How to Conduct the Candying of Bonbons
Ingredients
Directions
Set up the pan
Place a low wire tray or stout straight wires across the bottom of a candying pan.
Gently pour prepared sugar over the bonbons, covering them no more than ¼ inch deep.
Lay neat straws half an inch apart across the pan.
Cover the straws with a square piece of thin, wetted, and wrung out rag.
Candy
Place the pan in a hot closet at about 86°F to 95°F (30° to 35° C).
After four hours, carefully lift out one candy to check the grain and doneness.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bonbons
- The centers being coated and candied, held in place by the sugar layer as it crystallises.
- Prepared sugar
- Forms the crystalline coating that hardens around each bonbon as the syrup dries and sets.
The step that matters
Checking the grain after four hours. Sugar crystals form slowly in warm, still air. Checking the candy's grain and doneness at this point shows whether crystallisation is progressing properly before the coating is left too long or too short.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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