Stickiness in hard candy (2024)

FAQs

Stickiness in hard candy? ›

Why is my hard candy soft and sticky? The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making

Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.

If your candied coating isn't hardening, the candying mixture did not reach a high enough temperature. Allow your candying mixture to cook until it bubbles, thickens, and turns a rich golden color, sort of like caramel. Then, quickly turn off the heat so it doesn't burn.

Hard-Crack Stage

Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it! Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.

Why is my hard candy soft and sticky? The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.

Dip a clean rag or cloth in the vinegar and blot the affected fabric with the moistened cloth. Once it is fairly damp, let it sit for fifteen minutes. Rinse again and blot with a dry rag. If the sticky candy or remaining stain is still there, you can use an adhesive remove such as Goo Gone to try to remove it.

Provides Smooth Texture: Corn syrup helps to create a smooth and glossy texture in candies, ensuring that they are not grainy or gritty.

“Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

The Purpose of Baking Soda in Brittle Recipes

Not all brittle recipes have baking soda, but most do. Baking soda helps to neutralize the acidity in the candy, and in some cases makes it lighter.

Why is my rock candy not hardening? If your candy doesn't harden, even after sitting for a long time (it should only take 45 minutes, not much longer), it might be that your liquid never got hot enough. It's important that the temperature reaches 300°F while cooking the syrup.

How do you make hard candy soft? ›

To speed that process along, leave the candy in a loosely covered container with a damp paper towel. If the candy is not wrapped, place a double sheet of plastic wrap between the damp towel and the candy. Change the damp towel every two to three days. It will still probably take a month or so for the candy to soften.

If you candied strawberries are not hardening, there could be a number of reasons. You didn't cook your syrup to the correct temperature. You must hit 305F. The candy shell is too thick and taking longer to harden.

Jolly Ranchers are also the hardest of the hard candies—they're like concentrated and pressurized diamonds of fruity sugar.

If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250°—265°F. If you gather the candy mixture into a ball it will be a hard ball. Divinity or rock candy is typically cooked to this stage.

Texture Changes

Hard candies can become sticky or even soft, while chewy candies can harden over time. If your Skittles have morphed into tiny rocks or transformed into gooey blobs, they're past their prime.

You can try cooking them a few degrees hotter if they are too soft. If the texture is good but they are too sticky, you an try more invert sugar and/or more butter.

The best way to keep the candy clear, but still reach the hard crack stage, is to cook the candy as quickly as possible. Low heat will not help you here--use high heat and do not stir the fluid after it begins boiling.