I don’t know about you, but I have been leaning on comfort foods to deal with the amped-up stress of the last few years.
I tend to cook or bake many things that I remember my mom and grandmother used to make way back in the day. The smells, the taste and the process of making these treats help soothe the soul in uncertain times. It also means spandex is likely our best friend this year!
We are now in the season of making candies and other holiday treats. The weather can be a big factor when making some holiday favorites.
What weather is best?
The old classic candy divinity is one such candy that needs a good, dry forecast for several days when making. This cloud-looking candy can be a fickle beast to make if there is too much humidity around. The candy needs drier air to set properly.
In the South, you rarely find people making this confection in the middle of summer!
Most candies made with candy syrup require a specific ratio of sugar to moisture. I’ve been making my family’s 200-plus-year-old peanut brittle recipe since the passing of my Grandma Crum over 20 years ago. I’ve learned that brittle is better when made on a cool, dry day.
When I’ve made the candy on a warmer, humid day, it tends to be a stickier brittle. This is because the brittle takes longer to cool, and it reaches a point where it is no longer evaporating moisture into the air. It starts reabsorbing moisture from the air and forms unwanted crystals.
Cooler temperatures help candy cool quicker, and it creates less of a chance to form unwanted and ill-structured candy crystals.
So, if you are thinking about venturing into some candy-making this holiday season, pick a cool, dry series of days to make your candies. After making your confections, store them in an airtight container in a cool, dry place.
Candies that are not stored properly can become sticky as they soften. As mentioned earlier, nobody enjoys a lackluster brittle or a divinity that’s mush. Happy candy-making!
