BYU Foods: Candy

Student Recipes - Candy Lab

The purpose of this lab is for students to gain experience cooking with sugar as an ingredient in candy.

Student Lab Reading Assignments
”Melting Chocolate,” BCC pg. 178
”Candy Cooking Tips,” BCC pg. 188
”How to Test Candy,” BCC pg. 188

Kitchen 1                  Peanut Brittle and Crunchy Peanut Clusters
Kitchen 2                  Sugared Nuts and Microwave Lollipops
Kitchen 3                  Easy Caramel Popcorn and Peppermint Bark
Kitchen 4                  Lemon Chews and Super Easy Fudge
Kitchen 5                  Raspberry Cheesecake Cupcake Bites and English Toffee
Kitchen 6                  Marshmallows and Rolo Turtles
Kitchen 7                  English Toffee and Buckeyes

Kitchen 8                  Peanut Brittle and Rolo Turtles
Kitchen 9                  English Toffee and Microwave Lollipops
Kitchen 10                L and Easy Caramel Popcorn Balls
Kitchen 11                Raspberry Cheesecake Cupcake Bites and Sugared Nuts

Calibrate your thermometer!!! At sea level, water boils at 212º. Recipes are written for sea level. To check the accuracy of your thermometer and to adjust for differences in elevation, follow these steps:

1.         Pour at least two inches of water into a small pan.
2.         Clip candy thermometer to side of pan.
3.         Bring water to boil. Boil 5 minutes.
4.         Checking at eye level, note the temperature of the boiling water.
5.         Adjust the temperatures in your recipe accordingly.
6.         Discard water and dry pan and thermometer.

For example: If your recipe tells you to cook a syrup to 242º, but your water boiled at 203º, subtract 9º from the final temperature on your recipe. You will boil your syrup to only 233º.

NOTE: Watch all candies carefully, especially the last 10º of cooking, as temperatures can spike quickly. Make sure that the thermometer is fully submerged in the candy to get an accurate reading. You may have to tip the pan.

Candy Making Tips:

· Clean as you go. Hardened candy is difficult to remove.

· Use pancake turner or razor blade to remove sugar and syrup from stovetop ASAP.

· Be careful to not get burned. Molten candy it HOT!

· Allow plenty of time in the BYU dispensary refrigerator for chocolate candy to set.

· Serve candy from paper towel, wax paper or parchment when the class fills their boxes.

Raspberry Cheesecake Cupcake Bites (You will prepare cake for next BYU section)

1 white cake mix

eggs (see mix)

oil (see mix)
1 teaspoon raspberry extract
8 oz. cream cheese
1/3 cup frozen raspberries
24 oz. package vanilla almond bark
½ cup graham cookies, coarsely crushed

1.         Prepare and bake the cake according to directions on the package, adding the extract to the batter. To cool quickly, break into large pieces and place on cooling rack.
2.         Coarsely break the cake into a large mixing bowl.
3.         Cut the softened cream cheese into 1/4-inch cubes. Add the cubes and raspberries to crumbled cake. Mix lightly by hand.
4.         Scoop mixture with small cookie scoop onto wax paper-lined jelly roll pan.
5.         Place almond bark in freezer-sized zip lock bag. Using a rolling pin, crush the almond bark into small pieces. Put the crushed almond bark into two quart-sized freezer zip-lock bags. Microwave at 30-second intervals until the chocolate is melted, but not hot. Massage with your hands to distribute warmth. Do NOT over-heat the almond bark. Melt it slowly and massage often.
7.         Cut off a small corner of the bag and pipe a small amount of the almond bark in the bottom of a mini muffin liner. Place the cake center on top of that and then top with more melted chocolate coating. Sprinkle half of the cake bites with the crushed graham crackers and the other half with red sprinkles. Allow the cake bites to set up in the dispensary refrigerator.

Sugared Nuts

1 1/2 cups cashews
1 1/2 cups whole almonds
1 cup sugar
½ cup water

1 teaspoon cinnamon
1 teaspoon salt
1 ½ teaspoon vanilla

1. Heat oven to 350º.

2. Meanwhile, cook sugar, water, and salt in 2 quart saucepan over medium heat to 236º without stirring.

3. When the syrup begins to boil, place nuts on baking sheet and bake nuts in oven for 10 minutes on a jelly roll pan, stirring often. Remove from oven.

3. When the syrup reaches 236˚, remove from heat, add vanilla and cinnamon and pour over the nuts that are on the jelly roll pan. Stir to coat nuts.

4. Turn nuts out onto greased foil. Separate the nuts by spreading with 2 forks and let cool.

Rolo Turtles

25 Rolo candies, 25 small pretzel, 25 pecan halves

Arrange the pretzels on a cookie sheet. Place a Rolo on the top of each pretzel. Place in the oven at 250 degrees until the Rolo starts to melts, about 5 minutes. Remove from the oven and top with a pecan half. Take to the dispensary refrigerator to set.

English Toffee

1 cup butter
2 Tablespoons water
1 cup sugar
½ bag (12 oz.) milk chocolate chips (1 cup)
1 cup chopped walnuts

Fill a jelly roll pan with ice. Put half of the nuts in the bottom of a buttered 9 x 13 metal cake pan and place it on crushed ice in the jelly roll pan.
Measure and set chocolate chips aside (these will be used on top of the toffee – the heat of the candy will melt them when placed on the candy).
Put butter, water, and sugar in 4 quart saucepan. Bring the mixture to a boil and immediately wash down the sides of the pan. During cooking, the candy will brown on the bottom of the pan.
Cook on medium-high heat, stirring occasionally until candy smokes and becomes the color of a brown paper grocery bag. This takes between 10 and 20 minutes.
Pour syrup over the nuts. Do not scrape the pan.
Sprinkle the chocolate chips over the top of the hot toffee. When the chips are melted, spread the chocolate evenly over the top of the toffee. Cover this with chopped nuts. Place in refrigerator to set the chocolate.

Super-Easy Fudge – Adapted from BCC pg. 189

1 can (14 oz) sweetened condensed milk

1 bag (12 oz) milk chocolate chips (2 cups)

1 ½ cups chopped nuts, if desired

1 teaspoon vanilla

1. Place a 12 “ square waxed paper in bottom of 8-inch square pan, folding in the corners. Spray with cooking spray. When your fudge has cooled, this will allow you to easily lift the fudge out of the pan for cutting.

2. In 2-quart saucepan, heat milk and chocolate chips over low heat stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.

3. Quickly stir in nuts and vanilla. Spread in pan. Refrigerate or freeze about 1 hour 30 minutes or until firm. Lifting with wax paper, remove from pan and cut into 1-inch squares.

Variations (NOT used in lab, but fun at home):

Super Rich Fudge: Add one ounce unsweetened baking chocolate with chocolate chips. Mint Fudge: Use ½ chocolate chips and ½ mint chips

Peanut butter Fudge: Use ½ chocolate chips and ½ peanut butter chips.

Marshmallows

Prepare 9x9” aluminum pan: Lightly spray bottom and sides of pan with cooking spray, then dust with 1-2 Tbsp. powdered sugar. (Tap to remove excess powdered sugar.)

1/3 C. cold water

1 envelopes unflavored gelatin (1 ½ Tbsp.)

1 C. granulated sugar

1/4 C. room temperature water

¼ teaspoon vanilla

1/3 cup chopped pecans

3 tablespoons coconut

1/4 cup powdered sugar

Instructions (calibrate thermometer first):

1. Pour 1/3 C. water into the bowl of KitchenAid stand mixer.

2. Sprinkle gelatin over cold water and set aside to soften.

3. Using the stovetop method, toast the coconut in a dry fry pan.

4. Combine sugar and 1/4 C. water in a medium saucepan. Bring to a boil. Wipe crystals down from the pan sides.

5. Insert a candy thermometer and cook to 247°

6. Stir syrup into the gelatin. Continue stirring for a few minutes for cooling to begin.

7. Beat on medium high speed the KitchenAid stand mixer until soft peaks form (8 to 10 minutes).

8. Beat in 1/4 tsp. pure vanilla.

9. Spread into prepared pan. Sprinkle the top with chopped nuts and toasted coconut.

10. Let stand for 1 hour to set. Using scissors or a knife, cut marshmallows into squares wiping scissors or knife after each cut.

11. Roll cut edges in powdered sugar or the coating used on top.

12. Marshmallows may be stored overnight in an airtight container at room temperature.

Crunchy Peanut Clusters – Adapted from BCC pg. 193

1 package (24 oz) vanilla-flavored candy coating (Almond bark), broken into small pieces

¾ cup creamy peanut butter
4 cups Cheerios cereal
2 cups miniature marshmallows
2 cups dry-roasted peanuts

NOTE: The goal of heating the ingredients in this recipe is to just melt them to the point that you can combine them. Do NOT overcook or over mix.

1. Mix the cereal, marshmallow, and peanuts in a large bowl.

2. In 4-quart sauce pan, melt candy coating over medium-low heat, stirring frequently.

3. Stir in peanut butter until mixture is smooth. Take off heat.

4. Pour the peanut butter mixture over the cereal mixture, stirring gently until all ingredients are completely coated.

5. Drop the mixture by heaping cookie scoops onto waxed paper.

6. Let stand about 1 hour or until firm. Store tightly covered.

Lemon Chews (Yield: 20-24 lemon chews)

4 tbsp. butter

1/2 cup light corn syrup

3/4 cup granulated sugar

1 tsp. lemon extract

1/2 tsp. citric acid

1-2 drops yellow food coloring

Prepare a 9x5 loaf pan by lining it with a parchment sling that fits perfectly (no wrinkles) and spraying the parchment with nonstick cooking spray.
Combine the butter, corn syrup, and granulated sugar in a medium saucepan over medium-high heat. Stir until the butter and sugar dissolve, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.
Cook the candy, stirring occasionally, until the thermometer reads EXACTLY 245 F (118 C). It's very important not to overcook this candy, as even slight overcooking can cause it to harden and lose its wonderfully chewy texture.
As soon as it reaches the proper temperature, remove the pan from the heat and stir in the lemon extract, citric acid, and yellow food coloring. Stir until the ingredients are well dispersed, then pour the candy into the prepared pan.
Allow the candy to set in the refrigerator for 10 minutes until it cools, check it and then let it set until it can be cut into 1-inch square pieces.
Once set, remove the candy from the pan using the parchment as handles and flip it upside down on a cutting board. Carefully peel the parchment off the back. Use an oiled chef's knife to cut the candy into small 1-inch squares to serve.
Because Lemon Chews are soft and chewy, they will gradually lose their shape if left alone at room temperature. I recommend wrapping them in waxed paper to make them easy to save and handle. Individually wrapped Lemon Chews can be stored in an airtight container at room temperature for up to two week

Peppermint Bark – Adapted from BCC pg. 194

1 package (16 oz) white chocolate broken into small pieces
24 hard peppermint candies

1. Cover cookie sheet with waxed paper.

2. Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Set aside for later use

3. In 8-cup microwaveable dish, place candy coating.

4. Microwave uncovered on high about 1½ minutes, stirring every 30 seconds. Until almost melted. Stir until smooth.

5. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces to top candy.

6. Stir coating and peppermint to mix evenly.

7. On wax paper-covered cookie sheet, thinly spread coating mixture. Sprinkle with the larger remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces.

Peanut Brittle – Adapted from BCC pg. 191

1 ½ teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 ½ cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
3 cups unsalted raw Spanish peanuts

1.         Calibrate thermometer.
2.         Grease a 15 ½ x 12-inch jelly roll pan with butter.
3.         Grease long metal spatula with butter; set aside.
4.         In small bowl, mix baking soda, 1 teaspoon water and vanilla; set aside.
5.         In 4-quart saucepan, mix sugar, 1 cup water and the corn syrup.
6.         Cook over high heat, stirring constantly until mixture boils. Wash down sides of the pan and wash your stirring spoon.   Turn the heat down to medium/high. Cook, stirring occasionally, to 240 degrees F. on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
7.         Stir in butter and peanuts. ***THIS IS MOST TYPICALLY WHERE YOU WILL BURN THE RECIPE. BE CAREFUL!!!*** Cook over medium heat, stirring constantly, to 300 degrees F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)

8. Immediately remove from heat. NOTE: As this syrup is extremely hot and continues to cook itself, you may wish to remove your brittle 5º sooner than the recipe indicates and
watch the thermometer to get to right temperature off of heat. Quickly stir in baking soda mixture until light and foamy.
9. Pour the candy mixture around the outside edge of the jelly roll pan, working toward the middle to fill the pan. Do not scrape the cooking pan. Cool completely. For lab, you may place the dispensary frig for quick cooling. Break into pieces.

Buckeyes

Candy:

1 stick softened butter

1 3/4 c. (1 18 oz. jar) creamy peanut butter

1 tsp. vanilla

3-3 ¾ cup confectioners' sugar

Chocolate Coating:

1 (12 oz.) pkg. semi-sweet chocolate chips (2 cups)

1 tbsp. vegetable shortening

Candy:

1. Cream butter, peanut butter, and vanilla together in your large Kitchen Aid mixer, adding confectioners' sugar gradually until proper consistency is reached. It should be stiff enough to form into a ball and keep its shape, but not dry and crumbly.

2. Use a small cookie scoop to portion candy. Roll candy into balls.

Coating:

3. In a freezer zip-lock bag, melt chips and shortening together at 30 second intervals until the chocolate is melted, but not hot. Chocolate should be no warmer than body temperature. Massage the chocolate often to keep it melted. DO NOT OVERHEAT THE CHOCOLATE.

4. Snip a small corner off the bag and pipe a small dime-sized amount of chocolate into a mini muffin liner. Immediately place the candy center on top of that and then top with more melted chocolate coating. Place all the candies on a tray in the dispensary frig and allow to set.

Easy Caramel Popcorn Balls

2 ¼ cups brown sugar

1 stick (1/2 c.) butter

1 cup light corn syrup

1 can sweetened condensed milk

4 batches (1/3 cup each) of unpopped popcorn

1. Pour 1/3 cup of popcorn into popcorn popper. Turn on and pop the popcorn. Repeat 3 times, until you’ve popped 4 batches of 1/3 cup of popcorn. Put popped popcorn in multiple bowls. Don’t overfill bowls, or you won’t be able to stir hot caramel sauce into popcorn.

2. Calibrate thermometer. In a 4-quart saucepan, boil the brown sugar, butter, and corn syrup on medium-high heat. When the mixture boils, wash down the sides of the pan and the thermometer. Wash your spoon.

3. Add the sweetened condensed milk and cook, stirring constantly to the soft ball stage (235º).

4. Pour over the popped popcorn. Do not scrape the pan. Stir well. Form into popcorn balls and wrap individually in plastic wrap.

Microwave Lollipops

1 C. sugar

1/2 C. light corn syrup

desired flavoring and coloring

1. Insert sticks in molds, and place on greased marble slab or foil-lined cookie sheet.

2. Stir ingredients together in a clear 8 C. glass, microwave safe, mixing bowl.

2. Cover with plastic wrap. Microwave on high for 3 minutes.

3. Being careful of the hot steam, use a FORK to carefully remove plastic wrap and stir.

4. Cover with new plastic wrap and microwave 3 more minutes. Watch carefully and remove from the oven before the 3 minutes if the syrup becomes darker than a medium yellow color.

5. Using a FORK, remove plastic wrap. Stir in food coloring and flavoring. Do not measure in advance.

(1/8 tsp. oils, 1/2 tsp. extracts)

6. Pour candy into molds. “Free form” any candy that is left over. (If necessary, roll each stick to coat the back with candy.)

7. Repeat all of these steps and make another batch, using different flavor and color.

***NOT USED IN LAB, BUT GREAT TO TRY AT HOME****

Divinity

4 cups granulated sugar
1 cup light (not dark) corn syrup
3/4 cup water
1/4 tsp. salt
3 egg whites (room temperature)
1 cup walnuts, chopped
1 tsp. vanilla

1. Calibrate thermometer. Combine sugar, corn syrup, water, and salt in 4 quart saucepan. Stir and cook on high until sugar is dissolved. Wash down the sides of the pan. Turn the heat down to medium/high and cook to 265°.

2. While the sugar mixture is cooking, beat egg whites in a large KitchenAid mixer with wire attachment until stiff, but not dry.

3. When the syrup mixture reaches 265°, remove from heat and pour in a fine stream (no bigger than a wooden match stick), beating constantly, into stiffly beaten egg whites. Do not scrape the pan.

4. Continue beating until mixture holds its shape and loses its gloss. Watch carefully; stop beating the instant it begins to lose its gloss! Have your instructor come help you determine when the candy is beginning to lose its gloss and it ready to form candies.

5. Gently stir in the vanilla. Scoop out half the batch to serve without nuts. Add the nuts to the remaining divinity and scoop onto waxed paper. Have three people ready with two
spoons each. Immediately drop by teaspoons onto waxed paper. Do not allow the candy to set before it gets dropped onto waxed paper.

Peppermint Patties

Center:

1 ½ tablespoons light corn syrup

1 ½ tablespoons water

½ teaspoon peppermint extract

¼ teaspoon vanilla

1 ½ tablespoons shortening

2 ½ cups powdered sugar, plus extra for forming centers

Chocolate coating:

2 cups semisweet chocolate chips

3 tablespoons shortening

1. Combine corn syrup, water, peppermint extract, vanilla and 1 ½ tablespoons shortening in Kitchen Aid mixer and mix until smooth.
2. Add powdered sugar. Mix with the paddle attachment until the consistency of a mint center.
3. Sprinkle thin layer of powdered sugar on clean counter.
4. Place mint center there.
5. Roll candy into a ¼-inch thick sheet.
6. Cut small circles with center cutting circle of your biscuit/donut cutter.In microwave (in a non-metal bowl), melt chocolate and 3 tablespoons shortening in a small glass container (20 seconds, stir, 10 seconds, stir, 10 seconds, etc. – just until melted).
7. Place mint center on a fork. Dip into chocolate. Lift up and let excess chocolate drip off into bowl.Place dipped mints on waxed paper-covered tray and give to TAs to chill in the dispensary refrigerator until chocolate is set.

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