Questions tagged [candy]

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

Filter by
Sorted by
Tagged with
5 votes
0 answers
184 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) ...
user avatar
  • 51
1 vote
1 answer
91 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 ...
user avatar
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 ...
user avatar
  • 101
1 vote
1 answer
76 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 ...
user avatar
  • 11
7 votes
1 answer
206 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 ...
user avatar
  • 253
4 votes
1 answer
142 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. ...
user avatar
2 votes
1 answer
423 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 ...
user avatar
0 votes
2 answers
83 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 ...
user avatar
  • 3,762
1 vote
1 answer
2k 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 ...
user avatar
2 votes
0 answers
79 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,...
user avatar
3 votes
1 answer
384 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=...
user avatar
  • 316
0 votes
2 answers
345 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 ...
user avatar
  • 316
8 votes
1 answer
305 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 ...
user avatar
1 vote
0 answers
187 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 ...
user avatar
1 vote
1 answer
83 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 ...
user avatar
  • 11
2 votes
1 answer
227 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. ...
user avatar
1 vote
1 answer
94 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?
user avatar
1 vote
1 answer
45 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 ...
user avatar
  • 292
2 votes
1 answer
223 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....
user avatar
  • 1,494
1 vote
1 answer
66 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 ...
user avatar
9 votes
1 answer
203 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 ...
user avatar
1 vote
0 answers
125 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,...
user avatar
1 vote
0 answers
141 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 ...
user avatar
1 vote
0 answers
278 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 ...
user avatar
  • 53
8 votes
2 answers
794 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 ...
user avatar
  • 183
4 votes
1 answer
486 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 ...
user avatar
  • 53
1 vote
1 answer
758 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?
user avatar
  • 11
2 votes
1 answer
481 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 - ...
user avatar
  • 123
0 votes
1 answer
3k 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 ...
user avatar
  • 179
3 votes
1 answer
2k 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 ...
user avatar
  • 31.4k
1 vote
1 answer
189 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 ...
user avatar
2 votes
1 answer
89 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 ...
user avatar
2 votes
0 answers
157 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 ...
user avatar
2 votes
1 answer
1k 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 (...
user avatar
  • 179
0 votes
2 answers
126 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?
user avatar
1 vote
2 answers
310 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 ...
user avatar
  • 179
2 votes
2 answers
775 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, ...
user avatar
  • 31
1 vote
2 answers
802 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!)
user avatar
  • 39
4 votes
3 answers
4k 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 ...
user avatar
1 vote
0 answers
95 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
user avatar
  • 11
5 votes
1 answer
2k 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 ...
user avatar
  • 171
4 votes
4 answers
4k 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.
user avatar
  • 41
1 vote
1 answer
66 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 ...
user avatar
0 votes
0 answers
94 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?...
user avatar
0 votes
1 answer
433 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 ...
user avatar
2 votes
1 answer
796 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 ...
user avatar
  • 123
4 votes
1 answer
790 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 ...
user avatar
9 votes
3 answers
14k 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 ...
user avatar
2 votes
1 answer
263 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 ...
user avatar
1 vote
1 answer
459 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 ...
user avatar

1
2 3 4 5