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Old 06-22-2017, 03:01 PM   #1
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Trouble with hard candy carmelizing too quickly

I am wondering if anyone can help me...
My hard candies are turning out great with the exception of the mixture is getting too carmelized! They are all tasting somewhat "burnt".
I am using cane sugar (not beet sugar as mentioned in another post) it's on "medium high" heat. Could it just be as simple as turning the temperature down and waiting longer to get to 310F? Wouldn't that temp also make the sugar brown?? Any/all advice is welcome. Thanks!
Cheers!
Diane

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Old 06-23-2017, 01:14 PM   #2
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Hard candies can be really tricky.
I add a bit of corn syrup to my sugar before heating and give it a gentle swirl now and again. I don't stir just swirl by moving the pan around.
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Old 06-23-2017, 01:16 PM   #3
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6 Tips for Perfect Homemade Hard Candy
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Old 06-23-2017, 01:17 PM   #4
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Found this site that might help you.
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Old 06-23-2017, 01:36 PM   #5
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Thank you! I am using glucose and the final product is turning out nice and hard. It's just that it gets a bit carmelized before I reach the temp. This article mentions to lower the heat at some point which is what I'm going to try. Cheers!
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Old 06-23-2017, 01:41 PM   #6
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Quote:
Originally Posted by tastydiane View Post
Thank you! I am using glucose and the final product is turning out nice and hard. It's just that it gets a bit carmelized before I reach the temp. This article mentions to lower the heat at some point which is what I'm going to try. Cheers!
My pleasure . Hope you get the results you want.
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