2007-02-07 09:14:23 · 5 answers · asked by bex920 3 in Food & Drink ➔ Cooking & Recipes
You need to get it to the Hard-Crack Stage. Get a candy thermometer to be accurate. I believe the usually receipte direction is stir for 7 minutes.
Hard-Crack Stage
300° F–310° F
Sugar concentration: 99%
The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!
2007-02-07 11:09:37 · answer #1 · answered by That Guy 3 · 0⤊ 0⤋
Probably the sugar/caramel was not boiled long enough to get to "hard ball point". At that point the caramel becomes glass-like when cool instead of being like taffy. You can determine what stage you are at by dripping a tiny bit of the syrup in a glass of cold water. if it dissipates it's not ready. If it forms a little soft ball in the bottom of the glass then you are at "soft ball" point. That's when it's sticky like taffy. If it forms a crunchy ball, then you've reached "hard ball" point. Reduce heat, mix in the peanuts and pour on parchment paper/greased cookie sheet, etc. Allow to cool. Done.
2007-02-07 17:26:02 · answer #2 · answered by anon 5 · 0⤊ 0⤋
Cooking to the exact proper temperature is very important. If you stop short the brittle won't come out right. If the humidity is very high it will also come out sticky. Tastes good anyway! Enjoy!!!
2007-02-07 17:23:20 · answer #3 · answered by Sweet Gran 4 · 0⤊ 0⤋
it may be because the temp. of the surgar did not reach what it was supposed to or maybe it was too low. That is a very touchy candy to make
2007-02-07 23:31:09 · answer #4 · answered by cali 1 · 0⤊ 0⤋
omg! lol itz suppost 2 be sticky lol
2007-02-07 17:21:26 · answer #5 · answered by Christine P 1 · 0⤊ 1⤋