Preparation of confectionery products
Candy,Tofee,Chocolate and other products
FST 502
Practical no 1
EQUIPMENT NEEDED
• For Candy and Toffee: Candy thermometer, Cooking Pots and
Molds
• For Chocolate: Melting Pots, Tempering machines, Molds
• Additional Tools: Whisks, spatulas, Cooling racks
Safety and Hygiene
• Personal Hygiene:Hand washing,Use of gloves
• Kitchen Hygiene:Clean surfaces, Proper storage ingredients
• Safety Precautions:Handling hot mitures, avoiding burns
COMMON ISSUSES
• Candy crystallization
• Toffee burning
• Chocolate Seizing
• Solutions and tips
CANDY
Ingredients
• Granulated sugar: 2 cups
• Corn syrup: 2/3 cup
• Water: 1/2 cup
• Flavoring: 1-2 teaspoons (e.g., peppermint, lemon, etc.)
• Food coloring: Optional
• Candy thermometer
• Non-stick spray or oil: For greasing
CANDY PREPARATION
• Ingredients: Sugar, Corn syrup, Water, Flavorings, Colorings.
• Process Overview:
• Heating sugar mixture to specific temperature
• Cooling and molding
• Cutting and wrapping
• Key techniques:
• Boiling, Stiring and tempering
Procedure Of Candy
• Clear your workspace and gather all ingredients and equipment.
• Grease your baking sheet or candy molds with non-stick spray
or oil.
• In a heavy-bottomed saucepan, combine the granulated sugar,
corn syrup, and water.
• Stir until the sugar is dissolved.
• Place the saucepan over medium-high heat.
• Without stirring, let the mixture come to a boil.
• Attach the candy thermometer to the side of the pan, ensuring it
does not touch the bottom.
• Allow the mixture to boil until it reaches the hard crack stage
(300°F or 149°C).
• Keep a close eye on the temperature, as it can quickly go from
perfect to burnt.
• Once the desired temperature is reached, remove the saucepan
from heat immediately.
• Carefully stir in your chosen flavoring and food coloring, if
using. Be cautious, as the mixture may bubble up.
• Quickly and carefully pour the hot candy mixture into your
prepared baking sheet or molds.
• Use a silicone spatula to spread it evenly if necessary.
• Allow the candy to cool completely at room temperature. This
usually takes about 30 minutes.
• If using molds, let them set according to the mold instructions.
• If using a baking sheet, once the candy is cool, break it into
pieces or cut it with a sharp knife.
• If using molds, gently remove the candy from the molds.
• Store your hard candy in an airtight container at room
temperature. If the candies are sticky, you can layer them with
parchment paper.
TOFEE INGREDIENTS
Unsalted butter: 1 cup (2 sticks)
Granulated sugar: 2 cups
Light corn syrup: 1/4 cup
Water: 1/4 cup
Salt: 1/2 teaspoon
Vanilla extract: 1 teaspoon (optional)
Chopped nuts: Optional (e.g., almonds, pecans, or walnuts)
Chocolate: Optional (for topping, about 1 cup of chocolate
chips or chopped chocolate)
Equipment
• Heavy-bottomed saucepan
• Candy thermometer
• Wooden spoon or heat-resistant spatula
• Baking sheet (preferably lined with parchment paper)
• Silicone spatula (for spreading)
• Stove
• Optional: Double boiler (if melting chocolate)
Procedure
Clear and clean your [Link] all your ingredients and
[Link] a baking sheet with parchment paper or lightly
grease it with butter or non-stick [Link] a heavy-bottomed
saucepan, combine the butter, granulated sugar, corn syrup, water,
and [Link] the saucepan over medium [Link] the mixture
gently until the butter melts and the sugar [Link] the
mixture is well combined, increase the heat to medium-high.
Stop stirring and allow the mixture to come to a boil.
Attach the candy thermometer to the side of the pan, ensuring it
does not touch the bottom.
Continue boiling the mixture until it reaches the hard crack stage,
about 300°F (149°C). This will usually take about 10-15
[Link] occasionally to prevent burning, especially as it gets
closer to the target [Link] flavors once the mixture
reaches 300°F, remove the saucepan from the heat immediately.
Stir in the vanilla extract (if using) and any chopped nuts, if
desired.
Quickly pour the hot toffee onto the prepared baking sheet.
Use a silicone spatula to spread it evenly, if needed. Be cautious,
as the mixture will be very [Link] the toffee to cool at room
temperature for about 20-30 minutes.
For a faster set, you can place it in the refrigerator for about 10
minutes.
If you want to add chocolate, melt the chocolate in a double
boiler or microwave.
Once the toffee is cool but still slightly warm, pour the melted
chocolate over the top.
Use a spatula to spread it evenly and sprinkle with more chopped
nuts if desired.
Allow the chocolate to set at room temperature or refrigerate
briefly.
Once fully cooled, break the toffee into [Link] the toffee in
an airtight container at room temperature. It can last for several
weeks.
TIPS FOR SUCCESS
• Temperature Monitoring: A candy thermometer is essential
for accurate temperature readings.
• Preventing Burning: Stir the mixture gently to prevent
burning, especially when it starts to darken.
• Flavor Variations: Experiment with different flavorings, such
as almond extract or sea salt for a gourmet touch.
• Nut Choices: Toasting nuts before adding them enhances their
flavor.
Preparation of Choclate
INGREDIENT
• 16 gram cocoa powder,
• 28 gram milk powder
• 26 gram coconut
• 1/2 kg sugar
• 30 g crush biscuit
• 100 ml coconut oil
• 13 g dairy milk
Equipment
• Spatula
• Gas stove
• Moulding table
• bowl
Procedure
