How Do I Keep My Rock Candy From Turning Amber Color ?
Sugar Work By brightbrats Updated 21 Aug 2010 , 12:21pm by brightbrats
I cook it too 310 like it says, I don't add flavoring, because i don't have any clear flavor, and it still turns. I need to make a beer cake, and I need it to look like ice. But I've never seen gold looking ice.
Please help need it by tomorrow.
There are a variety of things that can cause this.
What kind of pan are you using?
Are you using pure sugar or Isomalt?
just an aluminum sauce pan, and regular sugar, can't find Isomalt around here.
Regular granular sugar has some impurities in it that can discolor when heated up. Look to see if you notice any when it's cooking and skim them off the top.
It's also possible that a) Your thermometer is off or b) you're getting hotspots in your pan which are causing some parts to burn.
You can 'calibrate' your candy thermometer by putting it in boiling water. It should register 212F or 100C. Adjust your final temperature based on your results.
Try using bottled water, sometimes it's impurities in your water that contribute to it.
You'll do better with a stainless steel pan--one dedicated to sugar use, if possible. Aluminum oxidizes and gives off impurities at high temps.
Also, use distilled water to eliminated minerals that will discolor the sugar.
You need to use a nylon or silicone pastry brush to wash down the sides of your pan once the sugar mixture begins to boil, or those crystals will overheat and caramelize.
Cook it on a burner or flame that is smaller than the bottom of the pot, otherwise, the sides get too hot and the sugar in contact with those hot spots gets too hot, too fast.
HTH
Rae
Thanks guys, i used bottle water, also got a new candy thermometer. I made it last night and it stayed clear. I was so happy. Thanks to you guys for all the tips. 
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