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kristiamb... kristiamb...
 
M$1 November 12, 2009 03:35 AM

Candy question for the candy makers here!

Okay here is the deal. I love the candied uh candy on the candy apples. I made it once or twice before (minus the apple), but this time around it just DID NOT turn out right. In fact, its downright "goopey". Now my mother says that this happens when you don't cook it enough (300 degrees). So can I take the candy I have and reboil it? On another site someone told someone else you CAN do this - but I just wanted to check with my fellow Mahalo buddies :o)
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kty2777 kty2777
 
 November 13, 2009 03:01 AM
Yes, you can.
As long as the candy hasn't been scorched, because that changes the taste to yucky!

I found two excellent sites that confirm this information and give more tips for great candy making.
The Accidental Scientist has tips and tricks for recooking candy:
http://apps.exploratorium.edu/cgi-bin/yabb2-cooking/YaBB.pl?num=1028665655

This one says the candy will come out darker than the original because of the extra caramelized sugars but they have lots of tips for candy and fudges and truffles:
http://kaliskitchen.tripod.com/candy/candycp1.html

From my experience, candy should be made on a nice dry day - not too hot, not too cold, and low humidity. The syrup should be cooked thoroughly, no short cuts because that wont work...time and effort bring good results!
Source(s):
see above

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Tags: recooking, mahalo, candy

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amybrantle... amybrantle...
 
November 13, 2009 05:59 PM
This isn't a problem because you are simply remelting the sugar. I suggest using a candy thermometer to make sure the syrup comes to the proper temperature. You can also check the stage of the candy by dropping it in a cup of water to see how the candy changes as it cools. Here is a link that explains how to tell the stage of a candy without a thermometer: http://www.exploratorium.edu/cooking/candy/sugar-stages.html You'll want the hard crack stage for your candy.
Source(s):
http://www.exploratorium.edu/cooking/candy/sugar-stages.html


Tags: making, hard, syrup, candy, crack

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kristiambr... kristiambr...
 
November 13, 2009 06:53 PM
Ill be honest. I dont own a candy thermometer for the same reason I dont own a meat thermometer - usually I can just tell by the look of it (candy) or the feel of it (meat). How LONG should I be boiling this? I had it on high, boiling, for about 15 minutes.

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amybrantle... amybrantle...
 
November 13, 2009 07:02 PM
In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260o F, add color. Do not stir; boiling action will incorporate color into syrup. Remove from heat at 300o F or when drops of syrup form hard brittle threads in cold water. (Temperature will continue to rise after removing from heat, so remove precisely at 300o F). After boiling action ceases, add flavoring and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Pour into lightly oiled oil candy molds (not chocolate molds), or onto greased cookie sheet and score to mark squares. When cool, unmold or break into pieces. You can also dust with powdered sugar to prevent sticking. Store in airtight containers.

Source: http://www.candylandcrafts.com/hard_candy_making.htm

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