Tips for candy making

making candy2It is a great time of the year to be making candy.  The temperatures and humidity before Christmas did not allow me to make my traditional peanut brittle.  However, I did promise that I would make it after Christmas so I it is time to tackle candy making. I’ve listed some tips that should make candy making easier for you.

My first tip would be to test the candy thermometer for accuracy.  Even though a thermometer is new or you tested it last year, it is still a good idea to test the thermometer every time you use it. Remember that humidity has a big effect on candy making—don’t plan to make candy when the humidity is high.  Optimum humidity for candy making is 25% or lower.  That happens on those very cold, clear days in winter.

The second tip is: remember to be careful when making candy.  The hot syrup will burn your hand or arm very quickly.  When the syrup temperature is over 200 degrees and sticky, burns with blistering happen pretty quickly.  Run the burned area under cool water as soon as possible to limit the effects of the burning syrup.  Use a wooden spoon for stirring.  Metal spoons will transmit the heat of the candy into your hand—–yet another burn risk.  Wearing hot mitts can prevent steam burns while you are stirring the candy or adding ingredients late in the process.

Tip number three is: use a heavy pan to cook candy; this lets the syrup heat evenly and can prevent scorching.  Making candy in a pan that is too small can allow the syrup to bubble up over the top of the pan creating a huge mess that is difficult to clean.

Lastly, remember never to alter candy recipes.  These formulas for making candy may not turn out right if you decrease or increase the amount of ingredients.  In the long run, it is quicker to make two batches of candy than to double the recipe and hope for the best.

I hope these simple ideas help you to make candy easily and safely this winter.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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2 thoughts on “Tips for candy making

  1. My peanut brittle looks hard and breaks easily but when you bite into it then it gets chewy. What causes this.

    Please help me. I don’t like to throw peanut brittle away. Thank you for your attention.

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