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A-----Easy Candy Suggestions & Stages

Source of Recipe

BBR


Recipe Introduction

unknown

List of Ingredients

CANDY MAKING STAGES

1. THREAD STAGE: (230º-233º): When a teaspoon is dipped into the hot mixture, then removed, the candy falls off the spoon in a fine, thin thread.

2. SOFT-BALL STAGE (234º-240º): When the ball of candy is removed from the cold water, the candy instantly flattens at room temperature.

3. FIRM-BALL STAGE (244º- 248): When the ball of candy is removed from the water, it is firm enough to hold its shape, but quickly flattens at room temperature.

4. HARD-BALL STAGE (250º-266º): When the ball of candy is removed from the water, it doesn’t flatten until pressed.

5. SOFT-CRACK STAGE (270º-290º): When dropped into water, the candy separates into hard, but pliable and elastic threads.

6. HARD-CRACK STAGE (295º-310º): When dropped into water, the candy separates into hard, brittle threads that snap easily.



Recipe

Dip graham crackers in melted chocolate.**********

Dip pretzels in melted pastel compound coatings or chocolate.****************

Dip vanilla wafers in melted butterscotch compound coatings or chocolate.****************

Dip Ritz (or similar crackers) in melted butterscotch compound coating or chocolate which has been flavored with a few drops of peppermint oil.*************

Sandwich soda crackers together with peanut butter, then dip in melted chocolate.********************

Insert a small sucker stick in the filling of "double stuff" cookies, then dip in melted chocolate and decorate with small candies to make eyes and mouth or add a icing decoration.********************

Crush graham crackers and add to melted chocolate. Fill paper candy cups, drop in clusters or mold in candy bar molds.******************

Put thin slices of purchased caramel or your own homemade caramel between graham crackers and coat with melted chocolate.**********************

Fasten sugar wafers together with chocolate or buttercream frosting. Dip in white, pastel or chocolate flavored compound coating for quick petits fours.***************

Stir natural cereal into a favorite coating to make quick and delicious crunchy candy.*********************

Melt peanut butter compound coating and add crisp rice cereal. Spread out on waxed paper and break into pieces when set.*************************

Mix Heath Toffee or Pecan Crunch in milk chocolate, Heath Lemon Crunch in yellow compound coating. Heath Cinnamon Crunch in pink compound coating.**********************

Purchase block caramel and cut into small squares. Dip in melted milk chocolate.****************************

Mix roasted, salted peanuts in melted milk chocolate flavored compound coating and drop in clusters on waxed paper.********************************

Mix raisins and/or peanuts in chocolate flavored compound coating and drop in clusters on waxed paper.******************************

Melt 1 pound pink compound coating. Add 1 cup Heath Cinnamon Crunch and 1 1/2 cups crisp rice cereal. Spread out on waxed paper. Drizzle with semisweet chocolate.