Candy with white holes

[Amber Gold]

I've noticed our candy will develop white spots and sometimes the white spots have divits in them. We package our candy in candy boxes or cellophane candy packages. The cellophane is sealed. This also happens whether we coat the candy or not, although we seem to get a longer shelf life with coated candy. What creates this phenomenom and how can I prevent it from happening? We've made candy for two years and have only started to experiance it this year.

Thanks for the help.

[red maples]

I get this too. I have a few theories, overly dry, in some spots, breakdown of the sugars, possibly a spot of moisture before they are packaged? but would like to hear what others have to say. these usually become my eating ones. can't rally sell 'em or I just give 'em away.

[unclebuck]

I've been making candy for years and have the same problems upon occations. Not sure what causes it But thought it may be caused by a air bubble and the white coloring is due to the candy being thin in this spot and cooling faster than the rest ????????????? Would be interested in other therories

[unclebuck]

I was reading the maple digest this morning and found that the white spots in the candy is being overly dry (not enough moisture)

[danno]

I was reading the maple digest this morning and found that the white spots in the candy is being overly dry (not enough moisture)

It's kind of peculiar that there are so many seasoned sugarmakers on this site, but nobody has much info on this phenomenon. There are previous threads on this issue but not a whole lot of answers. I've had the white dot issue before as well, so I'll bite. So, how do we make our candy "less dry" so it doesn't spot? Mine will develop spots either right out of the molds or within a couple minutes of coming out. I seem to get less spots if I pour the molds a little earlier before the syrup begins to set up and then taking them out of the molds pretty quickly.

[Amber Gold]

This is different than the candy drying out. That I've gotten before and understand. The spots where these spots are forming, the candy's moist, but I'm packaging in the special candy packaging (poly something) that we're supposed to use. The molds are washed the day prior and are dry before use. The candy looks perfect coming out of the molds.

I do think one of my mistakes was letting it mix in the trough too long. I made a batch Sunday night and let it stir just enough to start forming a few crystals before I poured it in. Only problem I had with this, is the candy was kind of soft coming out of the molds and broke more than a few pieces...not sure why.

BTW. I cook to 242F. Based on another's recommendation, my next batch will be to 239F and letting it cool to ~190F. Problem w/ this time of year is we'll be making a bunch of candy to prep. for maple season, so until we figure out what's going on, all candy's going in the freezer until we need it.

[ToadHill]

We have had this problem for some time now. I have discussed this with quite a few producers (large and small) who I know to make good candy. They have all experienced it and none of them has an explanation. I've heard all of the theories, but we have tried just about everything and to no avail. I have also discussed this with Steve Childs who teaches the confections workshops for Cornell. Maybe if enough of us expressed an interest he could do some research into the issue. I know that it would help us and save a lot of work. How do we start an online petition?

[SSFLLC]

Hi Josh , Sounds like your taped in already? If so how are the runs on vac? Keith

[Dill]

Josh isn't tapped in yet Keith. Both of us are just driving the wives nuts with constant weather reports and moaning.

[SSFLLC]

Hi Dill, Just got the up date from Josh. Pearl and sons maple (9000 + taps). Just started taping in yesterday. Says holes are still dry. Where colder here than you guys I think. Me and Michelle are still looking to tap in on Valentines day. Good luck Keith & Michelle