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

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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
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1answer
61 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 ...
3
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1answer
37 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, ...
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0answers
46 views

Starburst flavor change?

I notice that the Starburst package now says "Original" on it, but some of the flavors seem different. More bizarrely it seems to be inconsistent. Like the red package seems to have two different ...
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0answers
48 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.
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0answers
70 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 ...
3
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1answer
70 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
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2answers
201 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 ...
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0answers
73 views

Is it feasable to make gummy bear that have the same physical properties as regular ones without using gelatin?

I'm looking for some first hand experience with this thing. Most vegan gummy bears and similar candy use agar-agar instead of gelatin but the end result is nowhere near the original. The candy tastes ...
10
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3answers
279 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 ...
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0answers
103 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
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1answer
121 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 ...
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1answer
603 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.
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2answers
345 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 ...
2
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1answer
216 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
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1answer
82 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 ...
1
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1answer
62 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
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1answer
58 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 ...
1
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1answer
192 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
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3answers
2k 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 ...
3
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2answers
249 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 ...
5
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1answer
111 views

Should I bag hard candy or not?

I just made a few candy canes... If I'm going to transport them tomorrow, can I bag them up after they cool or should I keep them out as long as possible? I'm worried about them getting sticky
3
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2answers
973 views

How to preserve cotton candy

For this Christmas, we wanted to do a particular packaging for biscuits using cotton candy. We have a machine to make it, and flavours to do different colors and flavourings. Now, the problem is that ...
2
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3answers
1k views

Wax paper sticking to homemade taffy - what to use for wrapping?

I am developing a recipe for a taffy, and the candy itself is turning out perfectly. The major problem that I'm encountering is that the wax paper squares I am using seem to stick to the taffy after ...
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1answer
81 views

Peanut butter logs

I have a candy recipe for peanut butter logs which calls for 3 cups of powdered sugar. This is TOO SWEET. Is there any way to cut the sweetness?
3
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1answer
137 views

Can I make invert syrup in situ when making candy?

There are a couple recipes out there for invert syrup that basically say add some acid (citric acid or cream of tartar) at 0.1% w/w bring it up to 240 °F​/​116 °C then let cool. However, is ...
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4answers
1k views

How do I keep my melted candy windows in my gingerbread house from cracking?

I have melted hard candy in the windows of my gingerbread house, two days later the candy is cracked. Tried it again, using more candy, but it cracked again. The gingerbread wall with the windows ...
2
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2answers
61 views

What can I do with badly cooked honeycomb?

I've made a batch of honeycomb but I didn't quite get the temperature of the sugar right. Now it seems to have the consistency of toffee. What can I do with this honeycomb? It would seem a bit of a ...
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1answer
2k views

What are sugar-free sweets actually made from?

I was eating a sugar-free "Polo mint" the other day and the question popped into my mind "So, if this isn't sugar.... what is it??" I understand they use an artificial sweetener (Sorbitol), and ...
5
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1answer
92 views

Caramel Coating producing inconsistent results

I have been experimenting with a recipe for Caramel Coated Pecans. The problem I have been experiencing is that (I believe) the instructions are too general. The first time I used a 'larger' sauce ...
2
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1answer
584 views

Butter separation in english toffee candy

I've read recently some articles about English toffee candy and the issue of butter separation was mentioned there. I am looking for further information abut this phenomenon (what causes this ...
4
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3answers
375 views

Substitute for egg yolk in chocolate truffles?

I have a recipe for chocolate truffles (basically butter and chocolate) that also includes an egg yolk; presumably to help smooth it and increase the richness. I know that the recipe would probably ...
3
votes
1answer
145 views

What is tamur (ingredients)?

My mate brought some sweets from UAE, it's something like Turkish delight, I think. It says it contains tamur, among other things. I believe tamur is the main thing it's made of, but I couldn't google ...
14
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1answer
1k views

How do you make Welch's fruit snacks?

The ideal goal is to replicate something similar to Welch's Fruit Snacks. We want something that is firm, flavorful, and not sticky. Has anyone come up with a delicious fruit snack recipe? Here is ...
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2answers
302 views

Metalic Foil on Indian Sweets

I want to make some authentic Indian sweets, but I have questions about the silver foil that is found on some of them. First of all, I can't seem to find it (in the United States); the closest I get ...
2
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3answers
1k views

How can I unstick lollies stuck in a jar, welded by heat?

I left some humbugs in a jar in the sun on a kitchen shelf. They melted a bit and are now stuck in the jar. How do I get them out?
8
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3answers
2k views

Can the Cadbury Creme Egg's filling be bought independently?

I want to buy the filling of Cadbury Creme Eggs to use it in another dessert. I remember that being available but I cannot come up with the keywords to search for it. Maybe something similar is sold ...
3
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1answer
452 views

How do I mimic trader Joe's (dark) Chocolate covered Espresso Beans?

I'm trying to mimic the thick, rich dark chocolate covered espresso beans made by Trader Joes. These sweet morsels have a thick chocolate coating that easily give in when bitten. The beans inside ...
3
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1answer
321 views

How can I minimize crumbliness in agar based candies?

3.5% agar agar makes a sturdy gel, which can be used to make candy. However, instead of dissolving smoothly in the mouth, the agar tends to break down into small chunks. Would adding a percent or two ...
2
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1answer
339 views

How do I make a Turkish Delight Syrup

I made turkish delight ice cream but the bits of commercial sugar coated turkish delight I folded through were rock hard when frozen and a possible problem for unsuspecting guests. So, I was wanting ...
3
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3answers
114 views

Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)?

Especially around the holidays, it usually seems more efficient to build up a selection of projects in need of some finishing steps (usually chocolate dipping). What steps should one take to ensure ...
5
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2answers
1k views

Solution for uneven heating on an electric coil stovetop

I'm struggling to find a solution for my apartments coil stovetop and its uneven heating. I've never run into the problem until I started working on my holiday hard candy recently. I can't keep the ...
1
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1answer
920 views

Can I cool my toffee in the fridge?

I'm making some treacle toffee for tonight but think I've left it too late to cool naturally - will cooling it In the fridge affect the result too much, or just speed the process up nicely?
3
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1answer
261 views

vinegar in lollipops

How much vinegar can I use in a lollipop recipe without upsetting the "setting up" of the candy? There is a remedy for hiccups that uses sugar and vinegar as an instant cure and I desperately need ...
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3answers
685 views

What should I do with candied citron?

My inlaws just gave me a gift of candied whole citron (not just the peel) that they picked up from southern Italy. It was very thoughtful and just in time for Sukkot! However, I'm just not sure ...
5
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1answer
367 views

How do you add ingredients to fudge without stiring it?

There have been a couple of questions recently about making fudge, and a comment which came up twice in answers has got me wondering about something. (I'll admit, both answers are by Sobachatina, but ...
3
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1answer
446 views

Clarification on the process for making fudge

OK, so I'm trying to make fudge. The recipe which I'm following doesn't give all that much in the way of directions. So I'd like clarification of a few points, so I know what I'm aiming for. Am I ...
5
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3answers
777 views

How do you dry homemade lollipops so that they are no longer sticky?

I made homemade lollipops and they are set, but still sticky. How can I dry them, or what I can do so that when I wrap them they won't stick to the wrappers?
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3answers
746 views

How can I substitute English Toffee in cookies?

I found a cookie recipe which requires "English Toffee bars". I have never seen them around here, and don't know what they are. What are these bars? Is there any substitution I can use? How close ...
3
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3answers
637 views

How to create a gummy candy cake?

I want to give my gf a present for Valentine's day that consists on a board with glued gummy candy, marshmallows... all that lovely sweet stuff. When put all together it will be like a romantic ...