Try it and have fun with Festive Candy Recipes, which are here for you, start exploring! 

Candy is eminently giftable and winter's drier, making it a favorable time to make it a holiday present. If you are new, it's a good place to start exploring three recipes that offer flavors, styles, textures, and techniques. Chewy caramels are an intermediate candy that requires two cooking processes, and nougat is the most advanced one, incorporating two cooking processes and whipped egg whites.

Have a candy thermometer that is used for accurate calculation of temperature readings. To calibrate correctly, place it in boiling water and read 212 degrees. Use a heavy saucepan with thick walls that promote cooking and protect against starch. Also, use some kitchen scale to precisely measure your ingredients.

The Finer Points of Fudge!

Fudge is a crystalline candy that the sugar makes crystallize as the mixture cools. To make a soft ball, tough sugar, milk, cocoa powder, corn syrup, and honey are cooked together. The temperature ranges from 235 degrees to 239 degrees. Let it cool for a second, then roll it between your fingers. Once the mixture reaches the soft ball stage, it is transferred into a bowl where unsweetened chocolate and butter are added.

Keep the mixture cool before being agitated with a hand mixer that initiates crystallization. The agitation breaks up sugar crystals into tiny particles so they can easily dissolve in a tongue in creamy fudge. Beat the mixture and stop when it loses its sheen.

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Conquering Caramels!

Chewy caramels are noncrystalline candies where the sugar is prevented from recrystallizing while it cooks, yielding a smooth consistency. It is a two-step process that starts cooking the sugar to a deep amber color that develops bittersweet flavors. Corn syrup, a functional ingredient in candy making, is necessary. It contains glucose and noncrystalline candies. 

Cooked dark caramel, cream, and butter are added to halt the cooking. It is cooked again to a temperature between the medium-ball stage and firm-ball stage; depending on your caramels, 250 degrees results in softer, and 255 degrees results in firmer, chewy caramels.

Tricky, Timing, Tender Nougat!

Nougat is in the third category, which is made with whipped egg whites. It requires quite a bit of power and your hands to be free since you will need to stream two cooked sugar mixtures into egg whites quickly. For nougat, honey is the primary flavor because honey's flavor degrades at high temperatures. 

After adding sugar syrup, nougat is whipped. A small quantity of fat is added with lots of toasted pistachios which have intense sweetness. The proportion of sugar is low, which results in a softer taste. Wrap the finished candies in wax paper, then pack them in a box. You can now gift yourself-prepared candies as a holiday special. 

Also Read: A taste of paradise! Try out the Christmas recipe for Celeriac beetroot remoulade with smoked trout!