Greetings, fellow edible enthusiasts!
I've been working on recipes for various candies (everyone needs a pandemic hobby, right?), and have had issues with hard candy. I prefer recipes without corn syrup, so if you're going to post a recipe in response just please bear that in mind. It seems like every time I go to add the tincture at the end (pulling the candy off the heat at 300 degrees, adding food coloring and tincture), the whole candy mess seizes and I can't pour it into molds. I thought maybe it was the temp difference of storing the tincture in the freezer, so allowed it to come to room temp before making candy with same results. I'm afraid to add the tincture before bringing to 300 degrees to avoid degradation - any thoughts/tips on that? Or do I let it cool down to a certain temp before adding? But I also still want it to be workable to pour into molds. Halps, please! TIA!
I've been working on recipes for various candies (everyone needs a pandemic hobby, right?), and have had issues with hard candy. I prefer recipes without corn syrup, so if you're going to post a recipe in response just please bear that in mind. It seems like every time I go to add the tincture at the end (pulling the candy off the heat at 300 degrees, adding food coloring and tincture), the whole candy mess seizes and I can't pour it into molds. I thought maybe it was the temp difference of storing the tincture in the freezer, so allowed it to come to room temp before making candy with same results. I'm afraid to add the tincture before bringing to 300 degrees to avoid degradation - any thoughts/tips on that? Or do I let it cool down to a certain temp before adding? But I also still want it to be workable to pour into molds. Halps, please! TIA!