Understanding how to make hard candy in high humidity can be challenging, and the same goes for soft candy. Most recipes require precision, such as heating sugar to a specific temperature and cooling it quickly. In hot or humid climates, the candy might take longer to cool, or it could absorb excess moisture from the air, leading to crystallization or a softer texture instead of the desired hard and crisp result. However, you don't necessarily have to wait for cold, dry winter days to indulge in your favorite candy.

With knowledge about how humidity and weather affect candy making, along with tips to combat these effects, you can create your own candy in almost any climate. If you're preparing candy during summer or live in a warm climate year-round, use these guidelines to ensure your next batch of candy turns out perfectly, no matter the weather.

Candy recipes often require meticulous attention to detail, such as heating sugar to a precise temperature and rapidly cooling it. In warm or humid weather, the candy might cool more slowly or absorb additional moisture from the air, potentially leading to crystallization or a softer texture instead of the desired hard and crisp result.

Candy making is typically more prevalent during winter, when the best climate for making candy has a relative humidity of less than 35%, and cold air usually has less moisture than hot air. However, if you live in an area with less dry weather or crave a batch of peanut brittle during warm weather, you can use your air conditioner or a portable dehumidifier for a day or two before making candy.

If you're facing less-than-ideal weather conditions, you can still create a great candy recipe with a few adjustments. Since excessive softness in candy results from high relative humidity, cook hard candies, such as nut brittle, to 2 degrees higher than the temperature your recipe calls for. The additional 2 degrees in cooking temperature will compensate for the moisture in the air, ensuring your candy retains the correct texture.

Accuracy is crucial for candy making, especially when adjusting recipes for weather conditions. Always use a candy thermometer for precise readings and verify the thermometer you're using, even if it's new, to ensure it provides accurate readings.

To double-check your thermometer's accuracy, clip it to a pot of water on the stove, ensuring the tip isn't touching the bottom of the pan. Heat the water to a rolling boil and check the temperature once it's boiling. This should match the boiling point of water in your region (at sea level, water boils at 212°F, but the boiling point decreases with altitude).

If the thermometer gives the correct temperature for boiling water, you know it will provide accurate measurements as you heat sugar and water. If the thermometer is off (say, by 5°F), you'll know to adjust the reading accordingly to achieve the correct temperature.