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!