Fst 2401: Sugar and confectionary technology

Practical 1

SWEETS MAKING

Introduction

Sugar confectionery refers to a large range of food items, commonly known as sweets. Boiled sweets,
toffees, marshmallows, and fondant are all examples. Sweets are a non-essential commodity, but are
consumed by people from most income groups. The variety of products is enormous, ranging from cheap,
individually-wrapped sweets, to those presented in boxes with sophisticated packaging. The main
ingredient used in the production of sweets is sugar (sucrose). There is a danger that if sweets are consumed
in excess over a prolonged period of time they may contribute to obesity. Unless good dental care is
practiced, over-consumption can also lead to tooth decay. By varying the ingredients used, the temperature
of boiling, and the method of shaping, it is possible to make a wide variety of products.

Objective

To identify key ingredients used in different sweets sold in the market

To understand the underlying conditions relevant that facilitate the making of different sweets

FUDGE

Ingredients

 125g of butter
 390g tin of condensed milk
 2 tablespoons of golden syrup
 220g of brown sugar
 200g of white chocolate - broken into pieces

Instructions

1. Break the white chocolate into pieces and chop. Set aside until needed.
2. Line the base and sides of a 28cm x 18cm slice tin with baking paper and set aside until
needed.
3. Add the butter, golden syrup, condensed milk and brown sugar to a medium sized saucepan
and cook over a low heat for approximately 10 minutes until the fudge mixture has started
to thicken and the color of the ingredients has turned a lovely golden brown.
4. Remove the saucepan from the heat and add the chopped white chocolate and quickly stir
to combine.
5. Quickly pour the Caramel Fudge into your prepared tin and gently smooth the surface.
6. Place the Caramel Fudge into the fridge for 6 hours (preferably overnight) to set before
cutting into small pieces to enjoy.