My chocolate candy turned out soft.... Help plzzz

by Meettu Abraham
(Kochi, Kerala, India)

Hi,

I tried out your Chocolate candy recipe in the candy recipes page....Great one!!! The taste was superb...

My candy turned out to be soft and with tiny tiny lumps. What I need to know is if it is because I overheated the mixture or under heated it?????

What can I do to make the candy solid like those we buy from the store...

Thanks a lot for your help..






Hi Meettu,

Well, I'm glad it tasted good anyway! :-)

Can you be more specific as to which recipe you are referring to? There are many different recipes for chocolate candy on the site, so I'd like to be sure. Based on your description, I'm wondering if it was this one...

Chocolate Candy

  • 3 cups sugar
  • 3 cups milk
  • 5 tablespoons cocoa
  • 1 tablespoon butter
  • 1 teaspoon vanilla

    Combine the sugar, milk, and cocoa in a saucepan and bring it to the boil while stirring. Boil until the mixture reaches the soft ball stage at 234-240 degrees F.

    Remove from heat and stir in the butter and vanilla until mixture is creamy. Pour onto a buttered tray and allow to cool. Cut into squares and store in an airtight container.


If that's the one you used, it is actually supposed to be soft. That's why you only heat it to a 'soft ball stage' on the thermometer. Generally, when you take it to a higher temperature it will get harder.

Are you wanting a hard candy like a sucker/lollipop or just more firm like a chocolate candy bar?

There are different recipes throughout the site for different types of chocolate candy and fudge.

If you tell me exactly what you are hoping to get as your final product, I'll try to point you in the right direction.

Of course, you may just want to experiment for yourself so that you can taste test along the way! :-)

Have fun!

Angie

Comments for My chocolate candy turned out soft.... Help plzzz

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Apr 27, 2009
Make candy hard
by: Kuttapan

I think u forget to add concrete.... :) Please try once

Aug 10, 2008
Turn up the heat on your chocolate...
by: Angie

Hi Meettu,

That particular recipe isn't really to make the same kind of chocolate candy as a chocolate bar.

For chocolate bars, you would generally start with some type of chocolate and then melt it, add the extra's like the nuts, and then pour it into molds.

You could use this recipe and still get something more firm. You'd just have to heat the mixture to a higher temperature. Look at the recommended temperatures on the candy syrup stages page and also some of the candy making tips.

Humidity affects candy making, so you'll see tips on how to compensate for that, too.

You may want to take a look around and see if you find another recipe more like what you are trying to achieve. Use the sitemap to help you out if you need to.



Aug 09, 2008
A million thanks for the quick response
by: Meettu

Hi Angie,

Thank you for reviewing my query so fast.Your guess was right,I tried out the basic chocolate candy recipe you mentioned in the answer.

I want my candy to be firm like the chocolate candy bar.Can I make my candy firm by using the same recipe and cooking at higher temperature??

Also I added some roasted cashew nuts which is easily available here in Kerela .That together with the cocoa was tasting really gud.

One more doubt,after I chilled it and removed from the fridge candy started melting a bit.Here in my hometown the temperature would always be around 28-30 degree Celcius.

Can I use the same recipe here ???


Once again thanks a lot for answering me...:-D

Have A GUD DAY



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