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

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15
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4answers
2k views

How do I get caramels to turn out grainy?

Yes, I know the opposite of the usual question. I've been making candy since I was a little kid. My caramels are always smooth and creamy. My partner's father thinks they taste good but that the ...
14
votes
4answers
31k 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 ...
14
votes
1answer
2k 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 ...
13
votes
3answers
369 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 ...
10
votes
4answers
2k 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 ...
10
votes
1answer
2k views

What does adding butter to toffee do?

Some recipes for toffee call for butter, some don't. I'd like to know please what adding butter does, and if I do add butter, will I still be able to make the stickjaw type toffee? Thanks in advance.
10
votes
5answers
7k 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 ...
9
votes
6answers
13k 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 ...
9
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5answers
11k views

How to make “honeycomb” less sticky?

I made "honeycomb" (otherwise known as hokey-pokey, not real honeycomb) using this recipe: http://www.nigella.com/recipes/view/hokey-pokey-36 It tastes delicious but it is supposed to be crunchy / ...
9
votes
4answers
17k 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 ...
8
votes
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 ...
8
votes
1answer
2k views

Turkish Delight is too wet

I've made a few batches of Turkish Delight in different flavours. The Rosewater, Vanilla and Ginger flavours have set beautifully but the Orange and Mint flavours have set to a point, and are ...
8
votes
1answer
3k views

How do I make candy shells?

How do I make candy shells like M&Ms or Reese's Pieces have?
7
votes
4answers
917 views

How to make spherical chocolate-enrobed candies?

How does one enrobe a candy center in chocolate in such a way that you get a smooth sphere with no ugly mark where it was sitting on a rack, or hole where it was held by a skewer?
7
votes
1answer
319 views

turkish delight is “grainy”

I made Turkish Delight today. I used 2 large cups sugar, 1oz gelatine, 1 saltspoon citric acid and 1cup boiling water. Boiled all together for 15 minutes then halfed the mixture. Flavoured one with ...
7
votes
2answers
2k views

How can I make vegetarian marshmallows?

My girlfriend is vegetarian and we have been trying to make marshmallows at home but so far after over four tries with agar agar we have yet to be very successful. We have made one batch that were ...
7
votes
3answers
3k views

What is causing my butter toffee to separate?

Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, ...
7
votes
2answers
1k 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 ...
7
votes
1answer
264 views

Converting Peppermint Marshmallow Recipe to Raspberry

I have the following peppermint marshmallow recipe that I know works well: 1/2 cup confectioners' sugar, plus more for dusting the marshmallows' surface and the work surface 1/2 cup plus 2 ...
6
votes
6answers
581 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. ...
6
votes
2answers
12k 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 ...
6
votes
1answer
691 views

How to make sparkling powder for candy?

When I was young, someone taught me how to make this powder you find on candy. It's acidic and seems to "sparkle" in the mouth, but I don't know the name and so I can't find a recipe. I suppose I ...
6
votes
1answer
842 views

Salted butter in toffee

What effects would using salted butter instead of unsalted butter have on a toffee recipe? I'm using the basic Equal parts butter and sugar Heat to soft crack (285 F) Poor into flat cooking sheet ...
5
votes
3answers
911 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?
5
votes
2answers
1k views

Hard Candy Hardens Too Quickly

I recently made some hard candy; 2 cups sugar 3/4 cups corn syrup 1 cup water Heat to hard crack I was hoping to be able to work with the result, coloring two halves and twisting them together to ...
5
votes
2answers
2k 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 ...
5
votes
1answer
988 views

What effects will xylitol have as a sugar substitute?

What effects does xylitol have when used in place of sugar? Will replacing sugar with xylitol lower the calories in my candy? Does it have a laxative effect if eaten in quantity? Will my fruit ...
5
votes
1answer
169 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 ...
5
votes
1answer
107 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 ...
5
votes
1answer
485 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 ...
5
votes
1answer
84 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 ...
5
votes
2answers
3k views

Substituting skim milk for whole milk in a caramel recipe

I'm planning to make a batch of soft caramels. Whole milk makes up about half the recipe. Since I only have skim milk on hand, can I substitute skim milk for the whole milk?
5
votes
2answers
345 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 ...
5
votes
1answer
128 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
5
votes
2answers
354 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, ...
4
votes
3answers
498 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 ...
4
votes
1answer
595 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 ...
4
votes
3answers
2k views

Why do my caramels turn out hard in the center?

I have made several batches of homemade caramels, and they have all turned out the same - soft around the edge of the 9x13 pan I use to cool them and hard as a rock in the center of the pan. ...
4
votes
1answer
125 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
83 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 ...
4
votes
3answers
2k views

Why did my “Turkish Delight” turn into a horrible goopy mess?

I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe ...
4
votes
1answer
221 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: ...
4
votes
1answer
1k views

What can I add to boiled lollies to stop them from melting in humid weather?

I've made a gingerbread house this year and popped in stained glass windows. The windows are made of crushed up boiled lollies. I baked the gingerbread, then added the windows, then baked the bread ...
3
votes
3answers
5k views

Does Splenda caramelize?

Hey y'all - do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some diet-friendly hard candies. ...
3
votes
3answers
711 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 ...
3
votes
3answers
119 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 ...
3
votes
2answers
725 views

How to Flavor Homemade Gum Drops

For favors that I am making for an upcoming party, I'm looking to do some old-fashioned homemade gum drops. I have found a recipe that looks do-able. It calls for candy flavoring. I've also found ...
3
votes
5answers
256 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
188 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
632 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 ...