About this document
Stages and Tips for Candy Making by me is a document available to read on EtoBox.
The document provides instructions and recipes for making various types of candy. It discusses necessary equipment like pots, thermometers and utensils. It explains the scientific principles of sugar cooking and lists important facts to remember like accurately measuring ingredients and cooking to the proper temperature. Different types of candy like crystalline (fudge, fondant) and non-crystalline (taffy, caramels) are defined. Cold water tests are described to test consistency at various temperature stage
- Author
- me
- Language
- EN