Are you tired of your candies sporting
mysterious white splotches on their surface, commonly described as “stars?” RCI
member Randy Hofberger of R&D Candy Consultants explains that the culprit
behind these white splotches on the surface of grained confections like fudge
and pralines is uncontrolled sugar graining. Taking
control of sugar crystallization will not only improve the appearance of your
products, but also contribute to a smoother mouthfeel by achieving a smaller
crystal size.
So,
how can you regain control over sugar crystallization?
FUDGE
There are several different ways
to develop a grain in fudge. Influencing factors include the formula,
temperature, process and time. While there can be many ingredients in a fudge
formula—the ratio of sugar to syrups (aka doctoring agents, such as corn
syrup, invert syrup, sorbitol, etc.) controls the rate of crystallization
and to some extent crystal size. Basically, you need more sucrose solids than
syrup solids to cause a grain. The higher the syrup percentage, the longer it
will take to grain and the smaller the crystal size. It is difficult to control
crystallization with a formula containing little or no syrup.
The two most common methods of
graining fudge are:
1. Adding 10-20% fondant at a
temperature below 175- 180°F to induce a grain. Transferring the cooked syrup
to a cold kettle and adding chocolate liquor will help to cool down the mass.
Lower percentages of fondant or hotter temperatures can result in uncontrolled
sugar crystallization.
2. Mechanically developing a
sugar crystal. For this method, the hot cooked mass is cooled to about
110-125°F, undisturbed before agitation begins. Agitation may be the mixing
action of a cream beater or the working action of scrapers and paddles on a
table—à la Mackinac Island fudge. Working the fudge at hotter temperatures can
make a grainy, coarse textured fudge rather than one that is creamy and
melt-in-your-mouth smooth.
PRALINES
Pecan pralines are also subject
to having white spots on the surface. This is discussed in Walter Richmond’s
book, Choice Confections. Many of the same issues and solutions used in
fudge can be applied to pralines. More corn syrup in the formula will reduce
spotting, but it will make the pieces less tender. As with fudge, the cooked
mass should be cooled before starting the graining process. Most pralines are
grained by rubbing the paddles on the side of the kettle until mixture appears
cloudy. There is a little art involved and if done excessively the pralines
will become sugary in appearance and texture. Another way of developing smooth
sugar crystallization is to add fondant after it has been cooled.
A common challenge with
pralines is when the last portion in the kettle becomes thick and over grained. Placing or nesting your kettle within another kettle will help to reduce heat loss and
allow more time to deposit praline clusters before thickening occurs. Furthermore, nesting your kettle in another
kettle with hot water will extend this time even more.
As mentioned earlier, formula, temperature, process and timing all affect the tendency of spotting to occur. While a night sky full of stars is good—candies dotted with stars is not!
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Industry Expo! Register now and join us in Buffalo,
New York June 17-21, 2024! Save with early-bird rates available through April
26, 2024.
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