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Volume II
February 28, 2006


Rainy State Candy

Our daughter has a problem making candy in Washington State using time proven recipes that we use in South Dakota. Is there a solution?
Thank you.

Wilma Pageler


Hi Wilma,

The experts at the website listed below have some bad news for those, like your daughter, living in rainy states. The only solution is to run an air conditioner or dehumidifier before starting candy or to just wait for a clear day.

These experts from this site seem to agree:
http://www.exploratorium.edu/cooking/candy/weather-story.html

Can weather affect candy making? 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. This can make the resulting candy softer than it is supposed to be.

That’s why dry days are recommended for candy making, although the effects of humidity can be somewhat counterbalanced by cooking the candy to the upper end of the appropriate temperature stage.
Cool weather is also recommended for candy making, because—generally—the faster candy cools, the less chance it has to form unwanted crystals.

At The Fudge House on Fisherman’s Wharf in San Francisco, they like to make fudge on cool days for another reason: According to owner and candy maker Tom Lowe, people eat more fudge when it’s cooler.

Good Luck

Desi @ DVO

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