Preventing sweets from sticking together can be a frustrating issue, especially when making homemade candies or storing bulk sweets. The main culprit behind sticky sweets is sugar. When exposed to moisture or pressure, granulated sugars will start to clump together in a process known as caking. Other ingredients like corn syrup, fats, and emulsifiers can also contribute to stickiness. Luckily, there are several effective ways to stop sweets from clumping up both during storage and when making candy recipes.
Why Do Sweets Stick Together?
Sugars are hygroscopic, meaning they attract moisture from the surrounding environment. This moisture acts as a binder that causes the sugar grains to stick together. Heat and pressure can accelerate this process. Other ingredients like corn syrup and fats add tackiness that enhances adhesion. Here are some of the main factors that cause sweets to clump up:
– Exposure to Humidity – Absorbing ambient moisture makes sugars sticky. High humidity causes faster clumping.
– Pressure – When stored in containers or bags, weight and pressure compact sweets together. Hard, solid clumps can form.
– Heat – Warm temperatures speed up moisture absorption and melting of sugars, increasing stickiness.
– Ingredient Interactions – Some ingredients like corn syrup, fats, and emulsifiers are naturally sticky and bind sugars together.
– Static Electricity – Built up static charge can make powders cling together. This is common when working with fine candy coatings.
Tips to Stop Sticking During Candy Making
Making candy recipes requires cooking sugar syrups to exact temperatures. Preventing it from seizing up or clumping mid-process takes some forethought and technique:
– Use Nonstick Cookware – Candy mixtures are less likely to adhere to nonstick pans. Coat cookware with a light layer of vegetable oil or nonstick spray as added insurance.
– Choose the Right Sugar – Powdered and brown sugars have more moisture so they tend to clump more. Granulated white sugar is ideal for candy making.
– Heat Gradually – Bring syrups up to temperature slowly over medium heat. Rapid boiling causes crystallization that makes candy seize up.
– Don’t Overmix – Stir just enough to blend ingredients. Excess stirring introduces air pockets that can lead to uncontrolled crystallization.
– Add Acids – A bit of lemon juice or cream of tartar helps interfere with crystallization and keep syrups smooth.
– Brush Down Sides – Use a wet pastry brush to wash any stray crystals off the sides of the pan to prevent spreading.
– Work Quickly – Move fast once candy mixture reaches final temperature. Cooling too quickly makes it set up clumpy.
Ways to Prevent Clumping During Storage
Keeping sweets from clumping during storage and transport takes the right packaging and environmental controls:
– Use Air-Tight Containers – Rigid plastic or glass containers prevent moisture absorption better than bags. Make sure lids seal tightly.
– Include Desiccants – Silica gel packets actively absorb humidity inside containers. Oxygen absorbers help too.
– Freeze Perishable Candies – Freezing locks structure and prevents any moisture migration. Ideal for creamy candies.
– Store in Cool, Dry Place – Stable room temperature around 65°F is ideal. Low humidity prevents caking.
– Separate Layers – For things like taffy, place wax or parchment paper between layers to prevent adhesion.
– Dust with Starch – Lightly coating sticky candies with cornstarch or powdered sugar prevents clinging.
– Wrap Individually – Give each piece its own wrapper for full separation when storing soft candies, caramels, etc.
How to Break Up Existing Clumps
If your sweets have already hardened into chunks, here are some methods to break them back up into loose form:
– Use a Metal Spoon – A heavy spoon is sturdy enough to crack apart mild clumps. Press down and stir forcefully.
– Pound with Rolling Pin – For hard clumps, place candy in a bag and roll with moderate force to break it up.
– Grate over Cheese Grater – Rubbing firmly over a grater loosens stuck pieces into a fine texture again.
– Microwave Brieflya – Very short 10-15 second bursts in the microwave will gently melt and separate candies.
– Place in Food Processor – Pulse for a few seconds to get uniform, crumbly texture again. Avoid overprocessing.
– Use a Sieve – Gently shake candies through a fine mesh sieve to filter out any remaining clumps.
Best Storage Practices for Common Candies
Certain candies require tailored storage solutions for maximum freshness. Here are some tips:
Hard Candies:
– Store in cool area around 65°F
– Use air-tight plastic containers or sealed bags
– Add desiccant packs to interior
– Dust with cornstarch to prevent sticking
Chocolates:
– Keep in cool place ideally around 65°F
– Use rigid plastic containers to limit temperature changes
– Seal tightly or store in foil to block moisture
– Refrigerate chocolate over 85% cacao to extend shelf life
Gummies and Jellies:
– Keep sealed in original bag or air-tight container
– Place in cool, dark pantry or cupboard
– Refrigeration can prevent clumping but may dry out texture
Fudges and Caramels:
– Wrap each piece individually in wax or parchment paper
– Arrange in single layers separated by parchment sheets
– Store at room temperature around 65°F
– Place loose pieces in rigid airtight container
Marshmallows:
– Keep sealed in original bag or plastic container
– Store at room temperature around 65°F
– Refrigeration can prevent sticking but makes texture stiff
– May last 1-2 weeks beyond ‘best by’ date if stored properly
Anti-Caking Food Additives
Food manufacturers use special anti-caking agents to prevent sugars and other ingredients from clumping during processing. Some common options include:
Trichcalcium Phosphate:
– Fine white powder made from minerals
– Absorbs moisture between particles
– Commonly used in sugars, spices, powdered drinks
Silicon Dioxide:
– Ultra-fine silica particles
– Creates barrier between granules
– Used in powdered foods like sugars, flour, coffee creamers
Calcium Silicate:
– Chalky, porous particles
– Absorbs moisture and oils
– Prevents caking in table salt, cocoa powder, etc.
Magnesium Carbonate:
– Very fine white powder
– Reduces friction and clumping
– Found in sugar, gelatin, citric acid
| Anti-Caking Agent | Description | Usage |
|---|---|---|
| Trichcalcium Phosphate | Fine mineral powder that absorbs moisture | Sugars, spices, drink mixes |
| Silicon Dioxide | Ultra-fine silica particles create barrier | Sugars, flour, coffee creamers |
| Calcium Silicate | Porous chalky particles absorb moisture | Table salt, cocoa powder |
| Magnesium Carbonate | Fine white powder reduces friction | Sugar, gelatin, citric acid |
These inert powders work by absorbing ambient moisture before it can make the food particles sticky. The fine particles also separate and coat the food granules to ease flow. Most anti-caking agents are recognized as safe by food regulatory agencies. They must be used sparingly to avoid affecting texture.
Homemade Anti-Caking Powders
It’s easy to make your own anti-caking powders for a more natural approach:
– Rice Flour – Ultra-fine rice powder works similarly to cornstarch. Use in powders and sprinkles.
– Potato Starch – Super absorbent and smoothing. Great for preventing clumping in icing sugars.
– Arrowroot – The fine starch prevents adhesion in dessert powders and drink mixes.
– Instant Tapioca – Derived from cassava root, tapioca pearls absorb moisture between particles.
– Oat Powder – Made from finely ground oats. Use sparingly to avoid texture changes.
Measure out a small amount of your chosen starch and whisk it thoroughly into the target powder that tends to clump. Test a small batch first to get the ideal ratio. Too much starch will dilute flavors and alter the texture. Most homemade options can be used at 2% or less.
Proper Ingredient Storage
Caking and moisture absorption can start with the raw ingredients themselves. Here are some storage tips:
– Keep dry ingredients in air-tight containers. Use plastic or glass for best moisture protection.
– Store in cool, dry place around 65°F. Avoid humid environments.
– If high humidity, add desiccant packs to interior of containers.
– Refrigerate perishable ingredients like fresh cream or real butter.
– Limit temperature fluctuations. Don’t store near appliances that generate heat.
– Buy powdered sugars and fine ingredients in smaller batches to avoid long-term storage where caking occurs over time.
– First in, first out. Use up older product before newer to prevent expiration.
– Scoop out portions rather than pouring directly from bags to minimize air exposure.
Conclusion
Clumping and sticking of sweets comes down to moisture control and preventing direct contact between pieces. Follow proper recipes when making candies to avoid premature crystallization. Store all sweets correctly by limiting humidity, temperature changes, air exposure, and physical contact with other pieces. Use moisture absorbing agents inside packaging and coat products with anti-caking powders as needed. With some care taken to manage environmental conditions and separation of candies, it is possible to keep sugar confections fresh and free-flowing.