Successful candy making requires achieving thedesired degree of sugar concentration for a quality product. Recipes that workat sea level will need temperature adjustments when being prepared at higherelevations, directly related to changes in the boiling point.
High Elevation Adjustment for Candy
Rule of Thumb: For each 1,000 feet above sea level, reduce the temperatures in the recipe by 2°F.
This adjustment allows thecandy maker to control the degree of evaporation necessary to achieve the propersugar concentration for the desired end product.
At sea level, the boiling point of liquids is 212°F, but for every 500 feet above sea level, the boiling point decreases by 1°F due to less resistance on surface molecules. For example, at 5,000 feet water boils at 202°F, which is 10 degrees less than at sea level. The lower the boiling point, the quicker evaporation occurs, so at higher elevations, this faster loss of water can result in a sugar mixture either becoming too hard or grainy if the recipe is not adjusted for the elevation.
Candy thermometers typically measure from 100– 400°F, should come with a clip to attach to the side of the pan, and be easyto read. They come in variety of styles and are a worthwhile investment for thecandy maker. Newer models contain non-toxic alcohol (blue-colored liquid) anddigital brands can come with alarm features to signal when the desiredtemperature is reached. For those without a thermometer, cold water tests canhelp determine the various stages of sugar cookery, and are shown in Table 1.
Caution: Care should be taken if using an older, mercury-based candy thermometer. If breakage occurs, it must be treated and disposed of as hazardous waste, for which safe and quick clean-up facts can be accessed at:http://www.atsdr.cdc.gov/mercury/docs/ResidentialSpillCleanup.pdf.
High Elevation Candy Making (Sugar Solution) Adjustments
| Product | Cold Water Test | Color of Solution | Finish Temperature | ||
|---|---|---|---|---|---|
| Sea Level | 5,000' | 7,500' | |||
| Cream candies and filling | Soft Ball | Clear | 234-240˚F | 224-230˚F | 219-225˚F |
| Chew candies | Firm Ball | Clear | 244-248˚F | 232-238˚F | 227-233˚F |
| Pull candies, fillings and frosting with egg whites | Hard Ball | Slight color | 250-260˚F | 241-258˚F | 235-253˚F |
| Toffees | Soft Crack | Yellowish | 270-284˚F | 260-280˚F | 255-275˚F |
| Brittles | Hard Crack | Light golden | 300-308˚F | 290-300˚F | 285-295˚F |
Reminder:
For every 1,000 feet elevation above sea level, decrease the temperature(s) in the recipe by 2˚F. (Example: You live at 10,000' and your recipe indicates a finish temperature of 236˚F. 10 x2˚F. = 20˚F, so your adjusted finish temperature is 236˚F- 20˚F=216˚F.)
About Sugaring in Candies
Grainy candy is often a result of sugarcrystals finding their way into the candy as it cooks or cools. This applies toboth types of candies – the crystalline such as fudge, divinity and fondant andthe non-crystalline such as taffy, caramel, and brittle.
Tips to Avoid Sugar Crystal Formation:
If the recipe calls forbutter (and remember to use unsalted butter), grease the sides of the saucepanbefore adding other ingredients.
- Firstbring the liquid to a boil.
- Removepan from the heat and add sugar.
- Returnpan to the heat, cover with a lid, and leave long enough for the mixture toboil and develop steam to wash down the crystals from the sides of the pan.
- Uncoverthe pan to permit evaporation.
- Do notstir after uncovering, but continue cooking until mixture reaches desiredtemperature (measured with thermometer) or concentration (using cold watertest).
- Allowcandy to cool undisturbed. Any agitation will cause the sugar to crystallizeand result in sugary candy.
- Fornon-crystalline candies (i.e. taffies, caramels and brittles), hold thesaucepan within an inch or so of the cooling pan when pouring. Never scrape thelast of the syrup.
For more information on high elevation cooking, the downloadable CSU ExtensionHigh Altitude Food Preparation Guideis available at:http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/.
