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

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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
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
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 ...
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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 ...
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0answers
72 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 ...
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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 ...