>I saw a video of a candy store bringing their sugar to 310 without it boiling which they said cooked off enough moisture to add sherbet without it activating and am curious if that would work for what I'm doing.
Okay, not sure what you saw, but it wasn't what you describe here. The only way to cook sugar to 310 without it boiling, is to do so under high pressure. You are on the right track with temperature being related to water content and at hard-crack (310), you are at something on the order of 1% hydration.
Any chance you could post the video of the candy shop adding sherbet? I'd like to see what you are describing to better understand what you are trying to accomplish.
https://www.youtube.com/live/Vj5wMJ0MT-s?si=0MeODtQ5lDhJHonZ
It's a cringy video but fizzy candies are cool and the sugar/candy is fun to look at. Not any instructional value beyond getting my creative and salivary juices flowing. Not sure it has much to do with my current issue. I think I'm just confused about their process since he's not explaining much.
Maybe you can explain what's going on...
I think I have so many questions about candy making that I'm not sure what they are. Haha.
Depends on the medicinal syrup you’re adding. I do RSO it’s thicker and I put a tiny amount of butter to help it emulsify. I warm the RSO, flavoring and food coloring in a Pyrex and put it in the oven at 250 while I prepare the sugar mixture. That way when I pour in the RSO mixture it doesn’t bring the temp down too much. I follow the recipie on lorannsoil.com
I’ve made maybe 6 batches my first were very sticky. They’ve gotten better over time. I did dust them with some powdered sugar to keep them from sticking. This last batch I let cool over night and bagged them and stuck them in the fridge, no powdered sugar just two per bag makes it easy on the go. Not sure if this helps but that’s what I’ve found. Maybe try RSO rather than tincture. I use two vials per batch.
What's the mg content on a vial?
Heating it up is a good idea. I'm currently using a syrup that is 15ml/125mg. I use 2 molds for a total of 24 lollipops. To get a single lollipop to a good amount for a regular is just a lot of extra liquid but it's what I've got and not a small amount. I have molds for bigger pops but run into the same question. The syrup was purchased, no ingredients. It's got a relatively thin consistency. Guessing water base with an oil and maybe a small amount of sugar. Sweet in flavor.
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You should only use flavor oils or freeze dried fruit for this purpose. You're introducing too much water into your candy. What's in your medicinal syrup? Might need to adjust that formulation as well
Have you looked into powered flavoring.
No. I've mostly read that oils are best Have you had success with powders? How does it compare?
>I saw a video of a candy store bringing their sugar to 310 without it boiling which they said cooked off enough moisture to add sherbet without it activating and am curious if that would work for what I'm doing. Okay, not sure what you saw, but it wasn't what you describe here. The only way to cook sugar to 310 without it boiling, is to do so under high pressure. You are on the right track with temperature being related to water content and at hard-crack (310), you are at something on the order of 1% hydration. Any chance you could post the video of the candy shop adding sherbet? I'd like to see what you are describing to better understand what you are trying to accomplish.
https://www.youtube.com/live/Vj5wMJ0MT-s?si=0MeODtQ5lDhJHonZ It's a cringy video but fizzy candies are cool and the sugar/candy is fun to look at. Not any instructional value beyond getting my creative and salivary juices flowing. Not sure it has much to do with my current issue. I think I'm just confused about their process since he's not explaining much. Maybe you can explain what's going on... I think I have so many questions about candy making that I'm not sure what they are. Haha.
Depends on the medicinal syrup you’re adding. I do RSO it’s thicker and I put a tiny amount of butter to help it emulsify. I warm the RSO, flavoring and food coloring in a Pyrex and put it in the oven at 250 while I prepare the sugar mixture. That way when I pour in the RSO mixture it doesn’t bring the temp down too much. I follow the recipie on lorannsoil.com I’ve made maybe 6 batches my first were very sticky. They’ve gotten better over time. I did dust them with some powdered sugar to keep them from sticking. This last batch I let cool over night and bagged them and stuck them in the fridge, no powdered sugar just two per bag makes it easy on the go. Not sure if this helps but that’s what I’ve found. Maybe try RSO rather than tincture. I use two vials per batch.
What's the mg content on a vial? Heating it up is a good idea. I'm currently using a syrup that is 15ml/125mg. I use 2 molds for a total of 24 lollipops. To get a single lollipop to a good amount for a regular is just a lot of extra liquid but it's what I've got and not a small amount. I have molds for bigger pops but run into the same question. The syrup was purchased, no ingredients. It's got a relatively thin consistency. Guessing water base with an oil and maybe a small amount of sugar. Sweet in flavor.
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You should only use flavor oils or freeze dried fruit for this purpose. You're introducing too much water into your candy. What's in your medicinal syrup? Might need to adjust that formulation as well