Thames & Kosmos Candy Chemistry handleiding

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Thames & Kosmos

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Handleiding

HERES HOW

1. Grease the pan with butter or vegetable

oil, or line with greased wax paper.

2. In a heavy, medium-sized cooking pot,

stir together the sugar, brown sugar,

corn syrup, evaporated milk, whipping

cream, and butter. Begin to heat the

mixture on low to medium heat.

3. With a spoon, stir the mixture often

while monitoring the heat level. As the

mixture heats up, you will have to stir it

constantly to keep it from burning.

Recipe:

Caramels

YOU WILL NEED

→ candy thermometer

→ candy shape cutters

→ pick tool and forked tool

→ baking pan (9 x 9 inches)

→ butter or vegetable oil

→ cooking pot

→ spoon

→ knife

→ wax paper

→ 1 cup granulated sugar

→ 1/2 cup packed brown sugar

→ 1/2 cup light corn syrup

→ 1/2 cup evaporated milk

→ 1 cup heavy whipping cream

→ 1/2 cup butter

→ 1/2 teaspoon vanilla extract

4. When the syrup reaches Firm Ball stage

(244 °F), remove the pot from the heat. It

may take up to 30 minutes to reach this

temperature on low heat.

5. Stir in the vanilla. Pour your mixture into

the prepared pan and let it cool for several

hours.

6. When the caramel mass is about half solid,

cut the caramel into small squares with an

oiled knife, or cut out pieces with the help

of the small shape cutters. You can also

inscribe designs in them with the pick tool

and forked tool.

7. Wrap your individual caramels in wax

paper. They will continue to harden, but the

warmth of your mouth will soften them up

again when you eat them.

You don’t actually heat sugar to the

caramel sugar stage to make caramel

candies. By heating it to the Firm Ball

sugar stage, you caramelize the milk, but

not the sugar. The caramel taste comes

from the milk, while the gooey texture is

achieved by bringing the sugar to the

Firm Ball stage.

→

WHATS HAPPENING

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

operations involving the hot sugar and candy syrups.

Sugar Solutions and Crystals | 

EXPERIMENT 

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