Candies are Sticky or Soft

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Sometimes candy doesn’t turn out quite the way we expect. Instead of being firm and smooth, it may feel soft, sticky, or hard to handle. Don’t worry—this is a common candy-making hiccup and an easy one to fix! Most often, soft or sticky candy is caused by temperature or moisture issues during cooking or cooling. Let’s take a look at what went wrong and how to turn your candy back into a sweet success.

Uh-Oh! Candy Gone Sticky or Soft

In candy making, temperature is the boss. Measure carefully, don’t rush, and let the sugar do its thing!

Instructions

Check the cooking temperature.

If candy is soft or sticky, it may not have cooked long enough. Sugar must reach the correct temperature stage to set properly.

Test your thermometer.

Before cooking, check your thermometer for accuracy to ensure it’s giving a true reading.

Reheat if needed.

If possible, return the candy to heat and cook until it reaches the proper temperature stage for the recipe.

Consider humidity.

High humidity can cause candy to absorb moisture from the air, making it soft or sticky—even if it was cooked correctly. On humid days, use air conditioning or a dehumidifier, and keep candy covered whenever possible.

Fix soft fondant.

If fondant is too soft, mix in dry fondant or melted chocolate to absorb excess moisture and firm the texture.

Create a soft center.

Turn soft fondant into a feature by lining a candy mold with chocolate, adding the fondant, and sealing it with more chocolate.

Candy making is part science, part creativity. With a few small adjustments and a little patience, even tricky batches can turn into something delicious.