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How can I successfully make candy using beet sugar?

In Chile, it seems that cane sugar is unavailable. My candy is an utter failure each time, and I'm guessing it's because the beet sugar won't dissolve into the water to make a proper syrup. Every time the temperature gets up above around 275 it suddenly turns dry and grainy in the pot, like dry sugar. Adding extra water doesn't help. The water boils out when the temperature gets up to that point, and it dries up. Corn syrup isn't available, either. Is there anything I can do to compensate?
Submitted by mary2278

Your problem sounds like it could be caused at least partially by higher altitudes. Here is some information below. Unfortunately, we do not have much experience using beet sugar, so I cannot speak to that.


Cooking at High Altitudes

When you cook at high altitudes, recipe adjustments need to be made to ensure the best results possible. Unfortunately, no simple formula exists for converting all recipes to high altitude recipes. If you live more than 1,000 feet above sea level, it will help you to understand ways in which altitude affects cooking and to become familiar with common cooking adjustments.


General High-Altitude Issues

Higher than 3,000 feet above sea level:

-Water boils at lower temperatures, causing moisture to evaporate more quickly. This can cause food to dry out during cooking and baking.

-Because of a lower boiling point, foods cooked in steam or boiling liquids take longer to cook.

-Lower air pressure may cause baked goods that use yeast, baking powder, baking soda, egg whites, or steam to rise excessively, then fall.

Suggestions for Range-Top Cooking

Candy-making: Rapid evaporation caused by cooking at high altitudes can cause candies to cook down more quickly. Therefore, decrease the final cooking temperature by the difference in boiling water temperature at your altitude and that of sea level (212°F).This is an approximate decrease of 2 degrees for every increase of 1.000 feet in elevation above sea level.

Answered by BHGFood

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