In learning how to make candy it is interesting to know a little about the history of candy. In early civilizations, sugar was unknown but sweets were supplied from natural sources like honey and the sweet saps from trees and canes. The convenience of sugar made the production of sweet products much simpler. Candy became recognized as a valuable food to children to help replace the energy that they burned.
My favorite vanilla Salt Water Taffy Recipe, creamed rolled candy and brown sugar taffy.
My sister’s Peanut Brittle Recipe, spun peanut brittle and coconut brittle.
Making Hard Candy Recipes; casting, molding, marking and storing it; recipes for basic syrup, candy apples, butterscotch candy and more.
Candy Temperatures are more exact with a good candy thermometer.
Making Candy Recipes with necessary candy equipment; recipes for hard tack, coconut balls.
My favorite and delicious Chocolate Covered Cherry Recipe, and one with no cook fondant.
Dipping Chocolate requires some special utensils and tips; recipe for peanut butter balls and cream fondant.
My favorite homemade Caramel Candy Recipe, vanilla caramels, caramel nut roll and a marshmallow recipe.
Butter Toffee recipe, microwave toffee recipe, 2 English toffee recipes and an almond toffee recipe.
Divinity recipes and instructions on how to make it successfully; recipes for divinity, an easy recipe, never fail divinity, vanilla sea foam, chocolate sea foam and divinity fudge.
Peppermint Candy Recipes; cream cheese mints, peppermint hard tack, taffy, peppermint bark and peppermint potato candy.
Popular Candy Recipes over the years have been Mamie Eisenhower fudge, Scottish candy, Chow Mein Noodle candy, Almond Joy recipe, oatmeal candy, cornflake recipe and pralines.
Fudge Recipes; old fashioned peanut butter, easy marshmallows and penuche.
Christmas Fudges; white chocolate with pecans, candied fruit and nut, maple nut fudge, orange fudge, sour cream fudge, never fail and cocoa recipe.
How to Make Fondant with basic recipes for acid fondant and syrup fondant; make chocolate, coffee, maple and no cook.
Candies are either crystalline in structure (composed of minute crystals) as in fudge recipes or fondants or no crystalline like the taffies, brittles and clear hard candy. The temperature or concentration to which the liquid is cooked decides the type of candy whether soft, chewy or hard. The manipulation of the candy after the cooking determines the texture whether grainy or smooth.Because of the delicious flavor of homemade candy, the art of candy making became an excellent aid to popularity. A host who served a variety of homemade candies when they entertained was admired for their ingenuity. Many of these candy makers began attractively boxing homemade candies which became desirable gifts. With the demand for these gifts, many candy makers turned their interest into a source for making money.
When learning candy making, you will find the fundamental principle of candy making is to select the best ingredients and to follow carefully the directions of the candy recipes. As in all cooking, it is best to use good quality ingredients. There is no place in cooking where inferior ingredients are reflected more than in candy recipes. Nothing is more discouraging than to go to all the trouble of making chocolate covered cherries than to use a poor quality dipping chocolate and have them turn out lumpy and an inferior product.
I am sure you will see when you learn how to make candy that Candy making is one of the most interesting forms of cooking because of the wide variety of candy; caramel candy, butter toffee, divinity and many more. Chocolate is the favorite flavoring of the world and there are innumerable chocolate candy recipes. Fruits, nuts and flavored extracts like peppermint are also popular lending notes of distinction to some types of candy. You will find different sugars, honeys, molasses, syrups and food coloring can be added to produce unique results. The world of candy making is wide so learn, experiment and have fun.
Many recipes have existed as popular candy recipes for decades; named for famous people, famous places or maybe just easy to make like fudge. When most people are learning how to make candy they find it easiest to start with fudge recipes. It was the first candy that I tried and many of my friends only make Christmas fudge. Fudge is almost everyone’s favorite type of candy and the only kind they care to make. If you learn how to make fondant, different favors and ingredients produce many delicious candies when dipped in chocolate.
FANTASY FUDGE RECIPE
Combine sugar, butter and milk in a heavy saucepan; bring to a full rolling boil stirring constantly.
Continue boiling 5 minutes over medium heat stirring to prevent scorching.
Remove from heat and add chocolate chips and stir until melted.
Add marshmallow cream, nuts and vanilla; beat until well blended.
Pour into a buttered 9 X 13 inch pan; cool at room temperature.
Cut into small squares.
PENUCHE FUDGE RECIPE
When learning how to make candy most will refer penuche as a fudge. I think of fudge recipes as chocolate. Penuche recipes are made with brown sugar and have a delicious caramel flavor; often with nuts added. It does have the same fudge texture.
Melt butter and add brown sugar; cook over low heat 2 minutes while stirring constantly.
Add milk and continue cooking and stirring until mixtures boils.
Remove from heat and cool; gradually add powdered sugar until mixture is of fudge consistency.
Blend in nuts and spread in a buttered 8 inch square pan; cool and cut into small squares.