Candy machine issues

[Tapped Out]

I am having a problem with the crystalized syrup gumming up the worm toward the end of my batch making. It seems like I'm having a lot of material left in the trough. Also discoloration (white) in some candy. Is it cooling too fast? Thanks in advanceiphone pics 519.jpg

[wiam]

Looks to me like you are stirring too long. We start running it into molds as soon as there is any "color" in the trough.

[Tapped Out]

I figured there might be a heat issue going on. I'm trying keep a small but steady flow of syrup from the pig to the trough and also feed the molds. Even with my father helping it's hard to do. Maybe we just argue too much!

[SeanD]

Is it only at the end of the batch? How is the beginning? I pour the hot syrup right into the pig with no cool down. I have to start pouring into molds almost immediately. If I wait to see a color change it's too late and it sets up in the trough.

Sean

[maplwrks]

You are stirring it too long---I have the same problem. I like to see the syrup really cloudy before I pour--usually too late!

[GeneralStark]

As others have said you are likely stirring to long, but you may also be letting the cooked syrup cool too long prior to dispensing into the trough. I struggled with this when I first started using a candy machine. I now only let the syrup cool for a few minutes prior to stirring.

[Sugarmaker]

Justin,
Lots of difference in syrups. That can drastically change how the candy comes out.
We have a similar machine. once started you dont have much control as to how long you stir it.
We have been cooking the syrup to 242 to 245 F. In the machine we let the syrup cool to about 210 F. Start the machine and as soon as we see a little color we begin filling the cavities.
You made a wise choice running this with your dad.
If your married dont have the little woman help unless you are considering divorce
Couple things you may already know.
-Once started to fill the molds and crystals are forming in the cavities. run as much hot syrup into the trough as you can with out over flowing the back. This will soften that lump in the front.
- Get a small clean spray bottle. when the syrup reaches 210 fill the bottle with very warm water. Use this to mist the candy as it gets thicker. Don't over use this warm water or it will degrade your candy.
Both of these things helps us make about 1.5 gallons of candy at on batch.
Hope this helps.
Regards,
Chris

[Tapped Out]

Thank you all for your help. I definitely feel that the syrup is cooling too much before I am pouring into molds. I would rather scrap a few of the first molds (use them in the next batch) instead of having this problem. It's hard controlling everything at once. Still better than having my wife help me!

[whitetail farms]

you can heat the pig and auger up in an oven before pouring your syrup into it if an oven is available to you,it will stop the heat loss from the shock of pouring hot syrup into a cold metal pig