Chapter 15 : Common Measurements of Ingredients

The following are common measurements of ingredients for popular types of candy:

Fondants

  • 1 cup of sugar
  • 1 tablespoon of corn syrup
  • 1/2 cup of milk (or 1/2 cup of water, whichever is specified)

Cooking temperature: 237 degrees Fahrenheit - soft-ball phase


Chocolate fudge

  • 1 cup of sugar
  • 1 tablespoon of corn syrup
  • 1/4 cup of milk
  • 1 tablespoon of butter

Cooking temperature: 234 degrees Fahrenheit  - soft-ball phase


Caramel

  • 1 cup of sugar
  • 1 cup of corn syrup
  • 1 cup of cream
  • 1/4 cup of butter

Cooking temperature: 248 degrees Fahrenheit - firm-ball phase


Taffy

  • 1 cup of sugar
  • ¼ cup of corn syrup
  • 1/3 cup of water

Cooking temperature: 261 degrees Fahrenheit -hard-ball phase


Toffee

  • 1 cup of sugar
  • 1 tablespoon of corn syrup
  • 1/4 cup of water

Cooking temperature: 300 degrees Fahrenheit - hard-ball phase


Lollipop

  • 1 cup of sugar
  • 1/2 cup of corn syrup
  • 1/4 cup of water

Cooking temperature: 310 degrees Fahrenheit - hard-crack phase (occurs after soft-crack phase)


Divinity confectionery

  • 1 cup of table sugar
  • 2 tablespoons of corn syrup
  • 1/4 cup of water
  • 1 large egg white

Cooking temperature: 252 degrees Fahrenheit - hard-ball phase


Marshmallows

  • 1 cup of table sugar
  • 1 tablespoon of corn syrup
  • 1/2 cup of water
  • 1 tablespoon of gelatin

Cooking temperature: 248 degrees Fahrenheit - firm-ball phase

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