Recent content by Teacups

Thank you for replying. I am using a candy thermometer but the recipe said to cook till 315 degrees, not 300. So I probably cooked it too much. Also if adding moisture at the end causes the foaming should I be adding those ingredients sooner?

So I've made hard candy successfully a few times already but the last few times I've tried something weird has happened; when I add the ingredients at the end (citric acid, food coloring, natural flavoring, and either zest or fruit puree) and whisked to combine the whole mixture foamed up and...