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Randy Hofberger
Resident
Course in
Confectionery
Technology
Caramels-structure
Fudge-structure
Two phase system sugar crystals surrounded
by a continuous syrup phase
Water content is the main influence on hardness
The crystal network provides the characteristic
short texture of fudge
Not subject to cold flow due to crystalline structure
Toffee-structure
An amorphous, glass like state basically a hard
candy with fats emulsified into the syrup
The high fat content gives it a friable, crunchy
texture
Toffees very often have nut or other inclusions
added e.g. the almonds in English Toffee
pH adjusting ingredients
The caramel or fudge pre-mix should have a
neutral ph (6.8-7.0). A low pH can cause
curdling of the milk & granular texture. Basic
salts are added to adjust the pH
Sodium Bicarbonate most commonly used at
around 0.3% of batch
Resident Course in Confectionery Technology
Inclusions
A wide variety of inclusions can be found
nuts, crisp rice, chocolate, marshmallows etc
Resident Course in Confectionery Technology
Caramel Processing
The simplest process is to use open
kettles heated by steam or gas
Kettle constructed of copper or stainless
steel and fitted with scrapers to prevent
scorching caused by milk protein burning
on the sides of the kettle
Copper kettles provide best heat transfer
stainless preferred for sanitation
Copper can also catalyze rancidity in less
stable fats leading to reduced shelf life
Resident Course in Confectionery Technology
Caramel Processing
Five basic unit operations
1)
2)
3)
4)
5)
Pre-Mixing
Emulsification
Cooking / Caramelizing
Cooling
Forming
Resident Course in Confectionery Technology
Caramel Processing
Pre-Mixing
Sugar, corn syrups, condensed milk,
water (if required), fats, emulsifiers and
salt are blended and heated to melt
sugar and fats
Should be heated to at least melting
point of fats/emulsifiers + 10F
Usually heated to ca 160F
Resident Course in Confectionery Technology
Caramel Processing
Emulsifying
A very important stage in caramel production,
the fat must be very well homogenized into
the liquid phase
Caramel Processing
Caramel Processing
Caramel Processing
Cooling
Caramel made by the batch process is
usually poured out onto a water cooled
table and tempered with occasional
folding to the desired plasticity
Caramel from a continuous process is
usually passed over a water cooled wheel
Caramel Processing
Forming
Depending on the product being made the
caramel is transferred to the forming
machine e.g
Fudge Processing
Fudge Processing
Graining (cont.)
Fudge Processing
Forming
As with caramel there are many ways to
form fudge into a finished product,
Extruding
Bar Forming
Depositing (starch or starchless)
Filling into plastic or foil trays
Cut and wrap
Stamping into shapes