Avoid these seven sins of candy-making and you'll be assured of sweet success every time you prepare a candy recipe.
By MyRecipes Updated November 16, 2010
Mocha Almond Fudge
Credit: Annabelle Breakey; Styling: Randy Mon
There are certain dos and don'ts to keep in mind when you're making any kind of candy, whether you’re a novice or an experienced cook. Here are seven candy mistakes to avoid if you want perfect batches every time.
1. Making Candy on a Humid Day
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.
2. Using the Wrong Pan
Use a heavy saucepan with thick sides and a thick bottom so that it will conduct heat evenly. Candy mixtures usually triple in volume as they cook, so you'll need a pan that is large enough for the mixture to boil freely without boiling over.
3. Using the Wrong Spoon
A wooden spoon is the preferred utensil for making candy. Some candy mixtures need to be stirred while they're still hot, and wooden spoons don't absorb heat like metal spoons.
4. Not Using a Candy Thermometer
Sure, you can eyeball it or use the cold water test to see if the mixture has cooked to the proper stage, but to take out the guesswork, use a candy thermometer. The thermometer will help you cook the candy mixture to the precise temperature specified in the recipe. Attach a clip-on thermometer to the side of the pan, and make sure that it doesn't touch the bottom of the pan so you'll get the temperature of the candy mixture, not the pan.
5. Not Controlling the Crystals
The main goal in candy making is to control the formation of sugar crystals. If you have a lot of sugar crystals forming on the sides of the pan, your candy will be too grainy. Always stir gently to avoid splashing the candy mixture onto the sides of the pan. And, after the mixture comes to a boil, use a brush dipped in warm water to wash any crystals off the sides of the pan.
6. Scraping the Saucepan
When you're making fudge, don't scrape the mixture from the sides of the saucepan into the bowl or the fudge will be too grainy.
7. Combining Chocolate and Water
Don't let melted chocolate come in contact with water. When the chocolate comes in contact with even must a few drops of water, the dry particles in the chocolate (cocoa and sugar) become moist and begin to stick together, forming a gritty clump of chocolate. This is called seizing. Make sure your bowls, utensils and workstation are completely dry. If you're melting chocolate in a double boiler, don't let the water boil and splash up into the chocolate.
FAQs
Not Controlling the Crystals
The main goal in candy making is to control the formation of sugar crystals. If you have a lot of sugar crystals forming on the sides of the pan, your candy will be too grainy. Always stir gently to avoid splashing the candy mixture onto the sides of the pan.
What is the most common problem in making candy? ›
Not Controlling the Crystals
The main goal in candy making is to control the formation of sugar crystals. If you have a lot of sugar crystals forming on the sides of the pan, your candy will be too grainy. Always stir gently to avoid splashing the candy mixture onto the sides of the pan.
What is the most complicated candy to make? ›
What Is the Most Difficult Candy to Make?
- Rock candy. It requires a lot of patience and precision to create the perfect crystal formation. ...
- c.berlin · CC BY-SA 4.0. Turkish Delight. ...
- Fudge. ...
- Licorice. ...
- Hard candy. ...
- Marshmallows. ...
- Toffee. ...
- Caramel.
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 are the four main interfering agents in candy making? ›
Large amounts of interfering substances such as fat, cocoa butter, concentrated milk products, and/or corn syrup are added to the sugar syrup.
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 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.
What is the number 1 candy of all time? ›
Reese's Peanut Butter Cups
There's a reason that Reese Peanut Butter Cups are the number one selling candy brand in North America. of peanut butter and chocolate. Reese's Peanut Butter Cups also come in some new variations like white chocolate, crunchy, king size, and even dark chocolate.
What is the number 1 hard candy? ›
Jolly Ranchers
But we still think some other varieties of candy are significantly more delicious than the beloved Jolly Ranchers. Jolly Ranchers candy is easily one of the best candy options that you can opt for. Frankly, there's a reason why Jolly Ranchers were the best-selling hard candy on Amazon as of January 2023.
What is the hard crack stage in candy making? ›
Finally, if the candy forms hard, brittle strands that easily break, the candy is at the hard crack stage, between 300°—310°F. Butter toffee and peanut brittle are examples of candies cooked to this temperature.
Provides Smooth Texture: Corn syrup helps to create a smooth and glossy texture in candies, ensuring that they are not grainy or gritty. 3. Adds Moisture and Shine: Beyond candy making, corn syrup can be used to add moisture and a glossy finish to dessert sauces and frostings.
Why do candy makers stretch candy? ›
This process adds air into the existing candy. With. aerating, the candy expands with air pockets which. will add a crunchy texture.
Should you stir sugar when making candy? ›
Avoid stirring the sugar if at all possible once you put it on the stove. Agitation can cause the sugar to crystallize. If you have to stir it, use a clean stainless steel spoon.
How does vinegar affect candy? ›
But acetic acid reacts only with certain kinds of substances—and sugar isn't one of them. In fact, candy might dissolve more slowly in vinegar, since the acetic acid molecules don't dissolve sugar as well as water does.
Why can't you stir sugar? ›
The sugar molecules will begin to crystallize back into a solid at the least provocation. Stirring or jostling of any kind can cause the sugar to begin crystallizing. For this reason, it is important to avoid stirring the sugar as it cooks or while the temperature is raising to whatever candymaking stage you need.
What are the problems with candy? ›
Consuming large amounts of high-fat, high-sugar candy can also lead to weight gain and the development of conditions like obesity and Type 2 diabetes over time. Furthermore, the bacteria in your mouth thrive on sugar, leading to tooth decay and cavities if oral hygiene is neglected after candy consumption.
What are the problems with sweets? ›
"The effects of added sugar intake — higher blood pressure, inflammation, weight gain, diabetes, and fatty liver disease — are all linked to an increased risk for heart attack and stroke," says Dr.
What are the threats to the candy industry? ›
Competition from supermarkets, convenience stores, and online candy retailers offering a wide range of products is a challenge. Changing consumer preferences towards healthier snack options can impact sales. Economic pressures on families could lead to reduced spending on non-essential items like candies.
What is the common process for making candy? ›
Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle.
