Fudge made from sweet potato

Fudge is a soft and slightly elastic candy, available in transparent and translucent forms. The moisture content of soft sweets is relatively high; generally 10%~20%. The vast majority of soft sweets are made of fruit flavor type, but also some are made of milk flavor and cool flavor type, and their shapes are divided into rectangular or irregular shapes according to different molding processes.

1, process flow: starch milk--red slurry--boiling sugar--cooling--molding--packaging

2. Ingredients: starch 12 kg, starch syrup 40 kg, white sugar 50 kg, citric acid 25 g, spices 0.25 kg.

3, process operation points:

① starch milk: sweet potato starch and corn starch can be used for soft candy. If the finished product is calculated by 50 kg, 6 kg of mixed starch can be used, sieved, added with 2.5 kg of white sugar, 12 g of citric acid and 8 kg of water, stirred evenly, and heated to 60 ° C on slow fire, not exceeding 60 ° C.

② Slurry preparation: pour about 17kg of boiling water into the prepared starch milk, ripen the starch milk into slurry, stir rapidly, stir until there is no lump, add 12.5kg of white sugar and 20kg of starch syrup, which have been heated to boiling, completely dissolved and filtered, into the cooked and stirred paste in three times, and stir while adding. Add 1/5 for the first time, stir well, add 2/5 for the second time, stir well, add all for the third time, stir well, and then boil sugar. In the process of starch milk and pulp, pay attention to the amount of water added. If the amount of water is too small, the product is hard; if too much water is added, it takes a long time to boil sugar, wastes fuel, and makes the product dark. Because starch syrup is used in the formula, the water in starch syrup needs to be included.

3. Sugar boiling: Put the prepared and stirred syrup on the fire to boil sugar, stirring while boiling, which takes about more than 1 hour. The temperature is 115~120 ℃. It can be lower in winter and higher in summer. Remove from heat and stir in spices until smooth.

Cooling: There are two ways to cool: one is to spread a layer of starch on the iron plate to prevent the sugar blank from sticking to the iron plate after the pan; the other is to rub some vegetable oil on the iron plate as a lubricant.

Forming and packaging: When the sugar blank is cooled to a moderate hardness on the iron plate, it can be divided into pieces and pressed, and when it is cooled to a suitable hardness required for molding, it can be cut into pieces by a cutting machine. Generally can be cut into rectangular or irregular blocks, good quality soft candy can be elongated more than 12 cm. After molding, a little cooling can be used to remove the starch particles adhered to the surface of the candy, with glutinous rice paper as the lining, wrapped in label paper, and tightly twisted.