Candy Coat Pains

[cucinacecilia]

I'm trying to get a consistent candy coat. The sugar tests well. I heat it to the 71-72 brix. And still some batches come out with large crystals. Some with small. Some with crystals upon crystals. Does soak time matter? Air temp? It's frustrating to do all the work to make candy, then have the final step ruin it! :confused: Any suggestions?
Thanks.

[OneLegJohn]

I think I found it.

http://maple.dnr.cornell.edu/pubs/co...20section5.pdf

Page 88, under "Brix Values" The soak is probably above 73 brix from the troubleshooting explaination. Sounds like the cookin' needs to stop at 70 or 71 brix and it will turn out just right.