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Candy Making: High Altitude Tips




Source of Recipe


Internet






List of Ingredients









Instructions



1. When making candy, going by time does not work. It is recommended to use a candy thermometer or cold water method.
   
2. Soft-Ball: Fudge, penuche, fondants, etc. Does not hold it's shape removed from water. If recipe calls for 234 degrees to 240 degrees, at 6500 feet cook it at 224 degrees to 230 degrees.
   
3. Firm-Ball: Soft caramels, caramel corn, etc. Holds it's shape softly removed from water. If recipe calls for 244 degrees to 248 degrees, at at 6500 feet cook it to 232 degrees to 238 degrees.
   
4. Hard-Ball: Divinity, taffy, nougats, etc. Can be rolled into firm ball. If recipe calls for 250 to 268 degrees, at 6500 feet cook it at 241 degrees to 258 degrees.
   
5. Soft-Crack: Toffee, butterscotch, etc. Can be stretched into threads, still elastic. If recipe calls for 270 degrees to 290 degrees, at 6500 feet cook it to 260 degrees to 280 degrees.
   
6. Hard-Crack: Brittles, candy apples, caramel candies, etc. Can be stretched into hard brittle threads. If recipe calls for 300 degrees to 310 degrees, at 6500 feet cook it at 287 degrees to 297 degrees.
   
7. At high altitudes, liquids boil below 212. Mixtures become to concentrated when cooked to the temperatures suggested in sea level recipes. Boiling causes loww of moisture through evaporation; the lower the boiling point, the sooner evaporation begins. A general guide is to figure that the final cooking temperature should be decreased by 2 degrees for every 1000 feet increase in elevation. At 6500 feet the temperature should be reduced by 13 degrees.
   
8. To Avoid Sugar Crystals Form: Don't stir, let sugar dissolve in covered pan, then remove lid as it cooks, cook to desired temperature, use clean spoons to dip samples, avoid agitation during cooling and if pouring to cool pan, never scrape sides.