Here's a Tip!
 When gliadin and glutenin proteins join together with the aid of moisture they form gluten. The more gluten in your flour, the more water required to hydrate these proteins into gluten. This is why bread flour requires more water than cake flour.
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Vegan Baking Resources
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 Candy consists of foods made with large amounts of sugar. This includes lollipops, brittle, taffy, nougat, chocolate, fudge, toffee, licorice and jelly beans. Candy is made by combining water and sugar and exposing it to heat. Eventually the heat causes the sugar crystals to melt and darken and the water to evaporate. The water evaporation causes the mixture to get more dense. The extent to which this happens is what makes the difference between caramel syrup, chewy taffy or hard rock candy. This is because the heat is one of the most important factors that determine how these sugar crystals reform when the mixture cools.
Keep in mind that humid days (over 60%) and some rainy days can affect how your candy making turns out because the candy absorbs more moisture from the air. Some people increase their candy making temperatures by a degree or two higher than indicated on the recipe but it's still a gamble. We recommend waiting until a less humid day if you're interested in consistent results.
Before making candy, test your candy thermometer for accuracy by putting the probe in a pot of boiling water. The thermometer should read 212F.
Use the candy making chart below in conjunction with a candy thermometer to determine which temperatures are optimal for your desired type of candy.
Candy Making Temperature Chart
| Temperature (F) |
Sugar Stage |
Description/Uses |
| 400 |
Burned Caramel |
Too bitter- You've gone too far |
| 375 |
Very Dark Caramel |
Dark and bittersweet |
| 350 |
Dark Caramel |
Dark and intense. Glazes |
| 345 |
Amber Caramel |
Rich and sweet. Glazes |
| 325 |
Light Caramel |
Sugars start to break down and form more complex flavors. Brittle/Spun Sugar/Lollipops/Glazes |
| 320 |
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| 285-315 |
Hard Crack |
Becomes Brittle. Caramel stage begins at 310F. |
| 275-280 |
Crack |
|
| 270-275 |
Soft Crack |
Separates into bendable threads. Taffy/Butterscotch |
| 260-265 |
Hard Ball |
Nougat/Divinity |
| 245-255 |
Firm Ball |
Firmer Caramel |
| 240-245 |
Soft Ball |
Fudge/Fondant/Soft Caramel |
| 230-235 |
Thread |
Makes a long thread when dropped in cold water. Italian Meringue |
| 225 |
Clear |
Syrup/Delicate sugar candy |
| 213-223 |
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Syrup/Jelly/Some icings |
| 212 |
Boiling |
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Spotlight On...
 All-purpose flour or plain flour is designed to be used for most baking purposes. It's a wheat based flour that consists of a blend of hard (high protein) and soft (low protein) flour. All-purpose flour usually has an medium protein content in the range of 9% to 12%.
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Read more... |
Try This
 These carrot bran muffins are wonderfully dense and hearty. The carrots lend it a sweet, buttery flavor. |
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Here's an Article...
 I recently had a cookie at Whole Foods that knocked my socks off. I enjoyed the flavor, the packaging and since I used to own and operate a vegan organic cookie company myself, I was naturally intrigued. Enter Liz Lovely. I had the pleasure of asking Dan from Liz Lovely some questions to find out what makes them tick.
Veganbaking.net: Please describe your business.
Dan: Liz Lovely was founded by Liz and Dan Holtz (front left & right) to bring you cookies with a higher purpose. We call it Baking a Difference™.
We bake gourmet cookies with organic & fair trade ingredients from our 100% vegan cookie bakery in the Green Mountains of Vermont.
Unlike most natural food companies these days, we bake everything in our own bakery and ship it directly to people and stores all over the country.
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Product Reviews
 These were awesome! They consist of a layer of graham cracker crust with a thin layer of peanut butter topped by a marshmallow then covered in a thin layer of dark chocolate. The graham cracker crust fell apart a little too easily but luckily it was still anchored to the smore by the peanut butter layer. The marshmallow part was very well done- if you fed this to a non-vegan they wouldn't consider it being vegan for even a second. Every bite results in getting all of the layers which was great, and who can go wrong with peanut butter, marshmallow, graham cracker and chocolate? |
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