Candy Science - Boiling Sugar 

I'm so glad you asked, and especially glad you mentioned the thermometer. If the probe is touching the pan, you're measuring the temperature of the pan and not the syrup. That leads me to believe that your syrup isn't getting hot enough to harden. Next time, try keeping the probe as close to the middle of the syrup as possible. That will give you a more accurate reading. Please let me know how it turns out and if you have any more questions.

@@RandyMakesCandy Hi Randy, My daughter and I had more success today - thank you for your advice. The result was better than anything so far, but still not quite there. The candy one first popped in the mouth, feels rock hard. But it soon becomes way softer than a proper, jolly rancher. I have three questions… 1. If I held the syrup at 300 for longer would that help? 2. If I alter the ratio of granulated, sugar and corn syrup in favour of granulated sugar, given that is solid at room, temperature and the syrup is not, would it make the final product harder? 3. Is there anything else I could try? Thanks so much by the way, it’s very kind of you to share your knowledge🙂 Pete

First off, it's absolutely my pleasure to help. That's the reason for this channel. Hard Crack stage goes from 300 to 310 degrees Fahrenheit. I'd suggest getting a batch up to 305 and see if that gives you a better result. Temperature is the critical component of candy-making. Yku can play around with ingredient amounts to get the flavor you want, but fhe hardness of the candy depends on the water content, which is 100% determined by temperature. Best of luck with your next batch. Please let me know how they turn out. 😊

@@RandyMakesCandy so I took it to 305 and I kept it there for a while because it was getting off go to fine bubbles. I thought this was water coming off. Oh, how is feeling confident I wasn’t going to burn it as a red burning syrup happens at a greater temperature. Then, in the blink of an eye, it was burnt! Any tips about not burning?

I'm sorry to hear that you're having such a tough time with this, but I really admire your persistance. That's probably the number one requirement for a confectioner. As soon as the syrup reaches target temperature, remove it from the heat. Also, if your stove is set to High, try reducing it to medium, to give you a little more time to react. Make sure your thermometer is properly calibrated, if you haven't already. Finally, unless you live at sea level, be sure you're adjusting your target temperature for altitude. Best of luck on your continued journey, compadre.

Thanks! I concur. 😊

Thank you so much! These are the comments that get me through the times when Randy doesn't want to make candy. 😊

Thank you for your kind words. 😊

Thanks! I do love teaching. 😊

Thanks! Welcome to the channel, compadre. 😊

I wasn't familiar with the name, but now that I've looked it up, I totally get it! 🤣

Thank you so much for your kind words! I'm happy that you enjoyed the video.

Thanks! 😊

Thanks, compadre! 😊

Aww, thanks, compadre! 😊

Thanks, compadre! I know a lot of professionals who make hard candy will use a heated table to work the candy. They're surely very expensive, but maybe you could rig a smaller version. That might give you some more time before the sugar starts to re-crystallize. Good luck!

I have no experience with those candies, but here's what I would do: take the mixture up to the middle of the Soft Crack Stage (around 280F/138C). Remove the pan from the heat, then take a bit of the molten mixture and put it in some cold water. After a few seconds, test to see if it's the hardness you're looking for. If it's still too gummy, put the pan back on the heat and let it come up around 5 degrees. Repeat this until you're happy with it. Good luck!

I'm very happy I could help. 😊

The only thing I would suggest is to get a cast iron skillet big enough to hold the pot or saucepan you want to use. Place the skillet on the stove and the pot or pan inside the skillet. The cast iron will disperse the heat evenly, eliminating the hot spots. As far as thermometers, I know some people use infrared successfully, but I prefer to have my thermometer actually in whatever I'm making. Besr of luck, compadre! 😊

Heat and humidity are the enemies of candy-making, especially hard candy. If you're unable to control those, it's going to be very difficult to make lollipops. The only thing I can suggest is to cook it to a higher temperature, but not so high as to scorch it. If that doesn't work, I don't think I'll be able to help.

I would cook the syrup to around 240F for taffy. A little lower for a softer taffy, a little higher for firmer. Using just the citric acid might work. Pulling aerates the candy changing the color and making it more pliable. I'm not aware of any chemical changes, but I'm no chemist, just a humble candy man. 😊

@@RandyMakesCandy Thank you im doing some experimenting. I am actually trying to Freeze Dry (well it isnt really freeze dried but its just called that) Candy that's home made. With commercial candy its hit and miss as some of the ingredients (Commercial candy has way too many ingredients) hinder the process - or they need heating to soften the candy. I think sugar is key. I was surprised at the result with simple caramel, and even Dulce La lesh which just Condensed milk. The process isnt freeze dried because it skips the freezing part of the process, but the vacuum and heat is important that causes the candy to expand like up to 100X and then harden because all of the moisture sublimates. I also want to try using Honey based candy. What flavors you think go well with honey? I was thinking something with lemon. Thanks for your time

How very interesting! Honey and lemon might work, but you run the risk of it being reminiscent of a throat lozenge. Won't know until you try, though. Another option might be something floral, like lavender, maybe. Best of luck, and please keep me posted.

No, this one's never been outside the Candy Kitchen.

I don't know enough about high fructose corn syrup to have an opinion, but the corn syrup you buy at the store (like Karo) is not high fructose corn syrup and is perfectly safe to eat.

Does the same thing happen if you make a smaller batch using the same ingredients and process?

@@RandyMakesCandy The way I prepare lollipops is 1 kilo of white sugar, 250 grams of glucose, and 250 centiliters of water. I put them over the fire to 153 degrees. I put them on the fire and add citric acid, food coloring, and flavor. I stir the mixture and pour it into the molds. Everything is fine, but when I want to prepare a large quantity, for example, 6 kilos of sugar and 1 kilo. And half a glucose and 1.5 liters of water, I put them over the fire to 155 degrees, and I put them over the fire and add the citric acid and the coloring. Everything is fine, and the first amount that I pour into the molds is good, but the rest of the mixture that simmers in the pot before pouring it begins to change its color to a dark color. This is the problem. Which I suffer from

You might try transferring the mixture to another container instead of leaving it in the pot. It sounds like it might be overheating.

@@RandyMakesCandy When should I add citric acid? Because I noticed that the color of the sugar often changes when I add citric acid, and when I do without it, the mixture becomes saccharified quickly and becomes difficult to pour into the molds.

@@RandyMakesCandy Are these ingredients that I gave you the correct and exact ones to get solid, transparent lollipops that resist moisture and heat, or are there other ingredients? I hope you will help me. Thank you very much. I wish you good health and a long life.

Gracias, compadre! Aprendo Espanol, y bienvenidos a la Cocina del Dulce! Was that even close to making sense? 🤣

@@RandyMakesCandy si tiene sentido; compadre=male, comadre=female; compadres=plural; said that we are compadres!!! Yes!!

Mil gracias, comadre! 😊

That's great advice, Kirsten. Thank you! 😊