Questions about confections (sweet foods) and how they are made.

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2
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0answers
32 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
3
votes
2answers
64 views

How do I grind almonds for making marzipan?

I want to attempt making marzipan, and the recipe I'm considering calls for 200 grams ground almonds (link to full recipe). How fine should the almonds be ground? Is it something that I can accomplish ...
2
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0answers
46 views

We're trying to make hard crack candy,the humidity in the house is 50%

Is there any way we can make it without it becoming sticky?
2
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0answers
35 views

What kind of chocolate should I use to coat homemade turtles?

I am making chocolate treats with mini Presley's caramel and chocolate. Can I use a regular Hershey's bar or use baking chocolate or can I mix them to make a harder coating or will the regular harden? ...
1
vote
0answers
54 views

Bonbons are a mystery

Walmart used to carry gold foil wrapped bonbons, inexpensive that were to die for. I've seen other postings. The outer chocolate, the inner peanut butter melt away is easy. It's the part in between ...
1
vote
0answers
32 views

How do I know if I can double, triple or quadruple a recipe for caramels?

I have a really good recipe for caramels, everyone raves about them, so I am thinking about selling them to the public. But the recipe I have only makes an 8 x 8 inch pan of caramels and they take a ...
7
votes
1answer
190 views

What are these sweets from 16th century?

I keep seeing them in old European paintings from 16th - 17th century. I think they still must exist present days. White irregular shaped sweets on the left hand side.
3
votes
0answers
53 views

How do I make soft caramel for homemade Caramel Apples?

I am making Caramel apples using, brown sugar, butter, vanilla, and condensed milk. The caramel is coming out very thick and sticky to the extreme. How can I make a nice caramel that is not hard to ...
2
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3answers
72 views

Corn syrup alternative

Many sugar candy recipes ask for corn syrup to add polymerization to the final candy and prevent crystallization. Body sugaring recipes call for lemon juice to prevent crystallization and maintain ...
21
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3answers
2k views

Making Fudge or Candy While it is Raining or Snowing

I've heard and old wives tales that when you try to make fudge or candy when it's raining or snowing outside that the fudge or candy will not set. What is the truth behind this tale? If it is true, ...
1
vote
1answer
96 views

How to make hard candy with only fruit as a sweetener

I have a child with a restricted diet that can have no added sugar or other form of sweetener, with the exception of fruit juice. He is in desperate need of cough drops or throat lozenges, but I find ...
1
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1answer
53 views

Making caramel: how the ingredients effect the outcome?

I was making a simple caramel with sugar, water, and lemon, and salt. How do the ratio of these ingredients affect each other? What does a longer cooking time change?
2
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2answers
89 views

Using unrefined sugar to make candy

I have been trying to avoid refined sugar (white sugar, corn syrup, etc.) for health reasons. usually I replace it with demerara sugar, but I can also use honey, date syrup, unrefined cane sugar. Is ...
0
votes
1answer
78 views

“Moose mints” origin

This question is not about the preparation of a food item, so if it does not fit well on this site, please let me know where I might post them instead. I have seen many places selling "moose mints" ...
1
vote
1answer
189 views

Flavor difference between marzipan and persipan

I know that persipan is a cheap substitute for marzipan, using apricot or peach kernels in place of almonds. How do the flavor profiles of these two food items differ? Is marzipan really "better" in ...
1
vote
3answers
301 views

How to inject carbon dioxide into hard candy, to make poping rocks?

I have a great idea for a unique candy recipe, but to achieve this I need to be able to make pop rocks. The pop rocks would be inside the candy. Doing some research I have learned that POP ROCKS ...
4
votes
2answers
117 views

Making super-sour sweets — issues with stickiness

I've successfully home-made gummy sweets -- my preferred flavour currently is scotch bonnet chilli. They are made of sugar -- heated until just below hard-ball temperature, gelatin, chillies. The ...
6
votes
3answers
309 views

How to cut peanut brittle

I would like to be able to cut peanut brittle into neat squares. Everything I have tried does not result in a 'neat, straight cut', a quick Google search shows some very expensive 'industrial' ...
1
vote
2answers
506 views

Solid honey in dragon's beard candy?

I saw a video of a street vendor making dragon's beard candy in Korea and at the beginning he started with what he described as a block of "fermented honey two weeks" and a bowl of corn starch: The ...
2
votes
1answer
107 views

How to fix oily modeling chocolate

I made candy melt modeling chocolate for the first time and it is just a bit too oily. Is there a way to fix it? I don't think I stirred it too long but my melts may have been too warm when I added ...
1
vote
1answer
172 views

How to increase the temperature of my double boiler?

I have a double boiler that I wish to use to prepare a batch of fudge. The recipe I am using calls for heating to 240°F (=116°C), but a double boiler is limited to the boiling point of the working ...
2
votes
3answers
6k views

Storing rice krispie treats

Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether refrigeration will affect their flavor ...
1
vote
1answer
109 views

How can I add flavorings and colorings to white chocolate?

Today I melted some white chocolate in a double boiler along with some red food coloring (liquid) and strawberry flavoring (liquid). The liquid was added before the chocolate melted. As the chocolate ...
1
vote
2answers
148 views

home made cough sweets didn't set properly

Please could you help me find out what went wrong? I have made these before and they were slightly soft, but edible. This batch half set, but still runny Ingredients: 1 cup sugar 1/2 cup water 1 ...
2
votes
2answers
157 views

What temperature should “simmer” be for candying fruit?

I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit/peel in until translucent" So my ...
5
votes
1answer
98 views

Can I candy pomegranate?

It seems that making candied fruit is easy: cut it thin and boil in sugar syrup until ready. I'd like to make candied pomegranate, keeping the seed-surrounding bubbles intact. Will it work, or will ...
3
votes
1answer
184 views

What are marshmallows?

What are marshmallows and how are they made?
3
votes
6answers
760 views

Are there any situations where untempered chocolate is better than tempered?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered ...
3
votes
2answers
676 views

What is a good technique for making candy floss (cotton candy)?

I have a candy floss machine, but I'm struggling to get the floss all together. It just flies around and makes a mess of the bowl. It looks like this: What is a good technique for making a stick ...
3
votes
2answers
4k views

How do I prevent grainy fudge?

I want to make peanut butter fudge. My dad can make it perfect by just eyeballing it and dropping a spoonful in cold water to know when it is just right. but I have never been able to do it that way. ...
2
votes
1answer
387 views

Softening nougat candy

Is there a way to soften nougat candy (Brach's peppermint)? I live in a dry climate , have had them for a year, and don't want to break any teeth. On the other hand, I don't want to throw them away. ...
-3
votes
1answer
117 views

What is wrong with the pan in which I make my caramels, and what kind of pan should I be using? [duplicate]

I am an amateur caramel maker! I have made caramels for years, but recently my caramels have started turning really hard. I have a new pot, and I think it holds the heat for too long, as the ...
3
votes
1answer
168 views

Candied almonds made In a crock pot didn't harden, are still gooey

I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know what to do with them. They are too expensive ...
5
votes
2answers
490 views

Ingredients vs. Temperature Control in Chocolate Fudge

In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (both heating AND cooling) and, therefore, ...
2
votes
0answers
529 views

How is Botan (the Japanese rice candy) made?

I was wondering if anyone might know how they make Botan Rice Candy? I have searched the web but no leads.
1
vote
0answers
332 views

Can anyone identify this RED GINSENG CANDY?

Can anyone identify this RED GINSENG CANDY? Do you know where to buy? In 1992, a realtor in Edison, NJ, gave me one of these wonderful candies. She didn't know where to buy more because the ...
4
votes
1answer
595 views

Vanilla fudge attempts turn into caramel

I am absolutely addicted to making my own candies and confections, and I just adore making all kinds of fudge and truffles. However, I seem to have this issue whenever I go with a very simple recipe: ...
5
votes
2answers
488 views

Does Turkish Delight have to be this difficult?

At the weekend I made some Turkish Delight based on the recipe featured in a recent BBC series called "Sweets Made Simple". Simple maybe, but highly effortful. The recipe is here, but the brief ...
13
votes
3answers
490 views

Can you candy salt? (Experiment Results)

Bear with me... I'm working on a pretty amazing ice cream. It's Dulce de Leche, made the kind of scary traditional way of boiling cans of sweetened condensed milk, then mixing that with a custard and ...
3
votes
0answers
360 views

Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating

I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white ...
5
votes
1answer
283 views

Why Do We 'Simmer' Fudge Instead of 'Boiling' it?

I've noticed that many candy recipes (specifically fudge recipes) instruct you to boil the mixture, then reduce to simmer, until you reach a specific temperature. My limited understanding of physics ...
1
vote
1answer
6k views

How long does it take for sugar to get to the hard ball stage?

I tried to make nougat but just could not get to the hard ball stage.
2
votes
2answers
3k views

Other than gelatin what makes gummy bears chewy?

From previous experiences, every time I try to make gummy bears they are more springy than chewy like gummies are supposed to be. I have been wondering, other than gelatin, what makes gummy bears ...
4
votes
2answers
6k views

Does candy expire?

If so, is there any preventative measures I can take to prevent candy from expiring? I'm curious because Halloween candy after two years tends to look a little...off, and I'm not sure if it's safe to ...
4
votes
1answer
175 views

Best way to impart rum flavor in caramel candies?

I have a caramel candy recipe that uses spiced honey instead of corn syrup that I really love. I also have a caramel syrup recipe that uses rum and it was a huge hit with the family. I am hoping to ...
4
votes
1answer
131 views

To what temperature should you take candied citrus peels?

I have been examining scores of recipes for candied citrus peels and I am unable to find an answer to this question. Most recipes indicate pretty standard candy making instructions; heat sugar/water ...
1
vote
1answer
79 views

How can I test my extracts for strength?

I made a couple extracts with Everclear and Buddha's hand and with habanero peppers (not combined). If I want to make some hard candy with them, how can I rough in how much to use so I don't end up ...
2
votes
1answer
250 views

How do I make my own chocolate chips?

I'd love to make my own chocolate chips from scratch. But everything I've produced seems to melt during cooking. It would be nice to make them based on the percentage of coco I like and it would be ...
3
votes
4answers
12k views

Why did my caramel come out grainy?

I made caramel on my induction cooktop. The temperature was correct, but the caramel texture is grainy, like all of the sugar didn't dissolve properly. Do I need a different thermometer? I used a ...
4
votes
3answers
955 views

malted balls centers

How can make malted milk ball centers - not the chocolate covering? If I mix malted milk powder with any liquid it just melts into it. I don't have any way to compress the powder mechanically, which ...