Hard Candy Didn't Set

My hard candy didn't set. Can I reheat and try again, or do I throw it out?


The recipe is pineapple cream candies with macadamia nuts. I brought it to a boil and candy temperature was 245F as per recipe.


The size of pan required was half a sheet pan, however mixture ended up being 1.5" deep. Not sure if candy didn't set because pan is too small or thermometer was inaccurate.

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Have you had this candy before? Based on the name "Pineapple Cream Candy" and the instructions (boil to 245°), this doesn't sound like a hard candy recipe at all.


It seems more like it would be like a fudge consistency. Is that what you ended up with?


Hard candy is usually boiled to a much hotter temperature (soft or hard crack stage). You can look at the candy syrup stages to see what I mean.


Regardless, you should be able to reheat the candy mixture and try again to bring it too a higher temperature. You may want to test your thermometer first just to be sure you are getting an accurate reading (water should boil at 212°F.).


Hope that helps.
Angie