See Also: Calling All Candy Makers!(recipes)
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Calling All Candy Makers! (recipes)


Calling All Candy Makers!



Everybody loves candy and homemade candy is the BEST. Don't be afraid to let yourself go this Christmas and make some fudge, chocolate covered pretzels, or any yummy you can think of. Here are a few tips to help: * Always use butter when you are making candy. Margarine contains a lot of water and different amounts of fat that will make your candy inconsistent.

* If you are using chocolate chips for dipping, add 1 tablespoon of shortening to every six ounces of chips. Slowly melt the chocolate and shortening in a double boiler at a low simmer. Do not let any water splatter into the chocolate as it will stiffen and make the chocolate unworkable. When the chocolate is melted, turn off the heat and start dipping. If the chocolate starts to thicken, return chocolate to low heat and constantly stir.

* Always use a candy thermometer when making fudge, penuche, hard candy and pralines.

* A dry day is always better for candy making. Humidity higher than 60% can affect many candies especially divinity.