The Candyman, Lathrop, Missouri

Getting Started

MATERIALS

The ingredients which have contributed most to professional type candymaking at home are the various SUMMER COATINGS, sometimes called compound coatings or confectioners coatings.

We will be discussing these and other candymaking materials such as Macaroon Coconut (regular and toasted), Dry Fondants, Food Colorings, and of course, Pure Chocolate. We shall also be discussing the excellent molds which are available for home and commercial use.

SUMMER COATING

No doubt, the name "Summer Coating" comes of the fact that it was invented, so to speak, for coating candies durng the warm summer months. In the years before air conditioning became common, pure chocolate coating on candies would often become warm and soft in summer, thereby throwing the chocolate out of temper, and resulting in spots and streaks to the finish. Summer Coatings will also become soft if in a warm area, however since their fat base is vegetable and not cocoa butter, there will be little if any discoloration when they cool down and become firm again. It should be pointed out, that although the summer coatings were intended to be used as candy coatings, they are an extremely versatile candy product, and we shall look at them in detail.

I recall first seeing the summer coatings in the late 1940's. They differ from pure chocolate in that they have a vegetable fat base as opposed to a cocoa butter base found in pure chocolate. The fats generally used in the better grades of summer coatings are known as Lauric fats, and are usually made of Palm Kernel oil. The lesser grades of coatings usually contain Non-Lauric fats which rarely ever impart the delicate flavor or produce the fine texture found in coatings made with Lauric fats.

The conventional summer coatings come in colors white, pink, green, yellow, peach, orange, blue, orchid and red (all flavored vanilla): Also butterscotch and chocolate (milk type and dark). The chocolate (milk type) is by far the most popular of all coatings. Ordinarily, these coatings will be seen in the bar or chunk shapes, or in a small round wafer shape. I much prefer the small wafer.

PURE CHOCOLATE

Generally speaking, the pure chocolates for coatings (and of course eating) are either milk, dark semi-sweet, or white. The white usually has an ivory shade rather than being stark white. The pure chocolate is cocoa butter as opposed to vegetable fat in summer coatings. The base of pure chocolate is cocoa butter as opposed to vegetable fat in summer coatings. It should be remembered that there are many grades of pure chocolate--ranging from the good, down to the poor.

Note: Often, white summer coating is referred to as white chocolate. It should be remembered that white summer coating and pure white chocolate are two distince and different products.

MACAROON COCONUT

REGULAR -- A finely chopped dry coconut, having most of the oil removed, and used extensively for coconut macaroon cookies. it also makes an excellent coconut bon-bon.

TOASTED -- The regular macaroon coconut is sweetened and toasted. This also makes an excellent bon bon.

LECITHIN

An efficient emulsifier of excellent nutritional value. It is a soybean product recommended for use in caramels and toffees, for more tender texture and for retarding rancidity.

LAZY MAN'S (DRY) FONDANT

This is a dry fondant that has been cooked and then dehydrated to a coarse powder-like consistency. It can be quickly reconstituted by adding liquids such as water, milk, juices etc. It is excellent for making party mints and chocolate coated cherries. It can also be used as cream centers for regular coated candies. This reconstituted fondant is used commercially for icings.

Pre-Flavored and Pre-Colored Lazy Man's (Dry) Fondant and Icing Sugar: -- Same as regular Lazy Man's (Dry) fondant, except that flavoring and color have already been added. Simply add liquid.

POWDERED COLORS

These are generally identified as the Lakes colors. They are not water soluble, but instead, color by dispersion. They are, in fact, the only coloring that will effectively color the white summer coating, without changing its consistency. Simply stir the powdered color directly into the melted summer coating. Also these colors are extremely effective in coloring cake icings. The consistency of the icing is not changed -- also these powders do not impart the bitterness found in some paste colors. The Lakes colors are a relatively new type color, having many excellent applications over the older traditional food colors.

SUGAR

Fine granulated cane or beet sugar is recommended for all cooked candies.

SUCROVERT (A TRADE NAME) (OPTIONAL)

Sucrovert is a standardized liquid invertase often used to assist in ripening out cream candies to a finer and softer texture. It is used in the confectionery industry for the production of soft-centered and liquid centered creams and also liquid fruit centers.

NULOMOLINE (A TRADE NAME) (OPTIONAL)

An invert sugar, recommended for use in caramels and for cream candies. It will add tenderness and shelf life to the finished piece of candy.

It is indeed a feeling of pride and accomplishment to make and serve your own attractive and taste-exciting candies. Not just the usual home-made variety such as fudge and divinity, but professional type contemporary candies that one would find in the finest candy shops. Hundreds of students have mastered the art of making these fine candies, and with a little study and practice, you too can distinguish yourself as a fine candymaker.

Candy Making For All: — Candymaking is for the very young to the very old. no expensive equipment is needed, and it can be done right at home.

TECHNIQUES FOR SERVING AND DISPLAYING CANDIES

All products, whether good or poor, need eye appeal, consequently much attention is given to styling and packaging. This fact is particularly true of candies.

It is most important that the candy assortment have color. Years ago, color was added by wrapping certain pieces in colored foil, however since the advent of pastel summer coatings, the color can be added by dipping certain centers in pastel coating. The practice of foil wrapping is not extinct however, as some of the more expensive assortments contain foil wrapped pieces. Perhaps this is because of the trend toward a molded look in assorted candies, where the square and angular pieces lend themselves to a neat foil wrap. This molded look in assorted candies is traditionally European in style.

Never pour assorted dipped candies into a candy dish as this will mar the finish of the candy. Instead, place each piece in a candy cup and stack it neatly. Candy cups are inexpensive and come in colors brown, white and pastel, which if cleverly arrenged, make an inviting display.

Be guided by these suggestions and establish your own style by trying various combinations, and you will gain stature as a fine candymaker.

GENERAL INFORMATION

The entire range of professional type candies can be made at home, using regular kitchen utensils. Candymaking however, can become even easier by using certain special equipment, most of which can be obtained at reasonable cost. Equipment generally needed for candymaking is as follows:

Candy Thermometer (Fahrenheit)
Marble Slab, approximately 20" x 20" x 1" thick. (optional)
Electric Hand Mixer (kitchen type)
Standard Measuring Cup and Measuring Spoons
Saucepans, Double Boiler and Bowls
Scraper, Spoons, Spatulas and knives

MOLDS

Many molds are available today. Most of them are clear plastic mat type containing several mold cavities and are used primarily for molding with pure tempered chocolate or summer coatings. These molds are inexpensive and will not withstand heat greater than 165 degrees fahrenheit so they are not usuable for hard candies such as lollipops. Molds for molding hard lollipop type candies are made of materials which will withstand the 310 deg. F. heat to which hard candies are cooked.

TABLE OF WEIGHTS AND MEASURES

1 lb. Granulated Sugar	2 cups
1 pint-liquid	2 cups
3 teaspoons	1 Tablespoon

APPROXIMATE BOILING POINT OF WATER
AT VARIOUS ALTITUDES


Altitude in feet	Boiling PointFahrenheit	Altitude in feet	Boiling Point Fahrenheit
Sea Level to 500	212	3,000	207
1,000	211	3,500	206
1,500	210	4,000	205
2,000	209	4,500	204
2,500	208	5,000	203

The temperature specified in our recipes are for altitudes ranging from sea level to 500 feet above sea level. For higher altitudes, the maximum cooking temperatures should be lowered to the extent of the boiling point under 212 degrees fahrenheit.