We're trying to make hard crack candy,the humidity in the house is 50%
Is there any way we can make it without it becoming sticky?
Best Answer
50% RH does not sound so bad actually.
In a hot-humid climate, chilling the food will only exacerbate the problem of condensation.
There are a few options. Put them into an air tight container with some food grade silica gel desiccant. Alternatively, a bowl of salt (you can pre-heat the salt slightly) will do a similar job.
Use a food dehydrator, but you will still have a wetting/sticky problem during storage.
Pictures about "We're trying to make hard crack candy,the humidity in the house is 50%"
What is the best humidity level for making candy?
Humidity is the enemy of candy makers. The perfect candy-making climate has a relative humidity of less than 35 percent. But if you live in an area that's hardly ever that dry, you can always use your air conditioner or a dehumidifier for about a day or so before making candy.Why is my hard candy not hardening?
If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310\xb0 F {149-154\xb0 C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.Why is my hard candy melting?
Excess moisture and high humidity are the two most common reasons for sticky hard candy. The cooking temperature of hard crack candy is around 300\xb0F (better to go slightly over) so most of the moisture and water should be boiled out of the sugar/corn syrup mixture.How does humidity affect candy making?
On a humid day, once the candy has cooled to the point where it is no longer evaporating moisture into the air, it can actually start reabsorbing moisture from the air. This can make the resulting candy softer than it is supposed to be.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Julia Filirovska, Erik Mclean, eberhard grossgasteiger, Matthias Groeneveld