Why Is It Bad if Sugar Crystalizes in Candy-Making?

Question by gigglewabbit: Why is it bad if sugar crystalizes in candy-making?
I;m talking about heating sugar in a pot. How does it crystalizing affect the texture/taste of the candy you are making? If I’m cooking it to “hard crack” stage, do I still need to add corn syrup?

Best answer:

Answer by thejanith
Would like to lick a lollipop if it was rough? Most of us wouldn’t. We like the smooth texture. Crystallized sugar is far less stable, anyway; often it gets brittle and falls apart, too.

Answer by Angela
Dealing with sugar and all it’s quirks is pretty much par for the course when it comes to making candy. The thing to remember is that sugar always wants to re-crystallize and will do so at the least provocation.
Working with boiled sugar syrup can be dangerous because it is extremely hot and it burns. Sugar melts at 320 degrees, and can be heated up to 350 degrees F !! By comparison, water boils at 212 degrees F, and we all know how hot that is.

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