I attempted to make some hard sugar to use as windows for gingerbread houses. I thought I could do it without a candy thermometer as I have before, but obviously not. I tested it in ice water and it went straight from soft ball stage to a dry crumbly mess in a matter of 20 seconds. What did I do wrong?

1 Answer 1


It sounds like a stray sugar crystal fell into the mix--that's all it takes to kick off the crystallization you noticed. Ensure there is no undissolved sugar on the sides of the pan by wiping with a wet paper towel. Do so early though so you don't risk knocking them in at a susceptible point.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.