|
What is an essential oil?
Essential oils are the highly concentrated, volatile, aromatic essences of plants. Most are derived by the steam distillation of fresh herbal materials, or through cold expression. Many essential oils, such as peppermint, spearmint, lemon, lime, anise, and orange are appreciated both for their aromatic qualities and as flavorings. As flavorings, these highly concentrated oils are ideal for hard candy crafting or other high-temperature cooking applications. *Please note that our Cinnamon, Clove and Peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors.
How do LorAnn oil flavors compare to extracts?
You can use any one of LorAnn’s concentrated flavorings in place of an extract – but you don’t need to use as much! Unlike traditional extracts which are mostly alcohol, LorAnn flavorings contain little or no alcohol. Generally, a LorAnn flavor is three times the strength of most extracts and will handle the heat in cooking and baking better. The natural essential oils (such as peppermint, anise, spearmint, lemon, etc.) and cinnamon oil are the most potent…so a little bit goes a long way!
What is a dram?
A dram is a unit of measure equivalent to 1 teaspoon. Our 1-dram bottle contains 1 teaspoon, our 2-dram bottle contains 2 teaspoons.
Should I make hard candy using the stove-top recipe, or the microwave recipe?
The main difference between the two recipes is time and yield. Candy made using the microwave recipe cooks in about 1/3 less time, but it makes a smaller batch of candy. The stove-top recipe makes twice as much candy and the results are more fool-proof since a candy thermometer is used and the sugars are cooked to precise temperatures.
What type of food coloring do I use for my hard candy, and how much do I use?
The addition of food coloring is optional. If you decide to use coloring, we suggest using Americolor soft gel paste. How much to use depends on the intensity of color you are trying to achieve; however, several drops should be all you need. You can buy it here:
For hard candy use, all molds need to be prepared before use. Hand wash all molds in warm, soapy water and dry thoroughly. After the molds have dried, lightly spray the mold cavities with cooking spray (we recommend PAM). If too much cooking spray accumulates in the cavities, simply wipe off the excess with a paper towel.
Insert sucker stick into mold*, making certain that one end extends to about the middle of the mold cavity. Pour candy into mold and allow to harden. Do not refrigerate. Your suckers should pop-out of the molds easily when the candy has hardened.
*If using a two-piece plastic mold, prepare as instructed above and attach pieces together with clips provided. Pour candy into molds, and then add sucker sticks.
To use the two and three-piece aluminum molds, prepare as above and secure pieces together with heavy (1/4") rubber bands. Pour candy into molds. Quickly insert sticks into molds if you are making lollipops (a few of the aluminum molds are designed for making candy figures, not lollipops).
If I don't have molds, how do I make hard candy?
Instead of using molds, you can pour your hot candy onto a greased cookie sheet or other heat-resistant surface, then when the candy has cooled slightly, score it into a checkerboard pattern with a sharp knife. When the candy cools, it can be broken into small, square pieces. Other alternatives include cutting the warm candy with well-oiled scissors or pouring the candy into a cookie sheet filled with powdered sugar and then using scissors to cut the warm candy. Using powdered sugar has two advantages: one is that the candy seems to stay warm and pliable for a longer period of time, and two - the powdered sugar acts as a cushion resulting in the cut candy being pillow-like instead of flat.
Is it important to assemble ingredients and tools before I begin making the candy?
Yes, it is important to assemble everything you will need ahead of time and have them within easy reach of your stove or microwave. Have your flavor and color (if using) already selected and the safety seals removed. Make sure that you have pot-holders and spoons out, and a spoon rest or piece of tin foil available for laying down sticky spoons or thermometer. Working quickly and efficiently is crucial to successful hard candy making.
Why is my hard candy sticky?
The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem.
When you make hard candy, you are trying to cook all the water out of the sugar/corn syrup/water mixture. If you do not cook your sugar mixture to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, the chances are your candy is retaining too much moisture.
Here are some suggested solutions:
Make sure your thermometer is correct. You can check your candy thermometer accuracy by placing it in water and bringing the water to a boil. The thermometer should read 212° F {100° C.}; if the reading is higher or lower, take the difference into account when testing the temperature of your sugar syrup. We sell a Very nice candy thermometer you can buy it by clicking here.
If using the microwave recipe, try increasing your cooking time by 10 - 20 seconds. The liquid candy should be pale yellow in color after it has been cooked for the second time.
Start with a little less water BEFORE you start to cook the candy. You just need enough water to keep the corn syrup from burning.
When completely cool, dust your candy with powdered sugar, and wrap your candy so that it is not exposed to the air. Double wrap poly bags or wax paper will give you better protection.
Kitchens can be hot and humid, therefore, make sure the air conditioning is on, or utilize a fan to blow cooler air over the cooking area.
Do not try to cool your candy in the refrigerator.
Do not add too much citric acid, as this can cause the candy to break down (and become grainy). Generally, ¼ teaspoon of citric acid is all that is needed per pound of candy.
Why is my hard candy grainy?
The problem is that crystals of sugar were re-introduced into the liquid candy. This will cause your candy to crystallize and become grainy. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling. An alternate method is to place a lid on the pan for about 3 minutes at the beginning of boiling. The idea is that condensed water, trapped by the lid will wash-down the sides of the pan. When making hard candy using the microwave method, always use a clean spoon to stir the candy after it has been cooked.
Why does my candy taste burned?
Your candy can take on a burned flavor if it is heated beyond the hard crack stage. We recommend removing the liquid candy from the heat once your thermometer registers 300 degrees F., allow the temperature to rise on its own for the last 10 degrees.
If using the microwave recipe, reduce your cooking time by 10-20 seconds. The liquid candy should be pale yellow in color after the second heating phase, if it is amber colored - the candy has been overcooked. You will need to dispose of this batch and try again, reducing your cooking time as suggested.
What is the best way to store chocolate and how long will it keep?
According to Scharffen Berger Chocolates, the best way to keep chocolate is by wrapping it tightly in an opaque material, like aluminum foil, and storing it in a cool, dark place. If well stored, dark chocolate can last safely for years, however milk chocolate contains more milk fat and is more prone to rancidity. Store it under good conditions for no longer that six months.
|
Hard Candy making tips