Reasons For Hard Candy Failures | LorAnn Oils (2024)

Why is my hard candy grainy and not smooth?

The problem is that crystals of sugar were re-introduced into the liquid candy. This will cause your candy to crystallize and become grainy. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling. An alternate method is to place a lid on the pan for about 3 minutes at the beginning of boiling. The idea is that condensed water, trapped by the lid will wash-down the sides of the pan.When making hard candy using the microwave method, always use a clean spoon to stir the candy after it has been cooked.

Another tip is to not add too much citric acid, as this can cause the candy to break down (and become grainy). Generally, ¼ teaspoon of citric acid is all that is needed per pound of candy.

Reasons For Hard Candy Failures | LorAnn Oils (2024)


Reasons For Hard Candy Failures | LorAnn Oils? ›

The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making

candy making
Candy making or candymaking is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and toffee. › wiki › Candy_making
, it is important to cook all the water out of the sugar/corn syrup/water mixture.

Why is my hard candy not getting hard? ›

Heat and humidity are the enemies of hard candy!

What keeps hard candy from sticking together? ›

If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter. Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

Why is my candied fruit not hardening? ›

If your candied coating isn't hardening, the candying mixture did not reach a high enough temperature.

Why is my sugar glass not hardening? ›

Keep heating and stirring your candy until it reaches 300°F (148.89°C). This is very important. If you don't get your mixture hot enough, it won't harden properly. Your candy will be soft and sticky, no matter how long you let it sit, harden, or cool.

How to fix hard candy that didn't set? ›

Here are some suggested solutions:
  1. If using the stove-top recipe, add liquid food coloring when sugar syrup reaches 260ºF. ...
  2. Make sure your thermometer is correct. ...
  3. If using the microwave recipe, try increasing your cooking time.

What is the best temperature for hard candy? ›

300° F–310° F

The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent.

What does cream of tartar do to hard candy? ›

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 hard candy still sticky? ›

If there is more acid in hard candy, it will invert and become sticky. Check the acidity of the filling as well. Acids promote sucrose inversion, especially at high temperatures, and are added after cooking, along with flavorings.

When to add citric acid to hard candy? ›

Typically, a hard candy mixture includes sugar, water, and corn syrup. Once you have your basic mixture ready, and just before it reaches the hard-crack stage (about 300°F), it's time to add the citric acid.

Why does my hard candy get soft? ›

When the weather is hot or humid, it may take longer for the candy to cool, or it can absorb excess moisture from the air, which might cause the sugar to crystallize or the texture to soften instead of becoming hard and crisp.

What does corn syrup do in hard candy? ›

Provides Smooth Texture: Corn syrup helps to create a smooth and glossy texture in candies, ensuring that they are not grainy or gritty.

Why won't my candied strawberries harden? ›

If you candied strawberries are not hardening, there could be a number of reasons. You didn't cook your syrup to the correct temperature. You must hit 305F. The candy shell is too thick and taking longer to harden.

How to remelt hard candy? ›

Take this project one step further with our idea list below.
  1. Materials:
  2. Step 1: Gather assorted hard candies. ...
  3. Step 2: Arrange the hard candy onto a parchment-covered baking sheet. ...
  4. Step 3: Place the baking sheet in a 300°F oven for 8 minutes.
  5. Step 4: Remove the candy from the oven as soon as it melts.

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.

How long does it take for candy to get to hard crack? ›

Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.

How do you test the hardness of candy? ›

Texture analysis using the Texture Analyzer with the confectionery jig and cylinder probe enables one to measure the firmness, fracturability, and quantity of fractures of hard candy. The robustness of the instrument also means that tests can be performed directly from the production line.

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