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Candy Making 101 Trivia Quiz

This quiz covers some of the basics of making your own candy at home. Good luck and have fun!

A multiple-choice quiz by Janelle205. Estimated time: 4 mins.

Author
Janelle205

Time
4 mins

Type
Multiple Choice

Quiz #
308,333

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
6 / 10

Plays
1334

Last 3 plays: Guest 71 (6/10), Guest 196 (1/10), Guest 104 (9/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. What type of weather provides the best conditions for candy making? Hint

Cool and dry

Warm and dry

Cool and humid

Warm and Humid

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Question 2 of 10

2. Before making candy, you should always calibrate your candy thermometer by leaving it in boiling water for 10 minutes. If your candy thermometer is completely accurate, what temperature should it read? Hint

212 degrees F

352 degrees F

100 degrees F

234 degrees F

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Question 3 of 10

3. To make candy, sugar solutions are cooked to certain stages, depending on what type of candy you desire to make. If you were making divinity, you would cook the solution to which stage? Hint

Soft crack stage

Soft ball stage

Hard ball stage

Hard crack stage

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Question 4 of 10

4. Suppose that you now want to make peanut brittle. What stage would you cook the sugar solution to in order to accomplish this? Hint

Soft ball stage

Soft crack stage

Hard crack stage

Firm ball stage

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Question 5 of 10

5. To prevent burning when working with chocolate, what type of pot should you use for heating? Hint

A shallow frying pan

A cast iron saucepan

A large stockpot

A double boiler

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Question 6 of 10

6. When cane sugar is heated to make candy, it breaks down into which two simple sugars? Hint

Glucose and Dextrose

Ribose and Glucose

Fructose and Ribose

Dextrose and Fructose

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Question 7 of 10

7. What type of candy is made primarily of ground nuts (usually almonds) and sugar cooked together? Hint

Nougat

Toffee

Fondant

Marzipan

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Question 8 of 10

8. Most chocolate recipes require that you go through a process of heating and cooling the chocolate to specific temperatures so that the cocoa butter crystallizes evenly. What is the name of this process? Hint

Tempering

Composing

Boiling

Strategic Crystallization

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Question 9 of 10

9. What type of chocolate candy is named for its resemblance to a type of fungus? Hint

Fudge

Turtles

Chocolate Bark

Truffles

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Question 10 of 10

10. Ideally, melted chocolate is a smooth and satiny substance. However, if melted chocolate comes into contact with even a small amount of water, it will become a grainy, clumpy mess. What is the term for this candy making disaster? Hint

Amassing

Muddling

Seizing

Catching

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Quiz Answer Key and Fun Facts

1. What type of weather provides the best conditions for candy making?

Answer: Cool and dry

It is important to make candy on a cool, dry day because candy is made from sugar. If the day is humid, the sugar can pull moisture from the air, significantly increasing the cooking time or preventing the candy from setting up entirely.

Answer: 212 degrees F

If your candy thermometer reads more or less than 212 degrees F, then you should note the difference, then add or subtract the difference to the temperature that the recipe specifies.

3. To make candy, sugar solutions are cooked to certain stages, depending on what type of candy you desire to make. If you were making divinity, you would cook the solution to which stage?

Answer: Hard ball stage

The hard ball stage is from 250 to 266 degrees F. When a spoonful of the solution is dropped into a cup of very cold water, it forms a hard ball which holds its shape, yet is still plastic.

4. Suppose that you now want to make peanut brittle. What stage would you cook the sugar solution to in order to accomplish this?

Answer: Hard crack stage

The hard crack stage is from 300 to 310 degrees F. When a spoonful of solution is dropped into a cup of very cold water, it separates into threads which are hard and brittle.

5. To prevent burning when working with chocolate, what type of pot should you use for heating?

Answer: A double boiler

Using a double boiler is a way to heat the chocolate more gently, making burning less likely.

6. When cane sugar is heated to make candy, it breaks down into which two simple sugars?

Answer: Dextrose and Fructose

The process of cane sugar breaking down into dextrose and fructose is called inversion. Many products, including fondant, chewing gum, jellies, caramels, toffees, and marshmallows rely on carefully controlled inversion.

7. What type of candy is made primarily of ground nuts (usually almonds) and sugar cooked together?

Answer: Marzipan

Marzipan can be eaten alone or flavored with dried fruit, or used to create decorations for cakes and pastries.

Answer: Tempering

To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 degrees F range.

9. What type of chocolate candy is named for its resemblance to a type of fungus?

Answer: Truffles

Traditional truffles are formed into small balls and rolled in cocoa powder. Truffles can also be dipped in chocolate or formed in molds for a less rustic look.

Answer: Seizing

If your melted chocolate seizes, you can usually rescue it by stirring in solid vegetable shortening a little bit at a time. After the chocolate has loosened and the shortening is incorporated, you can use the rescued chocolate for dipping or baking.

Source: Author Janelle205

This quiz was reviewed by FunTrivia editor Bruyere before going online.
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