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.








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

Comments for Hard Candy Didn't Set

Click here to add your own comments

Jan 02, 2012
Sharp Edges on Lollipops NEW
by: Angie

The only thing I can think of off the top of my head that would let you smooth out the sharp edges of your lollipops is hot water. That could be really tricky to do though.

You don't really want to dip the lollipop in hot water because you'll end up with a sticky mess.

Hmmm. I guess you could buy a brand new pumice stone and use that to "file" the sharp edges down. Does that sound too gross for contemplation?

Maybe someone else who has had this same problem in the past will be able to tell you what they did. I'm not much help on this one! :)

Jan 02, 2012
tootsie roll lollipops NEW
by: Anonymous

how can I smooth out sharp jagged edges of lollipops to avoid cutting tongue?

Dec 19, 2011
If your hard candy didn't set... NEW
by: Angie

It sounds like either there was to much moisture in the air (humidity) or your thermometer was off - could be an altitude problem or just a faulty thermometer.


If you checked your thermometer, you probably should have brought the hard candy mixture to 300 degrees Fahrenheit before removing it from the heat.


However, now that the candy is cold, you may be able to get it to set a bit more firmly by putting it in the oven at 350 degrees F. for about 10 minutes.


I'd suggest either spraying the tray with oil or lining the tray with foil and spraying the foil with oil. It will make it easier to remove the candy once it comes out of the oven and cools.


Let us know if this works for you!

Dec 19, 2011
Hard Candy Didn't Get Hard NEW
by: RW

I made Loranne oil hard candy using
karo syrup, water, sugar and flavor oil and color.


I let it boil to "hard crack" on the thermometer, but the hard candy didn't get hard. It turned out chewy.


Can I fix it?

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Candy Making Questions & Answers.

Search our Site:

Sign up for our FREE newsletter,
Charmingly Chocolate

E-mail Address

First Name

Then

Don't worry -- your e-mail address is totally secure. I promise to use it only to send you Charmingly Chocolate.


Some of our delicious Site Sponsors


best gourmet chocolate gifts

chocolate club