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Questions tagged [candy]

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

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27 views

How do I prevent my sugar coating from melting on my gummy bears

I am making homemade gummy bears and I cannot prevent the sugar coating from melting way into a puddle of watered sugar? I tried drying the gummy bears for a day but it still melts away.
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1answer
56 views

Candy Apple Syrup Leftovers or ??/

I was thinking of making up the candy syrup and saving it to coat the apple later. I could take the candy syrup, and pour it on a buttered parchment paper, let it cool it bit and then blend a food ...
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0answers
27 views

why are my lollipops sticky? [duplicate]

I make lollipops at home in a silicon mold but every time as soon as I take them out the mold not even two minutes after they seem to develop a sticky coating how can I prevent that in the first place?...
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1answer
56 views

Why did my root beer hard candy turn to a dry crumble?

I just tried to make some root beer flavored hard candies. I was somewhat improvising the recipe, and I ran into a weird issue I haven't seen before. When I added the root beer flavoring to the heated ...
2
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1answer
94 views

Caramel without stirring or burning

Every Christmas I make caramels for family, friends, and neighbors. And every year I'm stuck with the same choice. Stir the sugar mixture while it boils to prevent sticking and burning but end up with ...
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1answer
69 views

Can I make this caramel the “usual” way instead of using golden syrup and condensed milk

I've been following this millionaire's shortbread recipe to make as a Christmas gift. In the second stage, the caramel recipe uses condensed milk and golden syrup instead of sugar and cream. For ...
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0answers
40 views

Why do my Gummies only set up sometimes?

I am making pectin based gummies and continue to have varied success. Some batches come out beautiful and others have the consistency of jelly. Is it possible i'm cooking it too long and the pectin ...
9
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3answers
3k views

How to prevent chocolate covered items from sticking to the cooling rack?

I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that when I took them off the chocolate was ...
2
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1answer
157 views

Buttermilk Fudge not setting

My grandma used to make buttermilk fudge for us every year for Christmas. I have tried and tried to make it and it never sets up. It tastes great if you want to eat it with a spoon. The recipe is 2 ...
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1answer
68 views

Homemade salt water taffy

Are there any techniques to aerate homemade taffy, particularly saltwater taffy. The professional saltwater taffy makers in Atlantic City, NJ and Ocean City, NJ use machines that pull the taffy over ...
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0answers
298 views

Preventing stickiness in Candy Apples

I cook the sugar to a hard crack stage 300. I have used some gel pigments after temp is reached. The candy coating is perfect for about 3 - 5 minutes and almost instantly begins to get sticky. I ...
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0answers
78 views

My Candy Apple is too brittle, how to prevent?

I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it or try and bite into it. How can I prevent ...
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0answers
76 views

What is the purpose of the jelly and milk powders in this energy bar recipe?

I modified this recipe for survival bars by moving the sugar to the wet ingredients and boiling them on the stove until soft-ball stage. My goal was to reduce the moisture in the bars and add a more ...
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2answers
2k views

Can I use aluminum foil instead of parchment paper for resting candied fruit?

I’m making candied fruit and I need somewhere nonstick to place them while they cool, but I don’t have parchment paper. I don’t know how much the sugar will stick to aluminum.
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2answers
158 views

How did my Turkish Delights/lokum end up tasting like orange?

I made lokum, or Turkish Delights yesterday. I used the more traditional ingredients - cornstach, cream of tartar, sugar. From what I've researched of the dish, you can have flavors of lokum ...
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0answers
480 views

Turkish delight is way too soft and too sweet. How can I make it more firm with way less sugar?

I'm following this recipe for Turkish delight. There are a few unwanted outcomes. First, is the instructions for preparing the cornstarch results in unwanted lumps, even when using an electric hand ...
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1answer
930 views

How do I add citric acid to my hard candy without it burning?

Every time I try a recipe and add the flavoring and citric, within seconds the citric burns and gives the candy a horrible taste. How or when should I add it so that this won't happen. I'm using a ...
2
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2answers
108 views

Tried making gel-type candy, it recrystalized as it cooled?

I wasn't sure if it would work anyway, but I always used to love the tubes of squeeze candy you could get when I was a kid. I tried to make it by modifying a hard candy recipe. I boiled it for about ...
3
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1answer
598 views

What is the best gelling agent for gummies? [duplicate]

So, today I did my first attempt at home made gummies using 35g of gelatine with 1 cup water and 1/2 cup sugar. When it cooled though, all I had was really tough jello. Should I just add more ...
2
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1answer
619 views

What function would tartaric acid play in the making of gummy candy?

I just made my first successful batch of gummy candy after trying 5 or 6 diff. Recipes. The problem is that 95% of "gummy" candy recipes are basically glorified jello jigglers....not what I'm looking ...
1
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1answer
718 views

Nougat does not set

I am trying to make nougat. First I used the following quantities to make one batch: 2 egg whites 440g icing sugar 2 Tbsp liquid glucose 3 Tbsp honey 4 Tbsp water I heated the sugar syrup to 145 ...
3
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2answers
80 views

Two temperatures for making caramel candy

When making caramel candy the recipe often calls for boiling a water/sugar/butter mix to one temperature, then adding cream and boiling to another temperature. Often the second temperature is higher ...
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1answer
1k views

Mixing starches with sugar to make chewy candies

This is a bit of a Moby Dick for me. There is this candy, Gingerbon, that that has a very tough (for lack of a better word) chew to them. The texture is like a very chewy taffy that sticks to the ...
2
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1answer
118 views

Can flavoring extracts be added to inverted sugar?

I'd like to try doing a recipe with inverted sugar (hand pulled cotton candy), but am entirely new to candy making. I have the instructions to create inverted sugar, but would like to add a flavoring (...
2
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1answer
440 views

Can I make Turkish Delight with jelly powder?

I have come across some Turkish Delight recipes calling for cornstarch, others for gelatin, some use both and one that uses store-bought jelly powder (aka gelatin dessert aka Jell-O). The jelly ...
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1answer
104 views

Can I turn my unset jelly into cactus fruit gummies instead?

I tried making prickly pear fruit jelly. I accidentally used regular pectin instead of low-sugar pectin. Is there a way that I can turn my unset jelly into cactus fruit gummies instead?
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2answers
1k views

How to keep caramel from hardening prematurely?

Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle. But everything I search seems to be for ...
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2answers
111 views

What approach can be taken to create a sugar free Butterfingers clone?

How could I make a sugar free version of butterfingers candy? I’m asking because I’m a diabetic. So any advice on this matter would be appreciated big time!
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1answer
427 views

My Cream Pull Candy doesn't always cream

Anyone familiar with Cream Pulled Candy? It's a traditional Appalachian (Kentucky) candy where sugar and water are cooked to the soft ball stage, then milk, butter or cream and a small amount of ...
4
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3answers
4k views

I always burn my fudge. Why?

I'm trying to learn how to make fudge. Usually, I have no problems following recipes, but this one seems to be particularly difficult: 1 can of condensed milk (397 g) 115 grams of butter 450 grams of ...
0
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1answer
141 views

how to quickly dry out home made marshmallows?

I just made home made marshmallows for a birthday party in 7 hrs. How do I dry them out quickly? I used Ina G. recipe, she suggests to sit overnight, but on line it says to sit 8 hrs to dry. I need to ...
0
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1answer
167 views

Aftertaste when making gummies

We currently make medical marijuana gummies and are experiencing an aftertaste on some batches. People describe it as chemical/metallic/dry. We have been using the same ingredients (modified potato ...
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0answers
144 views

What is the name of this peppermint stick candy?

I've had a hard time finding information online about peppermint candy sticks that are hard, but porous and brittle - the peppermint sticks of my youth. I believe the commercially available brand that ...
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1answer
376 views

How Much Ammonium Chloride for Home-made Salt Licorice?

I want to make my own Scandinavian style salt licorice. I was able to buy ammonium chloride at a local spice store, but I am not sure how much to use. My research, so far, has suggested a ...
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0answers
557 views

Sticky candy apples [duplicate]

Last night I made candy apples for the second time. The first time they were perfect. Last night I made them at 10 pm and let them sit out over night. This morning they were hard but still sticky. ...
2
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2answers
12k views

Sugar/Citric Acid Coating giving Gummy Bears a Wet Look

So I'm able to make my gummy bear recipe just fine. Its just a simple mix of the following: 1/2 Cup water 1/4 Corn Syrup 1 6oz package of Jell-O Brand gelatin 2 packages of gelatin (Out of the four ...
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1answer
175 views

Will terrible things happen if I replace part or all of the refined sugar in this recipe with malt extract?

Behold the recipe: https://www.howtocookthat.net/public_html/giant-mars-bar-recipe-milky-way-bar/ I'm planning to make a cake based on the Zero Candy Bar for father's day, because it's my dad's ...
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2answers
316 views

Flavourless Chocolate/Chocolate Alternative in Fudge

I've just recently gotten into making fudge and have found a recipe that works amazing for almost every flavour I want to make. I use Cocoa Powder or White Chocolate Squares depending on the desired ...
2
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1answer
79 views

pan size and cream pull candy

I am making cream pull candy. Recipe is usually made in a 4 Qt. pan. Can I use a 8 qt. pan as long as candy thermometer is submerged enough or will the different size--e.g. more surface area ...
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3answers
1k views

Prevent gummi bears from drying out

I have tried making gummi bears but have the problem that they dry out very fast. I'd like to make gummi bears that could be eaten for a couple days. After five days they dried out so much it was ...
4
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2answers
6k views

Why do I have lumps in my caramel? (NOT crystallized sugar.)

there are a lot of caramel questions. Hopefully I'm not repeating anyone... I've made caramel sauce several times with the recipe from Sally's Baking Addiction. For some reason, though, whenever I ...
2
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1answer
497 views

Tootsie Roll Flavor

Tootsie rolls dont quite taste like chocolate. They have a "cocoa" and "subtle fruit flavor" according to their website. What are the fruit flavors that makes them so unique? I've seen orange extract ...
2
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1answer
623 views

Sugar syrup with orange juice foams excessively

Today I made an orange chiffon cake with buttercream frosting. I used Rose Levi Beranbaum's Classical buttercream recipe, in which 100 g of sugar and 90 g of water are cooked to a softball-stage syrup ...
3
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1answer
597 views

How can I remove aluminum foil from a candy cane?

I got a rather large candy cane, and was far from able to finish it in a single sitting. I thought I would preserve it by wrapping it (somewhat tightly) in aluminum foil. Now, a month later, I can't ...
5
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1answer
287 views

Dicing Hot Tamales (candy)

I wanted to cut up some Hot Tamales candies for cookies, but had a horrible time cutting them. I couldn't get the candies small enough and they stuck together. I tried cutting with a knife and a ...
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1answer
369 views

Lace cookies TOO thin?

I tried to make https://myjerusalemkitchen.com/2011/05/22/dark-chocolate-almond-orange-lace-cookies-florentines/ (I used bee honey not date honey) and they taste GREAT, but they did not come out right....
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1answer
1k views

I need a good substitute for applesauce in a gumdrop recipe

I need applesauce for a gumdrop recipe but I am out of it. what can i use as a substitute? I have seen people saying oil, but what kind? And just the same amount as applesauce, or what?
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1answer
161 views

brittle layered nut candies

A couple years ago I was given a box of delicious Soan Papdi made by Haldiram Co. The ingredients listed are: almonds, pistachios, vegetable ghee, sugar, wheat flour, gram flour, cardamom. It had the ...
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1answer
102 views

Candi sugar problems around 130°C — what happened?

Today I was brewing a candi sugar. Recipe I use is simple: unrefined beet sugar, white sugar (for cost saving), a pinch of dry malt extract for Millard reactions, and water just to dissolve it all. ...
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4answers
1k views

Why does my invert sugar always crystallize?

I often use invert sugar as a humectant in confections. The problem is that it always crystallizes after a few days. My recipe is fairly simple. 1 kg refined sugar 200 ml filtered water 1 g cream ...