Why are my lollipops melted?
How many times have you made hard candies or lollipops and they didn't quiet turn out? They were either sticky and tacky or the first couple layers were gooey? You were sure you cooked the syrup to 300F but no matter what it's not right?
If you are using a recipe that you have used in the past and has always worked but now it's not; the issue is likely your candy thermometer is not reading correctly and you will need to calibrate in order to adjust the cooking temperature for specific thermometer. Instructions listed below on how to calibrate your candy thermometer.
If you are new to candy making you will definitely want to calibrate your candy thermometer even if it's brand new out of the package. Even the most expensive thermometers can be off a couple degrees and this can be the difference between an Ok product and a great one.
How many times have you made hard candies or lollipops and they didn't quiet turn out? They were either sticky and tacky or the first couple layers were gooey? You were sure you cooked the syrup to 300F but no matter what it's not right?
If you are using a recipe that you have used in the past and has always worked but now it's not; the issue is likely your candy thermometer is not reading correctly and you will need to calibrate in order to adjust the cooking temperature for specific thermometer. Instructions listed below on how to calibrate your candy thermometer.
If you are new to candy making you will definitely want to calibrate your candy thermometer even if it's brand new out of the package. Even the most expensive thermometers can be off a couple degrees and this can be the difference between an Ok product and a great one.
How to Calibrate a Candy Thermometer
What do we mean by a properly calibrated candy thermometer? There are two things that can have an effect on a candy thermometer:
- Simple inaccuracy: Even a brand-new candy thermometer can be off by a couple of degrees.
- Altitude: Since there is not as much atmospheric pressure at higher elevations, altitude can have an effect on boiling point, affecting temperatures for cooked candies.
- Place the candy thermometer in a pan of water and bring to a boil. Make sure the bottom of the thermometer is not directly touching the bottom of the pan, as the temperature of the pan and not that of the water will register on your thermometer.
- Once the water boils, check the temperature on your thermometer.
- If the thermometer reads higher than 212 ºF, you will add that number to the degrees given in the recipe. For example, if your water boils at 214 ºF (2º above 212) and the recipe tells you to cook to 234º F, you will actually cook to 234 ºF plus 2, or 236 ºF.
- If the thermometer reads lower than 212 ºF, you will subtract that number from the degrees given in the recipe. For example, if your water boils at 205 ºF (7º below 212) and your recipe tells you to cook to 234 ºF, you will actually cook to 234 ºF minus 7, or 227 ºF.
- It’s that easy, and you should check your thermometer each time you make candy. If you don’t check your thermometer and adjust the recipe accordingly, you could either cook your candy for too long or not enough time, resulting in an inferior product.
- If your thermometer is off by a large number (more than 15°) consider replacing your thermometer.