Chewable candy is still extremely popular as a confectionary and very simple to make. Creating such a chewable candy using 6 simple ingredients like sugar, corn syrup, maltodextrin, dextrose, modified food starch, and palm oil and of course water involves a careful balance of these components to achieve the desired texture and flavour.
I’ve put together a basic recipe based on my experience of these foods. Palm oil is slowly being replaced with other oils such as sunflower oil although blends are possible. One of the best is a partially hydrogenated soybean oil which makes a fitting replacement. It is certainly the case that finding other suitable alternatives with the qualities and price of palm oil are hard to find. We have looked at various oils and the best is modified soybean oil as a potential alternative.
Ingredients
- Sugar: 200 grams
- Corn syrup: 150 grams
- Maltodextrin: 50 grams
- Dextrose: 50 grams
- Modified food starch (corn): 25 grams
- Palm oil or partially hydrogenated soybean oil: 20 grams.
- Water: 100 ml
- Flavoring and coloring (optional): As needed. Probably best to use natural flavours and colours. In the USA it is still possible to find synthetic colours but these are slowly being phased out because of health and sustainability issues.
Equipment
- Saucepan
- Candy thermometer
- Spatula
- Mixing bowl
- Baking sheet or candy molds
- Parchment paper or silicone mat
Preparation
- Prepare the Ingredients
- Measure all the ingredients accurately.
- Line a baking sheet or candy molds with parchment paper or a silicone mat for easy removal.
- Combine the Sugars
- In a saucepan, combine sugar, corn syrup, dextrose, and water. Stir until all the sugar is dissolved.
- Place the saucepan over medium heat and insert the candy thermometer.
- Heat the Mixture
- Heat the mixture without stirring until it reaches about 120°C (248°F). This is the firm ball stage, which is crucial for achieving the right chewiness.
- Add Maltodextrin and Starch
- Once the mixture reaches the desired temperature, remove it from the heat.
- Quickly stir in the maltodextrin and modified food starch. These ingredients help to give the chew its texture and stability.
- Incorporate Palm Oil
- Add the palm oil and continue to stir until it is fully incorporated. The palm oil helps to provide a smooth texture and prevents the candy from becoming too sticky.
- Add Flavoring and Coloring
- If using any flavorings or colorings, add them at this stage and mix well. Be sure to work quickly as the mixture will start to set as it cools.
- Pour and Set
- Pour the mixture onto the prepared baking sheet or into candy molds.
- Allow the candy to cool and set at room temperature. This may take a few hours.
- Cut and Wrap
- Once fully set, remove the candy from the sheet or molds.
- Cut the candy into desired shapes and sizes using a sharp knife or candy cutters.
- Wrap each piece in wax paper or store in an airtight container to keep them fresh.
- You might find it easier to create small slabs of this chew so that they are like single-bite sized.
Overcoming Problems With Chews
- Consistency: If the chew is too soft, you may need to cook the mixture to a slightly higher temperature next time. If it’s too hard, reduce the cooking temperature slightly.
- Flavor Combinations: Experiment with different flavorings such as fruit extracts, citrus zest, or even a touch of salt for contrast.
- Storage: Store the chews in a cool, dry place to prevent them from becoming sticky or melting.
This basic recipe can be adjusted to create a variety of chew textures and flavors by tweaking the ratios of the ingredients and the cooking process.
Leave a Reply