Science of Candy: Can Weather Affect Candy Making? | Exploratorium (2024)

FAQs

Science of Candy: Can Weather Affect Candy Making? | Exploratorium? ›

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.

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.

The final outcome of the candy depends on the sugar concentration or the syrup. Higher temperatures with greater sugar concentrations usually result in hand candies, whereas, lower temperatures result in softer candies.

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.

It's best to make candy on a cool, dry day. If it's humid or rainy, the candy might end up with a more sugary, grainy texture.

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.

300° F–310° F

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.

In general, candy is made by dissolving sugar into water to create a solution. Granulated sugar, the most common type used in candy-making, is sucrose, a disaccharide molecule made up of glucose and fructose. When you force these two molecules to break apart, a very tasty reaction occurs: caramelization.

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.

If the weather is cold, the temperature of the environment may aid in cooling the mixture faster. On the other hand, if it is humid outside, this can slow the evaporation process from the candy mixture and affect the final texture and hardness of the 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.

Just as altitude can create complications when baking, high humidity in the kitchen can lead to significant setbacks when making fudge. Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible.

The best candies to enjoy in the summer won't melt in your hand, and will be supremely delightful and refreshing. We recommend bringing a selection of our licorice, hard candies, salt water taffy, and gummi candies to your next day at the beach, poolside, or park.

Oddly enough, it can. Cooking candy syrup to the desired temperature means achieving a certain ratio of sugar to moisture in the candy.

Weather can be a factor, and special precautions are necessary to get the best quality candy. A cool, dry day is best for making candy. On a rainy day, you may need to cook candy to a temperature a degree or two higher than stated in recipe.

If your hard candy tastes grainy, you're likely re-introducing crystalized sugar into a pot of liquid candy.

Does temperature matter when making rock candy? Yes! Temperature is super important! You'll need to bring your sugar to the hard crack stage, which is 300°F; otherwise, it will not harden.

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.

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.