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Bubbles in hard candy.

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Were the molds previously used for chocolate?  It looks like cocoa butter to me ...  air bubbles are clear.


Is this the part of the candy that touches the mold, or the exposed top?  Air bubbles rise to the top.


Crystallized sugar is opaque like that but sugar wouldn't have isolated crystals, the whole batch would turn.



Edited by pastrygirl (log)
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