No, we do not recommend doubling candy recipes. The extra ingredients may prevent the mixture from cooking properly.
Insert a toothpick into one end of the item you are covering. Dip it into chocolate, and then insert the toothpick into a piece of styrofoam until the chocolate firms up.
Most candies freeze well for long-term storage. Wrap tightly in plastic food wrap or aluminum foil. Be sure to label with contents and date. To serve, thaw wrapped candy at room temperature for 1 to 2 hours.
Weather can be a factor, and special precautions are necessary to get the best quality candy. A cool, dry day is best for making candy. On a rainy day, you may need to cook candy to a temperature a degree or two higher than stated in recipe.
Yes, pan size is very important. Always use the recommended size of cooking pan to prevent candy from boiling over. Using a heavy pan will help to prevent scorching or burning.
Toffee sometimes separates during cooking, leaving a buttery looking layer on the surface and a thicker mixture underneath since the emulsion of the water and fat has broken. This is hard to predict. Here are some guidelines to follow if toffee separates:
Allow it to continue cooking. The candy may re-mix on its own. Otherwise, we have found gradually and very carefully stir in about ¼ to ½ cup hot water, 1 tablespoon at a time, while cooking, stirring well, until the mixture goes back together. Add only enough water to bring the toffee mixture back together; too much water will make the candy sticky. Continue cooking candy until the proper temperature is reached.
We recommend either salted or unsalted butter be used when making candy, especially candy made from a boiled sugar syrup. Margarine and low-fat spreads do not create the correct texture in the final candy because of the emulsifiers and other ingredients added to their formulas. Butter also gives the best flavor to candy.
Stand the thermometer upright in the candy mixture, making sure the bulb is completely covered with liquid while not resting on the bottom of the pan. Try to keep the thermometer ½-inch off the bottom of the pan, if possible.
Caramels should be cooked slowly to allow the sugars and milk solids to caramelize. The longer and slower they are cooked the darker the color and the stronger the flavor. The faster they are cooked, the lighter the color and flavor. It is also important to not cook caramels too fast so they scorch and have a burnt flavor.
If fudge is stirred while the batch is still warm, a slight grain will result. This is traditional. To make fudge that is less grainy, use a recipe that has marshmallow creme as an ingredient.
Fudge must be cooked to a full boil until the mixture reaches 242° F. Therefore, it is helpful to have a candy thermometer. Soft, sticky fudge is often the result of the mixture not being cooked long enough and to the correct temperature.
The proportion of corn syrup to sugar determines the texture of the finished caramel. The more corn syrup in the recipe the tougher the caramel will be.
Is there a guide for cutting brownies and bars?
My bars crumble when I cut them. How can I prevent crumbling?
What are some of the common causes for cake failure?
Are there any specific candy-making tips I should know when making toffee?
Can I double my candy recipes?
Can I freeze my cheesecake?
Do I need to grease a springform pan?
Can I double my cookie recipe?
Can I freeze my cookies?
Cakes (Frosted and Unfrosted)
Can I freeze muffins and quick breads?
Do I have to change a recipe if I use mini loaf or mini muffin pans?