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16

I think Doug and yossarian both touched on the main points, but to summarize, there are four reasons why you might not want to use a meat thermometer for candy: Range A meat thermometer might go from 140 F to 220 F or something like that, which is plenty for meat. Candy often requires a range from about 75 degrees (chocolate) up to 400+ degrees (hard ...


14

What you're observing is called syneresis. Most gelling agents such as gelatin and agar will tend to lose water over time, especially as the temperature goes up (i.e. from refrigerator to room temperature). What is in fact happening is that the squares are drying out and pushing water out to the surface, which is why the powdered sugar gets soggy or even ...


12

The keyword you are looking for is "fondant". Fondant is a soft candy characterized by a smooth texture that comes from small sugar crystals. It can be as simple as sugar and water boiled to the right temperature and allowed to cool undisturbed. Kind of like fudge without the fat and chocolate. The filling of Cadbury Creme eggs is called "poured fondant" ...


11

Grainy means your sugar formed crystals during the heating process. Lemon and other acids retard the formation of crystals, which is why one came out better than the other. I'd suggest adding some cream of tartar to the other one (which should do the same as the lemon, but without changing the flavor). In general, to lower crystallization, you should make ...


10

That is Classic Series Guava Candy made by HongYuan. You can buy a 14oz bag on Amazon, here.


10

Thank you, all of you, who contributed by answers or comments to the thinking that leads now to this answer. I listened to all of you, and it worked. I can't describe how tickled I am. Your suggestions opened my mind to thinking that this could still "work" even if it didn't quite go as I hoped. As it turned out, the end product exceeded my hopes. This is ...


9

Be careful of substituting agar or any other "firm" gelling agent; you're likely to end up something closer to Turkish Delight and agar in particular has the property of syneresis (meaning that your gummy candies will dry up fast). I can think of a few things that would alter the consistency of a gelatin candy/dessert: First, it is very important to let ...


8

Gummy candy is essentially just water, sugar, gelatin, and a few other additives like food colouring. Gelatin's gel strength1 is partially dependent on its concentration. The more concentrated, the harder it gets. Gummy candies left sitting around will lose water due to evaporation, which makes the gelatin more concentrated and thus harder, and if you ...


8

You can give your candies hard shells by dipping them into a melted mixture of one part water, two parts sugar, and 1/2 part corn syrup. Melt those ingredients together over medium to medium-high heat until the sugar has totally dissolved and the mixture is at the hard crack stage (295-310° F./146-154° C.). Remove your pot of glaze from the heat and ...


7

Small amounts of natural fruit or vegetable juices should provide some colour without altering the flavour too much. If you have access to a juicer, carrot, beet, strawberry and blueberry all come to mind as colouring agents.


7

On the Splenda website it says that Splenda doesn't caramelize like sugar. Admittedly, it is talking about getting the golden brown colour in your baked goods, but I suspect since it doesn't happen in that instance, it wouldn't work in a hard candy.


7

You can make your own in minutes: (requires wooden spoon and bowl) 400g icing (confectioners) sugar 75ml water 150ml glucose 5 drops yellow food colouring (leave out for white!) Mix the water and glucose until smooth, then add the icing sugar until you have the desired consistency, then add the food colouring, if you're making the yellow centre! You can ...


6

It's difficult to find reliable information amidst all the marketing hype with xylitol, but here's what I've been able to figure out: Xylitol does have fewer calories, per unit of weight, than table sugar. However, xylitol is also less sweet than sugar. Factually, it has about 2/3 the calories of sugar. Anecdotally, it is about half as sweet, so if you ...


6

First, I don't know where you people all get these gelatin-filled Turkish delight recipes. Turkish delight is made with starch, not gelatin (at least the recipes used in Turkey are all with refined starch or rice flour). What you are making here is jell-o (if you use small amounts of gelatin) or gummi bears (if you use lots of gelatin). Second, about the ...


6

It's not a question of "how long" as much as it's a question of "how hot." Sugar reaches the so-called hard ball stage somewhere between 250 and 265 degrees F. How long it will take your sugar to reach that temperature depends on a number of variables including the power of your cooking range and the type of vessel the sugar is being cooked in. Use either a ...


5

Generally you have to work with it when it is still exceptionally hot. Hence the use of taffy-pullers and such devices. Silicon/heat-resistant gloves possibly, if you wish to work by hand, traditionally always "oiled hands". I've seen examples where the mixture is arrested, allowed to cool for a couple of minutes and quickly reheated slightly to return ...


5

When I make buckeyes using this recipe from Smitten Kitchen, I tend to reduce the amount of butter a little, and the sugar a lot. Then I increase the graham crackers, and add some low-sugar puffed rice (Rice Krispies-like cereal) for texture. You might be able to work with some "filler" ingredients like that to make up for the lost fat from the butter. ...


5

Remember your stages of sugar boiling and how they come out, if it's too sticky or soft it is probably down to too low a final temperature (wrong texture) or more likely too much golden syrup. Be sparing with the golden syrup / glucose syrup, the sucrose will set in to hard sugars, but the glucose/inverted sugar syrup acts as a crystallisation inhibitor, ...


5

As you mentioned it is all about how the crystals form. Some of the factors off the top of my head: How saturated is the solution - The more sugar packed into the syrup the more easily it will crystallize. How quickly it cools - The slower the bigger the crystals Interference - Do you have a starch or other sugar molecules gumming up the works? ...


5

If you are making your own marshmallows, you can add home made or purchased natural food color. With home made colors there is a trade-off: too much coloring liquid and you get the added flavor, too little, and the colors will be whitish. You make your own by concentrating the juices of blueberries, raspberries, spinach, or carrots, or by using turmeric. ...


5

Heh... I used to work for a large commercial gummy-bear manufacturer, and can tell you that, when fresh, they were quite springy. A day in the drying room, followed by a couple months in the warehouse / on the shelf waiting to be sold, and they lose that springiness. Frankly, they all taste stale to me now. So yeah, try leaving them uncovered in the fridge ...


5

This is definitely one of those times where I wouldn't recommend substituting agar for gelatin; it's simply far too stiff for marshmallows. If you can get hold of some methyl cellulose, it works great for marshmallows. Unlike other gelling agents, methyl cellulose hydrates in cold water and sets when heated, so you can roast it with direct heat and it will ...


5

It's my understanding that sucralose (what makes Splenda sweet) is REALLY sweet, so much of what's in a measure of Splenda is fillers to bring the volume up so similar amounts of sugar and Splenda sweeten things a similar amount. I very much doubt that the fillers would behave as sugar does in a candy. You can bake with it in situations where sugar isn't ...


5

It is simply to add tartness to add some balance against the sugar. The water from the vinegar will evaporate and leave behind acetic acid. There is an old fashioned type of hard candy known as vinegar candy. Your lollipop is essentially just that candy on a stick.


5

In Scotland we make a kind of fudge that is deliberatly hard and crystallised known as Tablet. This was a popular treat when I was growing up. Essencially the recipe for tablet, soft fudge, toffee and caramel are quite similar. The difference is made by how you cook and treat the mix as it cools. Essentially you need to know about sugar boiling points. ...


5

It aerates the sugar (you do the same for taffy) - adding tiny bubbles in the final product. It makes the finished product lighter and chewier instead of denser and hard.


5

For the frame, I would suggest baking a cake, brownies, gingerbread or even cookie dough in a baking sheet (so it's one big, quite thin piece). But put the temperature of the oven lower than if you would use a regular baking mold. You could also use a piece of styrofoam/polystyrene*, covered with tin foil. Then you can use tooth picks to hold everything in ...


5

I like Kristina's suggestion that you research some of the basics of candy making. I'll answer those questions only briefly. Generic Candy Questions You don't need to heat particularly slowly This is not like an egg custard where the speed of heating will affect the curdling temperature. You're just trying to get water out. Just don't heat it so fast ...


5

From what I could fine in a cursory search of recipes, the typical ratio for vinegar candy is 4:1, sugar to vinegar, usually done as 2 cups sugar, 1/2 cup vinegar. The highest ratio I found was 3 cups sugar to 1 1/2 cups vinegar (Dottie's Vinegar Candy Recipe). That, however, was specifically for a soft candy--taffy. I'm not sure whether the higher ...



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