Thames & Kosmos Candy Chemistry handleiding

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Thames & Kosmos

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Handleiding

HERE’S HOW

1. The most important tool for a candy

maker is the candy thermometer,

because knowing the temperature of

sugar is crucial. Depending on what kind

of candy you want to make, whether soft

chewing caramels or hard lollipops, you

will need a speciﬁc sugar syrup. There is

often only a few degrees difference

between soft, hard, and burnt candies.

Keep a close eye on the temperature.

2. To make hard candy, all you really have

to do is heat a mixture of sugar and

water. With increasing temperature, the

consistency (texture) of the sugar syrup

changes. Professionals have deﬁned

sugar stages, which help to determine

what kind of candy is made by sugar

syrup heated to different temperatures.

3. You should familiarize yourself with the

sugar stages. The table to the right will

help you do this. Do not refer to any

temperature instructions printed on the

thermometer itself.

Getting ready to

boil sugar

YOU WILL NEED

→ candy thermometer

→ sugar spatula

→ heavy-bottom cooking pot

→ metal spoon

→ marble slab or baking sheet

→ (sugar, water, and other

ingredients will be specified

in Experiments 9 and 10)

4. Warm the clean candy thermometer with

hot water before you hang it into the sugar

pot. Do not let the thermometer rest on the

bottom of the pan. Otherwise it might

crack. After use, put it aside to cool off.

5. Boiling sugar works best in a large stainless

steel pot with a thick bottom, which

conducts the heat well, and preferably

with an insulated handle. Sugar bubbles up

during boiling.

6. Heat the sugar syrup quickly and over high

heat. Slow or frequently interrupted

boiling can make the sugar turn yellow.

7. Sugar crystals or impurities stuck to the

side of the pot should immediately be

scraped off with a spoon. Otherwise

undesirable crystals might form in the

syrup.

8. An oiled, warm marble surface is ideal for

mixing and forming syrups into candies. An

oiled, non-coated baking sheet is also

sufﬁcient. If your surface is too cold, the

candy will harden too fast for you to work

with it.

Safety Note: Caution! Very high temperatures.

There is a risk of burns. Boiling sugar and candy

syrups are extremely hot. An adult should perform all opera-

tions involving the hot sugar and candy syrups.

EXPERIMENT 8

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