Candy question for the candy makers here?

Yes, you can. As long as the candy hasn't been scorched, because that changes the taste to yucky! I found two excellent sites that confirm this information and give more tips for great candy making.

The Accidental Scientist has tips and tricks for recooking candy: apps.exploratorium.edu/cgi-bin/yabb2-coo... This one says the candy will come out darker than the original because of the extra caramelized sugars but they have lots of tips for candy and fudges and truffles: kaliskitchen.tripod.com/candy/candycp1.html From my experience, candy should be made on a nice dry day - not too hot, not too cold, and low humidity. The syrup should be cooked thoroughly, no short cuts because that won't work...time and effort bring good results!

This isn't a problem because you are simply remelting the sugar. I suggest using a candy thermometer to make sure the syrup comes to the proper temperature. You can also check the stage of the candy by dropping it in a cup of water to see how the candy changes as it cools.

Here is a link that explains how to tell the stage of a candy without a thermometer: exploratorium.edu/cooking/candy/sugar-st... You'll want the hard crack stage for your candy.

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