Divinity from Savannah’s Candy Kitchen

Lighter than air?

Perhaps not. But it’s been said more than once that these delectable treats remind folks of a soft silky breeze on a lazy Georgia afternoon. Each handmade Classic Southern Pecan Divinity consists of egg whites, pecan pieces, fine sugar and corn syrup, whipped to frothy perfection and then topped with a Mammoth Georgia pecan half (to coax them back down to earth).

Classic Southern Divinity

Have you made chocolate candy only to have it not harden properly, taste grainy, be lumpy, or not have the chocolate flavor you are craving? Perhaps your technique or choice of chocolate is to blame.

Your choice of chocolate will determine the flavor of your finished product and how it performs during the process. Most people think these two factors have nothing to do with each other – not so!

Your choice of chocolate must be more than just according to taste preference or ease of use. You must learn to read labels and think about how fussy you are about the results. For example, if you simply want to melt some chocolate and dip strawberries into it as a fun project to share with your child, any chocolate might do. But if you want the crispness and shine that only the best chocolate, properly handled, can give you in order to impress your dinner guests, you have to give care and attention to every step.

Faced with numerous choices, how do you choose? To me, there is no choice: I use bittersweet or semisweet chocolate in all my chocolate candy making and some white chocolate just for contrast in decorating. You can also use bitter baking chocolate, but sugar must be added for sweetness. This is a step I like to avoid for pure laziness sake.

The most important differences between chocolate chips, bitter, sweet, milk, and white chocolate are in the amounts of cocoa butter and chocolate liquor. These two ingredients affect your results. Unless a chocolate candy recipe specifies which to use, you’re on your own. Trial and experimentation may be your only way of determining for yourself which you like best. Be brave; as I like to say, there’s no such thing as a ‘bad’ truffle!

Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By definition, it must contain 50 to 58% cocoa butter. Here is one place you must check your label because inferior bitter chocolate may contain vegetable oil.

Sweet baking (bittersweet, semisweet) chocolate has sugar added. By definition, sweet chocolate must contain 35 to 50% cocoa butter and can have as little as 15% chocolate liquor.

Milk chocolate contains 10% chocolate liquor and a minimum of 12% milk solids. Why do I never use milk chocolate? Not only because the flavor is a disappointment, but because it is the most fattening chocolate, thanks to all the milk in it. Doesn’t ‘milk solids’ say it all? I imagine it going straight to the thighs! Milk chocolate is rarely used in baking because it is so low in chocolate liquor.

White chocolate contains no chocolate liquor but is made with cocoa butter – usually. Again, read the label and avoid those that use vegetable oil, as it will not perform the same as a product with cocoa butter.

Chocolate chips are to be avoided completely when making chocolate candy, if not completely. It depends on how much you want vegetable oil, stabilizers, and very little cocoa butter. If chocolate chips are the only chocolate you’ve every used in baking and candy making, you have no idea what chocolate candy can really taste and feel like in your mouth.

It’s impossible to describe "performance" in only words, you have to see it to understand it. Since performance is affected by both quality of chocolate and technique, it’s best to start with the best chocolate for the purpose and then follow a few well-thought-out techniques.

If your chocolate candies don’t "feel right" or are grainy or lumpy, and you’ve used good chocolate, chances are your technique needs improving. It’s all in the tempering and the humidity.

Don’t ever try to make chocolate candies on a rainy day; be sure that all of your candy making equipment is totally dry; and if you’re using a double boiler to melt your chocolate, be sure to wipe the bottom of your pan dry before pouring the chocolate.

You know how your chocolate candy bar has that shiny finish and that characteristic ‘snap’ when you bite into it or break it? That’s because it is tempered. When you melt it, it loses its temper, and then you have to put it back in so your candy has that snap and shine.

It’s not hard, you just need a thermometer, or a more expensive tool such as an electric fry pan with a thermostatically controlled heat, or a chocolate tempering machine, which can be quite expensive. However, your chocolate will turn out perfectly tempered each time. The machine melts the chocolate and keeps it at a constant temperature of about 90ºF.

This brings us to where there are two different theories of tempering. Tempering is defined as the heating up to 110 degrees and cooling of chocolate to about 88 degrees. There are those who say you can make perfect chocolate candy every time by never allowing your chocolate to heat past 91 degrees.

This is the trickiest part of making chocolate candy. Your chocolate will cool as you dip, so you need to then heat it back up to 91 degrees. This is why I like to use an electric fry pan.

If by chance your chocolate, despite your utmost care, still gets lumpy or grainy, you can save it by adding solid shortening (not oil or butter) quickly, about two tablespoons per pound of chocolate. But if you’ve chosen the best chocolate and followed these instructions, you should make perfect chocolate candy every time.

Article Source: http://EzineArticles.com/?expert=Kathryn_Beach

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Our favorite southern candy obviously has to be cooked in a southern candy kitchen.  That’s no problem here, because we’re about as far south as you can get and stay in the continental US.  Except for Florida, and Florida doesn’t really count as the south. 

All of the links that you find here will take you to wonderful places that will give you more ideas, offer products to help make better goodies in your own southern candy kitchen, or let you order wonderful treats and pretend you made them yourself.  Enjoy!

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Pralines are candies made of nuts and sugar. Here in the deep South, pecans are often at a surplus, so pecan pralines are popular.  You will find recipes at the links on the right-hand side of the page, but whatever the recipe, you’ll need to cook candy to a “soft ball stage” before adding the pecans. When you drizzle a bit of candy into a cup of cold water, it should form a  soft ball which does not hold shape. The candy should flatten out between your fingers.

Easy Pecan Pralines

2 cups firmly packed brown sugar

1 cup sugar

3/4 cup milk

2 cups pecan halves

Combine sugars and milk.  Cook over low heat to soft ball stage (240°).  Beat until almost cool.  Add pecans.  Drop by tablespoon onto waxed paper.  Flatten and allow to cool and harden slightly.  Yields two dozen. 

Savannah’s Original Pecan Pralines

3 cups of sugar

1/2 cup of cocoa

1 1/2 cups of milk

one stick of butter

1 teaspoon vanilla

Combine dry ingredients. Gradually add milk until well blended. Cook over medium-high heat until the candy reaches the soft ball stage.  Remove from heat, add butter and vanilla, and stir until your arm drops off or until the candy stiffens whichever comes first.  If you wish to add a half cup of pecans, add them in before the candy gets too firm.  Pour the candy onto a well-buttered platter and you’re done with chocolate candy making. Try to wait for it to harden before you eat it.

First, let’s be clear. Chocolate fudge and chocolate candy are not the same thing. Chocolate fudge is more dense than candy, is heavier, and usually served in smaller, thicker chunks.  I don’t know if it’s true or not, but according to the tale, fudge was created by accident.  Over 100 years ago somebody trying to make caramel “fudged” the recipe — hence the name.

At any rate, here in the South we allow that our neighbors in the north make some mighty good fudge.  Down here, we usually make it with pecans, but it’s really good without them, as well.  You’ll be using sugar, milk, butter, and cocoa. You want a good heavy bowl in which to mix the ingredients, and a sturdy saucepan that heats evenly. As you cook your fudge, you want to maintain a good heat that will let the fudge bubble without boiling over. If you are not comfortable with cold water testing, you may want to purchase a candy thermometer so that your chocolate fudge is perfect.   Best ingredients, proper tools.  Outstanding result.

If you choose to make your own southern divinity candy, keep a few things in mind. First, if it’s raining don’t try to make southern divinity. Next, you’ll need to cook the candy to the hard ball stage. Candy has reached the hard ball stage when it will hold its shape when dropped into a cup of cold water.

After completion, the mixture hardens quickly, so you must work rapidly to drop the mixture onto waxed paper. Add a few drops of hot water if the mixture gets too thick before you are finished. If the mixture won’t hold up, beat again for one minute. Some recipes mention using two spoons to scrape the mixture onto the paper. With a twirling motion, you can create a swirl-like effect, similar to the peak of a cone of soft serve ice cream. Store the candy in a tightly-covered container.

Some folks will pour their divinity into a pan and let it harden before cutting, but no self-respecting Southerner would take that shortcut.  You’ll want to make genuinely divine southern divinity.