I was trying to cook my sugar mixture to the hard crack stage and it got all the way up to 350 degrees and still was pliable. I heated it on med heat. Was that too hot or not hot enough? how do I make it to that stage without it looking burnt? I would appreciate any advice anyone can give me. Thank you!

What type sugar are you using? Granulated is going to turn dark at that temp no matter what you do. Isomalt will remain clear at that temp. You can slow down the effects somewhat by adding a small amount of cream of tartar to your mixture. Don't let the temp get above 320F if your using granulated. Granulated will burn at that temp.

Thank you. I am using granulated. I don't know where to get Isomalt. Do you know where I can find some? I'm trying to make something for a cake on Saturday.

The only place to get isomalt is from a bakery supply store or website. You could call around to local culinary schools and bake shops and see if anyone will sell you bulk isomalt at cost.

try here www.chefrubber.com

Since your in Santa Clarita you could probably cruise down to Surfas in Culver City, they have Isomalt.


If your only trying to get to hard crack I dont believe you have to get it that hot.

http://www.exploratorium.edu/cooking/candy/video/hardcrack.html