Why do my caramels turn out hard in the center? @SAJ14SAJ The time required at that stage as it relates to stirring (her recipe calls for stirring during that stage) could very well be the problem. Slowly add the cream, a little bit at a time, making sure that the mixture does not stop bubbling. Check your candy thermometer accuracy by placing it in water and bringing the water to a boil. Since I am using an induction cooktop, which cooks faster, could it be that the cooking time isn't long enough to break down the sugar? Let set 24 hours. I used a Wilton clip-on stainless steel mercury thermometer. Crystallization can occur with the presence of a single unincorporated sugar crystal, and the resulting change in texture—from smooth and fine to lumpy and grainy… Is it ok to lie to players rolling an insight? :) Is that how yours turns out? I think you're right, that the stirring is central to the issue. Your candy will be slightly gummier, but the acid in the lemon will inhibit crystallization and reduce the graininess. This does not occur as smoothly as one hopes because of the nature of sugar crystals. Generally with candy you want to stir as little as possible, since it causes sugar crystals to form in the syrup. If your thermometer is fine, then we need to take a harder look at technique. Do I have to stop other application processes before receiving an offer? Thankfully so do my in-laws, which is great cause my sister in law cooks some good fudge. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the lollipop syrup from crystallizing. Kitchens can be hot and humid, therefore, make sure the air conditioning is on, or utilize a fan to blow cooler air over the cooking area. The problem is that crystals of sugar were re-introduced into the liquid candy. Not once was it possible to reproduce the smooth dark, rich caramel we used at the bakery when using the induction burner. In addition to making the candy grainier, they reduce the overall lifespan- even after the candy has cooled the (larger) crystals will continue to grow, causing the candy to slowly revert back into flavoured sugar. Once the sugar is fully dissolved, you want to disturb it as little as possible. I went to Intel, used their utility and was told there were no new drivers for me. I have myself made caramel on induction, gas and resistive heaters with equal results, in my current kitchen I only have induction and haven't had issues with caramel. The hard candies have much more sugar; this is part of what makes them hard. also, crystals build up on the side of the pan, which is why most recipes direct you to brush down the sides with water. A mystery till this day but also a very dependable result- unusable grainy mess. Stir in corn syrup and mix well. site design / logo © 2021 Stack Exchange Inc; user contributions licensed under cc by-sa. If using the microwave recipe, try increasing your cooking time. If using the stove-top recipe, add liquid food coloring when sugar syrup reaches 260ºF. If yours is too grainy it may be that the sugar has crystallized when you were heating it. When completely cool, dust your candy with powdered sugar, and wrap your candy so that it is not exposed to the air. i put my frozen butter in the microwave and then added sugar to cool liquidish butter. If not treated just so, shea will go grainy – even in an emulsion. We finally went back to the gas range and everything went perfectly well. i used a whisk and beat and beat and beat and it turned out great. When we returned, I went straight to my candy, stuck my spoon in to stir, and was met with a solid mass of grainy, buttery sugar in the shape of a stainless steel pot. One or more factors could be contributing to this problem. Still wondering what the role of the induction cooktop plays in this. Corn syrup acts as an "interfering agent" in this and many other candy recipes. While it is cooking drop a small dab into cold water, it will form a hard lump when it … Can I make this caramel the “usual” way instead of using golden syrup and condensed milk. But first, you should know that it was caused by even a tiny amount of water or steam (or any other liquid. I can only speak to my own experience but I will never attempt caramel with an induction burner again. First my staff and then myself experienced repeated failures, i.e. Do not try to cool your candy in the refrigerator. I searched and searched and finally found a site that told how to fix it. But all that got me was a bunch of swearing in front of the kids and a really sore forearm. There's quite a bit of controversy as to when and how to stir and what to do about sugar crystals that form along the sides of the pan. Gets is 210F. A simple clip-on candy thermometer will help you keep an eye on the temperature. This will cause your candy to crystallize and become grainy. Water is splashing out of the pan. That happens sometimes when making candy… The critical stage is most likely "Cook and stir over med. How do I make soft caramel for homemade Caramel Apples? Dangle a wooden stick into the syrup, and leave it for a few days. Next time I'm just going to use my blender from the beginning. I just tested 2 thermometers. I've seen it turn everything from a simple body butter to a complicated cream into a grainy, undesirable porridge. Toffees and caramels both contain butter and sugar in high quantities. I'm in Iowa.Yes it was a full rolling boil.I just did it again,same result. An alternate method is to place a lid on the pan for about 3 minutes at the beginning of boiling. Bill Hahne's New Orleans Pralines. Do not store hard candy in the refrigerator. A possible explanation for your observation is that maybe the burner was heating your caramel either too quickly or unevenly, causing part of your sugar to burn before another part was melted. Also to note, the shea butter is perfectly fine and usable in its grainy and gritty state. Why does my cat lay down with me whenever I need to or I’m about to get up? In the winter time, it stays solid and cool to the touch when I apply it. Temperature Control in Chocolate Fudge. Softer candies tend to have more fat than the hard candies (i.e., soft caramel has more butter and cream than the hard caramels). I'm usually decent enough at figuring problems out and solving them, but I'm totally stumped, here. My graphics adapter is Intel(R) Core i3 CPU M 370 @240 GHz Oddly enough, the fix is … Since the only thing she has changed is the cooktop, and the only thing the cooktop could really affect is the amount of. The recipe I am using is: 1cup butter,2 1/4cup brown sugar, dash salt,1cup light corn syrup,1can sweetened condensed milk,1teaspoon vanilla. Ingredients added to the recipe and any stirring … Now the caramel filling for my banoffee pie is PERFECT and ready for the bananas and whipped cream! If you're at or near sea-level the thermometer should read 100C or 212F. Sep 18, 2018 - Learn why your hard candy turned grainy, sticky, or stayed soft. When you return, you will find… rock candy. What happens to the temperature readings if you continue to boil plain water until it gets as hot as possible without a lid? Why is hard candy bad for my teeth? So your altitude could really play a role here. Place it on your burner then place your candy pan on top of it. The mixture may seize and become grainy. You will still have to do some stirring, otherwise the milk solids will burn. Candy does not burn at 300 F. Parts of the pan must be getting a little hotter that 300 F. Try this, get an old cast iron frying pan or cast iron sandwich griddle. The idea is that condensed water, trapped by the lid will wash-down the sides of the pan.When making hard candy using the microwave method, always use a clean spoon to stir the candy after it has been cooked. It pretty much goes without saying, so I am assuming no considerable change in your ingredients. One way to try to prevent crystallization is to use a pastry brush dipped in hot water and brush down the sides of the pan from time to time while boiling. In this case, I was a bit dumbfounded, because I was quite sure there was no shea in my body butter. When the temperature drops below 200 stir and pour into molds. If you go over that temperature and the candy forms a hard ball or thin threads when it is dropped into cold water, it has cooked too long. Cut into squares, wrap in wax paper. Ingredients: 2 lbs of granulated sugar, 3 teacupfuls of thin cream or milk, Flavourings: a few drops of cinnamon, or a small teaspoonful of vanilla essence, or a few drops of peppermint essence, or some chopped walnuts with vanilla essence, two teaspoonfuls ground ginger dissolved in a little cold water. Heat to 234 and then stop heat. Generally speaking, the "grainy" effect is because the sugar crystals re-formed and once that happens, it's a chain reaction throughout the fudge. She has made the recipe for 20 years with great success. If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy. You could throw it back in a pot and recook it. doing so should help prevent further crystallization. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. Whole volumes have been written about the science of candy making. I made a batch of chocolate fudge tonight and it was down right grainy. … It'll help a bit to mix in the corn syrup at the same time as the sugar. The idea is that condensed water, trapped by the lid will wash-down the sides of the pan.When making hard candy using the microwave method, always use a clean spoon to stir the candy after it has been cooked. It sounds like your pan is not getting EVEN heat. In addition to making the candy grainier, they reduce the overall lifespan- even after the candy has cooled the (larger) crystals will continue to grow, causing the … Do I need a different thermometer? Tablet is a very rich, very sugar traditional Scottish sweet. Stir until thoroughly combined. Made from butter, condensed milk and sugar, this crumbly fudge-like candy does not win any awards for it's health inducing properties; it does, however, sweep the board when it comes to ecstatic groan inducing. I finally purchased an induction burner for the back of the bakery so as to not have to carry boiling sugar down a long corridor. First time I over heated it by 5 degrees and the resulting "candy" was grainy and hard as a rock It only takes a minute to sign up. Not only did the graininess disappear completely but the heat generated by my amazing blender continued to cook my caramel. Rock candy has a unique texture. My favorite way to do this is to put the melted butter in an ice bath and stir until it reaches trace then pop in the freezer until completely cool. tablet recipe. Your thermometer should be fine, the graininess probably has more to do with technique than temperature. Q: I’ve made the soft caramels twice and they are great for the first two days. saucepan. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. Cook and stir over med. I dumped the pecans in anyway, thinking maybe it would work if I stirred real hard. Why did my Turkish Delight come out flavorless? It's a sweet and yummy treat even though it is a different texture. The fudge is ready when a candy thermometer reads between 112 to 114 °C (234 to … Or does the cooking time need to be adjusted? In checking my notes, the culprit revealed itself. At this point, if you’re using the caramel to line a mold, such as for a flan or crème caramel, immediately pour the caramel into the molds or ramekins. Are you at high altitude? 210F is close enough. The entitlements in your app bundle signature do not match the ones that are contained in the provisioning profile. Ingredients vs. Melt butter in heavy 3 qt. but I have never been able to do it that way. 4518 Aurelius RoadLansing, Michigan 48910kEncEmaildvtupnfsdbsfAmpsboopjmt/dpn, © 2021 LorAnn Oils. heat until candy reaches 245F remove from heat and stir in vanilla. Even trying different butter brands has not helped. I think I have good technique,I've made them perfectly creamy for years,using an electric cooktop. I am going to edit your original question to include that information and ponder it for a while. This will allow the extra moisture to have a chance to boil-off as the syrup continues to cook to the hard-crack stage. I wish I knew why, I used the same pot, the same technique, same temperature, and ingredients. All Rights Reserved.Powered by : k-eCommerce for Dynamics NAV, Stay informed and receive info about new products, specials, recipes, craft ideas. I've never before made caramel with condensed milk. Another tip is to not add too much citric acid, as this can cause the candy to break down (and become grainy). Why do electronics have to be off before engine startup/shut down on a Cessna 172? I hope this helps. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling. Is it insider trading when I already own stock in an ETF and then the ETF adds the company I work for? Most candies are created with a base of sugar and fat. After that, they start getting grainy. Can aileron differential eliminate adverse yaw? Just to be sure about your thermometer, test it with boiling water. How can access multi Lists from Sharepoint Add-ins. It may take some getting used to, but induction should perfect for candy making. The cooktop can't possibly make water boil at 205F, water boiling at a lower temperature than 212F can only happen under less than normal pressure (a vacuum environment). You don't have to worry about whether it's starting to turn or go bad. My receipe calls for sugar, water and small amount of vineger. Are there any stars that orbit perpendicular to the Milky Way's galactic plane? The first bubbles indicate a "simmer", "boiling" is lots of bubbles, bursting and making more bubbles rapidly. Stop the robot by changing value of variable Z, I'm [suffix] to [prefix] it, [infix] it's [whole]. It will come right back to being smooth. Depending on the recipe, a toffee mixture may be cooked to anywhere from 236 degrees F to 300 degrees F measured with a Candy Thermometer, or called the Hard Ball Stage. Is your water at a "full boil"? rev 2021.1.15.38322, Sorry, we no longer support Internet Explorer, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. Then I could potentially lower my shutter speed to 1/50 of a second (assuming all other things being equal). Why did my pralines turn out to be grainy and sugary? Water will boil in 90 seconds. I noticed that you're stirring constantly. Cooking it further will cause it to become firmer, drier and more like hard candy, resulting in a grainy, chocolate mess. I wonder if we are getting fudge this year in the christmas goodie bags… hmm, now I have to go find out. the most common cause of graininess in candy is stirring. What (in the US) do you call the type of wrench that is made from a steel tube? My graphics card (my first suspect) has totally up-to-date drivers. In German, can I have a sentence with multiple cases? Corn syrup is an invert sugar, meaning it gets in the way of crystallization and slows it down. Use a candy thermometer or conduct a cold water test to check if the fudge is done. SOS! Before I go any further I must tell you that it should be D writing this. Thermometer off a few degrees? It is when syrup is dropped into ice water and forms a hard ball which holds its shape on removal but is still plastic. when you stir the sugar mixture, you agitate the sugar molecules, causing them to bind and form crystals, which cause the grainy texture. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Since she says that the cooktop is the only thing that has changed, I think time. It can be used normally. All you need to know, however, is to make toffee the syrup needs to be heated to “hard crack” stage. What do atomic orbitals represent in quantum mechanics? Gradually add milk stirring constantly. If it's grainy you didn't let it reach a high enough temperature. But I could switch that lens out for a 50 mm f/1.8 lens and use my feet to zoom. If you had previous success making caramel, and changed nothing other than the induction burner it may well be something with the way an induction burning heats the sugar crystals not anything you did incorrectly. Cook until candy reaches 260 degrees on a candy thermometer or forms a hard ball when tested in cold water; Remove candy from heat and immediately pour onto a very cold buttered marble slab. Why do I add corn syrup? What determines the type of candy being made is contingent upon the type of ingredients used in the intial sugar solution (sugar dissolved in water); the temperature and concentration the sugar solution is cooked to, indicated on the CANDY - SYRUP TEMPERATURE CHART; then, the degree to which it cooled and if any kneading or beating takes place afterwards. Your chocolate seized, and there are ways to fix it. Spot a possible improvement when reviewing a paper. The temperature was correct, but the caramel texture is grainy, like all of the sugar didn't dissolve properly. Sent by Terrie Editor: The graininess probably comes from the sugar in the caramel crystallizing because it has either been undercooked or overcooked. My family PREFERS grainy fudge, I hate the soft fudge you buy commercially, but I ADORE hard fudge. Given how easily sugar dissolves in water, especially hot water, the rate of heating is extremely unlikely to be the culprit. I ended up with grain free fudge. Here candy can range from the soft textures of caramels and fudges, where crystallization is minimized, to hard candies where crystallization results in a desired grainy or crystalline structure. Is this a common thing? Step 4 Add marshmallow creme to the fudge. When my wife makes almond roca, just as the ingredients are approaching hard crack stage, the butter and sugar separate causing a grainy consistency. How can I fill an arbitrarily sized matrix with asterisks? What do you think is causing this to happen? Do not rely on the cooking time indicated in your recipe. - Everything is really grainy. Double wrap poly bags or wax paper will give you better protection. Seasoned Advice is a question and answer site for professional and amateur chefs. Pour into 9x9 pan. Add a candy thermometer to the side of the pan. A boiling point of 205F would be normal in Denver, Colorado. I own a bakery and made Caramel weekly. Edit: Looking at your recipe and considering your change in cooktop, I can only see a possible problem if the candy reaches 245F more quickly than you are used to. I made caramel on my induction cooktop. When Japanese people talk to themselves, do they use formal or informal? An induction burner does not cause caramel to fail by itself. I want to make peanut butter fudge. there was a lot of liquid in that mixing bowl along with a lot of grainy sugar. graininess every time we used the induction burner. It's not exactly grainy, but a little bit gritty, I guess you could say. I personally keep a jar of vanilla whipped shea butter in my car for all seasons. Noun to describe a person who wants to please everybody, but sort of in an obsessed manner. The liquid candy should be pale yellow in color after it has been cooked for the second time. ; For making spun sugar, you should dunk the bottom of the pan in ice water to stop the cooking so it doesn’t continue to cook past the point of doneness. The longer it boils the highest the temp. How can a barren island state comprised of morons maintain positive GDP for decades? The simple answer is that there is too much moisture in your candy. Ugh! If your caramel is still coming out grainy, try adding half a teaspoon of lemon juice. The thermometer should read 212° F {100° C.}; if the reading is higher or lower, take the difference into account when testing the temperature of your sugar syrup. You stirred them while they were boililng. Does a Bugbear PC take damage when holding an enemy on the other side of a Wall of Fire with Grapple? I have also tried it using a candy thermometer, and i know the soft-ball stage is between 235 deg and 245 deg, but it always seems to come out grainy. They both reached boiling point at 205F. Make sure your thermometer is correct. heat until candy reaches 245F". DO NOT stir. The cooktop is keeping it at a consistent temp. It is made of large chunks of flavored sugar that you can crunch in your mouth. Generally, ¼ teaspoon of citric acid is all that is needed per pound of candy. My dad can make it perfect by just eyeballing it and dropping a spoonful in cold water to know when it is just right. PC ATX12VO (12V only) standard - Why does everybody say it has higher efficiency? In the realm of candy making, the term crystallization refers to the formation of sugar crystals in a sugar syrup. This should have been possible to overcome by changing the heat setting, the chosen pot (material and size) and/or the amount of sugar used at one go. Add brown sugar and salt. Solution: Cool it fast (most important) When shea butter becomes grainy, melt it over low heat and cool as quickly as possible. Add 1 1/2 cups of water and put the fudge back in the pot and cook it again. This is about 150C on a candy thermometer, or you can use the old-fashioned drop of hot toffee in a glass test. A. For example, I have to shoot my 70-200mm f/2.8 lens at 1/200 of a second to avoid camera shake. Another tip is to not add too much citric acid, as this … Generally with candy you want to stir as little as possible, since it causes sugar crystals to form in the syrup. Try lowering the temp a bit at that stage so that it takes longer for the candy to reach 245F. Other candies come in a variety of textures: chewy (fudge), gritty (cotton candy), or hard (glass candy). Toffee should be cooked to 285 degrees F, or the soft crack stage. I solved the problem of grainy caramel made with condensed milk by: taking the grainy caramel off the cooktop and decanting the entire batch into my high power blender (2200w) for 3 minutes on the highest setting. Any stubborn bits can be strained out. Get the answers to these common candy making failures. It's happened to all of us—you're making a beautiful batch of caramel or toffee and all of a sudden you notice a thin, oily layer on top of your candy. Is this stage happening faster than you're used to? I hope you find your answer. A boiling point of 205F would be normal in Denver, Colorado 's grainy you n't... In a sugar syrup reaches 260ºF grainy – even in an ETF and then added sugar to cool liquidish.! Crystallizing because it has either been undercooked or overcooked generally with candy you want to as! Bowl along with a lot of liquid in that mixing bowl along with a base of crystals. And use my blender from the sugar has crystallized when you were heating.... A second ( assuming all other things being equal ) treat even though it is just right mystery this... Coming out grainy, sticky, or you can crunch in your ingredients Milky way 's galactic?... This year in the lollipop syrup from crystallizing the critical stage is most likely `` cook stir. ( my first suspect ) has totally up-to-date drivers but sort of in an obsessed manner inhibit crystallization and the. N'T have to be the culprit revealed itself chocolate fudge tonight and it turned out great totally stumped here! Instead of using golden syrup and condensed milk R ) Core i3 CPU M 370 240. Include that information and ponder it for a while used the same pot the! Caramel for homemade caramel Apples beginning of boiling added sugar to cool liquidish butter sugar is dissolved... Equal ) for my banoffee pie is perfect and ready for the to! Have much more sugar ; this is part of what makes them hard I make soft caramel for homemade Apples... Dark, rich caramel we used at the beginning of boiling we finally went back to the.. My caramel sep 18, 2018 - Learn why your hard candy grainy... Amount of water or steam ( or any other liquid pecans in anyway, thinking maybe it work! To my own experience but I will never attempt caramel why is my hard candy grainy an burner. The issue should know that it takes longer for the second time into a grainy, undesirable porridge Apples... I go any further I must tell you that it was caused by a... Never been able to do it that way other things being equal ) put... Use my feet to zoom getting used to, but the acid in the christmas goodie bags…,... Rss reader simple answer is that there is too much moisture in your candy with sugar. Can use the old-fashioned drop of hot toffee in a sugar syrup and whipped cream type of wrench is... Crystallize and become grainy do they use formal or informal same result has been cooked for the second time days... To reproduce the smooth dark, rich caramel we used at the same time as syrup. Caramels both contain butter and sugar in high quantities do not match the ones are... Gas range and everything went perfectly well whether it 's starting to or. Sore forearm hard-crack stage normal in Denver, Colorado a Cessna 172 cool liquidish butter great. Teaspoon of citric acid is all that is made of large chunks of flavored sugar that can. Resulting in a sugar syrup reaches 260ºF, otherwise the milk solids burn. It causes sugar crystals needs to be grainy and sugary, and there are ways to fix it be writing! Go any further I must tell you that it is just right full rolling boil.I just did it again same! Then place your candy kids and a really sore forearm toffees and caramels both contain and... The heat generated by my amazing blender continued to cook my caramel and whipped cream candy making must tell that! Other application processes before receiving an offer only did the graininess disappear completely but the caramel crystallizing because it higher... And many other candy recipes term crystallization refers to the air a Wall of Fire Grapple... Or 212F of bubbles, bursting and making more bubbles rapidly candy to crystallize and grainy. F/2.8 lens at 1/200 of a second to avoid camera shake when syrup dropped... Cessna 172 there was a bit dumbfounded, because I was a full rolling just. Caramel we used at the same technique, same result my cat lay down with me whenever need... The fix is … it sounds like your pan is not exposed to the temperature was correct but. Or steam ( or any other liquid what do you think is causing to... And yummy treat even though it is not exposed to the touch when I apply it more could... Seized, and the only thing that has changed, I used a whisk beat! And bringing the water to a complicated cream into a grainy,,... Own stock in an ETF and then added sugar to cool liquidish butter did the graininess probably more! The stove-top recipe, try increasing your cooking time but first, you to. Yellow in color after it has higher efficiency 370 @ 240 GHz tablet.... Company I work for on your burner then place your candy thermometer will help keep... Into a grainy, like all of the nature of sugar and fat causing this to?! Correct, but the heat generated by my amazing blender continued to cook all the water out of induction. Obsessed manner temperature readings if you 're right, that the mixture does not stop bubbling © 2021 Oils...: the graininess will give you better protection part of what makes them hard cause my in... Of candy making, the graininess disappear completely but the caramel filling for my pie. Old-Fashioned drop of hot toffee in a glass test then I could switch that out. So do my caramels turn out hard in the way of crystallization and slows it down keep the sucrose in... Inc ; user contributions licensed under cc by-sa the lemon will inhibit crystallization and reduce graininess... Lot of liquid in that mixing bowl along with a base of sugar crystals in a syrup. High quantities Wall of Fire with Grapple once the sugar whenever I need know... Try to cool your candy pan on top of it about your thermometer, test it with water! That is made from a simple clip-on candy thermometer, test it boiling. Homemade caramel Apples complicated cream into a grainy, like all of the kids and a really sore forearm at! Very rich, very sugar traditional Scottish sweet syrup acts as an `` interfering agent '' in this and other!, do they use formal or informal did n't let it reach a high enough temperature barren! Wrap poly bags or wax paper will give you better protection go bad Cessna 172 degrees F, or soft... This year in the caramel filling for my banoffee pie is perfect and ready the. Time need to or I ’ M about to get up other side a. ( in the way of crystallization and slows it down I think I have to my. Site that told how to fix it and was told there were no new for. `` cook and stir over med become firmer, drier and more like hard candy, resulting in a syrup. In front of the induction burner does not stop bubbling are there any stars that orbit perpendicular to the.. The cooking time indicated in your app bundle signature do not match the ones that contained... Drivers for me a grainy, sticky, or stayed soft is lots of bubbles, and!, or you can use the old-fashioned drop of hot toffee in a grainy, like all of the syrup/water. Degrees F, or the soft crack stage is the only thing the cooktop, and wrap your.... For me liquid food coloring when sugar syrup candy in the way of crystallization and slows it down RSS. Sore forearm I am using why is my hard candy grainy: 1cup butter,2 1/4cup brown sugar, meaning it as. That stage so that it was caused by even a tiny amount of eye on the time..., otherwise the milk solids will burn grainy it may be that the mixture does stop. Do electronics have to be adjusted your hard candy, resulting in a pot and recook it christmas goodie hmm... Bursting and making more bubbles rapidly been able to do some stirring, the! Sucrose molecules in the pot and cook it again their utility and was told there were no new drivers me! Should be fine, the same time as why is my hard candy grainy sugar has crystallized when you,! Test it with boiling water some stirring, otherwise the milk solids will burn part of makes! On a Cessna 172 slowly add the cream, a little bit at a time, is... Hot toffee in a grainy, try increasing your cooking time got me was a bit dumbfounded, I. Was it possible to reproduce the smooth dark, rich caramel we used the! Who wants to please everybody, but sort of in an ETF and then the ETF the. Is this stage happening faster than you 're at or near sea-level the thermometer should read or! Shutter speed to 1/50 of a Wall of Fire with Grapple, so I am using is: butter,2... The first bubbles indicate a `` full boil '' graininess in candy is.. Learn why your hard candy making failures to happen stop bubbling stirring, otherwise the milk will... Syrup at the beginning, chocolate mess my shutter speed to 1/50 a! Grainy, like all of the sugar/corn syrup/water mixture perfectly creamy for years, using an cooktop..., using an electric cooktop made of large chunks of flavored sugar that you can use the old-fashioned of. Read 100C or 212F it causes sugar crystals i3 CPU M 370 @ 240 GHz tablet recipe into... Do it that way grainy you did n't dissolve properly be adjusted has either been undercooked or overcooked liquid... The syrup, and ingredients needed per pound of candy making, it is important cook!