Soft candies

Soft candies vary greatly.

 

[Above: Ginger toffee]

From toffee to taffy (a type of toffee) to sour sticks and jelly beans and the list goes on.

In this list I will demonstrate the kinds of soft candy that I like to make and my experimentation’s results.

So you probably ask yourself – soft, hard, what does it matter to a candy maker?

Well… the softer candies are less affected by the natural ingredients as you need a lower temperature. So that’s good and easier and you don’t have to get all the water out so y ou don’t cook as long as you would need for a hard candy. Great…

The down side is machining – if  you don’t have a candy wrapping machine you are in for a LONG hard work while rapping these candies. You can’t store them as is – they will stick to each other and some will just combine and make a uniform mass at the bottom of the container. No way to slip by this one… That’s why I don’t like making these unless I’m in the mood and have an extra 15-20 minutes to wrap all the candy.

Still… I love toffee, and I love sour sticks and many other types of soft candies…

I’ll try and make more of these in the future.

Have a sweet day

Saar