What is a common mistake when making candy that leads to graininess?

Overcooking the sugar syrup can lead to graininess in candy making because it can cause the sugar to caramelize unevenly or to crystallize incorrectly. When sugar is heated too long, it can become overly concentrated, resulting in the formation of sugar crystals as the syrup cools. This crystallization causes a gritty texture rather than the smoothness desired in many types of candy.

In candy making, proper control of temperature and timing is essential to achieve the right texture. If the sugar syrup is overcooked, you risk triggering undesirable crystallization, which is particularly problematic in confections like fudge, caramels, and fondants. These candies rely on a smooth, consistent texture that can be compromised by the presence of sugar grains formed during prolonged cooking. This understanding is crucial for anyone learning the art of candy making to avoid common pitfalls in the process.

The other mistakes listed, while potentially problematic, do not directly relate to the formation of graininess in the same way that overcooking does.