Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Hard candy will not harden
New Posts  All Forums:Forum Nav:

Hard candy will not harden

post #1 of 19
Thread Starter 
I made hard candy for the first time and it will not harden. It is still gooey after 8 + hours. Is this normal or did I undercook the mix
I think I will try Isomalt anyway - the jewels look cloudy and I hear isomalt works better!
Edible art is the best kind of art!
Reply
Edible art is the best kind of art!
Reply
post #2 of 19
I think you did undercook the mix.
Our chronic flaw is partiality of judgement: we exaggerate the wrongs done to ourselves, and underestimate the wrongs we inflict on others - unknown
Reply
Our chronic flaw is partiality of judgement: we exaggerate the wrongs done to ourselves, and underestimate the wrongs we inflict on others - unknown
Reply
post #3 of 19
Did you use a candy thermometer? My hard candy (I don't use a mix, just sugar, water, and cornsyrup, add flavoring and coloring after pulling off of the heat and right before pooring) always sets within 10-20 minutes. You didn't put it in the fridge did you? Also, don't stir it while it is heating up, will cause air bubbles = clouds.
post #4 of 19
Thread Starter 
Quote:
Originally Posted by prterrell

Did you use a candy thermometer? My hard candy (I don't use a mix, just sugar, water, and cornsyrup, add flavoring and coloring after pulling off of the heat and right before pooring) always sets within 10-20 minutes. You didn't put it in the fridge did you? Also, don't stir it while it is heating up, will cause air bubbles = clouds.



I did use a thermometer but it may not have given me an accurate read, as it was supposed to be 2 inches deep in the mix and I used too big a pot! I didnt put it in the fridge. I was pretty sure the directions said to stir, but I could be wrong! Hmm...Do you get clear candies with your mix?
Edible art is the best kind of art!
Reply
Edible art is the best kind of art!
Reply
post #5 of 19
As I said, I don't use a mix, but yes, my candies are crystal clear.

My recipe is 3 cups granulated sugar, 1 cup water, 1/2 cup corn syrup, stir together until just combined, then heat to 300 deg F w/o stirring. Remove from heat and add 1 dram LorAnn's oil, and, occasionally, a drop or two of Americolor. Stir very briefly, just to incorporate flavoring and color. Then poor into prepared molds immediately. My candy thermometer is digital. If you're going to do a lot of sugar work, I highly suggest investing in one.
post #6 of 19
It is probably temperature. And it is easier to make a larger batch and only use what you need. That way you get a good read on the thermometer. They won't harden.
post #7 of 19
Thread Starter 
Quote:
Originally Posted by prterrell

As I said, I don't use a mix, but yes, my candies are crystal clear.

My recipe is 3 cups granulated sugar, 1 cup water, 1/2 cup corn syrup, stir together until just combined, then heat to 300 deg F w/o stirring. Remove from heat and add 1 dram LorAnn's oil, and, occasionally, a drop or two of Americolor. Stir very briefly, just to incorporate flavoring and color. Then poor into prepared molds immediately. My candy thermometer is digital. If you're going to do a lot of sugar work, I highly suggest investing in one.



Thanks so much for the recipe!
Edible art is the best kind of art!
Reply
Edible art is the best kind of art!
Reply
post #8 of 19
Thread Starter 
Quote:
Originally Posted by matthewkyrankelly

It is probably temperature. And it is easier to make a larger batch and only use what you need. That way you get a good read on the thermometer. They won't harden.



Can you save the left over to re-heat and use later??
Edible art is the best kind of art!
Reply
Edible art is the best kind of art!
Reply
post #9 of 19
Quote:
Originally Posted by prterrell

As I said, I don't use a mix, but yes, my candies are crystal clear.

My recipe is 3 cups granulated sugar, 1 cup water, 1/2 cup corn syrup, stir together until just combined, then heat to 300 deg F w/o stirring. Remove from heat and add 1 dram LorAnn's oil, and, occasionally, a drop or two of Americolor. Stir very briefly, just to incorporate flavoring and color. Then poor into prepared molds immediately. My candy thermometer is digital. If you're going to do a lot of sugar work, I highly suggest investing in one.


can i ask what is 'a dram' and 'LorAnn's oil' ? sorry im from UK.
Also is there an alternative to corn syrup not sure if we have it here and do you use a particular sugar i.e. Granulated, caster, powdered ?
Sorry for all the questions but i really want to get as much info as possible before i try so i can get it right. Thanks
post #10 of 19
yes Defiantly under cooked!

I have reused my hard candy, as i only have 1 sucker mold, and it was fine!

a dram is about 1 tsp i belive and loranns oil is a brand of flavor oils.

And corn syrup thats a main ingrediant, my recipe is just sugar and corn syrup, and then flavor and colour.

Sugar is Gradulated icon_smile.gif


Also my candy thermom. sucks too lol, its off by almost 25 degrees! so i use the cold water method just in case!
post #11 of 19
I agree, it was probably a temperature problem. When I made candy regularly using an old fashioned thermometer, I would test its accuracy on boiling water before I got started, so I could know if it was reading a few degrees off, and adust as needed. Candy is just that picky. Also, what is your humidity like? Humidity can really cause problems with candy making.

A dram is roughly a teaspoon. LorAnn's oil is a flavoring oil--flavored oils are best for candy because the flavor is not damaged by the high heat. Most people use granulated sugar for hard candy, castor sugar should work just fine, the starch in powdered sugar will make your final product cloudy. Golden syrup will work in place of corn syrup.
post #12 of 19
You can test you thermometer with boiling water. Water will boil at 212 f. if you test it and it isn't reading that, then you didn't cook it long enough it needs to be at 300 f
good luck
post #13 of 19
Margi24 you should be able to get glucose syrup. It works the same as corn syrup.
post #14 of 19
your clarity issues might be due to you stirring....you're not supposed to stir it at all, it can create crystallization in the sugar and make it cloudy or clump up too!

Even when you add coloring, don't stir...the bubbling of the sugar will incorporate it!

This was about 1/2" thick too, oh and I meant to have the veining in it (I did that by pouring it onto some crinkled aluminum foil, then peeled it off when the sugar was set).....I needed it to look like a swimming pool with the reflections pools get you know?

Here is some poured sugar I did recently for a duck cake and you can see it's nice and clear, I also made blue gems with some leftovers but me and the kids ate them......mmmmm, but they were also VERY clear and shiny!
LL
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
post #15 of 19
I have a candy thermometer but I was wondering since someone mentioned digital ones....can I use my digital meat thermometer (if I wash it well, of course?) to get a more accurate reading?
New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Hard candy will not harden