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.