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Candy-Making Made Simple

Even experienced bakers, on occasion, have ruined a batch of holiday candy. The following suggestions may be helpful:

Use a Candy Thermometer

It's essential to use a dependable candy thermometer when making candies from a cooked syrup. Stand the thermometer upright in the pan with the candy syrup completely covering the bulb. Take care that the thermometer is not resting on the bottom of the pan.

If you don't have a candy thermometer, use the cold water test. Drop a small amount of the candy mixture into a cupful of ice-cold water. Remove the candy drop from the water and form into a ball with fingers. The firmness of the ball determines the candy temperature and is an indication of doneness.

-Thread: 223 degrees F to 234 degrees F. Forms a 2-inch soft thread.

-Soft Ball: 234 degrees F to 240 degrees F. Forms a soft ball that flattens when removed from water.

-Firm Ball: 242 degrees F to 248 degrees F. Forms a firm ball that does not flatten when removed from water.

-Hard Ball: 250 degrees F to 268 degrees F. Forms a hard, but pliable ball.

-Soft Crack: 270 degrees F to 290 degrees F. Separates into hard, but pliable strands.

-Hard Crack: 300 degrees to 310 degrees F. Separates into hard brittle strands.

Follow Recipe Directions

Follow the recipe directions carefully. Often the recipe calls for a heavy cooking pan of a certain size. Be sure to use the one specified. Candy is cooked to very high temperatures, so be sure the pan is large enough to prevent candy from boiling over.

Candy recipes often instruct the cook to add ingredients at precise temperatures. Many recipes are ruined simply because the ingredients were overcooked, burned or boiled. To assure quality results, don't make candy on a humid day and use only the best ingredients.

Best Ever Caramels

2 cups sugar
1 cup firmly packed brown sugar
1 cup butter, softened
1 cup milk
1 cup whipping cream
1 cup light corn syrup
1 1/4 teaspoons vanilla

In heavy 4-quart saucepan, combine all ingredients except vanilla. Cook over low heat, stirring occasionally, until sugar is dissolved and butter is melted (20 to 25 minutes). Continue cooking, without stirring, until candy thermometer reaches 248 degrees F or a small amount of mixture dropped into ice water forms a firm ball (1 to 2 hours). Remove from heat; stir in vanilla. Pour into buttered 13- by 9-inch pan. Cool completely; cut into 1-inch squares. Wrap individually in waxed paper or plastic food wrap. Makes about 7 dozen.

Tip: For easier cutting, line pan with aluminum foil, leaving some overhanging on ends; butter foil. When caramel is cooled completely, lift caramel out by foil. Cut into pieces.

Nutrition facts per serving: 70 cal., 1 g pro., 10 g carbo., 3 g fat, 10 mg chol., 30 mg sodium.

From: Land O'Lakes Bakeline. The Bakeline will be open until Dec. 24. Call (800)-782-9606, 8 a.m. to 6 p.m. (CST). All callers will receive a free leaflet, "75 Years of Baking Memories," with holiday recipes.