How Long Does It Take For Hard Candy To Reach 300 Degrees?

Why is my hard candy not clear?

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..

How can I check my candy without a thermometer?

To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water.

What temp is hard crack stage?

Sugar stagesStageTemperatureSugar concentrationfirm ball (e.g., soft caramel candy)118 to 120 °C (244 to 248 °F)87%hard ball (e.g., nougat)121 to 130 °C (250 to 266 °F)90%soft crack (e.g., salt water taffy)132 to 143 °C (270 to 289 °F)95%hard crack (e.g., toffee)146 to 154 °C (295 to 309 °F)99%5 more rows

How do you break hard candy?

Put in a 300 degree oven until they are completely melted flat. This takes between 5 and 10 minutes. Pull them out and let them cool completely. At this point you can either crush them with the hard implement of your choice or break them into small pieces with your hands (though be careful, cause they can be sharp).

Can I remelt Hard Candy?

Set each bag on a hard work surface and lay a towel over it. Pound the candy with a mallet or roll over it with a rolling pin to crush it into smaller pieces. Crush the candy first so it melts faster and more evenly. Add the candy to a saucepan with a thick bottom; the thick bottom helps prevent burning.

How long does it take for Candy to reach hard crack stage?

Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.

How can you tell if candy is at hard crack stage?

If you don’t have a candy thermometer, you can use the cold water test in a pinch: Drop a spoonful of hot syrup into cold water, then remove the candy from the water and attempt to bend it. If your syrup has reached the hard-crack stage, it will form brittle strands in the water and crack as you bend it.

Can you make hard candy without a thermometer?

If you don’t have a thermometer you can still make candy by using this simple trick, known as the cold-water method. … While the candy is cooking, periodically drop a small spoonful of the candy into the bowl of cold water. Immerse your hand in the water, try to form the sugar into a ball, and bring it out of the water.

What is the difference between soft crack and hard crack?

The difference between a hard ball and soft crack is that at hard ball stage, the sugar forms a firm but pliable ball rather than threads. The difference between soft crack and hard crack is that at the hard crack, the threads will not bend and will simply break if you try to bend them.

Why did my hard candy turn brown?

1. Your thermometer is faulty and you overshot the temperature a bit. At 320°F, the sugar starts to take on a brown hue.

How can you tell if candy is 300 degrees?

Step 6: Hard Crack Stage 300 F (150 C) Hard Crack: With a clean spoon, when the syrup dropped into ice water it separates into hard, brittle threads that break when bent. You can actually hear a crack when the syrup hits the cold water.

How do you pour hard candy into mold?

Carefully fill molds by pouring in a small stream of hot sugar. Do not use a spoon and do not scrape sugar from sides of pan into molds. Let molds rest until sugar hardens, about 20 minutes. Gently unmold lollipops, wiping excess oil from surface of candy if necessary.

How long does it take for hard candy to harden?

about 25 minutesUncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes.

How do you fix candy that didn’t Harden?

Humidity is the enemy of hard candy. It will turn it into hard, sticky, goo. I’d try sealing a few pieces in an air-tight container along with some dry rice (or better, silica gel packets) and see if that works better. Instead of powdered sugar, try dusting the candies with a tiny bit of cornstarch.