boils over

[garyp]

Well tried making some candy with the syrup I have and it just keeps boiling over it's not even 220 degrees I tried a little milk buy still boils over my wife will kill me if I boil over on her stove LOL
I did use a hydrometer when it floated at first red line at 219 degrees ,The hydrometer has 211 test boil does that mean that's when it should float to the red line at 211 ???

[happy thoughts]

I'm not much of a candy maker but one thing I would never do with anything approaching the density of syrup is to stir it while it's boiling. That's a recipe for disaster I learned the hard way, lol. Could you be stirring? If so, that's probably the reason for your boil over.

I'd also start with a really deep pot, at least twice the depth of the syrup you're cooking, to maintain marital harmony:)

[mapleack]

If you don't have any commercial defoamer use a small bit of butter, it'll work fine. The "hot test" line is 211 because it's assumed that you're filling a metal hydrometer cup from the evaporator at roughly 219, and by the time you fill a cold cup and look at the temp will have dropped closer to 211. If you're putting the hydro right in your pot at 219 and it's at the "hot test" line then your syrup is a little too dense, roughly half a degree brix.

[wiam]

Boiled a lot to candy at Eastern States. You need to turn heat way down about 218, when it gets above 224 then you can turn it back up.

[Bruce L]

Butter around the rim,a deep pot,and turn the heat down on the stove the higher temperature you get with the syrup,and above all do not turn your back on it or it will boil over.My niece tried making candy at my brother-in-laws last year,turned the burner on and went to check the tv,house filled with smoke,syrup and pot were like a charcoal briquet

[sugarman3]

You need a deeper pot,as the syrup gets hotr,it will foam more because it is hotter and getting thicker,also turn your heat on verry low