I’ve now tried three times for sour hard candy, and since I’ve twice made the same mistake, I think I know what it is: Despite the citric acid being a crystalline ingredient, I should really be adding it once the sugar has reached ~310F/160C.
The first time I thought I’d just used far, far too much citric acid. (Which I had. The face one of my guests made when she tried it, even after being warned that it was not fit for consumption by those over the age of 14, was enough to cause another guest to get out *her* camera.)
The second time, though, I used rather less (still too much) and had the same issue—browning of the candy at ~250F. More online research suggests I should add the acid and any flavors after the candy has been removed from the heat. Guess I’ll try that next time.
Edit: I tasted the results this morning. Totally burnt. I’ll try tonight adding the flavor after getting the sugar to hard-crack.
Meanwhile, pictures.
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