FAQs
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.
What does cream of tartar do to hard candy? ›
Adding cream of tartar when you're making candy helps prevent the creation of sugar crystals. That's why lots of icing, syrup or candy recipes call for it: it makes it so the end product doesn't have large crunchy sugar capsules.
How long does homemade hard candy last? ›
Hard candies can last up to one year if they're stored properly. Keep it in a cool, dry place away from humidity and heat. The coating of powdered sugar at the end of the recipe helps to keep hard candies from absorbing moisture from the air.
How do you know when hard candy is done? ›
If the candy forms a firm but not hard ball, it is in the firm ball stage. The temperature of this stage is between 242—248°F. Caramels are cooked to the firm ball stage. If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250°—265°F.
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.
What happens if you add too much cream of tartar? ›
“Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.
What does baking soda do in candy? ›
Not all brittle recipes have baking soda, but most do. Baking soda helps to neutralize the acidity in the candy, and in some cases makes it lighter.
Why do you not stir sugar syrup? ›
Combine your sugar and water off the heat, and stir it just until the sugar is evenly moistened. Avoid stirring the sugar if at all possible once you put it on the stove. Agitation can cause the sugar to crystallize.
Can you use parchment paper when making hard candy? ›
Quickly pour the syrup into lightly oiled molds or on a parchment paper-lined baking sheet and let harden. To prevent the candy from sticking, dust finished pieces with powdered sugar.
How long does it take to reach the hard crack stage? ›
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.
One of the oldest traditional candies eaten for special occasions like Christmas is marzipan. This almond-based confection dates back centuries, with origins in Asia, the Middle East, and Europe. Each region has its own uses for the sweet.
Is it okay to eat old hard candy? ›
People might see a white coating on the dark chocolate when it's older, which is called “bloom.” Bloom is not harmful and it's safe to eat. Hard candy like lollipops can last up to a year when stored at room temperature or in a cool, dry location. Gummies last for six to nine months from the date of purchase.
Does homemade candy need to be refrigerated? ›
Most candies will keep 2 to 3 weeks (if not longer) if stored tightly covered in a cool, dry place or in the refrigerator. It's best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.
Why does my hard candy get soft? ›
Keep different types of candy in separate, airtight containers in a cool, dry place like your pantry or the refrigerator. This is especially important if you live in a humid climate since the finished candy could absorb moisture from the air, which will cause it to go soft sooner.
How to remelt hard candy? ›
Take this project one step further with our idea list below.
- Materials:
- Step 1: Gather assorted hard candies. ...
- Step 2: Arrange the hard candy onto a parchment-covered baking sheet. ...
- Step 3: Place the baking sheet in a 300°F oven for 8 minutes.
- Step 4: Remove the candy from the oven as soon as it melts.
How long does it take to boil candy 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.
What temperature makes 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.