Candy Science - Boiling Sugar

[@pstrakes]

Hi Randy, I’m trying to make Jolly Ranchers, they are hard to find in the UK. I’ve altered the ratio of corn starch to sugar as stated in a video, to try and make them harder, this hasn’t worked. I have also failed to get to Hard crack without the mixture burning. Please help, any suggestion would be hugely appreciated. PS. I have a new thermometer and I place it’s probe at the base of the pan, in the assumption that it’s hottest there. Help! I have also

[@RandyMakesCandy]

I'm so glad you asked, and especially glad you mentioned the thermometer. If the probe is touching the pan, you're measuring the temperature of the pan and not the syrup. That leads me to believe that your syrup isn't getting hot enough to harden. Next time, try keeping the probe as close to the middle of the syrup as possible. That will give you a more accurate reading. Please let me know how it turns out and if you have any more questions.

[@pstrakes]

@@RandyMakesCandy Hi Randy, My daughter and I had more success today - thank you for your advice. The result was better than anything so far, but still not quite there. The candy one first popped in the mouth, feels rock hard. But it soon becomes way softer than a proper, jolly rancher. I have three questions… 1. If I held the syrup at 300 for longer would that help? 2. If I alter the ratio of granulated, sugar and corn syrup in favour of granulated sugar, given that is solid at room, temperature and the syrup is not, would it make the final product harder? 3. Is there anything else I could try? Thanks so much by the way, it’s very kind of you to share your knowledge🙂 Pete

[@RandyMakesCandy]

First off, it's absolutely my pleasure to help. That's the reason for this channel. Hard Crack stage goes from 300 to 310 degrees Fahrenheit. I'd suggest getting a batch up to 305 and see if that gives you a better result. Temperature is the critical component of candy-making. Yku can play around with ingredient amounts to get the flavor you want, but fhe hardness of the candy depends on the water content, which is 100% determined by temperature. Best of luck with your next batch. Please let me know how they turn out. 😊

[@pstrakes]

@@RandyMakesCandy so I took it to 305 and I kept it there for a while because it was getting off go to fine bubbles. I thought this was water coming off. Oh, how is feeling confident I wasn’t going to burn it as a red burning syrup happens at a greater temperature. Then, in the blink of an eye, it was burnt! Any tips about not burning?

[@RandyMakesCandy]

I'm sorry to hear that you're having such a tough time with this, but I really admire your persistance. That's probably the number one requirement for a confectioner. As soon as the syrup reaches target temperature, remove it from the heat. Also, if your stove is set to High, try reducing it to medium, to give you a little more time to react. Make sure your thermometer is properly calibrated, if you haven't already. Finally, unless you live at sea level, be sure you're adjusting your target temperature for altitude. Best of luck on your continued journey, compadre.

[@timsmidt]

Thanks Randy. Very informative and entertaining as always. You would’ve made a great teacher. 😊

[@RandyMakesCandy]

Thanks! I do love teaching. 😊

[@wickedways1291]

Brilliant. Thank you Randy. I'm a caretaker for my wife and I took over the role as both mom and dad, so, I'm learning how to make candy. I thank you and appreciate the time you took to make this video.

[@RandyMakesCandy]

Thank you so much! These are the comments that get me through the times when Randy doesn't want to make candy. 😊

[@janderson2375]

Awesomely incredible video! Thanks for teaching well. Your smiling is contagious!

[@RandyMakesCandy]

Thank you for your kind words. 😊

[@oreo760]

great content you got here randy and the almonds fudge you made were delicious as well

[@RandyMakesCandy]

Thanks! Welcome to the channel, compadre. 😊

[@chaosjihad6217]

Great stuff! It's always fun to see how things work.

[@RandyMakesCandy]

Thanks! I concur. 😊

[@syedahmmed2994]

Hey Randy! Cool to find your stuff on KZbin. Please make a video of making a pure coffee candy (looks crystallize) that substitutes a cup of coffee. A huge wait from Asia. Thank you!

[@RandyMakesCandy]

Ooh, that sounds very interesting!

[@TheLemonLily]

Thank you for such an informative video! These 6 minutes taught me almost as much as I learned in pastry school about candy making 😛

[@RandyMakesCandy]

Thank you so much for your kind words! I'm happy that you enjoyed the video.

[@sarag1158]

I misplaced my toffee recipe and was trying to figure out how hot I needed to cook it. I remember 310F. but then I wanted to know why. You did not disappoint.

[@RandyMakesCandy]

Aww, thanks, compadre! 😊

[@kezif]

Good luck in your candy making adventure, lads

[@RandyMakesCandy]

Thanks, compadre! 😊

[@dawoodmeah]

Thanks, I am from Yangon Myanmar, since you have more experience in candy, I wish to request you to provide me tech, how should I make semi hard candy from Nipa Palm.

[@RandyMakesCandy]

If you can provide me with more details on what you're trying to make, perhaps I can help you.

[@dawoodmeah]

@@RandyMakesCandy Nipa Palm syrup is like coconut sap , when you boil it can’t be crystalized ,

[@dawoodmeah]

Nipa Palm is like coconut sap when you boil, it doesn’t crystallize, can you provide me email addresses.

[@RandyMakesCandy]

Perhaps this will help you. Good luck! www.scribd.com/document/620359946/Nipa-Palm-Fruit-Candy

[@MaGr701]

HI Randy, thanks for the video which was quite informative. I like your tip about keeping the lid on to help the condensed steam wash crystals back into the pan. but I have 2 questions around this. a) doesn't the steam need to evaporate for the moisture content of the sugar to reach the required level. b) how do you keep an eye on the temperature with a closed lid? my candy thermometer clips to the side of the pan. Do you opt for probe thermometers? Even then you would have to take the lid off..... thanks, Marcus.

[@RandyMakesCandy]

Great questions!The steam does need to evaporate, so putting the lid on slows that process by a minute or two, but I feel the brief delay is worth avoiding the trouble of brushing down the sides of the pan with a wet brush. Since the lid is only on for a minute or two, there's plenty of time to get the thermometer in the pan before the mixture gets up to temperature. Thanks for asking!

[@klevin2008]

Hi Randy, super informative video for a candy maker who’s still very wet behind the ears 😊 being the owner of a chocolate factory I understand a lot of the processes, but I’m still finding it very hard to process the candy after having finished boiling the sugar mass. I’m using a marble slab, will leave the sugar mass to cool down, but crystals just start forming early and quickly, and the mass solidifies usually while I’m working with it, trying to shape it into hard candy. Any hints?

[@RandyMakesCandy]

Thanks, compadre! I know a lot of professionals who make hard candy will use a heated table to work the candy. They're surely very expensive, but maybe you could rig a smaller version. That might give you some more time before the sugar starts to re-crystallize. Good luck!

[@richardleecortopassi1039]

you go Mr. (candy) Wizard

[@RandyMakesCandy]

Thanks! 😊

[@richardleecortopassi1039]

is that you lab-coat you had at the City?

[@RandyMakesCandy]

No, this one's never been outside the Candy Kitchen.

[@sylviaaskew1433]

Thank you...now i understand why my fudge was grainy

[@RandyMakesCandy]

I'm very happy I could help. 😊

[@Riverwillow2323]

Hello! Can you tell me what to do if my stove has hot spots? I see most don't recommend stirring the caramel. Should I purchase a countertop electric burner? Also. I have a candy thermometer and an infrared thermometer. I am wondering if the infrared actually just takes the surface temp or if its reading the temperature of the pot. I should reach out to the company though as I am sure equipment varies.

[@RandyMakesCandy]

The only thing I would suggest is to get a cast iron skillet big enough to hold the pot or saucepan you want to use. Place the skillet on the stove and the pot or pan inside the skillet. The cast iron will disperse the heat evenly, eliminating the hot spots. As far as thermometers, I know some people use infrared successfully, but I prefer to have my thermometer actually in whatever I'm making. Besr of luck, compadre! 😊

[@muddasarsiddique8440]

Hi Randy sir. I am trying to making lollipop and ise the 500 gram sugar 100 gram corn syrup and 200ml water with a little pinch of citric acid and cook the mixture till 300F but my lollipop getting melt and soft due to hot weather and also attached with wraper. Please guide me how i resolve it.?

[@RandyMakesCandy]

Heat and humidity are the enemies of candy-making, especially hard candy. If you're unable to control those, it's going to be very difficult to make lollipops. The only thing I can suggest is to cook it to a higher temperature, but not so high as to scorch it. If that doesn't work, I don't think I'll be able to help.

[@davesisson-w1l]

Randy. Thanks for this video. Awesome content. I ended up here doing research to try to figure out how to replicate the now defunct Heidi hard black licorice buttons. I've never made candy before but have fun cooking, baking and home brewing so when finally frustrated with not being able to find the old hard sweet buttons set about trying to come up with a homemade solution. There are several interesting black licorice recipes on the web but all for soft licorice. I would assume the answer to increased density lies in higher sugar cook temperature but not having the experience you have I am not exactly sure what the solution would be to increase density to the level of a hard ju-ju-bee. Do you have any advice to offer us mere mortals?

[@RandyMakesCandy]

I have no experience with those candies, but here's what I would do: take the mixture up to the middle of the Soft Crack Stage (around 280F/138C). Remove the pan from the heat, then take a bit of the molten mixture and put it in some cold water. After a few seconds, test to see if it's the hardness you're looking for. If it's still too gummy, put the pan back on the heat and let it come up around 5 degrees. Repeat this until you're happy with it. Good luck!

[@bamuroltd4699]

Hello. How can I contact you for consultantation project, candy making in East Africa Tanzania

[@RandyMakesCandy]

I'm not able to take on another project right now, but thank you for your inquiry. I hope you have a great day. 😊

[@wilmarkjohnatty4924]

where in the temp chart do i see something like Taffy or Star burst type finish? Can i forego the Corn Syrup totally and use Citric Acid to get that smooth texture? What is the effect of "pulling" candy on the texture/structure? Does this change candy chemically ?

[@RandyMakesCandy]

I would cook the syrup to around 240F for taffy. A little lower for a softer taffy, a little higher for firmer. Using just the citric acid might work. Pulling aerates the candy changing the color and making it more pliable. I'm not aware of any chemical changes, but I'm no chemist, just a humble candy man. 😊

[@wilmarkjohnatty4924]

@@RandyMakesCandy Thank you im doing some experimenting. I am actually trying to Freeze Dry (well it isnt really freeze dried but its just called that) Candy that's home made. With commercial candy its hit and miss as some of the ingredients (Commercial candy has way too many ingredients) hinder the process - or they need heating to soften the candy. I think sugar is key. I was surprised at the result with simple caramel, and even Dulce La lesh which just Condensed milk. The process isnt freeze dried because it skips the freezing part of the process, but the vacuum and heat is important that causes the candy to expand like up to 100X and then harden because all of the moisture sublimates. I also want to try using Honey based candy. What flavors you think go well with honey? I was thinking something with lemon. Thanks for your time

[@RandyMakesCandy]

How very interesting! Honey and lemon might work, but you run the risk of it being reminiscent of a throat lozenge. Won't know until you try, though. Another option might be something floral, like lavender, maybe. Best of luck, and please keep me posted.

[@BabaBaba-vm7ln]

Hi randy. Is high fructose corn syrup harmful. If i don't have light corn syrup what can i make hard candy for business?

[@RandyMakesCandy]

I don't know enough about high fructose corn syrup to have an opinion, but the corn syrup you buy at the store (like Karo) is not high fructose corn syrup and is perfectly safe to eat.

[@suzuki-gsxr6008]

Omggg!! I really thought it was Rolph Harris 😂

[@RandyMakesCandy]

I wasn't familiar with the name, but now that I've looked it up, I totally get it! 🤣

[@fikra77]

Thank you very much for the information you provide us, and I hope you will help me. I prepare lollipops in silicone molds at home and use them as a project to make a living from, but I face problems when preparing a large quantity such as 8 kilos of sugar. When the temperature of the sugar reaches 155 degrees, it is fine, but when I add citric acid and start... Pour the mixture into the molds. The sugar begins to change its color to brown. I hope you can help me and I will be grateful to you.

[@RandyMakesCandy]

Does the same thing happen if you make a smaller batch using the same ingredients and process?

[@fikra77]

@@RandyMakesCandy The way I prepare lollipops is 1 kilo of white sugar, 250 grams of glucose, and 250 centiliters of water. I put them over the fire to 153 degrees. I put them on the fire and add citric acid, food coloring, and flavor. I stir the mixture and pour it into the molds. Everything is fine, but when I want to prepare a large quantity, for example, 6 kilos of sugar and 1 kilo. And half a glucose and 1.5 liters of water, I put them over the fire to 155 degrees, and I put them over the fire and add the citric acid and the coloring. Everything is fine, and the first amount that I pour into the molds is good, but the rest of the mixture that simmers in the pot before pouring it begins to change its color to a dark color. This is the problem. Which I suffer from

[@RandyMakesCandy]

You might try transferring the mixture to another container instead of leaving it in the pot. It sounds like it might be overheating.

[@fikra77]

@@RandyMakesCandy When should I add citric acid? Because I noticed that the color of the sugar often changes when I add citric acid, and when I do without it, the mixture becomes saccharified quickly and becomes difficult to pour into the molds.

[@fikra77]

@@RandyMakesCandy Are these ingredients that I gave you the correct and exact ones to get solid, transparent lollipops that resist moisture and heat, or are there other ingredients? I hope you will help me. Thank you very much. I wish you good health and a long life.

[@silldiv6966]

Gracias Randy excelente explicación, aprendí muchísimo! Saludos desde 🇲🇽 México!!! Time for you to goggle the translation, heheh😂!!! Saludos compadre yo soy tu comadre!

[@RandyMakesCandy]

Gracias, compadre! Aprendo Espanol, y bienvenidos a la Cocina del Dulce! Was that even close to making sense? 🤣

[@silldiv6966]

@@RandyMakesCandy si tiene sentido; compadre=male, comadre=female; compadres=plural; said that we are compadres!!! Yes!!

[@RandyMakesCandy]

Mil gracias, comadre! 😊

[@kirsten07734]

The lab coat really sells this episode! In some cases candy cooked to too high a temperature can be saved by stirring in hot water and trying again. This should work with candy that is too firm but not it won’t uncaramelize or unburn.

[@RandyMakesCandy]

That's great advice, Kirsten. Thank you! 😊