling water ( chocolate is not directly on the heat

• Micro wave- cook for 30 seconds, stir and repeat•

• C. Crockpot- use low heat- helps to keep the temperature even for tempered chocolate

• • D. Electric skillet- heat about 1 inch of water in skillet, place

bowls of chocolate in skillet- do not allow water to mix with chocolate

Overcooked chocolate

• It will look dried out and like it has not melted• Add shortening to it

Tempering chocolate

• Heat 2/3 of the bag of chocolate to 110-120- turn down heat

• Slowly stir in the rest of the bag until it get to 80 degrees- keep at a steady temperature

• • Tempering the chocolate will keep the bloom

from forming•