Candy is a bit more pungent than the Sweet Spanish onions like Walla Walla, but not that much so. I doubt that curing will relieve pungency.

I grew both Candy and Walla Walla this year. The Candy were larger, but not by much. I enjoyed the taste of both, and didn't find Candy to be that much hotter than WW....next year I will grow Candy and not the WW just for the weight.

Candy is our go to variety every year. I've never noticed it being especially strong but then we prefer a stronger flavor in onions.

Dave

Are you sure they were that variety? Could they have been some sort of white onion or mislabeled ? Maybe contact the cousin and see if theirs are just as hot or pungent

Thanks for the responses. Had the rest of the onion I'd initially tried tonight in Kabobs. I think that will now become our "go to" onion as well. Agree that curing will probably not do anything for the strength. The two bunches of onions came from a grower, tied with string with Candy on the label with planting and harvesting instructions.

What I find interesting is that from memory, Walla Walla, etc. are carefully grown with even moisture applied to mitigate sulfur. This year we've had too much rain. There was one two week period that it didn't rain and the temp went into the 90's for several days. I monitored garden moisture with a meter and used soaker hoses when it went below 50%.

Thanks again,

Heat/hotness is directly related to the nitrogen avaliable to the plants. If the nitrogen gets flushed out before harvest they will become sweeter