CANDY CONFECTIONS Candy-making is easy—if you follow the rules. HOW TO MAKE CANDY 1. Choose a heavy cooking pan large enough to let the sugar syrup boil freely. 2. Prevent formation of sugar crystals. If recipe calls for butter, use it to grease sides of pan before adding other ingredients. Stir sugar in thoroughly before placing the mixture over heat. During cooling, do not stir or agitate. 3. Watch candy closely. Temperature rises with great speed once it reaches 220°. 4. Test candy carefully. A dependable candy thermometer takes the guesswork out of testing. To get an accurate reading, be sure candy is bubbling all around bulb; and bulb is not resting against metal pan. Use cold water test if you don’t have a thermometer. Drop a small amount of candy from spoon into very cold water in a cup. Be sure to remove candy from heat as you test. Use clean spoon for each test. 5. Be patient about cooling. Don't beat the candy before it has cooled to 110°—or when the saucepan feels lukewarm to palm of the hand. 6. "Stir-beat." Stir steadily, not furiously. If possible, have a second person to help beat. 7. When it rains or humidity is high, cook a degree or so higher than recipe states. 8. Altitudes affect temperature. Consult an altitude table for adjustments. CANDY TESTS Stages | Temperature | Cold Water Tests Soft ball | 234° to 240°F | Can be picked up, but flattens. Firm ball | 242° to 248°F| Holds shape unless pressed. Hard ball | 250° to 268°F | Holds shape, though pliable. Soft crack | 270° to 290°F | Separates into hard threads, but not brittle. Hard crack | 300° to 310°F | Separates into hard and brittle thread. Old-fashioned Chocolate Fudge Recalls to many their first cooking experience. 2 cups sugar ⅔ cup milk 2 sq. unsweetened chocolate (2 oz.) or ½ cup cocoa 2 tbsp. light corn syrup ⅛ tsp. salt 2 tbsp. butter 1 tsp. vanilla ⅓ cup broken nuts Combine sugar, milk, chocolate or cocoa, corn syrup and salt in saucepan. Stir over medium heat until chocolate melts and sugar dissolves. Cook to 234° or until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat. Add butter. Cool to lukewarm without stirring. Add vanilla. Beat until thick and no longer glossy. Quickly stir in nuts. Pour into buttered 8 or 9" square pan. When set, cut into squares. Makes 36 (1½") pieces. Mexican Fudge Creamy candies chock-full of crunchy pecans. Shared with us by Mrs. George Leaf of Port Allen, Louisiana, a gracious hostess and winner of flower show awards. 2 cups sugar 1 cup cream (20% butterfat) 1 cup sugar ¼ cup butter 4½ cups pecan halves Caramelize 1 cup sugar in small skillet (see p.141). Combine 2 cups sugar and cream in medium saucepan. Bring to a boil. Pour caramelized sugar very slowly into boiling cream, stirring while pouring in. Be careful steam does not burn hand. Cook over medium heat until a little dropped in cold water forms a soft ball (234°). Stir occasionally. Remove from heat. Add butter and pecans. Beat by hand until candy holds together and loses its gloss. Drop quickly by teaspoonfuls onto buttered waxed paper. Makes 2½ to 3 doz. 178