Make candies: how?

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To make candy, there are three things you need to do: select a type of candy, identify the ingredients and equipment needed, and find a suitable location. The instructions for making handmade candy are not very complicated, but special attention should be paid to the requirements of the equipment.

To select a type of candy, look at a list of options from a candy recipe book. There are three types of homemade candies: syrup-based candies, filled candies, and gummies. Select a small receipt to start with, and remember that handmade candies have no preservatives, so it’s a good idea to limit quantities at first.

Syrup-based candies are the easiest to make, and filled candies are the hardest. The reason for the increased difficulty is the need to prepare and insert the filling at the right stage of the process. Gummies are similar to fudges in texture and equipment requirements.

Look at the cookbook and select a simple recipe. For all hard candies, you’ll need sugar, cornstarch, food coloring, and water. Some recipes call for corn syrup, which is a type of liquid sugar. All of these ingredients can be found in the average grocery store cooking aisle.

It’s wise to purchase a thick-bottomed saucepan just for making candy. To make candy, you need to heat the saucepan over high heat and hold that temperature for an extended period. Many candy recipes call for repeated heating and cooling cycles, which can damage the cookware.

Review the recipe carefully and take a close look at the exhaust system above your stove. Heated sugar molecules rise in the vapor when candy is made. As the steam cools, the sugar molecules stick to all available surfaces. This includes walls, floors and cabinets. There are two ways to fix this: cook the candy mixture outside or use a powerful exhaust fan.

To make candy, the first step is to mix sugar and water in a saucepan. If you want colorful candy, add food coloring. As the mixture heats up, it must be stirred continuously. Continue adding sugar until the solution is saturated and the sugar no longer dissolves. Be careful to keep the mixture just below a boil. Keep stirring until the mixture is smooth and thickened. Add flavoring, if needed.

Remove the pan from the heat and place it in the refrigerator to cool the mixture. It needs to be at room temperature before you take it out of the fridge for the next step. Pour the candy mixture onto waxed paper into desired shapes and let it cool. Sprinkle with powdered sugar to keep them from sticking to each other and enjoy.

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