How do you harden sugar candy?

The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 – 155° C.}, or what is known as the hard crack stage of sugar. The use of a candy thermometer is not essential, but highly recommended and accuracy is critical.

Why is my sugar candy not hardening?

The simple answer is that there is too much moisture in your candy. 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 is the process of making hard candy?

Hard candies are prepared by boiling one or more sugar-based syrups to a temperature of 160 ° C (320 ° F ) and then formed and cooled to room temperature . The production of candy first began in the 17th century as sugar was becoming more popular.

How do you melt hard candy into syrup?

How to make hard candy into a syrup? Simply add some water! Hard candy, when melted, hardens again because it has no water content. If you add some water to your candy while melting it, it’ll take longer to harden, and can be used as a syrup in many dishes.

How long does it take to get sugar to 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.

What makes hard candy hard?

Recipes for hard candy may use syrups of sucrose, glucose, fructose or other sugars. Sugar-free versions have also been created….Hard candy.

Alternative names	Boiled sweet
Main ingredients	Sugar syrup (sucrose, glucose, or fructose)
Variations	Many such as candy cane or lollipop
Cookbook: Hard candy Media: Hard candy

How do you keep sugar syrup from hardening?

Any sugar crystals remaining in the syrup can cause others to crystallize. Adding a little corn syrup or an acid such as citrus juice will help to prevent this. Selecting a syrup recipe that includes a little brown sugar gives pancake syrup a warm color and the acid in brown sugar helps to prevent crystallization.

What is hard-crack stage for candy?

Hard-Crack Stage 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.

How do you soften hard candy?

Using a microwave-safe plate, unwrap the desired amount of hard candies and place them on the plate. Microwave for 10 to 15 seconds. The stovetop is the best method to completely melt hard candies because it offers the most control over the melting process.