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02 Sep September 02, 2014

The Candy Makers Pantry

Lynn Hawks 5 Basics of Candy Making

Having “everything” you need on hand, before you begin your CANDY MAKING session is VERY helpful. It’s pretty difficult, well actually impossible, to stop the process of making Toffee or Brittle because you suddenly realize you don’t have Baking Soda or enough Butter! The first step in having your most efficient and productive candy making session is to ORGANIZE and PREPARE. There is a French phrase; “mise en place”  which means “everything in it’s place.

Having a Pantry “locked and loaded” takes the worry of running short OR, not having an ingredient all together OUT of the equation.

But…if you are brand new to the fantastic kitchen craft of gourmet candy making, you may need a little help in stocking your pantry with the “Right Stuff.” The following is a list of “MUST have” as well as a list of “GREAT to have” products to have in your pantry at all times.

 

Just to set the record straight… The GOURMET CANDY MAKER is all about freshness and premium quality. Our Goal… creating the ultimate taste and texture expereince and teaching our students how to go from “good” to “GREAT” candy making.  That is exactly what “Gourmet” means. Gourmet: a person who knows a lot about food and cooking, and who enjoys eating good food… in our case CHOCOLATE and CONFECTIONS. 

chocolate-truffles

 

 

One of the benefits of being a fabulous candy maker is the ability to spontaneously whip up a batch of gorgeous truffles or seasonal chocolate bark, (your own flavor combination, of course) to share with family or friends. Bring hand made truffles to an impromptu get together is FABulous!

The following list will help you prep your kitchen and be ready when that urge to make something irristibly sweet overcomes you.

DOWNLOAD the PDF at the end of this post for handy reference when you shop.
ENJOY as you prepare for that EPIC candy making day.

THE ABSOLUTE MUST HAVE PRODUCTS.

  • CHOCOLATE  Milk, Semi Sweet/Dark, and White chocolate (Buy the best you can find and the BEST you can afford)
  • COCOA POWDER  Again, the best you can find. Regular or Dutch Processed is fine
  • UNSWEETENED BAKING CHOCOLATE
  • CREAM OF TARTAR
  • CORNSTARCH
  • BAKING SODA
  • BAKING POWDER
  • CORN SYRUP
  • EVAPORATED MILK
  • CONDENSED (SWEETENED MILK)
  • VANILLA EXTRACT (PURE) Forget about Imitation Vanilla or Vanilla Flavoring..
  • PURE FLAVORING OILS OR EXTRACTS: Peppermint, Almond, Orange, Lemon
  • SUGAR:
  •      WHITE GRANULATED SUGAR
  •      SUPERFINE SUGAR (INSTANT DISOLVING SUGAR)
  •      CONFECTIONERS SUGAR
  •      BROWN SUGAR, LIGHT AND DARK (FRESH & MOIST)
  • HONEY
  • MAPLE SYRUP
  • GELETAN (Unflavored)
  • NUTS AND SEEDS (per your taste)

Vanilla beanGREAT TO HAVE PRODUCTS

  • FOOD COLORING (GEL FORM IS BEST but liquid drops carefully used can work)
  • GOLDEN SYRUP Nice unique flavor, actually sweeter than white sugar
  • COCONUT: Fresh as possible. I usually buy as needed but always nice to have a bag on hand. IF it dries out or begins to look dark… toss it and buy again.
  • MOLASSES If your recipe calls for this, you probably will NOT forget to buy it
  • FONDANT SUGAR Similar to Confectioners sugar without cornstarch
  • INVERT SUGAR  Helps control the graining process in candy making (like Corn Syrup)
  • CITRIC ACID and FRUIT PECTIN
  • POWDERED EGG WHITES (Essential for making Divinity)
  • POPCORN SALT Very fine salt for use in some recipes
  • CANDY TOPPERS AND FUN ITEMS: M&M’s, Candy Corn, Red Hots, Mike & Ike’s, Jimmies, Sprinkles, sugar decorations,
  • ALMOND PASTE-MARZIPAN

 

ALCOHOLIC BEVERAGES-LIQUORS  (great flavor enhancers but NOT required) BUY as desired and per recipe

  • RUM (Pretty much a staple in my Truffle recipes)
  • GRAND MARNIER (Orange)
  • CHAMBORD (raspberry)
  • FRANGELICO (Hazelnut)
  • AMARETTO (Almond)

 

 Milk eggsMUST HAVE DAIRY PRODUCTS  (Buy FRESH per recipe requirements)

  • FRESH EGGS
  • WHOLE MILK
  • HALF & HALF
  • HEAVY CREAM- WHIPPING CREAM (High Fat content please)
  • UNSALTED BUTTER
  • SOUR CREAM- A Surprise ingredient

 

 

NUTMEATS (Buy fresh as per recipe)

  • ALMONDS (RAW AND UNSALTED…A CANDY MAKERS STAPLE)
  • WALNUTS
  • PECANS
  • PINE NUTS
  • CASHEWS (FOR BRITTLES AND TOFFEE, RAW & UNSALTED)
  • MACADAMIA NUTS
  • HAZELNUTS
  • PEANUTS

ALCOHOLIC BEVERAGES-LIQUORS  (great flavor enhancers but NOT required) BUY as desired and per recipe

  • RUM (Pretty much a staple in my Truffle recipes)
  • GRAND MARNIER (Orange)
  • CHAMBORD (raspberry)
  • FRANGELICO (Hazelnut)
  • AMARETTO (Almond)

DOWNLOAD YOUR SHOPPING LIST HERE

Candy Makers Pantry- SHOPPING LIST 

 

GET OUR QUICK START GUIDE TO GOURMET CANDY MAKING
QS-BANNER2 FREE VIDEO SERIES CLICK HERE!!!
 

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5 thoughts on “The Candy Makers Pantry

  1. Anita Betz says:

    I understand idea of using best quality chocolate as it is a “stand out ” ingredient . Is it necessary to pay extra for European style butter, or other ingredients that get combined.

  2. Lynn Hawks says:

    Not necessary at all. Look for quality Butter made in the USA. Pure Vanilla extract NOT flavoring, and if you want to splurge a bit, fresh Vanilla Beans carry an amazing flavor. A teeny bit pricy but fun to work with and SOOO yummy!
    Thank you for asking and participating in the conversation.

  3. Linda Fredrickson says:

    I’m looking for instructions for making Divinity. The recipe I have is old and says to “cook the mixture until almost brittle”. Can you tell me what temperature that would be, or how to tell when it has reached that point?

  4. Lynn Hawks says:

    Hi Linda, Thanks for asking.

    DIVINITY:
    2 Large Eggs (whites only)
    1/4 Tsp Salt
    2 1/2 C Sugar
    1/2 C Water
    1/2 C Light Corn Syrup
    1 Tbsp. Vanilla Extract

    Beat egg white and salt and vanilla until soft peaks
    Combine Sugar, water, corn syrup in heavy saucepan
    Cook on MEDIUM heat stirring until all sugar is dissolved and mixture comes to a full boil
    Insert/clip Thermometer to side of pan. Increase heat to medium high and cook, WITHOUT STIRRING until mixture is 260F
    Remove from heat
    Beat egg whites until fluffy to reincorporate and separation.
    With beater on HIGH, slowly add sugar mixture in a thin steady stream.
    Beat mixture until divinity (mixture) begins to lose its sheen and holds a stiff peak. ( may take 5-15 minutes) depending on the weather.
    Drop desired portions on parchment paper using spoon.

    Send us a photo of your finished product:)
    Would love to feature your results on our website.
    Have a wonderful day- weekend.
    Wishing you SWEET FUN IN THE KITCHEN

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