Can anyone tell me what ingrediant can be added to hard sugar candy lollipops to act as a preservative. It seems that mine don't last more than a few months.
I don't think the humidity level in L.A. CA is too high. I make hard candy lollipops with edibel images as party favors, however after about a month or so, they tend to get gooey and/or sticky. I would like to know how to deal with that issue.
Well, the info I have says your average humidity for July is between 67-80%:
And your candy is saying it has a problem.
But you're not alone, Brach & Broch's also has a problem with humidity:
Isomalt & Dessicant Info:
Here's some additional hard candy help:
(From Sarah Phillips of baking911.com.)
Los Angeles, CA (downtown) had 73% humidity today according to the weather channel. WoW that is really high. It doesn't get that bad here till August.
Thank you both. I guess I don't feel the humidity being a native CA and all. lol I will have to pay more attention to the weather, and use the tips from the other sites.
does anybody has a good recipee for this candy..I am a cake designer but never work with hard candy...i want to learn to work with it and to work with pulled candy...
will hard candy make ice cube shapes I am assuming that this would work for a cake i am doing i need a beer keg on ice ! I am thing sugar would work anyone have any clear sugar recipes that would form nice ice cubes ? thanks
Hard candy recipes from Lorann Oils:
(Also has cake, cookie, frosting recipes and more.)
Making Ice Cubes: