Questions tagged [candy]

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

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7
votes
1answer
174 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 ...
5
votes
5answers
20k 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. (But using a different beginning ...
3
votes
1answer
102 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. ...
4
votes
4answers
3k 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.
2
votes
0answers
77 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 ...
0
votes
2answers
80 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 ...
13
votes
6answers
99k views

Any way to soften gummy candy?

Sometimes when I buy (cheap) gummy candy, it's a little too hard to enjoy. Is there a way to soften them? Preferably something that lasts, as opposed to perhaps heating them and eating them while they'...
1
vote
1answer
167 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
0answers
55 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,...
3
votes
1answer
194 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=...
0
votes
2answers
257 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 ...
1
vote
1answer
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 ...
2
votes
2answers
2k views

How to make hard candy with only fruit as a sweetener

I have a child with a restricted diet that can have no added sugar or other form of sweetener, with the exception of fruit juice. He is in desperate need of cough drops or throat lozenges, but I find ...
8
votes
1answer
281 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 ...
9
votes
1answer
157 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 ...
1
vote
0answers
131 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 ...
1
vote
1answer
80 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 ...
2
votes
1answer
173 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
1answer
84 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?
2
votes
1answer
120 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....
6
votes
3answers
39k views

Why does my fudge always set up like a rock?

I've followed the recipe for an opera fudge (and several others) as close as I can, yet my fudge always turns out grainy and crumbly. The best results I've gotten have come from not washing down the ...
5
votes
1answer
268 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 ...
14
votes
7answers
70k views

hard crack candy coming out too sticky

I've made a few batches of hard crack candy, but so far every batch i've made has come out stickier than I'd like. by too sticky, i mean that the candies will stick to the parchment paper i store them ...
3
votes
4answers
62k views

Why did my caramel come out grainy?

I made caramel on my induction cooktop. The temperature was correct, but the caramel texture is grainy, like all of the sugar didn't dissolve properly. Do I need a different thermometer? I used a ...
1
vote
1answer
42 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 ...
0
votes
0answers
42 views

How to make shelf-stable gummie candy in a home kitchen?

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....
6
votes
4answers
10k 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 ...
22
votes
4answers
25k views

Making Fudge or Candy While it is Raining or Snowing

I've heard and old wives tales that when you try to make fudge or candy when it's raining or snowing outside that the fudge or candy will not set. What is the truth behind this tale? If it is true, ...
3
votes
7answers
3k views

Are there any situations where untempered chocolate is better than tempered?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered ...
1
vote
5answers
3k views

What can I do with a large amount of glacé cherries? [closed]

I accidentally bought 1 kg of glacé cherries instead of the dried cherries which I meant to buy. Aside from fruitcake, which I hate, is there anything I can do to use these up?
2
votes
3answers
3k views

Using unrefined sugar to make candy

I have been trying to avoid refined sugar (white sugar, corn syrup, etc.) for health reasons. usually I replace it with demerara sugar, but I can also use honey, date syrup, unrefined cane sugar. Is ...
6
votes
2answers
949 views

How to successfully make candied ginger?

I tried to make candied ginger from fresh roots, but the result didn't turn out like I was expecting. The recipe I followed had me simmer the slices of ginger in a saucepan with 1 1/2 cups of brown ...
1
vote
0answers
110 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,...
2
votes
3answers
9k views

Other than gelatin what makes gummy bears chewy?

From previous experiences, every time I try to make gummy bears they are more springy than chewy like gummies are supposed to be. I have been wondering, other than gelatin, what makes gummy bears ...
4
votes
3answers
3k 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 ...
8
votes
4answers
1k views

How to make spherical chocolate-enrobed candies?

How does one enrobe a candy center in chocolate in such a way that you get a smooth sphere with no ugly mark where it was sitting on a rack, or hole where it was held by a skewer?
3
votes
1answer
241 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 ...
1
vote
0answers
112 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 ...
9
votes
1answer
8k views

Turkish Delight is too wet

I've made a few batches of Turkish Delight in different flavours. The Rosewater, Vanilla and Ginger flavours have set beautifully but the Orange and Mint flavours have set to a point, and are ...
1
vote
3answers
8k views

What can I do with badly cooked honeycomb?

I've made a batch of honeycomb but I didn't quite get the temperature of the sugar right. Now it seems to have the consistency of toffee. What can I do with this honeycomb? It would seem a bit of a ...
7
votes
1answer
562 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 ...
1
vote
0answers
214 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 ...
2
votes
4answers
33k 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 ...
4
votes
1answer
303 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 ...
9
votes
2answers
2k views

What are these sweets from 16th century?

I keep seeing them in old European paintings from 16th - 17th century. I think they still must exist present days. White irregular shaped sweets on the left hand side.
1
vote
1answer
635 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?
4
votes
2answers
305 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
2
votes
1answer
425 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 - ...
0
votes
1answer
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 ...
1
vote
1answer
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 ...

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