 |
Join
Free!
Recipe
Box
Recipe
of the Week
Tip of the Week
Spice Rack
Glossary
Measurements
Substitutions
Email
the Cook
|
| |
Calling
All Candy Makers!
Everybody loves candy and homemade candy
is the BEST. Don't be afraid to let yourself go this Christmas and
make some fudge, chocolate covered pretzels, or any yummy you can
think of. Here are a few tips to help:
| * |
Always
use butter when you are making candy. Margarine contains a
lot of water and different amounts of fat that will make your
candy inconsistent. |
| * |
If
you are using chocolate chips for dipping, add 1 tablespoon
of shortening to every six ounces of chips. Slowly melt the
chocolate and shortening in a double boiler at a low simmer.
Do not let any water splatter into the chocolate as it will
stiffen and make the chocolate unworkable. When the chocolate
is melted, turn off the heat and start dipping. If the chocolate
starts to thicken, return chocolate to low heat and constantly
stir. |
| * |
Always
use a candy thermometer when making fudge, penuche, hard candy
and pralines. |
| * |
A
dry day is always better for candy making. Humidity higher
than 60% can affect many candies especially divinity. |
|
| |
|
|
|
|
Add A Recipe!
Send us your recipes to be included in our
recipe box. Click here to submit your
recipe!
This Week At
Everyday Cook
Click here for a look at what's
new this week in recipes, quick tips, and food trivia!
Join
Free!
Click
here to have our free tip & recipe of the
week delivered right to your email box! |
|
