Advanced Candy Class Handout

Summary

A five-page candy-making class handout from Country Kitchen SweetArt (Fort Wayne, IN) covering an "Advanced Candy Class" recipe list plus full printed recipes for penuche, fondant, fudge, truffles, caramels, brittle, and molded chocolates, with handwritten technique notes and a name and phone number added on the last page.

Class recipe list (page 1)

Page references are to the shop's "ALL ABOUT CANDY MAKING" book: - Penuche (pg. 20, dip in lite chocolate) - Water Fondant (pg. 16, half in French Chocolate Logs p.21 dipped in lite chocolate, half in mint patties dipped in dark chocolate) - Cocoa Fudge (pg. 24, cut and wrap) - Mocha Truffles (dip in lite chocolate) - Chocolate Truffles (pg. 17, dip in lite chocolate) - Burnt Sugar Pecan Caramels (cut and wrap or dip in lite chocolate) - Fairy Candy (pg. 44, break in pieces, bag) - Pecan Brittle (pg. 57, break up, bag) - Leopard Butter (break up, bag) - Caramel Pecan Patties (recipe copied from pg. 16 of "ALL ABOUT CANDY MAKING") - Molded Rose Caramels (line mold with lite chocolate, pipe in caramel, chocolate backing, chill, unmold)

Handwritten note: "French choc. logs, pg 21."

Ingredients & Method

Penuche (page 2)

Ingredients: 3 c. sugar, 1 c. firmly packed brown sugar, 1 c. heavy cream, 1 c. non-dairy coffee cream, 1/4 c. light corn syrup, 1/8 t. salt, dipping chocolate. Method: Cook to 237°. Pour on marble, cool, paddle, form 3/4" balls, dip in melted chocolate. Makes about 100 centers.

Water Fondant (page 2)

Ingredients: 2 c. sugar, dash salt, 2 T. corn syrup, 3/4 c. boiling water, 1/2 t. vanilla. Method: Cook to 240° (handwritten correction reads "cook to 238°"). Makes about 50 centers.

Cocoa Fudge (page 2)

Ingredients: 2/3 c. cocoa, 3 c. sugar, 1/8 t. salt, 1.5 c. heavy cream or non-dairy liquid cream substitute, 1/4 c. butter, 1 t. vanilla. Method: Cook to 234°. Makes about 49 pieces.

Mocha Truffles (page 2)

Ingredients: 1 1/3 lb real milk chocolate finely chopped, 2/3 c. half-and-half, 2 T. instant coffee crystals, 1 t. vanilla, 1 lb real milk chocolate tempered, 1/2 c. finely shaved real semisweet chocolate. Method: Heat half-and-half to 130° on a candy thermometer. (Handwritten label "Mocha truffles" appears beside the process paragraph.) Makes about 50.

Dipping chocolate — general method (page 2)

Melt chocolate, combine cream and half-and-half heated to scalding, cool to 130°, add to chocolate, chill, beat, form 3/4" balls, dip. Makes about 50 centers.

Burnt Sugar Pecan Caramels (page 3)

Ingredients: 2 c. granulated sugar, 1.5 c. whipping cream, 1 c. light corn syrup, 1/4 c. butter, 1/4 t. salt, 1/2 c. granulated sugar (separate, melted to golden), 1/2 c. very hot water, 1 t. vanilla, 2 c. chopped pecans. Method: ⚠ not stated on the handout beyond the ingredient list — no numbered steps are given for this recipe on page 3.

Fairy Candy (page 3)

Ingredients: 1 c. sugar, 1 c. dark corn syrup, 1 T. vinegar, 1 T. baking soda, 1 T. vanilla, sweet chocolate for dipping. Method: Cook to 300°, pour in a buttered 9x13 pan, break, dip. Makes about 35 pieces.

Pecan Brittle (page 3)

Ingredients: 2 c. sugar, 1/3 c. light corn syrup, 1 c. butter, 1/2 t. salt, 1 t. baking soda, 1 t. vanilla, 5 c. pecans. Method: Cook to 310° (add butter, cook to 290°). Makes about 30 pieces.

Leopard Butter (page 3)

Ingredients: 2 c. white coating (melted), 1/2 c. peanut butter, 1/2 c. butterscotch coating. Method: ⚠ not stated on the handout — no method is given beyond the ingredient list.

Caramel Pecan Chocolates spread (page 4, with photos)

Four methods, each ⚠ without numbered steps stated on the handout beyond the component list: - Caramel Pecan Patties: 1/2 lb chocolate, 1 lb commercial caramel or Basic Caramel Recipe p.22, 8 oz pecan pieces. Makes about 50. - Caramel Pecan Mounds: 2 lb chocolate, 16 oz caramel bits, 12 oz pecan pieces. Makes about 90. - Molded Tortoises: 1 lb chocolate, 1 lb caramel, 5 oz pecan pieces, CK Turtle Mold #90-12961 or #90-12955. Makes about 24. - Molded Tortoises with Feet: same as above, with 80 whole pecans for legs. Makes about 20.

Handwritten class notes (page 5)

Loose technique notes, not attributed to a specific recipe: - Thermometer calibration test: boil water 5 minutes, insert thermometer — should read a target temperature that is not filled in on the page; "add # of ° difference to recipe" if off. - Don't over-stir. - Use a tight lid only when no dairy is in the recipe. - Fondant cools best on marble or Formica, poured back and forth to cool quicker; "Basic Fondant is recommended." - Invertase helps the center "ripen" and stay creamy. - If candy cooks too high, add 2–3 Tbsp water off the stove to cool it, then re-cook. - Heavy cream = whipping cream; light/coffee cream = half milk + half cream. - Use oil flavoring, not extract. - Never scrape a pan of cooked candy when pouring out. - Bring water in a double boiler to temp, take off heat, then melt chocolate over it. - Toast all nuts before using, at 250° for 15–20 minutes. - Page reference: "pg 47 marshmallows." - Best dipping temps for chocolate: semi-sweet 80°, milk chocolate 78°. - Flavoring note: "Icing fruit." - "Coconut Dough – Very Good!!"

Name and phone number written at the bottom of page 5: "Bonnie, 574-831-3084." Role unclear — could be the class instructor or a fellow attendee who shared contact information.

Notes on the artifact

Five-page printed class handout from Country Kitchen SweetArt, 4621 Speedway Drive, Fort Wayne, IN 46825, (260) 482-4835, www.countrykitchensa.com. Page 5 carries genuine handwritten annotation: class technique notes plus a name and phone number ("Bonnie, 574-831-3084") — hence handwriting: annotated — unidentified. No date appears anywhere on the handout. Several recipes on pages 3–4 give ingredients and yields but no numbered method steps; those gaps are marked ⚠ not stated on the handout above rather than guessed.