Candy-Making Summarizations
BY SEAN
Steps and what you need
- Candy Thermometer
- Heavy, deep pan
- Wooden Spoon, long handle
Steps
- Clip the theremometer on the side of the pan
- Add sugars, liquids, and butters
- Place the pan over low heat and stir until sugar completely dissolves
- Add other ingredients to bring mixture to right temp
- Remove pan from heat and stir in other stuff
- Let mixture cool encouraging fine crystals to grow
- Beat the mixture according to the recipe
Storing Candy
- Allow candies to cool completely before storing them
- Keep in cool place
- Candies can be kept frozen up to one year
- Use separate containers for different kinds of candies
Recipe
https://www.allrecipes.com/recipe/15171/buckeye-balls-ii/?internalSource=staff%20pick&referringId=372&referringContentType=recipe%20hubBuckeye Balls
- Line a baking sheet with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
- Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.