Hard candy is sugar cooked to a high temperature, rapidly cooled, and solidified into a glassy structure. Melting this confection reverts it to a pliable, liquid state for decorative or structural purposes. This allows the candy to be transformed into intricate molded shapes, poured into thin sheets for edible “glass,” or used as a glossy glaze. Successfully converting these solids requires controlling the heat application.
Preparing the Candy for Melting
Applying heat directly to large pieces of hard candy results in uneven heating and increases the risk of scorching the sugar. Before heating, break the candy down into small, uniform pieces to ensure heat is distributed quickly and evenly throughout the batch. A food processor can quickly achieve a coarse, granulated texture, which is ideal for melting efficiency. Alternatively, seal the candy in a heavy-duty bag and crush it with a meat mallet or rolling pin. This preparation reduces the time needed on the heat source, helping preserve the original color and flavor of the liquid.
Step-by-Step Melting Techniques
Stovetop Method
The stovetop method provides the greatest control, typically using a heavy-bottomed saucepan or a double boiler setup. Place the crushed candy into the pan and apply low heat to initiate the transformation. Constant, gentle stirring is necessary to prevent the sugar from burning on the bottom surface. Adding a small amount of distilled water or light corn syrup (about a teaspoon per cup of candy) can help dissolve sugar crystals and improve the final clarity.
Monitor the temperature with a candy thermometer, aiming for 300°F to 310°F, which is the hard-crack stage. This high temperature ensures moisture is driven off, creating a stable, concentrated sugar solution suitable for molding and quick setting. Once the candy has fully liquefied and appears smooth, remove it immediately from the heat source. This prevents further caramelization, which would darken the color. The residual heat in the pan will maintain the liquid state long enough for application.
Microwave Method
The microwave is a faster alternative, though it demands attention to prevent localized overheating. Place the crushed candy in a clean, microwave-safe bowl and heat it in short intervals, usually 30 seconds at a time. Between each interval, stir the mixture thoroughly to redistribute the latent heat and prevent scorching. Continue this process, reducing the interval length to 15 seconds as the candy liquefies, until a smooth, flowing consistency is achieved.
Common Challenges and Applications
Common Challenges
One frequent challenge encountered during the process is crystallization, which causes the liquid candy to suddenly turn grainy and opaque. This happens when undissolved sugar crystals act as seeds, causing the entire batch to revert from a smooth liquid back to a solid structure. Preventing sugar crystals from clinging to the sides of the pan or introducing foreign particles during melting is the best defense against this issue. If crystallization occurs, adding a single drop of water or lemon juice and carefully reheating the mixture may sometimes dissolve the seed crystals and restore the smooth consistency. Overheating the candy or failing to crush it finely can lead to scorching, resulting in a bitter taste and a dark, burnt color that cannot be corrected.
Applications
Once the hard candy has been melted into a stable liquid, it can be used in numerous creative ways. The molten mixture is immediately pourable and can be directed into silicone or metal molds to create specific shapes for cake decorations. It can also be drizzled onto parchment paper to form delicate, thread-like structures or used to create large, clear sheets resembling edible glass. The hot liquid also serves as an excellent medium for dipping various firm fruits, coating them in a smooth, glassy shell that quickly sets upon cooling.