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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!

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...