Most people believe that anyone can make delicious candies with constant practice. Of course, that includes southern praline pecans candy making. There may be people believe that its hard but once you get use to making it the right way, you will absolutely get it perfect. With the help of taking the advice to your daily practice it will not be impossible to produce a sweet delicious candy.
There are common ingredients to your praline pecan candy, caramel, fudge, marshmallows, chocolate covered cherries, nut brittle, candied fruit and fruit rinds, spiced candied nuts, divinity, chocolate covered pretzels, caramel popcorn, and many others. In handling those ingredients with care will keep you make tasty candies. The following are few tips to do it.
Sweeteners Tips: We are talking about candies so it is expected that we will use a sweetener as our main ingredient. Sweeteners may point out to honey, molasses, maple sugar, corn sugar, and corn syrup. However, most of the time we are instructed to use sugar as stated in the recipe. Once it is stated there, you should use white, crystalline sugar called sucrose. The one you use everyday which also called table sugar. It is from sugar cane or sugar beets.
Always, use newly purchased and unopened package of sugar. This is done for the purpose of making sure that there will be no infectivity of other ingredients in the kitchen like flour and salt. For corn syrup, always use the light one if not mentioned in the recipe. It is because if you use dark, you will have a molasses taste and odor. Otherwise, you should follow the instructions to get the desired result.Never use a brown sugar instead of refined granulated sugar if you are not an expert candy maker. Never let brown sugar to exceed half of the amount of sugar. The brown sugar acts as one of the flavor agents and if you do not follow the advice you will have "Penuche". Secondly, you can never substitute unrefined sugar to granulated sugar. The same way goes with substituting powdered sugar instead of refined sugar. In short, just use granulated sugar.
Water tips: The tap water just works fine with the recipe.
Butter and Fats tips: You should always use unsalted stick butter and not margarine. As stated that Margarine contains lot of water and different amounts of fat that will turn your candy inconsistent. The butter gives delicious taste. Never use vegetable oil spreads or tub products to maintain the brittle texture of the candy.
Acids tips: It could be tartar, lemon juice, or vinegar. It is the stabilizer. You can freely substitute lemon juice instead of it. Always use a newly squeezed lemon. It has more effect to your recipe if use the recipe. For vinegar, you can use that distilled white vinegar.
Cream tips: Use the heavy cream for it has a higher butterfat which will give you a mouth feel and smooth texture. You cannot substitute evaporated milk for sweetened condensed milk. It might give your chocolate a semi-sweet taste.
Flavoring tips: The most preferred flavoring for candy is the candy oils. It gives a lasting flavor even mixed during cooking for they are oil-based. Unlike extracts, they are only added after cooking.
There are common ingredients to your praline pecan candy, caramel, fudge, marshmallows, chocolate covered cherries, nut brittle, candied fruit and fruit rinds, spiced candied nuts, divinity, chocolate covered pretzels, caramel popcorn, and many others. In handling those ingredients with care will keep you make tasty candies. The following are few tips to do it.
Sweeteners Tips: We are talking about candies so it is expected that we will use a sweetener as our main ingredient. Sweeteners may point out to honey, molasses, maple sugar, corn sugar, and corn syrup. However, most of the time we are instructed to use sugar as stated in the recipe. Once it is stated there, you should use white, crystalline sugar called sucrose. The one you use everyday which also called table sugar. It is from sugar cane or sugar beets.
Always, use newly purchased and unopened package of sugar. This is done for the purpose of making sure that there will be no infectivity of other ingredients in the kitchen like flour and salt. For corn syrup, always use the light one if not mentioned in the recipe. It is because if you use dark, you will have a molasses taste and odor. Otherwise, you should follow the instructions to get the desired result.Never use a brown sugar instead of refined granulated sugar if you are not an expert candy maker. Never let brown sugar to exceed half of the amount of sugar. The brown sugar acts as one of the flavor agents and if you do not follow the advice you will have "Penuche". Secondly, you can never substitute unrefined sugar to granulated sugar. The same way goes with substituting powdered sugar instead of refined sugar. In short, just use granulated sugar.
Water tips: The tap water just works fine with the recipe.
Butter and Fats tips: You should always use unsalted stick butter and not margarine. As stated that Margarine contains lot of water and different amounts of fat that will turn your candy inconsistent. The butter gives delicious taste. Never use vegetable oil spreads or tub products to maintain the brittle texture of the candy.
Acids tips: It could be tartar, lemon juice, or vinegar. It is the stabilizer. You can freely substitute lemon juice instead of it. Always use a newly squeezed lemon. It has more effect to your recipe if use the recipe. For vinegar, you can use that distilled white vinegar.
Cream tips: Use the heavy cream for it has a higher butterfat which will give you a mouth feel and smooth texture. You cannot substitute evaporated milk for sweetened condensed milk. It might give your chocolate a semi-sweet taste.
Flavoring tips: The most preferred flavoring for candy is the candy oils. It gives a lasting flavor even mixed during cooking for they are oil-based. Unlike extracts, they are only added after cooking.
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