Questions tagged [candy]
Questions about confections (sweet foods) and how they are made.
231
questions
1
vote
0
answers
71
views
How to I prevent my sugar coating from melting on gummy worms
Recipe:
180 Grams of fresh fruit blended
2 Tbsp of Honey
2 Tbsp of Lemon Juice
2 Packs of unflavored
2 gelatin packs (14g total)
Put gelatin powder in lemon juice mix and set for 5 minutes.
Combine ...
- 11
0
votes
0
answers
112
views
Chemistry of lemon drop candies
I made lemon drop candies using this recipe. Here's a TL;DR:
Mix 1 cup sugar, 1/2 cup water, 1/2 teaspoon cream of tartar (inhibits crystalization), cook to 300 °F.
Pour out the candy and fold in 1/2 ...
- 153
1
vote
0
answers
109
views
Watery Gummies - Yuk!
I have a similar problem as another post but after reading through the suggestions, I think I found part of what I did wrong but not everything.
My recipe was simple:
1 tbsp sugar
2 tbsp Gelatin ...
- 11
9
votes
3
answers
5k
views
How are these positive candy molds used? (if that's what they are)
We bought a large lot of mixed equipment at an auction, and one group of items has us puzzled: they're something to do with candy, but they're positive, not negative. We're not sure if you use them ...
- 5,067
0
votes
1
answer
462
views
Will melted chocolate stick to cupcake papers?
I plan to use mini cupcake papers in a mini cupcake pan. Then I will add fruit and/ or nuts. Then, pour melted chocolate to fill the paper. My question, once set in the fridge, will the paper stick to ...
- 1
0
votes
0
answers
76
views
Is there a good way to convert a nutrient powder (i.e. green drinks) into a low calorie candy?
I don't like putting powder into my water bottle, because I have trouble getting it washed out, and don't like to use my water cup, so I'm wondering anyone has ever had any luck converting the powder ...
- 579
12
votes
4
answers
2k
views
Protecting gingerbread house windows from humidity
We made some pretty good windows for our gingerbread house this year, by putting crushed boiled sweets (hard candy) in the cut holes for the last few minutes of baking.
But since then they've absorbed ...
- 45.2k
3
votes
1
answer
547
views
How to hand polish gummies?
I would like some advice on how to hand polish a batch of gummies. I have MCT & Grapeseed oil and carnauba wax.
I can emulsify the carnauba wax together with the oils by heating them together. Now ...
- 33
8
votes
1
answer
888
views
What was this "gravel gum candy" product from the early 1990s?
This is such a massive long-shot, but it's been eating me up for decades now. I need to at least try.
In the early 1990s, my brother and I used to walk to this local little grocery store (long gone) ...
- 81
1
vote
1
answer
453
views
Trying to make my own gummy bears with monk fruit erythritol. Can I substitute a box of jello with plain gelatin powder?
I have a recipe for cannabis gummies that yields the perfect texture I am after (exactly like a maynards gummy bear and stays at room temperature).
I'd like to replicate that exact recipe and swap the ...
- 11
10
votes
2
answers
2k
views
What went wrong with my walnut brittle
I have been making this recipe for the past 10 years for Christmas. This year every batch has turned out bad. By bad I mean it doesn't have that brittle snap when I break it. The brittle is soft and ...
- 101
1
vote
1
answer
122
views
Sugar coated pecans without turning amber
I had an old Aunt who used to make the best sugar coated pecans.
I have tried to replicate the recipe but where hers were a snowy white colour mine turn out caramel looking.
How do I do this and have ...
- 11
8
votes
1
answer
1k
views
Homemade Marshmallows Makes Soggy Rice Krispies Treats
I use a no-corn syrup, eggless marshmallow recipe and have had terrible results using them to make Rice Krispies Treats.
Marshmallow Recipe
1/2 cup water, divided
2 tablespoons gelatin powder
1/2 cup ...
- 273
4
votes
1
answer
1k
views
Boil candy for 1-½ hours to soft ball stage?
I’ve recently run across a recipe in a vintage cookbook (probably the fifties, as the phone numbers in it are exchange numbers) for “Two-Hour Candy”:
Two-Hour Candy
7 c. sugar
1 cube butter
1 lg. ...
- 1,589
2
votes
1
answer
2k
views
Struggling to make gummies / gum drops with pectin NH
Okay, so I'm pretty new to making gummies and my goal is to make vegan ones with pectin. BUT I haven't been able to get anything remotely resembling gummy bears... they usually don't set, and if they ...
- 21
0
votes
2
answers
97
views
How does the size of the ginger affect the candy process?
https://www.youtube.com/watch?v=v-MFpM74SNw&ab_channel=Carolineartiss
I'm interested in candying ginger, like in this video. I want tiny candied ginger pieces to use in ginger biscuits. I'm just ...
- 4,902
1
vote
2
answers
9k
views
How to soften hard gummy candies
I’ve been eating spearmint gummy candies and spice drop candies. Most of the time they are the perfect consistency and I’m able to eat them with no problem. I recently purchased a large bag of gummy ...
2
votes
0
answers
682
views
Help making cotton candy - clumps and is wet?
I have a mid-grade cotton candy machine (paragon classic 5) and I am having a lot of trouble getting it right. I am following the minimal instructions it comes with. Turn on the motor, full the hopper,...
- 21
3
votes
1
answer
2k
views
Why can you make hard candy with maple syrup, honey, and corn syrup, but not agave nectar?
Maple syrup is mostly sucrose.
Honey is a mixture of glucose and fructose.
Corn syrup is glucose.
Agave is mostly fructose.
I have read that the chemistry of candy involves a disaccharide (sucrose=...
user79088
0
votes
2
answers
980
views
How long would I have to microwave corn syrup to get it to the hard ball candy stage?
I have 0.3 kg of corn syrup at room temperature (294 K). The specific heat of corn syrup is [2.72 kJ/(kg K)][1]. I want to heat it up in a 1,000 W microwave until it reaches 394 K.
I know that
q=mcΔT
...
user79088
8
votes
1
answer
516
views
How to prevent filling getting squeezed out of chocolate coated candies?
I made some chocolate coated peanut butter candy-eggs, and after I dipped the first egg in chocolate and set it on the rack to cool, the filling is getting squeezed out. How can I prevent this?
For ...
- 183
1
vote
1
answer
831
views
How do I use Carnauba or Beeswax for Candy?
I am trying to make gummies and I want to use either Carnauba wax or bees wax to make a coating, anyone got any idea WHAT Carnauba or bees wax to use and how to apply it? I know they use a tumbler but ...
- 11
1
vote
1
answer
138
views
Poured fondant that stays liquid
I need help regarding poured fondant - to be precise, I would like to have it more on the liquid side.
I plan to use it as a chocolate bar filling, that is why I am asking :)
The recipe I use in ...
- 11
2
votes
1
answer
895
views
Candy making in Dutch Oven when there is only one of you
I’m trying to make fudge and other hard candies such as peanut brittle in my Lodge Dutch Oven. The problem that I’m having is that I cannot hold the pot and scrape out the inside by myself. ...
1
vote
1
answer
253
views
Can a pre made jam be thickened into pate de fruit?
I have a wonderful locally made jam and want to turn it into fruit de pate to sell alongside the jam in my market. Can I add more pectin to the jam after heating it to thicken it into a jelly?
1
vote
1
answer
70
views
Altering halvah recipe
Here is basic recipe for Halvah:
Ingredients
2 cups honey
1 teaspoon vanilla
1 1/2 cups unsalted pistachios or almonds
2 cups tahini
If I were to drop ratio of honey to tahini to 1:2, what would ...
- 310
2
votes
1
answer
2k
views
How do you get a dry surface on gummie candies?
I made this recipe for sour gummies:
Gummies
2 C / 473ml fruit juice (I used apple)
2.5 C / 600ml water, divided
4.5 tsp citric acid
6.6 oz / 187g gelatin
22.4 oz / 625g sugar
Coating
6 T sugar
3....
- 1,592
1
vote
1
answer
76
views
Chocolate molds in shapes of kitchen supplies
I am going to be making a gag gift for some friends. I want to make chocolates in the shape of pots, pans, and cooking utensils as they are in the process of closing on a new house. I have no issues ...
- 11
9
votes
1
answer
742
views
How to adjust for making candy from corn syrup instead of sugar?
I've recently started to experiment with making hard candy from straight corn syrup rather than conventional sugar, and so far it has worked remarkably well. Aside from increased sweetness and ...
- 271
1
vote
0
answers
157
views
Dalgona Toffee Burns When Adding Baking Soda
I've tried this every way from Sunday. I've had some success using a bit of corn syrup but I don't get the rise and melt in your mouth Texture that I prefer.
So basically it's 4tbsp of white sugar,...
- 270
1
vote
0
answers
344
views
Binding oil to glucose in candy
I'm trying to mix (coconut) oil into glucose using sunflower lecithin as an emulsifying agent, this is being mixed into a candy (vegan) mix that consists mainly of glucose syrup, pectin, colouring and ...
- 11
1
vote
0
answers
392
views
For the life of me I can't get my nougat to set hard
Recipe:
Syrup
1 cup sugar
1/2 cup corn syrup
1/8 cup water (I dont think this does anything)
Dash of salt
Egg white
1 egg white whipped
Dash of cream of tartar to stabilize the egg white
2 tbsp ...
- 53
7
votes
2
answers
2k
views
Savory Cotton Candy?
One thing I've always wanted to do is make savory cotton candy, but I'm not sure how to go about it. I understand that cotton candy is spun sugar so that introduces a challenge. I have a cotton candy ...
- 173
4
votes
1
answer
1k
views
I can't seem to get my nougat to come out right and I don't know why
I tried this pistachio nougat recipe once and it came out great. I've tried it two other times and the nougat hasn't set well at all. I'm thinking that this is because the recipe doesnt list a ...
- 53
1
vote
1
answer
2k
views
Substituting sweetened condensed milk for evaporated milk [duplicate]
I am making caramel. The recipe calls for 2 - 12oz. cans of evaporated milk. I want to use sweetened condensed milk. Do I use the same amount?
- 11
2
votes
1
answer
1k
views
Dragon Beard caramel too soft
I had a few attempts at making Dragon Beard candy, and I can't seem to get a handle on the consistency of the caramel.
Here's the recipe I use:
200g sugar
13g dextrose
1g lemon juice
130g water
- ...
- 123
0
votes
1
answer
5k
views
My milk chocolate is grainy - how to fix it? [duplicate]
Below is the milk chocolate recipe I used. It's good enough, but grainy, not as smooth as I'd like. Any thoughts on how to make it smoother? Most recipes I find online have milk chocolate as an ...
- 199
3
votes
1
answer
4k
views
How are you supposed to eat ribbon candy?
This seems a bit of a silly question to ask, but I'm a bit confused, so I'll ask for help. I was gifted a box of Hammond's assorted classic ribbon candy for the holidays. I've never been much of a ...
- 33.2k
1
vote
1
answer
218
views
Safety of candies with cat in house?
I had several candies in individual plastic bags. I assembled paper bags to group together various candies to give to my classmates. I did this on a carpeted floor, with the plastic bags of candy over ...
- 331
2
votes
1
answer
112
views
Will freezing preserve invertase
The age deterioration of the enzyme action of invertase is slowed under cold storage. I am wondering though, with freezing stop/slow it even more, or will it damage the enzymes beyond normal aging ...
- 21
2
votes
0
answers
263
views
How many times can you reheat fudge [duplicate]
I made fudge. It did not set. Recipe left out crucial info: how long at soft ball stage? Cool slightly before beating? How long do you beat it? And how many times can it be "remade" or cooked before ...
- 21
2
votes
1
answer
2k
views
Switching out butter for vegetable oil (like canola) when making caramels
Before I ruin a batch, I'd like to check for ideas - are there any potential problems with using vegetable oil instead of butter for caramels?
I already switched out from heavy cream to butter (...
- 199
0
votes
2
answers
184
views
How to neutralize candied glacé strawberry and kiwi
I have 200 gm of candied glacé strawberry and 200 gm of candied glacé kiwi. I cannot eat it, as it has too much sugar for me. Is there a way to neutralize the candied strawberry and kiwi?
1
vote
2
answers
990
views
Caramels without cream or condensed milk?
I have a chocolate caramel recipe that I love, but I'd like to tweak it to not use heavy cream, which I don't keep for anything else. However, I always have butter. Any thoughts on how I would need to ...
- 199
2
votes
2
answers
2k
views
My fudge is getting thick when I start to stir in marshmallows, chocolate chips and nuts
Using carnation famous fudge recipe, when I add the marshmallows, chocolate chips and nuts it gets thick and the marshmallows are not melting completely. Am I cooking it too long or not long enough, ...
- 31
1
vote
2
answers
2k
views
How do I separate my melted rock candies?
I recently bought a a jar of rock candies and after one night, they have melted and all stuck together. How do I separate them again to eat them? (I tried freezing, it didn’t work!)
- 39
4
votes
3
answers
6k
views
The role of fat (butter, oil) in caramel-required recipes?
Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instead of making caramel with water or just ...
1
vote
1
answer
198
views
Does anyone know these candy
Does anyone know the name of this candy?
It comes in a pink wrapper with an airplane on it
- 11
5
votes
1
answer
4k
views
Cheap/DIY approach to compressed powder candy
I'm interested in making tablet-style compressed candies (like sweet tarts or specifically the sticks from lik-m-aid), and while I can find ingredients on store packaging and figure out from there, I ...
- 341
6
votes
5
answers
10k
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.
- 61