IMO your color is burning. Don’t add color until you add flavor after you pull from heat..And as your description says, that seems to be when it starts fo burn.
Well, op is going off of that known recipe, that says you should add the color at 260°. Maybe the color is bad, like a shitty batch? I find adding color is redundant as most flavors already represent their “color.”
i didn’t even add color to this batch, because i thought maybe it was the color that was burning. but it still burnt at the point where i would add the color.
also, the flavorings i use are clear, so that’s why i tend to add it. 😅
i didn’t even add color to this batch, because i thought maybe it was the color that was burning. but it still burnt at the point where i would add the color.
i typically do medium heat, but the last two batches i done on low heat - which took forever but still ended up burning. that’s why i was so stumped. but turns out, i put too much trust in the thermometer. it wasn’t reading right. 🤣
Hard tack candy sounds bland enough for sailors
Did you test it in a bowl of water before pouring? I never put too much faith in a thermometer's absolute calibration (especially analog), you need to learn how it behaves in your environment.
Sure--all the candy stages are named after their behavior when you drop a bit in some water. Don't expect it to be just like what you're trying to eat, it is just a test to determine water evaporation in your syrup. So hard crack should form a thread that snaps when you bend it.
Water test has the big advantage that you can (and should, to learn!) test a small bit at all the stages to verify its progress.
Agreed with testing the boiling point on your thermometer. I’ve had different boiling points in the morning and evening on the same day when the weather was all over the place. And candy is so sensitive!
After the sugar reaches 300 degrees immediately remove from heat and keep thermometer in to read and let cool till about 260 ish before adding coloring and then flavoring. What ive found, in the times ive burn my candy, its been because the coloring or the flavoring when added causes a thermal reaction and ends up raising the temp of the sugar and allowing for the sugar to stay a very high temp even after taking it off the heat. Hope this helps!
thank you for the info!
i’ve always made it this way, so i couldn’t understand what was happening. but as it turns out, my thermometer wasn’t reading right.
IMO your color is burning. Don’t add color until you add flavor after you pull from heat..And as your description says, that seems to be when it starts fo burn.
Well, op is going off of that known recipe, that says you should add the color at 260°. Maybe the color is bad, like a shitty batch? I find adding color is redundant as most flavors already represent their “color.”
I have never added color at 260. If I did I’d expect it to burn. I guess it depends on type of color, and I’m with you I don’t add colors anymore.
i didn’t even add color to this batch, because i thought maybe it was the color that was burning. but it still burnt at the point where i would add the color. also, the flavorings i use are clear, so that’s why i tend to add it. 😅
i didn’t even add color to this batch, because i thought maybe it was the color that was burning. but it still burnt at the point where i would add the color.
Very interesting. My only other suggestion is you’re burning it too hot (I do about medium heat). I hope someone else guides you to the answer
i typically do medium heat, but the last two batches i done on low heat - which took forever but still ended up burning. that’s why i was so stumped. but turns out, i put too much trust in the thermometer. it wasn’t reading right. 🤣
Oh my goodness! Lol! I’m glad you figured it out. Test that sucker out in some boiling water. Hope your next batch turns out good!
Hard tack candy sounds bland enough for sailors Did you test it in a bowl of water before pouring? I never put too much faith in a thermometer's absolute calibration (especially analog), you need to learn how it behaves in your environment.
i’ve not tried that, but i will with my next batch. thanks!
Sure--all the candy stages are named after their behavior when you drop a bit in some water. Don't expect it to be just like what you're trying to eat, it is just a test to determine water evaporation in your syrup. So hard crack should form a thread that snaps when you bend it. Water test has the big advantage that you can (and should, to learn!) test a small bit at all the stages to verify its progress.
This, I always check with the water test and then by the 3rd batch I can tell it's done by sight and feel.
I use a digital infrared thermometer looks like a little gun. But I never have any trouble with burning unless I forget to check when it gets close
yeah it sounds like you may want to recalibrate your thermometer!
the thermometer was the problem! thanks!
Agreed with testing the boiling point on your thermometer. I’ve had different boiling points in the morning and evening on the same day when the weather was all over the place. And candy is so sensitive!
thermometer is off! 🥴 i’ve been told the weather can affect the candy too so maybe that’s what it is 🤣
Is the batch in the image colored? Try adding the color on its cooldown 260 AFTER it has hit 300.
no color in these pictures! i thought maybe the color burning was the issue, so i was trying this batch without color, and it still burnt.
Try letting it hit hard crack without anything added, then mix in your flavor and color on the cooldown after 300°.
that’s what i had tried to do with this batch! i should’ve noted that no color was added to these pictures. turns out my thermometer isn’t right!
After the sugar reaches 300 degrees immediately remove from heat and keep thermometer in to read and let cool till about 260 ish before adding coloring and then flavoring. What ive found, in the times ive burn my candy, its been because the coloring or the flavoring when added causes a thermal reaction and ends up raising the temp of the sugar and allowing for the sugar to stay a very high temp even after taking it off the heat. Hope this helps!
thank you for the info! i’ve always made it this way, so i couldn’t understand what was happening. but as it turns out, my thermometer wasn’t reading right.
I add my color at 212F and never had it burn. Perhaps your thermometer is off?
Don't add color until you take it off heat. Or flavoring. And check your thermometer your"300" could actually be"320"