Candy making time;-)
False
What are you Baking?
Candy making time;-)
Share what's in your oven
I just finished a big batch of sweet and spicy pecans and just starting 4 batches of peanut brittle.
0
Cat:3473a929-a609-4b85-8818-bf915c7505deForum:91055804-2402-46e2-af36-71fbdbf94984
Cat:3473a929-a609-4b85-8818-bf915c7505deForum:91055804-2402-46e2-af36-71fbdbf94984Discussion:aadd68fc-70a3-44a5-bc4d-85565c36f952

Forums » Baking Forums » What are you Baking? » Candy making time;-)

You must be logged in to contribute. Log in | Register
 
 1 2 3 4 5 >> Last
Forums  »  Baking Forums  »  What are you Baking?  »  Candy making time;-)

Candy making time;-)

posted at 10/4/2013 8:42 PM EDT
Posts: 7302
First: 6/23/2010
Last: 4/20/2014
I just finished a big batch of sweet and spicy pecans and just starting 4 batches of peanut brittle.

Re: Candy making time;-)

posted at 10/4/2013 11:06 PM EDT
Posts: 7302
First: 6/23/2010
Last: 4/20/2014
Well, a lot of candy is finished and packed - ready to go.  I enjoyed it s-o-o-o much. Tomorrow, Saturday, is when I usually go to church to clean, but I went this morning because tomorrow is supposed to be a bad day - lots of storms, some bad.   So I have tomorrow to do as I please.  I think I'll make more candy.

Re: Candy making time;-)

posted at 10/5/2013 7:26 AM EDT
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
I wish we could eat candy but with diabetes we can't

Re: Candy making time;-)

posted at 10/5/2013 8:23 AM EDT
Posts: 2519
First: 6/4/2010
Last: 4/19/2014
 we are at the mall and got to see the homemade fudge made .

Re: Candy making time;-)

posted at 10/5/2013 8:24 AM EDT
Posts: 3547
First: 1/16/2009
Last: 4/20/2014
Wow how great that you are such prolific candy makers.

Re: Candy making time;-)

posted at 10/5/2013 11:03 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I don't make much candy. I do make Truffles and I used to make fudge more often that I do now.  My Grandson loved to make it and I would send it home with him. 
I will be making candied nuts later to give as gifts.  I figure chocolate coated almonds and I think one batch I will add in some dried cherries. 
No way will I do peanut brittle or praline.  I tried caramels once and I just might have to try that again now that I have a good thermometer. 

Re: Candy making time;-)

posted at 10/5/2013 12:44 PM EDT
Posts: 7302
First: 6/23/2010
Last: 4/20/2014
You now have a good thermometer?  Good grief --- IMHO a good thermometer is almost as vital as a range/stove (whatever you call it).
When I'm making something that really depends on temperature, I use TWO thermometers at once.  None - not one - will show exactly the same temperature as another, even the same brand .... so I use two and look for a "average" temp.
When I see a different brand in some store, I buy it.  When in use and one is obviously far off the mark, I toss it.

Re: Candy making time;-)

posted at 10/5/2013 1:37 PM EDT
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
Nancy you are amazing!!!  I couldn't make that much candy as I would feel obligated to eat it!   I'll make peanut brittle at Christmas time, and maybe some other kind, but that is it.

Re: Candy making time;-)

posted at 10/5/2013 1:52 PM EDT
Posts: 7302
First: 6/23/2010
Last: 4/20/2014
LOL LOL - Barbara, I've always eaten some of my cookies and candy "just to test it", but this business with losing weight because of macular degeneration has me scared big time.  Miracle of miracles I AM losing weight!   Not crash dieting - just being careful and I've lost 8 - 9 lb in two months.
I am NOT going to stop making the sweet stuff -- I'm just not making as much and I am very fast to give it away.
Christmas time does mean more baking and stirring ........ the first day we have low humidity I'm going to make divinity.  I can't wait.

Re: Candy making time;-)

posted at 10/5/2013 4:30 PM EDT
Posts: 2168
First: 8/8/2008
Last: 4/20/2014
thinking about what to make for christmas

Re: Candy making time;-)

posted at 10/5/2013 5:25 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Way too early to think about the candy making. As I have posted on here before, I make and give away usually 6-7 types of candy for Christmas, but I don't start thinking about it until November. Gulp, just realized November is right around the corner. What happened to 2013????

Re: Candy making time;-)

posted at 10/5/2013 6:08 PM EDT
Posts: 7302
First: 6/23/2010
Last: 4/20/2014
Verlee -- please tell us the 6-7 types  :)

Re: Candy making time;-)

posted at 10/5/2013 7:10 PM EDT
Posts: 982
First: 9/23/2008
Last: 3/27/2014
Nancy - Kudos to you for your will power in being able to make all of that candy and not eating much of it.  I had never had spiced pecans until a year ago and it was love at first bite.  I'm afraid if I made some of them there would be none left for anybody else.

Re: Candy making time;-)

posted at 10/5/2013 8:06 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Cheri, I am right there with you.  I am pretty good about not nibbling on most things but nuts are devious little things and disappear without you even knowing they are sliding down your throat. 

Nancy I used the old cold water method of testing candy.  That sort of explains why the last time I made caramels they were just not right. 
As for checking a thermometer place it in boiling water if the temp is 212 degrees you are right on the money add or subtract if it reads higher or lower then the 212 F.  Digital ones I do not think can be calibrated and the bulb ones can't unless you manage to slide it up or down within the metal bracket that is holding it so it lines up with the numbers on the metal bracket.  If you have the one with the numbers on or in the tube not much you can do about calibrating just add or subtract. ...Or go buy a new one!

Re: Candy making time;-)

posted at 10/5/2013 8:40 PM EDT
Posts: 7302
First: 6/23/2010
Last: 4/20/2014
Nikki -- I've been thinking about you.   You talk about peanut butter and chocolate and  you make truffles.
Well, I finished the first part of PEANUT BUTTER TRUFFLES ......... it's in the 'fridge waiting to get solid
so I can dip it in chocolate.
That filling tastes so good .......... it doesn't need to be covered with chocolate.  It could be served with a spoon!!

It's one of the Better Homes & Gardens recipe - wow!
The major problem with all their recipes is they do not give temps --- just say "boil 15 minutes".  I hate that.

Re: Candy making time;-)

posted at 10/5/2013 10:08 PM EDT
Posts: 7302
First: 6/23/2010
Last: 4/20/2014
Whew -- I just finished the Peanut Butter Truffles............ coating/dipping/spreading all those little balls with melted chocolate is a lot of work and mess.   But they are very, very pretty and delicious.
Nikki - and anyone else who makes chocolate covered candy - please tell me step-by-step how you do it.

Re: Candy making time;-)

posted at 10/5/2013 10:44 PM EDT
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
In Response to Re: Candy making time;-):Nikki, I think you mean 212 degrees F as the boiling point of water.  I'm sure it was a typo!
Cheri, I am right there with you.  I am pretty good about not nibbling on most things but nuts are devious little things and disappear without you even knowing they are sliding down your throat.  Nancy I used the old cold water method of testing candy.  That sort of explains why the last time I made caramels they were just not right.  As for checking a thermometer place it in boiling water if the temp is 112 degrees you are right on the money add or subtract if it reads higher or lower then the 112 F.  Digital ones I do not think can be calibrated and the bulb ones can't unless you manage to slide it up or down within the metal bracket that is holding it so it lines up with the numbers on the metal bracket.  If you have the one with the numbers on or in the tube not much you can do about calibrating just add or subtract. ...Or go buy a new one!
Posted by nikki p

Re: Candy making time;-)

posted at 10/6/2013 9:47 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Candy making time;-):
In Response to Re: Candy making time;-) :Nikki, I think you mean 212 degrees F as the boiling point of water.  I'm sure it was a typo!
Posted by Barbara B

DUH moment.....!! of course I did how did I goof that up?I am now going to correct my post making this one seem silly but thank you very much!!!!!!

Re: Candy making time;-)

posted at 10/6/2013 6:32 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
In Response to Re: Candy making time;-):
Way too early to think about the candy making. As I have posted on here before, I make and give away usually 6-7 types of candy for Christmas, but I don't start thinking about it until November. Gulp, just realized November is right around the corner. What happened to 2013????
Posted by Verlee T


Chocolate covered cherries (recipe posted on VBB), fudge with and without nuts, barks (usually 2 kinds, almond and mint or lemon drop), peanut brittle, almond roca, and then a new recipe that comes recommended (usually from this site ;-)).

Re: Candy making time;-)

posted at 10/7/2013 2:48 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Candy making time;-):
Whew -- I just finished the Peanut Butter Truffles............ coating/dipping/spreading all those little balls with melted chocolate is a lot of work and mess.   But they are very, very pretty and delicious. Nikki - and anyone else who makes chocolate covered candy - please tell me step-by-step how you do it.
Posted by Nancy G

Nancy the "tricky" part about covering candy in chocolate is that it really should be tempered and that can be difficult. Lots of temperature ranges that the chocolate must go through and it has to be kept at a particular temperature for the shine and snap. 
I read once about a way to cheat on tempering. 
If you are going to melt 1 pound of chocolate for coating melt 3/4 of the pound then add the last 1/4 pound, break it up into small bits, and stir that into the melted chocolate.  It will bring the temperature down and approximate the tempering.  
The other option is to use the coating discs that are available in many stores. they keep their shine and are easy to use.
To dip I just use a fork or rather 2 forks and often a toothpick to get the candy off the fork and to cover any spots where  the fork may have scraped off.
I put the candy after I dip it on parchment and let it set. 
When I do pretzel rods I melt the chocolate in a tall  Mason jar.  I melt 3/4 of the chocolate then stir in the rest.  I dip the pretzel rods and the depth of the chocolate pretty much covers most of the pretzel.  As it is used up I tip the jar and twist the pretzel to completely cover. 
Any chocolate left in the jar can get covered and stored or I often add more chocolate, melt it and stir in nuts and make little chocolate covered nut clusters. Sometimes I stir in dried cranberries or dried cherries or raisins with the nuts. 
 
 1 2 3 4 5 >> Last

Forums » Baking Forums » What are you Baking? » Candy making time;-)