However, large batches of candy are commonly cooled only to approximately 200 degrees F because when cooled to lower temperatures it becomes almost impossible to mold the entire batch before it becomes too stiff. While the sugar is still soft and plastic, it is poured or packed into rubber molds of different shapes. Packing the molds is best done with a wide-blade putty knife or spatula. When using a sugar machine, the semiliquid sugar can be run directly into the molds without packing or leveling. It sets up in 10 to 30 minutes.
Sugars formed by pouring rather than packing have an attractive glazed surface.
Crystal Coating Sugar pieces can be prevented from drying by coating them with a moisture-impervious shell made from crystalline sucrose. The hot, heavy syrup can be set aside to cool where it will not be disturbed by jarring or shaking or it can be transferred immediately to large crystallizing pans. The cloth or paper must be in contact with the entire surface of the syrup. If crystals form, they will attach themselves to this cover and can be removed along with the covering. The sugar crystals can be recovered by rinsing the cover in hot water.