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Hard candy will not harden - Page 2

post #16 of 22

Hello, My husband is trying out a HUGE batch of hard candy.. like 50 gallons using a steam boiler...

we have got the candy to stay hard for like 3 days more or less.. do you have any idea what we can do to keep it hard.. He is making big candy molds for his business.. He is using corn syrup sugar and water and right before he pulls it in to the mold he adds dry corn that has been grinded.. its for his

animals.. lol    well now im not sure what to do... Can you help?? 

post #17 of 22

Hello, My husband is trying out a HUGE batch of hard candy.. like 50 gallons using a steam boiler...

we have got the candy to stay hard for like 3 days more or less.. do you have any idea what we can do to keep it hard.. He is making big candy molds for his business.. He is using corn syrup sugar and water and right before he pulls it in to the mold he adds dry corn that has been grinded.. its for his

animals.. lol    well now im not sure what to do... Can you help?? 

post #18 of 22

Different candy types requires different levels of temp

 

  • Thread: 106-113ºC/223-236ºF
     
  • Soft ball: 112-116ºC/234-240ºF
     
  • Firm ball: 118-121ºC/244-250ºF
     
  • Hard ball: 121-130ºC/250-266ºF
     
  • Soft crack: 132-143ºC/270-290ºF
     
  • Hard crack: 149-154ºC/300-310ºF
     
  • Caramel: 160-177ºC/320-350ºF

follow the temperature specified here. After that for testing the hardness, you can apply this tip:

 Dip the pan in cold water. Drop a small amount of syrup into a bowl of cold water and attempt to make a ball in the water. Remove from the bowl. If it keeps its shape even when pressed slightly and is still sticky to touch, then it's ready.

Try this and hope it helps you icon_smile.gif. Now try making the candy. Hope it turns out good.

 

post #19 of 22

The same thing happened to me, it was in my fridge all night but wouldnt harden! i even put it in the freezer for a couple of ours but it would still go soft after a while. It was just that i put to much food coloring in it- if you didnt use food coloring then you under cooked it.

post #20 of 22
If it doesnt get hard put the oven on 300-325 and stickbit in there for about 10 minutes make sure not to burn it but it will harden!
post #21 of 22

I did the same...after letting candy set, it''s still gooie, I found that the pan I used (from Princess house) didn't let me bring the temp up to 300 degrees, I'll never use that pan again, I'll stick with my glass pan that works everytime, I use was trying to find out if I could reheat it to 300 degrees in my glass pan, but if not, I will just never use that pan again...First time ever making hard candy and every batch turned out great, as I never have made candy, I will from now on, I'm usually making cabbage rolls, etc, but live and learn I guess..

post #22 of 22

can i re-use the the mix that didnt set

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