Question on making sugar candy

[ldick]

I am having problems with syrup turning to sugar before I can get much of it out of the funnel and into molds. Any ideas on how to fix this? Should I consider boiling to lower or higher temp (currently 255-260)?

[optionguru]

Here are the actual instructions I used from Father&Son

Use only early season syrup light or medium.
A digital thermometer is a must. A candy/oil thermometer with a long stem.
I do a two cup batch only because much larger always cools and hardens in the measuring cup.
I heat my syrup to 240F.
Take off the heat and cool to 160F, this will produce a smaller crystal.
I then transfer to a 2 cup Pyrex measuring cup and immediatly begin to slowly stir.
As soon as you start to see streaks behind the spoon or feel the bottom of the cup starting to feel rough begin pouring into the molds.
If it sets up in the cup, place the cup in the microwave for 10-15 seconds or just long enough to re-liquify, stir and pour into molds.
The candy that comes from the re-liquifying in the microwave will have alittle different texture but not much.

The important thing to remember is there is no such thing as a failed batch.
It can be put back into the pan, add alittle syrup, and try again.

[wiam]

Sounds like your stirring too long/not pouring soon enough. If there is much "color" it's too late. When I was hand stirring I got so I knew how many strokes with spoon so I could do it the same each time.

[SeanD]

255 is way to high if you are aiming for the soft sugar candies. I have my best luck with 245. I can get candy at 242 but they are too soft and don't hold up to the summer heat and humidity at the market.

[miohman]

Another question... I am always get discolouration in the candy's. Some spots are drier that others. Any tips to avoid this?

Micah

[Moser's Maple]

Here are just a few observations I have made over the years just to through in my .02 cents

Boiling temperature seems to be related to how you do your batches of candy. The bigger you keep your batches seems to relate with needing a higher boiling temp. Just the opposite goes for if you create smaller batches.
I.E.
If I take my normal 3 gallon batch, and leave it in the same container to cooler I have found that I need to boil higher to get my consistency. Now the opposite goes for if I take the same 3 gallon batch and divide it up say in 6 different pans to cool quicker.
I believe it changes because when you create smaller batches, you are actually evaporating more moisture off as the syrup cools. (don't have proof of this, but makes sense in my mind) And on the larger batch it evaporates less.
Anyways unless you are doing giant batches the 250's are too high. depending on your batch sizes, and what you will find that works best for you through trial and error you'll want to stay in the 240-246 range
now the whites spots come from either being boiled to hard and then rapidly cooling, or uneven blending when pouring