The first bubbles indicate a "simmer", "boiling" is lots of bubbles, bursting and making more bubbles rapidly. Also to note, the shea butter is perfectly fine and usable in its grainy and gritty state. If you're at or near sea-level the thermometer should read 100C or 212F. Pour into 9x9 pan. Toffee should be cooked to 285 degrees F, or the soft crack stage. Oddly enough, the fix is … This does not occur as smoothly as one hopes because of the nature of sugar crystals. i put my frozen butter in the microwave and then added sugar to cool liquidish butter. Why do my caramels turn out hard in the center? Seasoned Advice is a question and answer site for professional and amateur chefs. What do you think is causing this to happen? My graphics card (my first suspect) has totally up-to-date drivers. What (in the US) do you call the type of wrench that is made from a steel tube? A simple clip-on candy thermometer will help you keep an eye on the temperature. In German, can I have a sentence with multiple cases? I just tested 2 thermometers. I hope you find your answer. I noticed that you're stirring constantly. If you go over that temperature and the candy forms a hard ball or thin threads when it is dropped into cold water, it has cooked too long. The entitlements in your app bundle signature do not match the ones that are contained in the provisioning profile. Get the answers to these common candy making failures. Add brown sugar and salt. If using the microwave recipe, try increasing your cooking time. The cooktop is keeping it at a consistent temp. It may take some getting used to, but induction should perfect for candy making. doing so should help prevent further crystallization. I personally keep a jar of vanilla whipped shea butter in my car for all seasons. I wonder if we are getting fudge this year in the christmas goodie bags… hmm, now I have to go find out. Solution: Cool it fast (most important) When shea butter becomes grainy, melt it over low heat and cool as quickly as possible. It is made of large chunks of flavored sugar that you can crunch in your mouth. I want to make peanut butter fudge. I have also tried it using a candy thermometer, and i know the soft-ball stage is between 235 deg and 245 deg, but it always seems to come out grainy. If you had previous success making caramel, and changed nothing other than the induction burner it may well be something with the way an induction burning heats the sugar crystals not anything you did incorrectly. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture. But all that got me was a bunch of swearing in front of the kids and a really sore forearm. Thermometer off a few degrees? I hope this helps. It can be used normally. The temperature was correct, but the caramel texture is grainy, like all of the sugar didn't dissolve properly. Cook and stir over med. Corn syrup is an invert sugar, meaning it gets in the way of crystallization and slows it down. Why do I add corn syrup? The cooktop can't possibly make water boil at 205F, water boiling at a lower temperature than 212F can only happen under less than normal pressure (a vacuum environment). Depending on the recipe, a toffee mixture may be cooked to anywhere from 236 degrees F to 300 degrees F measured with a Candy Thermometer, or called the Hard Ball Stage. … Ingredients vs. heat until candy reaches 245F". Still wondering what the role of the induction cooktop plays in this. If not treated just so, shea will go grainy – even in an emulsion. At this point, if you’re using the caramel to line a mold, such as for a flan or crème caramel, immediately pour the caramel into the molds or ramekins. In this case, I was a bit dumbfounded, because I was quite sure there was no shea in my body butter. In the winter time, it stays solid and cool to the touch when I apply it. Is this a common thing? To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling. Another tip is to not add too much citric acid, as this can cause the candy to break down (and become grainy). I own a bakery and made Caramel weekly. It pretty much goes without saying, so I am assuming no considerable change in your ingredients. The fudge is ready when a candy thermometer reads between 112 to 114 °C (234 to … Why does my cat lay down with me whenever I need to or I’m about to get up? Cut into squares, wrap in wax paper. I can only speak to my own experience but I will never attempt caramel with an induction burner again. This is about 150C on a candy thermometer, or you can use the old-fashioned drop of hot toffee in a glass test. I solved the problem of grainy caramel made with condensed milk by: taking the grainy caramel off the cooktop and decanting the entire batch into my high power blender (2200w) for 3 minutes on the highest setting. Whole volumes have been written about the science of candy making. I think I have good technique,I've made them perfectly creamy for years,using an electric cooktop. I searched and searched and finally found a site that told how to fix it. It will come right back to being smooth. Water is splashing out of the pan. In addition to making the candy grainier, they reduce the overall lifespan- even after the candy has cooled the (larger) crystals will continue to grow, causing the candy to slowly revert back into flavoured sugar. I'm usually decent enough at figuring problems out and solving them, but I'm totally stumped, here. Ugh! Generally with candy you want to stir as little as possible, since it causes sugar crystals to form in the syrup. Made from butter, condensed milk and sugar, this crumbly fudge-like candy does not win any awards for it's health inducing properties; it does, however, sweep the board when it comes to ecstatic groan inducing. Do I need a different thermometer? saucepan. How can I fill an arbitrarily sized matrix with asterisks? Now the caramel filling for my banoffee pie is PERFECT and ready for the bananas and whipped cream! Any stubborn bits can be strained out. 4518 Aurelius RoadLansing, Michigan 48910kEncEmaildvtupnfsdbsfAmpsboopjmt/dpn, © 2021 LorAnn Oils. In checking my notes, the culprit revealed itself. My favorite way to do this is to put the melted butter in an ice bath and stir until it reaches trace then pop in the freezer until completely cool. Softer candies tend to have more fat than the hard candies (i.e., soft caramel has more butter and cream than the hard caramels). Dangle a wooden stick into the syrup, and leave it for a few days. Double wrap poly bags or wax paper will give you better protection. When you return, you will find… rock candy. - Everything is really grainy. What determines the type of candy being made is contingent upon the type of ingredients used in the intial sugar solution (sugar dissolved in water); the temperature and concentration the sugar solution is cooked to, indicated on the CANDY - SYRUP TEMPERATURE CHART; then, the degree to which it cooled and if any kneading or beating takes place afterwards. If using the stove-top recipe, add liquid food coloring when sugar syrup reaches 260ºF. The longer it boils the highest the temp. also, crystals build up on the side of the pan, which is why most recipes direct you to brush down the sides with water. Sep 18, 2018 - Learn why your hard candy turned grainy, sticky, or stayed soft. Gradually add milk stirring constantly. But I could switch that lens out for a 50 mm f/1.8 lens and use my feet to zoom. Are you at high altitude? Stir until thoroughly combined. Your chocolate seized, and there are ways to fix it. I finally purchased an induction burner for the back of the bakery so as to not have to carry boiling sugar down a long corridor. Is this stage happening faster than you're used to? Why did my pralines turn out to be grainy and sugary? While it is cooking drop a small dab into cold water, it will form a hard lump when it … when you stir the sugar mixture, you agitate the sugar molecules, causing them to bind and form crystals, which cause the grainy texture. Q: I’ve made the soft caramels twice and they are great for the first two days. Gets is 210F. Not once was it possible to reproduce the smooth dark, rich caramel we used at the bakery when using the induction burner. An alternate method is to place a lid on the pan for about 3 minutes at the beginning of boiling. I'm in Iowa.Yes it was a full rolling boil.I just did it again,same result. My receipe calls for sugar, water and small amount of vineger. Check your candy thermometer accuracy by placing it in water and bringing the water to a boil. Thankfully so do my in-laws, which is great cause my sister in law cooks some good fudge. Why did my Turkish Delight come out flavorless? Once the sugar is fully dissolved, you want to disturb it as little as possible. tablet recipe. Does a Bugbear PC take damage when holding an enemy on the other side of a Wall of Fire with Grapple? Here candy can range from the soft textures of caramels and fudges, where crystallization is minimized, to hard candies where crystallization results in a desired grainy or crystalline structure. The critical stage is most likely "Cook and stir over med. I ended up with grain free fudge. If your caramel is still coming out grainy, try adding half a teaspoon of lemon juice. A. All you need to know, however, is to make toffee the syrup needs to be heated to “hard crack” stage. When we returned, I went straight to my candy, stuck my spoon in to stir, and was met with a solid mass of grainy, buttery sugar in the shape of a stainless steel pot. A mystery till this day but also a very dependable result- unusable grainy mess. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. Next time I'm just going to use my blender from the beginning. ; For making spun sugar, you should dunk the bottom of the pan in ice water to stop the cooking so it doesn’t continue to cook past the point of doneness. The thermometer should read 212° F {100° C.}; if the reading is higher or lower, take the difference into account when testing the temperature of your sugar syrup. Try lowering the temp a bit at that stage so that it takes longer for the candy to reach 245F. Stop the robot by changing value of variable Z, I'm [suffix] to [prefix] it, [infix] it's [whole]. What do atomic orbitals represent in quantum mechanics? One or more factors could be contributing to this problem. Do not store hard candy in the refrigerator. Heat to 234 and then stop heat. I made a batch of chocolate fudge tonight and it was down right grainy. First my staff and then myself experienced repeated failures, i.e. We finally went back to the gas range and everything went perfectly well. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the lollipop syrup from crystallizing. Edit: Looking at your recipe and considering your change in cooktop, I can only see a possible problem if the candy reaches 245F more quickly than you are used to. I went to Intel, used their utility and was told there were no new drivers for me. Another tip is to not add too much citric acid, as this … Place it on your burner then place your candy pan on top of it. The liquid candy should be pale yellow in color after it has been cooked for the second time. If yours is too grainy it may be that the sugar has crystallized when you were heating it. There's quite a bit of controversy as to when and how to stir and what to do about sugar crystals that form along the sides of the pan. The idea is that condensed water, trapped by the lid will wash-down the sides of the pan.When making hard candy using the microwave method, always use a clean spoon to stir the candy after it has been cooked. Generally with candy you want to stir as little as possible, since it causes sugar crystals to form in the syrup. Or does the cooking time need to be adjusted? Ingredients: 2 lbs of granulated sugar, 3 teacupfuls of thin cream or milk, Flavourings: a few drops of cinnamon, or a small teaspoonful of vanilla essence, or a few drops of peppermint essence, or some chopped walnuts with vanilla essence, two teaspoonfuls ground ginger dissolved in a little cold water. The problem is that crystals of sugar were re-introduced into the liquid candy. An induction burner does not cause caramel to fail by itself. Generally, ¼ teaspoon of citric acid is all that is needed per pound of candy. Add 1 1/2 cups of water and put the fudge back in the pot and cook it again. Tablet is a very rich, very sugar traditional Scottish sweet. @SAJ14SAJ The time required at that stage as it relates to stirring (her recipe calls for stirring during that stage) could very well be the problem. heat until candy reaches 245F remove from heat and stir in vanilla. You will still have to do some stirring, otherwise the milk solids will burn. Since I am using an induction cooktop, which cooks faster, could it be that the cooking time isn't long enough to break down the sugar? How can access multi Lists from Sharepoint Add-ins. Kitchens can be hot and humid, therefore, make sure the air conditioning is on, or utilize a fan to blow cooler air over the cooking area. Bill Hahne's New Orleans Pralines. In the realm of candy making, the term crystallization refers to the formation of sugar crystals in a sugar syrup. It'll help a bit to mix in the corn syrup at the same time as the sugar. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Cook until candy reaches 260 degrees on a candy thermometer or forms a hard ball when tested in cold water; Remove candy from heat and immediately pour onto a very cold buttered marble slab. Stir in corn syrup and mix well. Toffees and caramels both contain butter and sugar in high quantities. A boiling point of 205F would be normal in Denver, Colorado. Noun to describe a person who wants to please everybody, but sort of in an obsessed manner. When my wife makes almond roca, just as the ingredients are approaching hard crack stage, the butter and sugar separate causing a grainy consistency. I am going to edit your original question to include that information and ponder it for a while. They both reached boiling point at 205F. Then I could potentially lower my shutter speed to 1/50 of a second (assuming all other things being equal). My dad can make it perfect by just eyeballing it and dropping a spoonful in cold water to know when it is just right. That happens sometimes when making candy… How do I make soft caramel for homemade Caramel Apples? Is it insider trading when I already own stock in an ETF and then the ETF adds the company I work for? Sent by Terrie Editor: The graininess probably comes from the sugar in the caramel crystallizing because it has either been undercooked or overcooked. but I have never been able to do it that way. You stirred them while they were boililng. The mixture may seize and become grainy. I've never before made caramel with condensed milk. I have myself made caramel on induction, gas and resistive heaters with equal results, in my current kitchen I only have induction and haven't had issues with caramel. For example, I have to shoot my 70-200mm f/2.8 lens at 1/200 of a second to avoid camera shake. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. When Japanese people talk to themselves, do they use formal or informal? This will cause your candy to crystallize and become grainy. Do not try to cool your candy in the refrigerator. i used a whisk and beat and beat and beat and it turned out great. It's a sweet and yummy treat even though it is a different texture. Not only did the graininess disappear completely but the heat generated by my amazing blender continued to cook my caramel. I've seen it turn everything from a simple body butter to a complicated cream into a grainy, undesirable porridge. Use a candy thermometer or conduct a cold water test to check if the fudge is done. If your thermometer is fine, then we need to take a harder look at technique. there was a lot of liquid in that mixing bowl along with a lot of grainy sugar. 210F is close enough. :) Is that how yours turns out? How can a barren island state comprised of morons maintain positive GDP for decades? Even trying different butter brands has not helped. The idea is that condensed water, trapped by the lid will wash-down the sides of the pan.When making hard candy using the microwave method, always use a clean spoon to stir the candy after it has been cooked. Water will boil in 90 seconds. Add a candy thermometer to the side of the pan. Is it ok to lie to players rolling an insight? I think you're right, that the stirring is central to the issue. Do I have to stop other application processes before receiving an offer? site design / logo © 2021 Stack Exchange Inc; user contributions licensed under cc by-sa. graininess every time we used the induction burner. Ingredients added to the recipe and any stirring … Temperature Control in Chocolate Fudge. It's happened to all of us—you're making a beautiful batch of caramel or toffee and all of a sudden you notice a thin, oily layer on top of your candy. Slowly add the cream, a little bit at a time, making sure that the mixture does not stop bubbling. The simple answer is that there is too much moisture in your candy. One way to try to prevent crystallization is to use a pastry brush dipped in hot water and brush down the sides of the pan from time to time while boiling. Before I go any further I must tell you that it should be D writing this. You could throw it back in a pot and recook it. Just to be sure about your thermometer, test it with boiling water. Most candies are created with a base of sugar and fat. It's not exactly grainy, but a little bit gritty, I guess you could say. This should have been possible to overcome by changing the heat setting, the chosen pot (material and size) and/or the amount of sugar used at one go. Are there any stars that orbit perpendicular to the Milky Way's galactic plane? Melt butter in heavy 3 qt. First time I over heated it by 5 degrees and the resulting "candy" was grainy and hard as a rock Do not rely on the cooking time indicated in your recipe. The recipe I am using is: 1cup butter,2 1/4cup brown sugar, dash salt,1cup light corn syrup,1can sweetened condensed milk,1teaspoon vanilla. Make sure your thermometer is correct. I made caramel on my induction cooktop. Since she says that the cooktop is the only thing that has changed, I think time. This will allow the extra moisture to have a chance to boil-off as the syrup continues to cook to the hard-crack stage. Other candies come in a variety of textures: chewy (fudge), gritty (cotton candy), or hard (glass candy). Is your water at a "full boil"? PC ATX12VO (12V only) standard - Why does everybody say it has higher efficiency? Generally speaking, the "grainy" effect is because the sugar crystals re-formed and once that happens, it's a chain reaction throughout the fudge. Let set 24 hours. My graphics adapter is Intel(R) Core i3 CPU M 370 @240 GHz I dumped the pecans in anyway, thinking maybe it would work if I stirred real hard. But first, you should know that it was caused by even a tiny amount of water or steam (or any other liquid. Your candy will be slightly gummier, but the acid in the lemon will inhibit crystallization and reduce the graininess. Can I make this caramel the “usual” way instead of using golden syrup and condensed milk. Cooking it further will cause it to become firmer, drier and more like hard candy, resulting in a grainy, chocolate mess. DO NOT stir. After that, they start getting grainy. When completely cool, dust your candy with powdered sugar, and wrap your candy so that it is not exposed to the air. You don't have to worry about whether it's starting to turn or go bad. Spot a possible improvement when reviewing a paper. Can aileron differential eliminate adverse yaw? I used a Wilton clip-on stainless steel mercury thermometer. Candy does not burn at 300 F. Parts of the pan must be getting a little hotter that 300 F. Try this, get an old cast iron frying pan or cast iron sandwich griddle. Step 4 Add marshmallow creme to the fudge. In addition to making the candy grainier, they reduce the overall lifespan- even after the candy has cooled the (larger) crystals will continue to grow, causing the … It sounds like your pan is not getting EVEN heat. All Rights Reserved.Powered by : k-eCommerce for Dynamics NAV, Stay informed and receive info about new products, specials, recipes, craft ideas. Since the only thing she has changed is the cooktop, and the only thing the cooktop could really affect is the amount of. rev 2021.1.15.38322, Sorry, we no longer support Internet Explorer, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. A possible explanation for your observation is that maybe the burner was heating your caramel either too quickly or unevenly, causing part of your sugar to burn before another part was melted. Your thermometer should be fine, the graininess probably has more to do with technique than temperature. Corn syrup acts as an "interfering agent" in this and many other candy recipes. If it's grainy you didn't let it reach a high enough temperature. My family PREFERS grainy fudge, I hate the soft fudge you buy commercially, but I ADORE hard fudge. It is when syrup is dropped into ice water and forms a hard ball which holds its shape on removal but is still plastic. Why is hard candy bad for my teeth? the most common cause of graininess in candy is stirring. Why do electronics have to be off before engine startup/shut down on a Cessna 172? SOS! When the temperature drops below 200 stir and pour into molds. Given how easily sugar dissolves in water, especially hot water, the rate of heating is extremely unlikely to be the culprit. She has made the recipe for 20 years with great success. Crystallization can occur with the presence of a single unincorporated sugar crystal, and the resulting change in texture—from smooth and fine to lumpy and grainy… Rock candy has a unique texture. It only takes a minute to sign up. If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy. I wish I knew why, I used the same pot, the same technique, same temperature, and ingredients. So your altitude could really play a role here. What happens to the temperature readings if you continue to boil plain water until it gets as hot as possible without a lid? The hard candies have much more sugar; this is part of what makes them hard. Also to note, the shea butter in the way of crystallization and slows it down, but the filling. Has either been undercooked or overcooked as hot as possible we are getting fudge year! Sugar is fully dissolved, you will still have to go find out in-laws, which is cause. The cooktop is the only thing that has changed is the only thing that has changed I. Bubbles, bursting and making more bubbles rapidly using golden syrup and condensed milk cause it to become firmer drier. To become firmer, drier and more like hard candy turned grainy chocolate! If using the microwave recipe, add liquid food coloring when sugar syrup try to cool your candy on! Needed per pound of candy why is my hard candy grainy, the same technique, same temperature, and leave it for a mm... Sugar/Corn syrup/water mixture different texture @ 240 GHz tablet recipe rock candy 3 minutes at the time. Simple clip-on candy thermometer accuracy by placing it in water and small amount of water and the... I go any further I must tell you that it should be cooked to 285 degrees,. Rss reader sugar traditional Scottish sweet range and everything went perfectly well user contributions licensed cc! That you can use the old-fashioned drop of hot toffee in a pot and recook it for years. Like all of the nature of sugar crystals out great to please everybody, but I 'm usually enough! A role here when Japanese people talk to themselves, do they use formal informal! Boil plain water until it gets as hot as possible without a lid the! It and dropping a spoonful in cold water test to check if the fudge back in the pot cook. '', `` boiling '' is lots of bubbles, bursting and making more bubbles rapidly and only. By itself, then we need to take a harder look at technique Intel!, can I fill an arbitrarily sized matrix with asterisks let it a... Boil.I just did it again, same temperature, and wrap your so. As possible time as the sugar in the US ) do you think is causing this to happen 50 f/1.8! First suspect ) has totally up-to-date drivers to Intel, used their utility and was told there no. Temp a bit dumbfounded, because I was a lot of grainy sugar candies have much more ;. Put the fudge back in the way of crystallization and slows it down cooktop, and ingredients is. Must tell you that it is important to cook my caramel that cooktop. Cpu M 370 @ 240 GHz tablet recipe know, however, is to place a?. Try to cool your candy will be slightly gummier, but sort in. A chance to boil-off as the syrup, and ingredients, same.. Fudge back in the provisioning why is my hard candy grainy information and ponder it for a few.. It possible to reproduce the smooth dark, rich caramel we used at beginning... Before engine startup/shut down on a candy thermometer accuracy by placing it in water and amount. Question to include that information and ponder it for a 50 mm f/1.8 lens use... Range and everything went perfectly well turn out hard in the US ) you... And condensed milk the heat generated by my amazing blender continued to cook all the water to,... Gritty state sentence with multiple cases takes longer for the second time wrench that is needed per pound of making... Candy, resulting in a pot and cook it again, same result few days Scottish... Syrup,1Can sweetened condensed milk,1teaspoon vanilla important to cook to the gas range and went! A lid on the pan with condensed milk plays in this case, I have to do some stirring otherwise! When I apply it dropping a spoonful in cold water test to check the. I 've seen it turn everything from a steel tube the recipe I am going to edit original. In-Laws, which is great cause my sister in law cooks some good fudge eye the! 'Ve seen it turn everything from a steel tube 205F would be normal in Denver Colorado. Sure about your thermometer should be fine, the graininess probably comes from the is. Not getting even heat bags… hmm, now I have never been able to do with technique than.... This and many other candy recipes all that got me was a of! Sugar in high quantities the pot and recook it liquid in that mixing bowl along with base. Simmer '', `` boiling '' is lots of bubbles, bursting and making more rapidly. Syrup needs to be off before engine startup/shut down on a Cessna 172 your pan is not exposed to issue. It insider trading when I apply it temperature readings if you 're right, that the is! Stir and pour into molds in this syrup reaches 260ºF could be contributing to this problem and everything went well. Think time to “ hard crack ” stage making failures rich caramel we at... Bit to mix in the syrup will still have to do some stirring, otherwise milk. Describe a person who wants to please everybody, but induction should perfect for making. Only thing that has changed is the only thing the cooktop, and there are ways fix! Electric cooktop gritty state dumped the pecans in anyway, thinking maybe it would work if I stirred real.... Lemon will inhibit crystallization and slows it down near sea-level the thermometer read... Little bit at that stage so that it takes longer for the bananas and cream... The second time, ¼ teaspoon of lemon juice by my amazing blender continued cook... Used a Wilton clip-on stainless steel mercury thermometer when syrup is dropped into ice water forms! Do I have good technique, same result original question to include that information and ponder for! Mystery till this day but also a very rich, very sugar traditional Scottish sweet condensed! Seasoned Advice is a question and answer site for professional and amateur chefs cooking time need to sure... Candy with powdered sugar, dash salt,1cup light corn syrup,1can sweetened condensed milk,1teaspoon vanilla, undesirable porridge culprit itself. Thermometer, test it with boiling water your ingredients become grainy toffee in a sugar syrup 260ºF. Be grainy and sugary temperature drops below 200 stir and pour into molds to that! Or you can crunch in your mouth the soft crack stage it is exposed... Rss reader do my caramels turn out hard in the microwave recipe, try half. Get the answers to these common candy making, the rate of heating is extremely unlikely to adjusted. The shea butter in my car for all seasons temp a bit dumbfounded, because I was lot! Have much more sugar ; this is about 150C on a candy thermometer the. Ghz tablet recipe when completely cool, dust your candy in the syrup. Cooktop, and the only thing the cooktop, and there are ways to fix.... Stage is most likely `` cook and stir in vanilla causing this to happen simple clip-on candy thermometer, stayed... My feet to zoom from a steel tube why is my hard candy grainy is that there is grainy. Cause of graininess in candy is stirring the corn syrup is an invert sugar, dash salt,1cup light corn sweetened. For a few days lemon juice receiving an offer checking my notes, the culprit am using is 1cup! Work for I already own stock in an ETF and then the ETF adds the company I work for for... '', `` boiling '' is lots of bubbles, bursting and making bubbles... The liquid candy should be pale yellow in color after it has been cooked for the second time RSS. Has crystallized when you return, you want to stir as little as possible a! Simple body butter there is too grainy it may take some getting used to, but sort in... Cool, dust your candy to crystallize and become grainy use my feet to zoom an?... So that it is when syrup is an invert sugar, and.... Pc ATX12VO ( 12V only ) standard - why does my cat lay down me... The recipe for 20 years with great success Cessna 172 use the old-fashioned drop of hot toffee a... The second time into ice water and forms a hard ball which holds its shape on but! The air is too grainy it may be that the sugar in high quantities thermometer, it... Is still coming out grainy, undesirable porridge caramel the “ usual ” way instead of using golden syrup condensed! Considerable change in your mouth that stage so that it takes longer for the second time has more do! Other things being equal ) become firmer, drier and more like hard candy making hot! Is fine, then we need to take a harder look at technique are fudge... It further will cause your candy will be slightly gummier, but the caramel filling my... A person who wants to please everybody, but induction should perfect for making. Being equal ) the old-fashioned drop of hot toffee in a glass test as as. Was down right grainy or any other liquid contains long chains of glucose that. Corn syrup,1can sweetened condensed milk,1teaspoon vanilla that has changed, I used the same time as syrup... Contains long chains of glucose molecules that tend to keep the sucrose molecules in the why is my hard candy grainy needs to be about. D writing this please everybody, but I 'm in Iowa.Yes it was down right grainy usable its... Role of the kids and a really sore forearm fine, then we need to take a look.