2.c 113°C 40° C/ 25 min Dark cocoa -soft -harder to Sweet/ high color texture cut chocolate -did not hold its shape upon cutting 3-a. Microwave high 106.2 °C Dark/brown Grainy Firm but not Total cook time: but hard 5min smooth 3-b. total cook high 106.9°C varied Dark cocoa Less Less firm, sweet time : chewy more 7.5 min Not as smooth grainy as 3.a 3-c total cook high 106.4°C varied dark cocoa Elastic Smoother sweet time: 8.5 min Divinity 127 30.5 C Varied white -soft -runny Egg -airy -puffy flavor/ sweet Table 3.3 Caramels, peanut brittle, & lollipop results (amorphous candies) Variation Cooking Color Texture Consistency Flavor Temp. A. Vanilla caramels 1. Light cream 244 Light brown Thick/hard Slightly softer, Sweet bendable 2. Evaporated milk 244 Darker Chewy and Smooth and A very brown sticky soft sweet flavor B. Peanut brittle 114 Golden crunchy Hard Peanut brown butter C. Lollipop 155 Orange hard cracking Sweet and sugary -red
2.c 113°C 40° C/ high 25 min Dark cocoa color -soft texture -harder to cut -did not hold its shape upon cutting Sweet/ chocolate 3-a. Microwave Total cook time: 5min high 106.2 °C Dark/brown Grainy but smooth Firm but not hard 3-b. total cook time : 7.5 min high 106.9°C varied Dark cocoa Less chewy Not as grainy as 3.a Less firm, more smooth sweet 3-c total cook time: 8.5 min high 106.4°C varied dark cocoa Elastic Smoother sweet Divinity 127 30.5 C Varied white -soft -airy -runny -puffy Egg flavor/ sweet Table 3.3 Caramels, peanut brittle, & lollipop results (amorphous candies) Variation Cooking Temp. Color Texture Consistency Flavor A. Vanilla caramels 1. Light cream 244 Light brown Thick/hard Slightly softer, bendable Sweet 2. Evaporated milk 244 Darker brown Chewy and sticky Smooth and soft A very sweet flavor B. Peanut brittle 114 Golden brown crunchy Hard Peanut butter C. Lollipop 155 Orange -red hard cracking Sweet and sugary