Stop Candy From Hardening
How do I stop candy from hardening before I can get it in the shape I would like it?
I am fearing once I aerate the candy to make it white, it will be hardened and might be to hard to deal with.
You'll have to provide more information if you want a helpful answer to your question. Can you tell us what type of candy you are trying to make? What recipe are you using?
It sounds like you are making some type of boiled candy and that you plan to whip it to aerate it once you've reached the desired temperature.
Off the top of my head, I'm thinking of a nougat candy that calls for aerating. Usually, though, you don't have to worry about the candy hardening before you have a chance to shape it the way you want.
Boiled candy that is getting to the soft crack or hard crack stage is much more difficult to do anything with because there is very little time to handle it once it reaches that temperature.
I made a batch of candied nuts a couple of weeks ago, and I only had less than a minute to stir the nuts through the melted sugar syrup that I had created before the candy started to harden.
If you don't work super fast, you are stuck with a mess in some cases.
So, if you want to provide more details about what you are trying to accomplish, I'll see what I can do to help. If I don't know the answer, perhaps one of our other regular visitors will be able to advise you.