how do you make candy?

Answer 1

there are more than 50 candy recipes here
http://www.indorecipe.com/list.php?pagenum=0&categoryid=68

such as
Homemade 3 Musketeers
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool till firm at room temperature, 1 to 2 hours. Makes 14 candy bars.


Rock Candy
2 1/2 cups sugar
1 cup water

Method
Punch holes at the top of a thin 8 inch square pan and lace about 7 strings from one side to the other side. Place the laced pan in a pan deep enough to catch any leaking syrup. Dissolve sugar in water and cook without stirring to about hard ball stage (247°F - 252° F). Pour syrup into laced pan. It should reach a level about 3/4 inches above the strings. Cover the surface with a piece of foil. Watch and wait. The syrup sometimes takes a week to crystallize. Lift out the laced pan. Cut the strings and dislodge the rock candy. Rinse quickly in cold water put on racks in a very low oven to dry.

Answer 2

Chewy Delights recipe
This is not a hard candy. It is chewy and absolutely divine.

2 cups granulated sugar
2 tablespoons cocoa
1 pint heavy cream
1/2 cup butter
1 3/4 cups light corn syrup
1 tablespoon vanilla extract
3 cups chopped pecans

Mix sugar and cocoa. Add other ingredients in heavy pot. Cook at medium to medium-high heat until candy thermometer reaches 246 degrees F.
Grease a 13 x 9-inch pan with butter and pour in candy. Let cool and cut into squares. Wrap each piece of candy in plastic wrap, twisting the ends.
Makes 2 to 3 dozen.

Answer 3

Sour Patch Watermelons Peach Rings Reese's Peanut Butter Eggs Hershey's Hugs Twix Skor Bar Smores Bar Whatchamacallit Bar

Answer 4

Dutch Potato Candy

1 small potato
Confectioners' sugar
Bittersweet chocolate
Plain toothpicks
Wax paper

Boil potato until tender. Peel off skin and mash. Add confectioners' sugar until a stiff dough is formed. Roll into small dice shaped candies. Insert wooden picks, setting aside until all are formed.

Melt bittersweet chocolate in double boiler. Next dip all candies in chocolate and place on wax paper until set.

NOTE: Do not use sweet or semisweet chips (will taste too sweet).


Dutch Butter Candy A.k.a. Zeeuwse Boterbabbelaars
Recipe #195523
Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. I like the fact that these recipes don't have all the added preservatives of their commercial counterparts and are easy to make. Boterbabbelaars are a small toffee candy, if you like your toffee chewy then this is one for you Note: Treacle is called Molasses by North Americans. ZWT REGION: The
100 g sugar (1/4 pound)
100 g treacle (1/4 pound)
2 tablespoons plain vinegar
20 g butter (4 teaspoons)
1 tablespoon water
1 pinch salt

1. Butter a large smooth surface to work your mixture on later.(I use a stainless steel tray)
2. Bring all mixed ingrediends to the boil, then stir over a low heat and boil down for about 5 minutes until a small drop of the mixture hardens immediately on contact when dropped into cold water.
3. Pour your mixture onto your buttered surface and using a buttered knife, scoop the outer flowing edges back towards the middle. Your mixture will resemble mercury as it slips and springs away and in the beginning you'll have to be fairly fast to keep up with it, but keep piling it towards the centre and you will be exposing it to more air as you go, cooling it and as it cools it gets easier to handle.
4. Beware! in the beginning it's super hot (like most sweet/candy mixtures) so use that knife and save your fingers for later when it's cool. This scraping/scooping up takes several minutes and you will see the mixture cooling, getting thicker and slower.
5. Immediately that the mixture begins to harden use your buttered fingers to draw it out into a cord of 1.5 cm thickness (about 1/2 inch) and use a pair of scissors to cut it into little "cushions". Good luck on neatness here -- it's hardening fast at this point. I decided that small bites are fine since it's a very chewy toffee.

Answer 5

Try this, i love the taste of this candy. Can be found at copykat.com

Almond Brittle


1/2 C. light corn syrup
1/2 C. water
1/4 tsp. salt
1 Tbsp. butter
1 C. whole unblanched almonds or peanuts
1 tsp. baking soda
Methods/steps
Combine sugar, corn syrup, water, salt, and butter in a large pan. Cook stirring constantly, until sugar dissolves. Cover pan one minute to slide sugar crystals from side of pan. Uncover pan insert candy thermometer, cook until mixture reaches soft crack stage. Remove from heat and add nuts. Place back on heat and cook until hard crack stage. Remove from heat and add baking soda. Mix well. Let foam settle just a little before spreading on a well-buttered cookie sheet.

Answer 6

Well, you really need to know what kind of candy.
You really need a Thermometer for this. A Soft Candy is cooked to a lower heat than a Hard Candy. Many are Sugar of course and a Flavoring. Peppermints are easy to make as they are mostly sugar and peppermint oil found at most grocery stores. It best to look for a recipe of what you want on the Internet.
Let's try to find a Taffy Recipe. YOU do this with me.
In search try; "Homade Taffy Recipe" and see what you find.
Here the one I found;
http://www.learninghaven.com/cooking/articles/taffy.htm

Answer 7

Homemade Caramels

1 c. butter
2 c. brown sugar
dash salt
1 c. light corn syrup
1 15oz can sweetened condensed milk
1 tsp. vanilla

Melt butter in 3 qt. pan. Add brown sugar and salt. Stir until thoroughly combined. Stir in light corn syrup. Mix well. Gradually add milk. Stirring constantly. Cook and stir over medium heat until candy reaches 240 degrees on a candy themometer. Remove from heat. Stir in vanilla. Pour into buttered 9x9x2 glass pan. Cool. Cut into squares. Wrap in waxed paper.

Answer 8

What kind of candy do you want to make?

Answer 9

depends on the kind of candy you want to make, go to foodtv.com for recipe ideas.

Answer 10

recipezaar.com