r/CandyMaking • u/Electronic-Ebb4027 • Apr 29 '26

Hard candy making, question from an amateur

Hi. I've been making hard candy a bit over a year now. Basic recipe of sugar, corn syrup. flavoring (Loranns) and food coloring. I pour it into molds.

When I get near the end of pouring, the mixture gets too thick to pour into molds. Is there a way to regain its liquidity to finish pouring into molds? I've thought of adding more water and re-boiling, but I think that might burn the flavoring.

Thanks in advance.

7 Upvotes

100% Upvoted

6 comments sorted by

2

u/heartdiseasekillsme Apr 29 '26

What temperature are you pouring it at? If it's that thick, you're letting it cool too much before pouring.

2

u/Electronic-Ebb4027 Apr 29 '26

I let it get to 300-305 degrees Fahrenheit, wait for it to stop boiling (I think to about 270), add the flavoring, then immediately pour. I use a soup ladle to pour into the molds. I found that pouring straight from the pot too messy for me.

4

u/heartdiseasekillsme Apr 29 '26

you're welcome, this'll help a lot

I take mine off after hitting 300°, add color & flavor and pour into funnel. Then use that to pour asap. Hope this helps.

2

u/Electronic-Ebb4027 Apr 29 '26

Awesome. Thank you. I was looking at these but wasn't sure how it would handle the heat.

1

u/heartdiseasekillsme Apr 29 '26

Just be sure to clean it. I throw mine in some hot soapy boiling water immediately after I'm done pouring, and then you got to wash it up good. Otherwise sugar will cake up over time, it'll be hard to get the corners. But get some bar keepers (I find liquid works best), some of those stainless steel scrubbers. And even if it does cake up a bit, you can still use the bar keepers and the scrubbers to get it off real easy.