Naked Gold Sugar Free Hard Candy Mix

INFUSION TIPS: The type of infusion you are working with will impact the amount that can be added without compromising the integrity of the finished product. In hard candy making, the water is cooked out, allowing the matrix to set up in the smooth, glassy, easy to demold form that is desired. Adding additional liquids, including flavors, colors, and infusions will change the composition, and can result in shorter shelf-life if the threshold is surpassed. To ensure your product meets shelf-life goals, it is highly recommended to use Candy Pros Concentrated Flavors and colors. Use smaller batches to test your infusions to make sure you are staying in a safe range for a long shelf-life, no matter what type of infusion you prefer to work with.

For a more mouthwatering flavor experience (best paired with fruity flavors), consider folding in anhydrous citric acid, malic acid, or tartaric acid during the hard crack stage.

MOLDS: For hard candy making, silicone molds are an option but can create bubbles on the surface of the candy. Using hard plastic molds made of high-density polyethylene (HDPE) or polycarbonate is an excellent alternative to create a more glassy effect, but both are suitable. 

WORK INSTRUCTIONS: Click Here for SOP 
Test with a small batch if it is your first time, and be sure to lightly oil your molds and depositing equipment with an anti-stick agent prior to cooking.