Questions tagged [candy]

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

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0answers
27 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 ...
2
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1answer
106 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 (...
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0answers
30 views

How to make caramels grainy on purpose? [duplicate]

I want my caramel to turn out grainy. Years ago, there was a store that sold "Grain Caramels". They were delicious and I would like to know how to make them. What makes caramels grainy instead of ...
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2answers
97 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?
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2answers
63 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 ...
2
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2answers
97 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, ...
1
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2answers
185 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!)
4
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2answers
171 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 ...
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0answers
91 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
5
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1answer
182 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 ...
1
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1answer
273 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.
1
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1answer
58 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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50 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
89 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
145 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 ...
4
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1answer
189 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
47 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
170 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 ...
1
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1answer
102 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
436 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 ...
3
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0answers
86 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 ...
2
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0answers
82 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 ...
5
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2answers
4k 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.
2
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2answers
191 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
658 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 ...
1
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1answer
1k 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
115 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
797 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
812 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
851 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
87 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 ...
4
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1answer
2k 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
146 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
522 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 ...
0
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1answer
120 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 ...
1
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2answers
115 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!
5
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1answer
469 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
176 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
177 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 ...
2
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0answers
152 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 ...
10
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1answer
473 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
560 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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4answers
15k 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 ...
5
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1answer
183 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 ...
5
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2answers
373 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
81 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 ...
2
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3answers
2k 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 ...