7/21/2023 0 Comments Make your own candybarTypically you shouldn’t FREEZE caramel based candy bars because they become rock solid and don’t defrost very well. 86-88 degree Fahrenheit for milk chocolate. You need the chocolate to melt and stay within the tempering range of: 88-91 degrees Fahrenheit for dark chocolate. As you get close to melting, cut the heat to 50 power. You can keep them for up to a week before the bars get hard and inedible. Heat on high at 10-15 second increments, stirring after each, until melted. You can store them in the fridge, or if it is cool outside keeping them on the kitchen counter should be fine too. STORE homemade paydays in an air-tight and sealed container in a cool and dry place. Wrapping it in parchment paper and then other wrappings allow for the candy to not stick, but also look nice. Just make sure that whatever you wrap it in doesn’t stick to the candy. Wrap them to share! Delivering homemade candies to others can be a little tricky.
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