![]() I just noticed, the site I linked for the chart has a page describing some maple syrup candy types, and lists the correct temperature and basic handling stages for them. If needed, adjust the result according to the guidelines I gave (e. You could do it, but you'll need lots of luck and patience to hit on the right combination. The more you do that, the creamier your texture will get.Īs you see, there are way too many variables to experiment with. They result in the breaking up and mixing the crystals, resulting in a soft mass (fondant, fudge) as opposed to big hard crystals (the ones daniel's method will create). For candies where multiple soft crystals are expected, you may need to manipulate the mass mechanically after the crystalization has started. ![]() You probably don't need that, because it is more important for the popsicle-style candies.īreaking up crystals. This prevents the creation of crystalization nuclei in your supersaturated syrup. You may need to invert your sugar (use acid, cream of tartar is common - just follow the recipe) or add glucose and/or fructose. Also, the evaporation rate is changed by temperature, which may contribute to supersaturation.Ĭhemical help. It must be hotter than your goal temperature, but if too hot, the sugar will scorch on the bottom. This is the reason for most weird requirements in candy recipes, like washing and drying the termometer before each dip, or the abovementioned wooden spoon. If you want to have no nucleation (for a smooth hard candy), you must do everything possible to have no sugar crystals and no impurities in your syrup and to not disturb the pot. These are very hard to avoid, but if you need a sandy texture (what you seem to want), it is much easier. Rely on your recipe, if it tells you to pour it on a marble slate, do it, or at least use a refrigerated thick metal pan or something similar which cools quickly. I have a vague memory that you can't use rapid cooling for a non-sandy candy texture, but don't remember it 100% correctly. You can immerse the pot immeidately in cold water if it has gotten too hot, but this isn't so good for the pot itself. Allow leeway for carryover - when you remove a pan from the stove, it continues to heat its contents for a while, so remove two-three degrees early (or more, depending on the pot). ![]() If the recipe only tells you a syrup stage (something like "hardball"), use a chart. The exact temperature at which you must stop boiling will be given in the recipe (don't forget to adjust for altitude, subtract 1☌ for every 300 meters). It is measured indirectly by measuring the boiling temperature of the syrup. For a consistent texture, you must watch following parameters extremely carefully. If you give the sugar the smallest chance to form separate largish crystals during cooling, it will do it. When the concentrated syrup cools, it becomes supersaturated, because the concentration doesn't change, but the solvability does. When you heat it, water evaporates, making the solution more concentrated, but on the other hand, sugar is more solvable at higher temperatures, meaning that it doesn't get supersaturated when heated gently. But I can list the usual parameters which influence the final texture.Īs for general understanding, what you have is a saturated sugar solution. And don't even start without a thermometer, unless you have had years of experience to perfect your water test technique.Īs I haven't ever made or seen this specific candy, I can't tell you which parameter values will give you the needed texture. Find such a recipe and follow it exactly to the letter! If it says "wooden spoon", don't use a metal spoon, etc. The good news is that people have already created such recipes. ![]() There are just too many factors which have an influence on the texture. The bad news is that candy crystalization isn't easy. Which means that it behaves just like regular candy crystalization. (I know that the colour and flavour are very distinctive, but the molecules responsible for them are a very small percentage by weight). Maple syrup is almost pure sucrose-water syrup. ![]()
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