Help! Hard Candy Gone Soft

Sugar Work By auntginn Updated 28 May 2008 , 11:00pm by auntginn

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auntginn Posted 15 May 2008 , 11:53pm
post #1 of 3

Because of the humidity my hard candy lollipops are not staying hard. I know I asked this before but I guess before the "crash" because I cannot access the forums.

I know isomalt can be used but my question is this, Does anyone know if Citric Acid helps to keep the hard candy from getting mushy?

I have a big order (150 lollipops for next week and don't have time to get isomalt?


2 replies
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BlakesCakes Posted 16 May 2008 , 4:34am
post #2 of 3

Adding too much acid to sugar inverts the sugar and makes it soft and sticky, so less acid rather than more would make the sugar less soft.

Also, you really wouldn't want to make lollipops out of pure Isomalt. It's great for showpieces, but it's not good for eating at all.

From the classes I've taken, the advice for humid conditions is use less acid to bring the sugar to a boil very quickly using a high temperature and to boil it a bit hotter than usual. Basically, you're trying to get as much water out of it as fast as you can. It's not a problem that I deal with here much in NE Ohio.


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auntginn Posted 28 May 2008 , 11:00pm
post #3 of 3

I've been using the microwave method from Lorann Oils. It does not call for water, but steam is created because you cover the bowl while baking. It works beautiful 90% of the time. That 10% that it fails is usually because of my error. but there are times when the humidity is up that they do not get rock hard.

I would like to know what to do to remedy this for those times. If anyone has any suggestions, I would appreciate all help.


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