![Picture](/uploads/1/6/4/6/16460548/775149.jpg)
OBJECTIVES:
Learn how to make caramels and toffees: working safely with cooked sugar
Production:
Create caramel, toffee, and 1 hard candy.
TIMELINE: Day 1
Lecture; make a hard candy.
Prepare creamy caramel and English toffee and pour into frames for slab.
Score caramels and toffees for cutting.
Clean and final instructions and questions.
Temper chocolate; enrobe caramels and toffees decorate them.
Present finished candies for review and critique.
Clean and final instructions and questions.
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
58% couverture
Butter
Heavy Cream
Trimoline
Almonds
Sugar
Glucose
RECIPES:
Creamy Caramels
Coffee Caramels
English Toffee
Toffee Squares
TOOLS:
Spatulas
Spoons
Scrapers
Knife
Piping Bag and Tips
Dipping Forks
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
SUMMARY:
For this week we worked with cooked sugar to make hard candy, caramels and toffees. The process was pretty straight forward, but the recipes were a bit challenging because of the inconsistency. Working with hot, cooked sugar is very dangerous; the temperatures we were working at were at 300 degrees and higher. The hard candy was very easy to make but hard to handle. After cooking the ingredients to the proper temperature we began a process called satainizing, in which we would stretch the cooked sugar and fold it on top of itself. This caused the candy to become very shiny and smooth.
CHEF'S INSTRUCTIONS COMMENTS:
complete concept for final term project Chocolate hats
Learn how to make caramels and toffees: working safely with cooked sugar
Production:
Create caramel, toffee, and 1 hard candy.
TIMELINE: Day 1
Lecture; make a hard candy.
Prepare creamy caramel and English toffee and pour into frames for slab.
Score caramels and toffees for cutting.
Clean and final instructions and questions.
Temper chocolate; enrobe caramels and toffees decorate them.
Present finished candies for review and critique.
Clean and final instructions and questions.
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
58% couverture
Butter
Heavy Cream
Trimoline
Almonds
Sugar
Glucose
RECIPES:
Creamy Caramels
Coffee Caramels
English Toffee
Toffee Squares
TOOLS:
Spatulas
Spoons
Scrapers
Knife
Piping Bag and Tips
Dipping Forks
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
SUMMARY:
For this week we worked with cooked sugar to make hard candy, caramels and toffees. The process was pretty straight forward, but the recipes were a bit challenging because of the inconsistency. Working with hot, cooked sugar is very dangerous; the temperatures we were working at were at 300 degrees and higher. The hard candy was very easy to make but hard to handle. After cooking the ingredients to the proper temperature we began a process called satainizing, in which we would stretch the cooked sugar and fold it on top of itself. This caused the candy to become very shiny and smooth.
CHEF'S INSTRUCTIONS COMMENTS:
complete concept for final term project Chocolate hats