Crystal Coating - technical question

[Lazarus]

I've been making maple candy for years, and I'm just getting started doing crystal coating. The thing I can't figure out though, is how anyone could ever do the soak with a reasonably decent number of candies? I'd like to get a full sheet of the 1 oz leaf candies done at the same time (60 candies). Even with a big pot I can only see fitting a dozen. Three dozen max if you stacked them in nested strainers. It would take days just to get a few boxes done. I'm assuming they can't touch each other, is that correct?

Clue me in - what am I missing?

[upsmapleman]

I had a dipping tank made about 1 foot square, 1 foot deep. I have a basket that just fits inside that is perforated and that is about 6 inches high. I cook my crystal syrup to temp. and place in tank for 24 hrs. I then put in basket and fill with candy. Let set for about 12 hrs and then pick basket out to drain. Place each piece of candy on a tray with foam and prefilter paper, sponge off lightly when tray is some what dry (1 hour) and flip and sponge back side and let dry for a day or so before you box. They can touch each other no problem. I place them in the syrup after basket is in not in basket and then in syrup. Do not put more than 4 or 5 inches in basket as to much may crush bottom candy.

[Lazarus]

Ok, that makes a lot more sense. I wasn't sure if you could stack them right on top of each other or not in the soak. If so, then it would be much easier to get more in there at one time.

I'm doing my first soak tonight. I've got candy drying that I made last night and solution cooling same. I do have a 15" square pan I could use but for this first test I just have a 6 qt stock pot with about a gallon of solution in it. Fingers crossed!

[Lazarus]

So I pulled my first batch out of solution tonight and dried them off. They look ... pretty much identical to when I put them in. They did not dissolve at least. It was a good batch so they looked really nice before the soak. Still look nice, but no different. I was pleased at how easy it was to dry them off. They will be drying a few more days on the racks. Second batch is in now. The only thing I didn't see, is that I did not get any sugar crystals forming on the surface under the parchment cover as I have heard is common. I haven't seen any surface crystals at all. I heated syrup to 10 degrees over boiling (water), which I believe is the correct amount. Invert sugar was at a little less than 1%. I don't have a refactometer to double check the brix. Hopefully I didn't just soak them in wet syrup and now just have wet candy with no coating. :lol:

[upsmapleman]

There should be sugar crystals visible especially on the parchment paper. next time take it up 1 more degree. That is where I usually take mine. You just have to keep trying until you find the right temperature. Too high and you will have too many.

[Lazarus]

So are these candies junk then? They've dried up just fine. Not mushy or sticky or anything. No spots. They sparkle. Of course they sparkled before too. If anyone has a picture of a crystal coated candy vs not, that might help me too? I'm just not sure what they should look like.

[upsmapleman]

No the candy is not junk. Without seeing them I can not tell you much. Crystal coated sparkles with little crystals. I have had batches that were not quite high enough but held up fairly well just didn't look quite as nice. Let dry a few days and try one. Does it have a shell. If so it will be fine. Crystal coat seals the inside which will remain soft for a year or more. We have found there is a large market for it with people who want to buy it for someone and give it to them a few months later, or for stores who want to carry it but may not turn it over right away. Does make more work commanding a higher price but will last a much longer time with less waste. If you ever get a chance tour maple grove they coat tons and have it in stores all over the north east.

[Lazarus]

Ok great. We'll see what they do. My biggest concern is l was going to pack them in holiday boxes for a show this weekend but I'm nervous about claiming they will last till Christmas.

I think the problem is my syrup is just at 1% invert, which is on the top end of the limit for crystallizing. It's the lowest I had but it might just not want to crystallize.

[upsmapleman]

Next time try taking it just a little bit higher. I usually can get about 3 dips before it gets to where it is not putting crystals on candy. I then reheat the syrup to boiling add some fresh and take it to temperature and then start over. Another thing I found is to keep syrup warm when candy is in, say 90 degrees which I have a insulated box with light bulb to maintain this. This helps it drain better and get more consistent results.