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

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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 ...
2
votes
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 ...
9
votes
4answers
23k views

Any way to soften gummy candy?

Sometimes when I buy (cheap) gummy candy, it's a little too hard to enjoy. Is there a way to soften them? Preferably something that lasts, as opposed to perhaps heating them and eating them while ...
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. ...
9
votes
4answers
2k views

How can you pipe hot melted candy into free-form shapes?

I recently made free-form candy swirls out of chocolate-like coloured candy. When I got to the point of putting it into my disposable plastic piping bag, I had to wrap it in a tea-towel in order to ...
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
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 ...
4
votes
2answers
725 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 gives in when bitten. The beans inside ...
2
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0answers
46 views
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
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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 ...
6
votes
2answers
17k views

Why does my fudge always set up like a rock?

I've followed the recipe for an opera fudge (and several others) as close as I can, yet my fudge always turns out grainy and crumbly. The best results I've gotten have come from not washing down the ...
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 ...
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 ...
1
vote
3answers
13k views

Can anyone identify this Chinese candy?

We just grabbed our customary mint on our way out of the Asian Bistro by our house but when we opened it, it wasn't a mint and the wrapper was almost all in Chinese (I think). It was an Asian bistro, ...
21
votes
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, ...
4
votes
3answers
954 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 ...
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 ...
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 ...
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
votes
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 ...
11
votes
5answers
11k views

hard crack candy coming out too sticky

I've made a few batches of hard crack candy, but so far every batch i've made has come out stickier than I'd like. by too sticky, i mean that the candies will stick to the parchment paper i store them ...
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" ...
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 ...
6
votes
6answers
704 views

Peanut-Butter Treat - Using Less Sugar and Less Butter

I'm making a chocolate covered peanut-butter treat this weekend. I'm going to play with the recipe, to have less fat and calories, and I'd like some suggestions. 3 lbs. confectioners sugar 1 lb. ...
1
vote
1answer
187 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
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 ...
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 ...
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 ...
1
vote
3answers
902 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 ...
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 ...
6
votes
3answers
308 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' ...
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, ...
3
votes
2answers
4k 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 ...
12
votes
6answers
24k views

Problem with gummy-bears being too much like jelly

I've been trying a simple recipe I found on the internet, which is a simple recipe consisting mostly of gelatin. The problem is that the end result is basically just a fruit-flavoured jelly ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
14
votes
4answers
40k views

What are the differences between candy thermometers and meat thermometers?

I know that meat thermometers generally won't handle as high a temperature range as candy, but I'm only planning to make caramels and fudge (so soft ball and firm ball) and that's within the range of ...
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
184 views

What are marshmallows?

What are marshmallows and how are they made?
3
votes
2answers
674 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 ...