Anyone experienced in making hard candy? I have this hard candy recipe
that I've made 40 years. It almost always works. 3 c sugar, 1 1/3 c corn
syrup, 1 3/4 c water; cook to 300F; add flavoring and food color, pour out on
powdered sugar covered foil. I use the same Magnalite pot, even the same
thermometer. When it reaches 212 it usually boils up slightly then settles
down for the remaining time. But sometimes it boils up like crazy and a
considerable quantity spills over making a humongous mess when that sugar
hits the burner. I'm positive after all these years I have not messed up the
proportions. I cannot figure what the variable is. Does anyone have any idea
why it just boils up slightly most of the time but occasionaly it boils up so
much making a mess?

Ron S wrote:
> Anyone experienced in making hard candy? I have this hard candy recipe
> that I've made 40 years. It almost always works. 3 c sugar, 1 1/3 c corn
> syrup, 1 3/4 c water; cook to 300F; add flavoring and food color, pour out on
> powdered sugar covered foil. I use the same Magnalite pot, even the same
> thermometer. When it reaches 212 it usually boils up slightly then settles
> down for the remaining time. But sometimes it boils up like crazy and a
> considerable quantity spills over making a humongous mess when that sugar
> hits the burner. I'm positive after all these years I have not messed up the
> proportions. I cannot figure what the variable is. Does anyone have any idea
> why it just boils up slightly most of the time but occasionaly it boils up so
> much making a mess?

Perhaps it's the quality of the ingredients. Cheap sugar and corn
syrup may have impurities in them that could cause foaming.

" > wrote in
ups.com:

>
> Ron S wrote:
>> Anyone experienced in making hard candy? I have this hard candy recipe
>> that I've made 40 years. It almost always works. 3 c sugar, 1 1/3 c
>> corn syrup, 1 3/4 c water; cook to 300F; add flavoring and food color,
>> pour out on powdered sugar covered foil. I use the same Magnalite pot,
>> even the same thermometer. When it reaches 212 it usually boils up
>> slightly then settles down for the remaining time. But sometimes it
>> boils up like crazy and a considerable quantity spills over making a
>> humongous mess when that sugar hits the burner. I'm positive after all
>> these years I have not messed up the proportions. I cannot figure what
>> the variable is. Does anyone have any idea why it just boils up
>> slightly most of the time but occasionaly it boils up so much making a
>> mess?
>
> Perhaps it's the quality of the ingredients. Cheap sugar and corn
> syrup may have impurities in them that could cause foaming.

I always use C&H granulated sugar and Karo Light Corn Syrup. Perhaps
they have cheapened their ingredients. I guess I just need to find
a bigger, taller pot.

Ron S wrote:

> " > wrote in
> ups.com:
>
>
>>Ron S wrote:
>>
>>>Anyone experienced in making hard candy? I have this hard candy recipe
>>>that I've made 40 years. It almost always works. 3 c sugar, 1 1/3 c
>>>corn syrup, 1 3/4 c water; cook to 300F; add flavoring and food color,
>>>pour out on powdered sugar covered foil. I use the same Magnalite pot,
>>>even the same thermometer. When it reaches 212 it usually boils up
>>>slightly then settles down for the remaining time. But sometimes it
>>>boils up like crazy and a considerable quantity spills over making a
>>>humongous mess when that sugar hits the burner. I'm positive after all
>>>these years I have not messed up the proportions. I cannot figure what
>>>the variable is. Does anyone have any idea why it just boils up
>>>slightly most of the time but occasionaly it boils up so much making a
>>>mess?
>>
>>Perhaps it's the quality of the ingredients. Cheap sugar and corn
>>syrup may have impurities in them that could cause foaming.
>
>
> I always use C&H granulated sugar and Karo Light Corn Syrup. Perhaps
> they have cheapened their ingredients. I guess I just need to find
> a bigger, taller pot.
>
>

It's not the ingredients. Do the same thing you do with
anything else that boils up/over. Turn the heat down some.

--
Reg

On Thu, 28 Dec 2006 17:17:40 -0600, Ron S >
wrote:

>Anyone experienced in making hard candy? I have this hard candy recipe
>that I've made 40 years. It almost always works. 3 c sugar, 1 1/3 c corn
>syrup, 1 3/4 c water; cook to 300F; add flavoring and food color, pour out on
>powdered sugar covered foil. I use the same Magnalite pot, even the same
>thermometer. When it reaches 212 it usually boils up slightly then settles
>down for the remaining time. But sometimes it boils up like crazy and a
>considerable quantity spills over making a humongous mess when that sugar
>hits the burner. I'm positive after all these years I have not messed up the
>proportions. I cannot figure what the variable is. Does anyone have any idea
>why it just boils up slightly most of the time but occasionaly it boils up so
>much making a mess?

Is the temperature/weather conditions the same every time you make the
candy? Perhaps humidity in the air could be the culprit (not sure how
in candy making, but we all know it is when making a meringue. maybe
it's a factor?) Or maybe the temperature of the ingredients when you
started cooking. Maybe there was some residue in the pot from
something else that was cooked in it? Or on the thermometer? For
example, salt will make water boil more furiously than unsalted water.

Cathy

Ron S wrote:
> Anyone experienced in making hard candy? I have this hard candy recipe
> that I've made 40 years. It almost always works. 3 c sugar, 1 1/3 c corn
> syrup, 1 3/4 c water; cook to 300F; add flavoring and food color, pour out on
> powdered sugar covered foil. I use the same Magnalite pot, even the same
> thermometer. When it reaches 212 it usually boils up slightly then settles
> down for the remaining time. But sometimes it boils up like crazy and a
> considerable quantity spills over making a humongous mess when that sugar
> hits the burner. I'm positive after all these years I have not messed up the
> proportions. I cannot figure what the variable is. Does anyone have any idea
> why it just boils up slightly most of the time but occasionaly it boils up so
> much making a mess?
I was taught to open a fresh bag of sugar when you make that type of
stuff, and to use good quality (C & H). Something could have gotten
into your bag of sugar.