Candy making time;-)
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Candy making time;-)
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I just finished a big batch of sweet and spicy pecans and just starting 4 batches of peanut brittle.
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Re: Candy making time;-)

posted at 10/7/2013 2:50 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Candy making time;-):
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.
Posted by Nancy G

Did you see the recipe for Chocolate Divinity? Looks wonderful, that I just might have to try. 

Re: Candy making time;-)

posted at 10/7/2013 4:17 PM EDT
Posts: 1952
First: 12/5/2010
Last: 4/16/2014
nancy,
when I used to make the Martha Washington candy
it called for melting a small amt of parafin wax in the chocolate  and it seemed to set faster 
and I always put the balls in the freezer before dipping

Re: Candy making time;-)

posted at 10/7/2013 4:25 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
In Response to Re: Candy making time;-):
In Response to Re: Candy making time;-) : 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.
Posted by nikki p


Thank you --- so many things to think about - to remember   ....... I printed this to tape to cabinet door

Re: Candy making time;-)

posted at 10/7/2013 4:28 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
In Response to Re: Candy making time;-):
nancy, when I used to make the Martha Washington candy it called for melting a small amt of parafin wax in the chocolate  and it seemed to set faster  and I always put the balls in the freezer before dipping
Posted by nellie v


Paraffin - wow - I actually have some of that.  I don't know why but it's here - lol. 
Thanks, Nellie .   My idea of "chocolate" is a bag of chocolate chips.

Re: Candy making time;-)

posted at 10/7/2013 4:54 PM EDT
Posts: 1952
First: 12/5/2010
Last: 4/16/2014

How to Purchase Wax for Chocolate Candy Making

  • you can purchase wax for your candy making at most supermarkets.

Many older candy recipes that use chocolate coatings often instruct readers to add paraffin wax when melting the chocolate to coat homemade candy. Only very small amounts of wax are used in these recipes. The wax will help thin the melted chocolate, allowing a thinner coating. The wax will also help provide a harder coating that will help retain moisture. In addition, the wax will give the candy coating a slightly shinier appearance. Although paraffin wax is common in candy recipes, it may not initially be easy to find and purchase.

Instructions

    • 1

      Go to your local large supermarket. This supermarket should carry canning supplies, such as masonry jars and pectin for making homemade preserves. Find the canning supplies in the market you choose. Find the paraffin wax, which should be located with the canning supplies. This wax will be food-grade and should be labeled as such. It's usually available in 1-lb. quantities.

    • 2

      Go to your local specialty baking www.ehow.com/how_4895525_purchase-wax-chocolate-candy-making.html#" class="itxtnewhook itxthook">shop or kitchen store if you cannot find paraffin wax in your supermarket. Find the candy-making supplies in your specialty store, and look for paraffin wax in that section.

    • 3

      Purchase paraffin wax on the Internet if you cannot find any at any local stores that you check.



Read more:

Re: Candy making time;-)

posted at 10/7/2013 6:13 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
Nellie -- for unknown reason I have an unopened box of paraffin right now ......   
A couple nights ago I made a batch of BH&G's chocolate covered peanut butter balls --- I just melted some chips, some chocolate bars, a bit of Crisco, in a big glass measuring cup.  I used a toothpick to try to dip them and my left fingers to try to get it all covered.  Using that professional  ;-)  toothpick I drizzled chocolate over the hole left by the dipping toothpick.  Whew.

Paraffin makes chocolate THINNER?  Good grief ......... I wanted thicker chocolate so it wouldn't drip and run so much.

Re: Candy making time;-)

posted at 10/7/2013 6:22 PM EDT
Posts: 1
First: 10/7/2013
Last: 10/7/2013
I am from the south & have made fudge since I was 8 or 9 yrs old.  Everyone loved it.  Now I live in Colorado & I have not been able to make my fudge since I've been here.  It never gets to the soft ball stage & it never hardens.  Can anyone tell me why?

Re: Candy making time;-)

posted at 10/7/2013 6:35 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Candy making time;-):
Nellie -- for unknown reason I have an unopened box of paraffin right now ......    A couple nights ago I made a batch of BH&G's chocolate covered peanut butter balls --- I just melted some chips, some chocolate bars, a bit of Crisco, in a big glass measuring cup.  I used a toothpick to try to dip them and my left fingers to try to get it all covered.  Using that professional  ;-)  toothpick I drizzled chocolate over the hole left by the dipping toothpick.  Whew. Paraffin makes chocolate THINNER?  Good grief ......... I wanted thicker chocolate so it wouldn't drip and run so much.
Posted by Nancy G

When the paraffin is melted it is thinner than the chocolate but when it cools it firms up. 
Keep in mind that Paraffin is a petroleum product and not in common use any more for candy making.  It was also used to top jelly when it was "put up".  I recall as a kid my sister and I would argue over who got to take the wax off the jelly. 
I would almost bet that if you lived in California you probably could not find it at all. 

Re: Candy making time;-)

posted at 10/7/2013 7:29 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
In Response to Re: Candy making time;-):
I am from the south & have made fudge since I was 8 or 9 yrs old.  Everyone loved it.  Now I live in Colorado & I have not been able to make my fudge since I've been here.  It never gets to the soft ball stage & it never hardens.  Can anyone tell me why?
Posted by DiAnne G


Hi Dianne - welcome to VBB.  I bet it has something to do with altitude?? 
 Tomorrow why don't you call the 800 shown on the right of the page.  Someone there will answer your question and give you all sorts of help.
Or print your question in the Ask Very Best Baking forum.  They will answer in a few days.
And wait a few minutes --- someone here, much more informed than I am, will answer you questions

Re: Candy making time;-)

posted at 10/7/2013 7:31 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
Hey Nikki --- Yes, I saw the recipe for chocolate divinity .......... it's in my stack of printed candy recipes .... recipes that are waiting to go.

Re: Candy making time;-)

posted at 10/23/2013 6:15 PM EDT
Posts: 888
First: 10/15/2010
Last: 3/2/2014
In Response to Re: Candy making time;-):
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.
Posted by Cheri H

Nancy, congratulations on the weight loss.  Keep up the good work but never, never give up cookie and candy making!!

Re: Candy making time;-)

posted at 10/23/2013 8:02 PM EDT
Posts: 1034
First: 10/1/2008
Last: 4/14/2014
In Response to Re: Candy making time;-):
I am from the south & have made fudge since I was 8 or 9 yrs old.  Everyone loved it.  Now I live in Colorado & I have not been able to make my fudge since I've been here.  It never gets to the soft ball stage & it never hardens.  Can anyone tell me why?
Posted by DiAnne G

Yes, DiAnne, it is the altitude!! Don't know where you live, but I lived in Manitou Springs for a while when my husband was in the army.  He was stationed at Ft. Carson. ( that was a long time ago)  Anyway, it takes a lot longer to reach an appropriate temperature for candy making due to the altitude.  I think you may be able to use a good candy thermometer to help you.  You can't rely on "time" anymore.  Perhaps the nice people on the web site can give you some more suggestions.  It is worth a try anyway.  P.S. liquids boil at a lower temperature at high altitude.

Re: Candy making time;-)

posted at 10/23/2013 8:47 PM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014
I made Cherry Mash Candy today and some Peanut Butter Fudge.

Re: Candy making time;-)

posted at 10/23/2013 11:18 PM EDT
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Love to make peanut brittle and nut goodies this time of year!

Re: Candy making time;-)

posted at 10/24/2013 2:17 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
I received a copy of Midwest Living magazine and I went stumbling  around their web site ---- wow!  I found so really wonderful candy recipes I can't wait to try.
Go look at some of them.... the ones I can't wait to try!

Bing Fudge
www.midwestliving.com/food/holiday/delectable-christmas-candies-and-treats/?page=3" target="_blank">http://www.midwestliving.com/food/holiday/delectable-christmas-candies-and-treats/?page=3
Caramel Heavenlies
http://www.midwestliving.com/food/holiday/delectable-christmas-candies-and-treats/?page=13
Hallelujah Chocolate-Peanut Butter Bars
http://www.midwestliving.com/food/holiday/delectable-christmas-candies-and-treats/?page=19


And, JUDY, if you read this ....... this month's magazine has a delightful article about horse things for Christmas.


Re: Candy making time;-)

posted at 10/24/2013 6:24 PM EDT
Posts: 1034
First: 10/1/2008
Last: 4/14/2014
Nancy, the recipes from the Midwest Living look amazing, I've already bookmarked that page!!!!

Re: Candy making time;-)

posted at 10/24/2013 6:43 PM EDT
Posts: 982
First: 9/23/2008
Last: 3/27/2014
I used to do most of the candy making, but my oldest son enjoys it so much that I have handed that over to him.  I still make the fudge and divinity, but his truffles are so excellent that I would not dare to even try and make them (I'm sure they could not hold a candle to his).

Re: Candy making time;-)

posted at 10/24/2013 7:27 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
In Response to Re: Candy making time;-):
Nancy, the recipes from the Midwest Living look amazing, I've already bookmarked that page!!!!
Posted by Barbara B


Isn't that a great site?  So many great recipes ....... I'm so glad you got there in spite of the http' s  that won't work.  I tried all sorts of stuff trying to make them work but didn't do it.
How did you get there?

Re: Candy making time;-)

posted at 10/24/2013 7:35 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Thanks Nancy...the recipes look great.  I could not get the Bing Fudge but I will search for it and print that out as well. 

Re: Candy making time;-)

posted at 10/24/2013 8:13 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
In Response to Re: Candy making time;-):
In Response to Re: Candy making time;-) : When the paraffin is melted it is thinner than the chocolate but when it cools it firms up.  Keep in mind that Paraffin is a petroleum product and not in common use any more for candy making.  It was also used to top jelly when it was "put up".  I recall as a kid my sister and I would argue over who got to take the wax off the jelly.  I would almost bet that if you lived in California you probably could not find it at all. 
Posted by nikki p


Nikki, your comment about California made me chuckle. It is so true that California seems to be so health conscious that many food items are not available. However, I can still find paraffin in the grocery store, and lard (for my pie crust) is sold at my international market. The paraffin is next to the canning supplies. I use paraffin in my Chocolate Covered Cherries.
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