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Candy cane problems. - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
skywhisperer
skywhisperer
Candy cane problems.
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I made candy canes last night, using this recipe. I looked at about a dozen recipes on the net, and they were all pretty much identical.

It cooked up fine, we pulled it until it was nearly too hard to form, then formed it into candy canes. In the process, we learned that "buttered cookie sheet" really does mean "buttered cookie sheet" - I thought I'd just use silpat, but the hot taffy stuck to it. It was okay for cooling, though.

By the time we were finished with the last one, the first one was softening. By this morning, they're somewhere between the consistency of a candy cane and salt-water taffy - slightly bendable and sticky. They do taste incredible!

It looks to me like I lost the crystalization. I coudn't have pulled them any more and still made them into anything resembling a shape. Now, I live in Houston, and humidity is always a big problem. I put them in ziploc bags this morning to keep them from absorbing any more humidity.

So, what did I do wrong? I suspect it's a combination of a number of things:
  • The recipe is inherently a taffy recipe, so it tends to be soft to begin with
  • Maybe I needed to start pulling while it was hotter, so I had more time to pull before it was too cold to work?
  • And I had humidity to deal with.
Any suggestions? A better recipe? I was really hoping for something that came out closer to a hard candy. Can I just cook this recipe a bit hotter? Move to someplace that doesn't have humid

Current Mood: disappointed disappointed

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Comments
wobblerlorri From: wobblerlorri Date: December 15th, 2007 08:18 pm (UTC) (Link)
How hot did you cook it? I made some cashew brittle the other day, and cooked it to 300 degrees on a candy thermometer (which I didn't trust all the way, so had a cup of ice water there to test it with as well), or mega super hard crack. I had buttered a cookie sheet really well, and it turned out great.

Maybe if you cook it to 300 degrees on a thermometer, then start pulling it when it's just cool enough to handle... the silicone stuff probably didn't help either. The old ways are sometimes the best...

Oh, and the brittle is YUMMALICIOUS!! Just can't eat much at a time, or I get sick...
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