Pull Candy Recipe - making candy the old fashioned way (2024)

FAQs

What is the hard crack in candy making? ›

300° F–310° F

The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent.

Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

Sugar, Glucose Syrup, Modified Corn Starch, Citric Acid, Tartaric Acid, Sodium Citrate, Lactic Acid, Natural and Artificial Flavours, Colour (with Tartrazine). May Contain Traces of Soy and/or Milk. May Contain Traces of Nuts and/or Other Seeds.

Pulling candy is the most crucial step during the manufacturing process. The process is necessary for the addition of air into the batch. The incorporation of air bubbles makes the candy lightweight for easy chewing. This explains why candies are always less hard and brittle.

Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.

Finally, if the candy forms hard, brittle strands that easily break, the candy is at the hard crack stage, between 300°—310°F. Butter toffee and peanut brittle are examples of candies cooked to this temperature.

When preparing a cooked sugar syrup to the caramel stage, the sugar must reach a temperature between 340°F (170°C) and 350°F (177°C). At this temperature range, the sugar undergoes caramelization, turning golden brown and developing a rich flavor.

the vinegar, or other acidifier such as ascorbic acid or lemon juice, helps the sugar inversion process. It also helps preserve the mixture.

Quickly pour the syrup into lightly oiled molds or on a parchment paper-lined baking sheet and let harden. To prevent the candy from sticking, dust finished pieces with powdered sugar.

Why won't my homemade candy harden? ›

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.

The two oldest candy types are licorice and ginger. The historical roots of licorice are found in the early years of man's appearance. In particular, many licorice were eaten by Pharaohs and Prophets. The licorice comes from a plant called “Glycyrrhiza” which in Greek means «sweet root».

M&M stands for Mars and Murrie - named after Forrest E. Mars Sr. – the founder of Mars – and Bruce Murrie, the son of Hershey Chocolate's president William F. R. Murrie. The story behind how M&Ms came to be, begins after Mars had a fall-out with his father and travelled to Europe.

At the heart of candy-making is sugar. The type, quantity, and crystalline structure of sugar used significantly impact a candy's taste and texture. Candy-making is a temperature-sensitive process. The way sugar is heated and cooled can result in a variety of sweets, from hard candies to gooey caramels.

It's fitting that folks have stretched the truth about taffy over the years, since stretching is an essential step in the taffy-making process. Stretching or “pulling” the cooked mixture aerates the candy, creating the tiny bubbles that give taffy its magnificently chewy consistency.

(Most people seek out the candy aisle primarily on Halloween or other holidays.) Stores put small, cheap items for quick consumption nearest the register because they're easier for customers to toss into their carts instead of, say, an eight-pack of paper towels.

Throwing Candies On The Ground

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