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.

[SSFLLC]

Looks like valentines day. Michelle will be doing the boiling on the weekends monday we both work and I will do the rest of the boiling tuesday thru friday. Your welcome to stop by any time. Keith

[ToadHill]

Hey guys, I don't mean to rain on your parade, but you are hijacking a thread that is supposed to be about candy with white holes.

[OneLegJohn]

A year later. Still no answers. Any luck on the white candy face dilemma?

[ToadHill]

Still same problem and no answers

[Moser's Maple]

We use simple glucose meter (diabetic meter) to check the invert. Cornell has put out a table of what the glusose reading is converted to percent of invert in sugar.....eg.... a 50 reading on the meter is 1% invert sugar. All you do is mix the syrup with water at a 1:10, stick your test strip in and get your glucose reading. Cornell has created a chart for acceptable ranges of invert for candy, cream, granular, and coating. Not sure if Cornell.edu website has the chart. I obtained my with the purchase of the New York Maple Confections Notebbok. I can give Steve Childs a call to see if he minds that I post a copy of the chart for all to see. After all it's their research and I'm not sure if he wants the chart only seen by those who purchase the book, or if this is info to share with all. Just trying not to affend anybody.
Jake Moser
Moser's Maple
758 lbs of molded maple candy last year (all by hand)
over 400 lbs sold on ebay (mosersmaple1904)
Award Winning maple confections
2012 World Maple Festival Grand Champion Maple Syrup

[upsmapleman]

What do you guys use to check invert sugar/

[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)