‘Tis the season already! The holiday candy making season gets into a full sprint as we close in on Thanksgiving.
What You Need To Know
- Candies, like brittle, are best made on cool, dry days
- Cool weather helps avoid unwanted candy crystals from forming
- Proper storage is also critical for the quality and longevity of the candy
We are now in the season of making candies and other holiday treats. The weather can be a big factor when making some holiday favorites.
I tend to cook or bake many things that I remember my mom and grandmother used to make way back in the day. The smells, the taste and the process of making these treats help reconnect us with old, happy family holiday memories.
What weather is best?
The old classic candy divinity is one such candy that needs a good, dry forecast for several days when making. This cloud-looking candy can be a fickle beast to make if there is too much humidity around. The candy needs drier air to set properly.
In the South, you rarely find people making this confection in the middle of summer!
Most candies made with candy syrup require a specific ratio of sugar to moisture. I’ve been making my family’s 200-plus-year-old peanut brittle recipe since the passing of my Grandma Crum over 20 years ago. I’ve learned thatbrittle is better when made on a cool, dryday.
When I’ve made the candy on a warmer,humid day, it tends to be a stickier brittle.This is because the brittle takes longer to cool, and it reaches a point where it is no longer evaporating moisture into the air. It reabsorbsmoisture from the air and forms unwanted crystals.
Cooler temperatures help candy cool quicker, and it creates less of a chance to form unwanted and ill-structured candy crystals.
So, if you are thinking about venturing into some candy-making this holiday season, pick a cool, dry series of days to make your candies. After making your confections, store them in an airtight container in a cool, dry place.
Candies that are not stored properly can become sticky as they soften. As mentioned earlier, nobody enjoys a lackluster brittle or a divinity that’s mush. Happy candy-making!
Our team of meteorologists dives deep into the science of weather and breaks down timely weather data and information. To view more weather and climate stories, check out our weather blogs section.
FAQs
Oddly enough, it can. Cooking candy syrup to the desired temperature means achieving a certain ratio of sugar to moisture in the candy. 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.
Does the weather affect candy making? ›
When I've made the candy on a warmer, humid day, it tends to be a stickier brittle. This is because the brittle takes longer to cool, and it reaches a point where it is no longer evaporating moisture into the air. It reabsorbs moisture from the air and forms unwanted crystals.
What is the best weather to make candy? ›
As a rule of thumb, only make candy when the weather is cool and dry, as the candy will cool faster and reduce the likelihood of crystal formation. Remember, high-humidity days can occur during the winter as well as summer.
Can you make hard candy on a rainy day? ›
Check out the weather forecast before making hard candy. Did you know that humidity can affect the outcome of your candy? Sugar attracts water, so rainy and humid days can hamper your attempts at making hard candy. It's best to wait for a clear and dry day.
Why is temperature important in candy making? ›
Higher temperatures with greater sugar concentrations usually result in hand candies, whereas, lower temperatures result in softer candies. Temperature control is critical when it comes to candy making, so having an accurate thermometer can make all the difference.
Why won't my homemade candy harden? ›
If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.
Does weather affect making fudge? ›
Absolutely! Weather greatly affects our fudge. Cold weather and/or low humidity makes the harder outer shell more pronounced and the fudge less moist. Hot and/or humid weather makes the shell less effective and the interior of the fudge more creamy.
What temperature makes hard candy? ›
Why can't you make fudge when it's raining? ›
Perhaps you heard your grandmother complain that “you can never make fudge when it's raining.” No mythical urban legend here. High humidity alters the cooking properties of sugar. Fudge can take three times as long to set up, if at all. Sugary meringue absorbs humidity.
Does humidity affect caramel making? ›
Too much humidity – An overly humid environment can make caramel sticky and create a less than desirable layer of scum on its surface.
Not Controlling the Crystals
The main goal in candy making is to control the formation of sugar crystals. If you have a lot of sugar crystals forming on the sides of the pan, your candy will be too grainy. Always stir gently to avoid splashing the candy mixture onto the sides of the pan.
What does cream of tartar do to hard candy? ›
Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.
What is considered low humidity for candy making? ›
That's part of why candy making is so prevalent in winter; the best climate for making candy has a relative humidity of less than 35%, and cold air usually has less moisture than hot air.
How can weather 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.
How long to boil to hard crack? ›
Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.
Will candy melt in hot weather? ›
While exposure to high temperatures affects all food products to some degree, most candy is relatively stable. Some types of candy can melt, including chocolate, caramels, marshmallows, and gelatin-based gummies.
Does temperature matter when making rock candy? ›
Given the increased rate of crystallization, larger crystals should be produced. Our prediction is that as temperature increases (60°C, 70°C, 80°C, and 90°C), rock candy mass will also increase.
