Tips for Making Mouth-Watering Candies The holidays are the perfect time to share sweet treats and candy confections. From rich chocolate fudge to creamy caramels, candy is always a crowd-pleaser. This season, serve homemade holiday favorites using butter as a key ingredient to perfect your candy mix. Butter is the answer to a rich flavor and smooth texture in all candy creations. It’s also the main ingredient to prevent excessive stickiness. Keep the following tips in mind for the best candy-making results: Only use REAL BUTTER in candy making. Spreads such as margarine or shortening contain less fat, and the extra water and canola oil will alter the final results of baked goods. Make sure to have a candy thermometer on hand. Bringing the candy mixture to the correct temperature is essential, and a candy thermometer is the most accurate and efficient way of testing the temperature. Melt the butter over medium heat and keep the temperature under the pot constant so the candy mixture is heated gradually. Stir slowly and gently during the final stages of cooking. Use a cookie sheet lined with aluminum foil for a candy-making surface that can take the heat. Cool the candy at room temperature and then gently remove from the foil.
To avoid course, grainy fudge, stir as little as possible from the time the sugar is completely dissolved through cooking and cooling stages. Stirring and jarring the sugar mixture, particularly during the cooling phase, can trigger sugar crystal formulation. Sudden temperature changes can also lead to larger crystal formation. While homemade candies can be enjoyed all year round, they make great gifts for family and friends during the holidays. Be sure to satisfy your sweet tooth this season using REAL BUTTER for all your candy needs.