The humidity in the air affects how hard your candy will be. In high humidity, it will be harder to make a hard candy because the sugar will not dissolve as quickly. There are a few tricks that you can use to help with this: use a higher temperature than normal to help the sugar dissolve more quickly, add corn syrup to your recipe to help keep the sugar from crystallizing, or use a wetter recipe (like fudge).
How To Make Hard Candy In High Humidity
Making hard candy in high humidity can be a challenge. There are a few things you can do to help the process go more smoothly. First, make sure all of your ingredients are room temperature. This will help keep the candy from melting too quickly. You may also want to invest in a candy thermometer to ensure that your candy reaches the desired temperature. Finally, try to work quickly and keep your candy as cool as possible.
-A candy thermometer -A saucepan -Water -Candy molds -Piping bag -A stove
- in a saucepan, combine sugar, corn syrup, and water. 2. cook over medium heat, stirring constantly, until the sugar dissolves. 3. increase the heat to high and cook until the mixture reaches hard
In order to make hard candy in high humidity, you should take the following precautions: 1. Make sure that all of your tools and equipment are clean and free of any moisture. 2. Use a dehumidifier to lower the humidity in your work area. 3. Work quickly to prevent the candy from becoming too sticky. 4. Keep the finished candy in an airtight container to prevent it from becoming soft or sticky.
Frequently Asked Questions
How Do You Get Moisture Out Of Hard Candy?
To get moisture out of hard candy, you can place it in a sealed container and put it in the refrigerator or freezer.
Can You Make Candy On A Humid Day?
No, you cannot make candy on a humid day. The humidity will make the candy soft and sticky.
Can You Make Toffee On A Humid Day?
Yes, you can make toffee on a humid day. However, it may not turn out as well as it would on a dry day. The humidity could cause the toffee to be sticky or gooey instead of crunchy.
In The End
In high humidity, it is important to use a candy thermometer to make sure the sugar syrup reaches the hard candy stage of 248-250 degrees F. If the sugar syrup is not at this temperature, the hard candy will not be hard.