Soft candy is a kind of candy with high water content, softness, elasticity and toughness. Some are sticky, others are brittle. There are transparent, translucent and opaque. The moisture content in soft candy is 7-24%, and the reducing sugar content is 20-40%. The shape is rectangular or irregular. The main feature of soft candy is that it contains different kinds of colloids, which makes the sugar body have gel properties, so it is also called gel candy. Soft candy is named after the colloid used. Such as starch fudge, agar fudge, gelatin fudge, etc.
1. Starch fudge takes starch or modified starch as colloid. Starch soft candy is sticky and has poor transparency, and its water content is between 7 ~ 18%. Most of them are fruity or cold.
2. Agar fudge uses agar as colloid. This kind of soft candy has good transparency, elasticity, toughness and brittleness. Do more fruit flavor, cool flavor and milk flavor. Crystal fudge belongs to agar fudge. The water content is about 18 ~ 24%.
3. Gelatin fudge takes gelatin as colloid. The product is transparent, elastic and tough. The water content is similar to agar jelly, and it is also made into fruit flavor, milk flavor or cold flavor.
Second, the practice of homemade fudge encyclopedia
1, sesame fudge
Raw materials: 50g of water malt, 0/00g of fine sugar/kloc-,30g of cooked black sesame, white powder and olive oil, 20g of cooked white sesame/kloc-,6g of watercress powder, 60g of water and 5g of salt.
Steps: ① Soak the watercress powder in water for 20 minutes, pour it into the pot, cook it with strong fire until the soup boils, continue cooking for 2 minutes, and then stop the fire.
② Add 50g of water malt, fine sugar 100g and 5g of salt in batches, and stir to 1 10℃ while cooking.
(3) Mix water and white powder evenly, add them into the pot while stirring, and cook to 120℃.
④ Add olive oil and mix well, then add black sesame seeds and white sesame seeds and mix well.
⑤ Brush a little oil on the non-stick cloth, and spread the whole sugar with a soft scraper.
⑥ After cooling slightly, make it into a tube shape, cut into pieces and package.
2. Soft candy
Ingredients: 275g of fine sugar, 225g of concentrated cream, maple syrup 100g, and half a teaspoon of vanilla extract.
Steps: ① spread oil paper on the baking tray, pour all the materials into the pot and stir while cooking.
(2) After all the sugar is melted, continue to heat until the mixed solution reaches 1 16 degrees Celsius.
(3) Let the pot leave the furnace and cool for about one minute to make the bubbles generated by boiling disappear.
④ Stir for 5- 10 minutes until it is difficult to stir.
⑤ Pour into the baking tray, push aside and smooth the surface.
⑥ Cut it into cubes after refrigeration, and decorate the surface with chocolate sauce if you want to give it away.
3. marshmallows
Ingredients: juice 250g, sugar 70g, maltose 125g, lemon juice 4ml, gelatin 20g.
Steps: ① Fresh fruit juicing. It is better to have a juicer. If not, you have to worry about the residue. Take 250 grams of exquisite juice without residue. Of course, you can juice grapes, oranges and oranges.
② Take half the juice, about 125g, and add sugar. Then add maltose.
③ Never simmer in a non-stick pan to about 1 18 degrees. Let it cool to about 70 degrees.
(4) Soak another portion of fruit juice into soft Gillette tablets in cold water, sit in hot water to melt Gillette tablets into fruit juice, and mix the two portions of fruit juice together and stir evenly.
⑤ Finally, add lemon juice and mix well.
⑥ Pour the mixed and stirred materials into the mold to make sugar. Smaller molds look better. Put it in the refrigerator for one night, take it out and demould it, and you can eat it. You can also roll up the sugar, but the rolled sugar is easy to get wet and you can take it with you.
4, QQ sugar
Raw materials: 5g of apple gum, 20g of horseshoe, 5g of lemon, 0/00g of sugar and 0/80g of strawberry jam.
Steps: ① Mix apple gum and white sugar together.
(2) When the jam is heated to about 40 degrees with low fire, add the just-stirred object and gently stir it with a spoon until it melts.
(3) Continue to simmer on low heat until the jam is bubbling, add 50g of white sugar and 20g of water chestnut and stir evenly.
(4) Continue to simmer for ten minutes, constantly stirring with a spoon, adding lemon juice and stirring evenly.
⑤ Pour the jam into the mold and let it cool for more than one hour.
6. Wrap QQ sugar with sugar.
5.peanut fudge
Raw materials: sugar, glucose, peanuts, milk powder, protein, butter, etc.
Steps: ① Stir-fry peanuts with slow fire and peel them, and divide them into two petals.
(2) Pour the oil into the pot, add sugar when the oil is hot, and constantly turn over the sand. After all the sugar melts, pour the peanuts into the pot and mix them with sugar.
③ Put the mixed peanuts and sugar into a rectangular box while it is hot (it is best to grease the bottom to prevent sticking).
(4) flatten with a spatula and press hard (flatten the four corners). After 5 minutes, buckle the plate and pour the peanut fudge on the clean panel.
When the sugar starts to harden, but it is still warm, cut it into thin slices with a knife and let it cool completely.