FAQs
Oddly enough, it can. Cooking candy syrup to the desired temperature means achieving a certain ratio of sugar to moisture in the candy. On a humid day, once the candy has cooled to the point where it is no longer evaporating moisture into the air, it can actually start reabsorbing moisture from the air.
How can weather affect candy making? ›
When I've made the candy on a warmer, humid day, it tends to be a stickier brittle. This is because the brittle takes longer to cool, and it reaches a point where it is no longer evaporating moisture into the air. It reabsorbs moisture from the air and forms unwanted crystals.
What is the science behind candy making? ›
In general, candy is made by dissolving sugar into water to create a solution. Granulated sugar, the most common type used in candy-making, is sucrose, a disaccharide molecule made up of glucose and fructose. When you force these two molecules to break apart, a very tasty reaction occurs: caramelization.
Why is temperature important in candy making? ›
Higher temperatures with greater sugar concentrations usually result in hand candies, whereas, lower temperatures result in softer candies. Temperature control is critical when it comes to candy making, so having an accurate thermometer can make all the difference.
Can you make candy when it is raining? ›
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.
What candy doesn't melt in hot weather? ›
The best candies to enjoy in the summer won't melt in your hand, and will be supremely delightful and refreshing. We recommend bringing a selection of our licorice, hard candies, salt water taffy, and gummi candies to your next day at the beach, poolside, or park.
How does weather impact the temperature a candy mixture should reach? ›
If the weather is cold, the temperature of the environment may aid in cooling the mixture faster. On the other hand, if it is humid outside, this can slow the evaporation process from the candy mixture and affect the final texture and hardness of the candy.
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 are the 6 stages of candy making? ›
The Cold Water Candy Test
- Thread Stage. 230° F–235° F. sugar concentration: 80% ...
- Soft-Ball Stage. 235° F–240° F. sugar concentration: 85% ...
- Firm-Ball Stage. 245° F–250° F. sugar concentration: 87% ...
- Hard-Ball Stage. 250° F–265° F. sugar concentration: 92% ...
- Soft-Crack Stage. 270° F–290° F. ...
- Hard-Crack Stage. 300° F–310° F.
What is the science behind sweets? ›
Foods that stimulate the reward system in your brain, like sugar and other foods that spike your blood sugar, can lead to cravings. Foods that are hyperpalatable (those that are sweet, salty, creamy and easy to eat) can also trigger hormones that contribute to cravings—such as insulin, dopamine, ghrelin and leptin.
While exposure to high temperatures affects all food products to some degree, most candy is relatively stable. Some types of candy can melt, including chocolate, caramels, marshmallows, and gelatin-based gummies.
What are the best conditions for candy making? ›
For best results, restrict candy making to days when the relative humidity is below 35 percent. If you don't happen to have a hygrometer handy, you can usually learn the current relative humidity from a local news broadcast or telecast, or by checking one of the many weather sites online.
Does humidity affect fudge making? ›
When making Fudge on a damp, humid day it will need to boil to a higher temperature in the pan and when it's left to cool and set it will be a little softer. That doesn't mean you can't make Fudge on a damp, humid day! You can make Fudge all year round.
Does weather affect candy making? ›
Oddly enough, it can. Cooking candy syrup to the desired temperature means achieving a certain ratio of sugar to moisture in the candy.
What is the best weather to make candy? ›
That's part of why candy making is so prevalent in winter; the best climate for making candy has a relative humidity of less than 35%, and cold air usually has less moisture than hot air.
Does weather affect chocolate? ›
Dry spells also produce smaller harvests. According to Climate-smart Cocoa, if less than 47 inches of rain falls over the cocoa growing area each year the soil will lack the necessary water levels to produce enough cocoa to meet the world's demands.
What is the impact of temperature and crystallization in candy making? ›
A supersaturated solution is unstable—it contains more solute (in this case, sugar) than can stay in solution—so as the temperature decreases, the sugar comes out of the solution, forming crystals. The lower the temperature, the more molecules join the sugar crystals, and that is how rock candy is created.
Does the weather affect making fudge? ›
Just as altitude can create complications when baking, high humidity in the kitchen can lead to significant setbacks when making fudge. Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible.
Does temperature matter when making rock candy? ›
Does temperature matter when making rock candy? Yes! Temperature is super important! You'll need to bring your sugar to the hard crack stage, which is 300°F; otherwise, it will not harden.