GB453417A - Candy product and process - Google Patents

Abstract

A powder is made by drying and reducing a mass of fudge or fondant, the powder being capable of reconstruction into fudge by simple melting with water and heat and thereafter cooling the mass without a creaming or graining step. The original fudge may be without the usual fat content, the addition of fat being effected during the reconstitution. The fudge is made, for example, of unsweetened evaporated milk, corn syrup, granulated sugar, fat (butter, coconut butter or hydrogenated fat), salt and a flavouring such as chocolate, cocoa or vanilla. Examples of proportions are referred to. The ingredients are mixed together and cooked at 235-255 DEG F., with constant agitation, and then poured into a beater, having a cold-water jacket, in which the temperature is reduced to 90-120 DEG F., before the agitator is started. When the mass is properly creamed and grained it is warmed to 125-160 DEG F., and is spread on pans to set. Alternatively, the ingredients are cooked to 235-255 DEG F., and then cooled to 150-200 DEG F. The mass is then creamed, by stirring in a small quantity of fondant, spread in layers and allowed to set. This fondant is composed of 5-20 parts by weight of corn syrup to 75 parts of sugar and 16 parts of water, which are cooked, cooled and creamed by stirring. The fudge may be dried by subjecting to heat in an exhaust chamber, and may be powdered by passing the dried fudge through rollers, scraping it off, and rolling again until sufficiently reduced. Residual lumps are removed by screening. If the powder is reconstituted with an excess of water, the substance may be used for icing cakes. To make caramel candy, a small excess of water is used in the reconstitution, and the mixture is cooked to the "medium ball" stage, i.e., when it will form medium balls when a small quantity is dropped into cold water. It is then spread out to cool and set. If nut caramels are required, chopped nuts are stirred into the mixture before spreading out. It is suggested that in the making of fudge, very fine sugar crystals are separated by a film of uncrystallizable substances either produced in the batch itself or added in predetermined amounts. This film may consist of added invert sugar, or invert sugar produced in the batch by adding acid or acid salts, such as citric, tartaric or acetic acid, or cream of tartar to plain sugar and cooking. The invert sugar may be formed by cooking sugar and water for long periods without acid additions, or slightly caramelizing the sugar by higher heating. Other colloidal and non-crystallizable materials, such as corn syrup or glucose, honey, gum arabic dextrine, tragacanth, gelatine, may be used.