What if my candies turn opaque and brittle during working?
They have crystallized! The most likely cause is too much agitation during working. Unfortunately, there is little that can be done to fix this problem. Try again, and try not to agitate too much as it cools. Learn more about crystallization and how to prevent it here.
What if my candies are too soft?
They were not cooked to a high enough temperature. Sometimes as little as two degrees can cause a noticeable difference in the products. Calibrate your thermometer and cook another batch. Read this for a quick refresh on cooking sugar.
What if my candies are excessively browned?
They were cooked to too high a temperature, or cooked too slowly. Cook a new batch, cooking quickly and to a lower temperature.
What if my candies get sticky?
They have absorbed moisture from the air. Protect finished candies from humidity as soon as possible after cooking. You can buy food-safe desiccants at some specialty markets or online if that's a frequent issue. Put these little pouches in your storage container to help absorb excess moisture.
What if my caramels, toffee, brittles, or taffy have dark spots in the candy?
They were scorched during cooking. Stir gently and constantly with a heat-resistant rubber spatula during cooking. Cook in a heavy-bottomed saucepan.
