Avoid these seven sins of candy-making and you'll be assured of sweet success every time you prepare a candy recipe.
By MyRecipes Updated November 16, 2010
Mocha Almond Fudge
Credit: Annabelle Breakey; Styling: Randy Mon
There are certain dos and don'ts to keep in mind when you're making any kind of candy, whether you’re a novice or an experienced cook. Here are seven candy mistakes to avoid if you want perfect batches every time.
1. Making Candy on a Humid Day
It's best to make candy on a cool, dry day. If it's humid or rainy, the candy might end up with a more sugary, grainy texture. If you are making candy on a hot or humid day, cook the candy until the thermometer registers 1 to 2 degrees higher than the recipe specifies.
2. Using the Wrong Pan
Use a heavy saucepan with thick sides and a thick bottom so that it will conduct heat evenly. Candy mixtures usually triple in volume as they cook, so you'll need a pan that is large enough for the mixture to boil freely without boiling over.
3. Using the Wrong Spoon
A wooden spoon is the preferred utensil for making candy. Some candy mixtures need to be stirred while they're still hot, and wooden spoons don't absorb heat like metal spoons.
4. Not Using a Candy Thermometer
Sure, you can eyeball it or use the cold water test to see if the mixture has cooked to the proper stage, but to take out the guesswork, use a candy thermometer. The thermometer will help you cook the candy mixture to the precise temperature specified in the recipe. Attach a clip-on thermometer to the side of the pan, and make sure that it doesn't touch the bottom of the pan so you'll get the temperature of the candy mixture, not the pan.
5. Not Controlling the Crystals
The main goal in candy making is to control the formation of sugar crystals. If you have a lot of sugar crystals forming on the sides of the pan, your candy will be too grainy. Always stir gently to avoid splashing the candy mixture onto the sides of the pan. And, after the mixture comes to a boil, use a brush dipped in warm water to wash any crystals off the sides of the pan.
6. Scraping the Saucepan
When you're making fudge, don't scrape the mixture from the sides of the saucepan into the bowl or the fudge will be too grainy.
7. Combining Chocolate and Water
Don't let melted chocolate come in contact with water. When the chocolate comes in contact with even must a few drops of water, the dry particles in the chocolate (cocoa and sugar) become moist and begin to stick together, forming a gritty clump of chocolate. This is called seizing. Make sure your bowls, utensils and workstation are completely dry. If you're melting chocolate in a double boiler, don't let the water boil and splash up into the chocolate.
FAQs
Not Controlling the Crystals
The main goal in candy making is to control the formation of sugar crystals. If you have a lot of sugar crystals forming on the sides of the pan, your candy will be too grainy. Always stir gently to avoid splashing the candy mixture onto the sides of the pan.
Why didn't my hard candy get hard? ›
In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.
How long does it take for candy to get to 300? ›
Just put your candy thermometer in the pan and watch for it to rise to 300 degrees. It takes about 10 minutes from the time it starts to really boil. After it's reached 300 degrees, remove it from the heat and add whatever flavor you want, stirring constantly then add food coloring.
How much citric acid to add to hard candy? ›
Here's the basic recipe: 2 cups sugar, 1/2 cup of water, 1/4 cup corn syrup, 3.2ml flavor (one small Lorann drum). Once the composition gets to 300F we take it of the stove, transfer into a cold container, quickly mix in 1-3 teaspoon of citric acid and pour it over a plastic mold.
What is the biggest factor in candy making? ›
At the heart of candy-making is sugar. The type, quantity, and crystalline structure of sugar used significantly impact a candy's taste and texture. Candy-making is a temperature-sensitive process. The way sugar is heated and cooled can result in a variety of sweets, from hard candies to gooey caramels.
What makes candy bad for you? ›
Along with damaging our teeth and causing various oral health problems, candy can also impair our overall health. High in sugar, artificial chemicals, preservatives, and calories, eating too much candy can elevate your risk of: Weight gain. Type 2 diabetes.
Why do candy makers stretch candy? ›
This process adds air into the existing candy. With. aerating, the candy expands with air pockets which. will add a crunchy texture.
What is the hardest hard candy? ›
Jolly Ranchers are also the hardest of the hard candies—they're like concentrated and pressurized diamonds of fruity sugar.
Why is my candy so sticky? ›
Stickiness is common in candy with a high fructose content, weather through direct addition or sucrose inversion. For hard candy, a common target range of total DE is 16-18%. Concentrated hard candy has an equilibrium related humidity of 20-30%, Relative humidity more than 30%, hard candy will absorb moisture.
What is the cold water test for candy making? ›
Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it! Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
Soft-crack stage (270–290 degrees Fahrenheit): When you add a small amount of syrup to cold water, it makes a soft cracking noise and forms pliable threads. The soft-crack stage is for candies such as taffy and butterscotch.
Why won't my sugar candy harden? ›
Always make candy on a cool, dry day. Because candy is made from sugar, and it pulls in moisture from the air, rain and humidity, the cooking time can increase substantially. It also may never set up at all -- the candy will absorb water from the air and turn into syrup.
What does cream of tartar do to hard candy? ›
Preventing sugar crystallization.
Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.
Why is my sugar glass yellow? ›
If you heat it too rapidly the mix sugar will caramelize (become yellow and burnt). Depending on the altitude your sugar glass mix should start to boil around 160-200*F. Your mix will start cloudy and white, but as it starts to boil it becomes clear.
What are the problems with candy? ›
Too much sugar of any type in your diet can lead to dental cavities, weight gain and overall poor nutrition, especially if the sugary foods are taking the place of foods containing nutrients and vitamins.
What are the problems with sweets? ›
"The effects of added sugar intake — higher blood pressure, inflammation, weight gain, diabetes, and fatty liver disease — are all linked to an increased risk for heart attack and stroke," says Dr.
What are the threats to the candy industry? ›
Competition from supermarkets, convenience stores, and online candy retailers offering a wide range of products is a challenge. Changing consumer preferences towards healthier snack options can impact sales. Economic pressures on families could lead to reduced spending on non-essential items like candies.
What is the common process for making candy? ›
Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle.
