Jessie

Roberto, I wanted to update you on my progress in figuring out my hard candy mystery!!!. So, I tried your suggestion of adding more sugar once it hit 300 degrees. However, it did not work. It just made it more sugary with a coarse texture. However….this is the best part…..I did finally crack the hard candy code!!!!!! After doing some serious experimentation with changing the amounts of ingredients etc., I was able to recreate my little divine, crunchy, and perfect semi-hard candies. The trick was adding less corn syrup. I have been able to replicate them by putting more sugar and half of the corn syrup called for. Once it hits 300 degrees fahrenheit, it quickly begins to turn opaque and hardens quickly (it now reminds me of a hard version of a fudge). I have made them in chocolate, cherry and lemon so far. I am beyond excited and totally addicted. I so appreciated the time you spent responding to me and I could not wait to tell you the great news! I feel like a detective who has just solved her most intriguing case ever :-) Much love and blessings from this happy Cajun candy maker!