Questions tagged [candy]

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

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3
votes
1answer
340 views

Can I make invert syrup in situ when making candy?

There are a couple recipes out there for invert syrup that basically say add some acid (citric acid or cream of tartar) at 0.1% w/w bring it up to 240 °F​/​116 °C then let cool. However, is ...
10
votes
5answers
11k views

How do I keep my melted candy windows in my gingerbread house from cracking?

I have melted hard candy in the windows of my gingerbread house, two days later the candy is cracked. Tried it again, using more candy, but it cracked again. The gingerbread wall with the windows ...
1
vote
3answers
7k 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 ...
0
votes
1answer
11k views

What are sugar-free sweets actually made from?

I was eating a sugar-free "Polo mint" the other day and the question popped into my mind "So, if this isn't sugar.... what is it??" I understand they use an artificial sweetener (Sorbitol), and ...
6
votes
1answer
204 views

Caramel Coating producing inconsistent results

I have been experimenting with a recipe for Caramel Coated Pecans. The problem I have been experiencing is that (I believe) the instructions are too general. The first time I used a 'larger' sauce ...
3
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2answers
2k views

Butter separation in english toffee candy

I've read recently some articles about English toffee candy and the issue of butter separation was mentioned there. I am looking for further information abut this phenomenon (what causes this ...
4
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3answers
1k views

Substitute for egg yolk in chocolate truffles?

I have a recipe for chocolate truffles (basically butter and chocolate) that also includes an egg yolk; presumably to help smooth it and increase the richness. I know that the recipe would probably ...
4
votes
1answer
423 views

What is tamur (ingredients)?

My mate brought some sweets from UAE, it's something like Turkish delight, I think. It says it contains tamur, among other things. I believe tamur is the main thing it's made of, but I couldn't google ...
16
votes
1answer
5k views

How do you make Welch's fruit snacks?

The ideal goal is to replicate something similar to Welch's Fruit Snacks. We want something that is firm, flavorful, and not sticky. Has anyone come up with a delicious fruit snack recipe? Here is ...
3
votes
3answers
934 views

Metalic Foil on Indian Sweets

I want to make some authentic Indian sweets, but I have questions about the silver foil that is found on some of them. First of all, I can't seem to find it (in the United States); the closest I get ...
3
votes
4answers
17k views

How can I unstick lollies stuck in a jar, welded by heat?

I left some humbugs in a jar in the sun on a kitchen shelf. They melted a bit and are now stuck in the jar. How do I get them out?
9
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2answers
4k views

Can the Cadbury Creme Egg's filling be bought independently?

I want to buy the filling of Cadbury Creme Eggs to use it in another dessert. I remember that being available but I cannot come up with the keywords to search for it. Maybe something similar is sold ...
8
votes
2answers
4k views

How do I mimic trader Joe's (dark) Chocolate covered Espresso Beans?

I'm trying to mimic the thick, rich, dark chocolate covered espresso beans made by Trader Joes. These sweet morsels have a thick chocolate coating that easily gives in when bitten. The beans inside ...
4
votes
1answer
1k views

How can I minimize crumbliness in agar based candies?

3.5% agar agar makes a sturdy gel, which can be used to make candy. However, instead of dissolving smoothly in the mouth, the agar tends to break down into small chunks. Would adding a percent or two ...
2
votes
1answer
1k views

How do I make a Turkish Delight Syrup

I made turkish delight ice cream but the bits of commercial sugar coated turkish delight I folded through were rock hard when frozen and a possible problem for unsuspecting guests. So, I was wanting ...
3
votes
3answers
146 views

Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)?

Especially around the holidays, it usually seems more efficient to build up a selection of projects in need of some finishing steps (usually chocolate dipping). What steps should one take to ensure ...
5
votes
2answers
7k views

Solution for uneven heating on an electric coil stovetop

I'm struggling to find a solution for my apartments coil stovetop and its uneven heating. I've never run into the problem until I started working on my holiday hard candy recently. I can't keep the ...
1
vote
1answer
10k views

Can I cool my toffee in the fridge?

I'm making some treacle toffee for tonight but think I've left it too late to cool naturally - will cooling it In the fridge affect the result too much, or just speed the process up nicely?
3
votes
1answer
707 views

vinegar in lollipops

How much vinegar can I use in a lollipop recipe without upsetting the "setting up" of the candy? There is a remedy for hiccups that uses sugar and vinegar as an instant cure and I desperately need ...
1
vote
3answers
1k views

What should I do with candied citron?

My inlaws just gave me a gift of candied whole citron (not just the peel) that they picked up from southern Italy. It was very thoughtful and just in time for Sukkot! However, I'm just not sure ...
6
votes
1answer
1k views

How do you add ingredients to fudge without stiring it?

There have been a couple of questions recently about making fudge, and a comment which came up twice in answers has got me wondering about something. (I'll admit, both answers are by Sobachatina, but ...
5
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2answers
2k views

Clarification on the process for making fudge

OK, so I'm trying to make fudge. The recipe which I'm following doesn't give all that much in the way of directions. So I'd like clarification of a few points, so I know what I'm aiming for. Am I ...
5
votes
3answers
5k views

How do you dry homemade lollipops so that they are no longer sticky?

I made homemade lollipops and they are set, but still sticky. How can I dry them, or what I can do so that when I wrap them they won't stick to the wrappers?
1
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3answers
7k views

How can I substitute English Toffee in cookies?

I found a cookie recipe which requires "English Toffee bars". I have never seen them around here, and don't know what they are. What are these bars? Is there any substitution I can use? How close ...
3
votes
3answers
2k views

How to create a gummy candy cake?

I want to give my gf a present for Valentine's day that consists on a board with glued gummy candy, marshmallows... all that lovely sweet stuff. When put all together it will be like a romantic ...
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
2k views

Why did my Turkish Delight come out flavorless?

Yesterday I made Turkish Delight, and today I cut it into squares and tasted it. This was the recipe: 330 ml liquid (apple juice, from freshly cold-pressed apples, strong flavor) A small amount of ...
1
vote
1answer
1k views

Substituting glucose syrup for glucose

I've noticed that many pate de fruit recipies call for a small amount of glucose in addition to sugar. My local store didn't have any glucose, but I have glucose syrup around. Can I use glucose syrup ...
1
vote
1answer
173 views

Boiled sugar disaster?

I attempted to make some hard sugar to use as windows for gingerbread houses. I thought I could do it without a candy thermometer as I have before, but obviously not. I tested it in ice water and it ...
4
votes
1answer
2k views

What can I add to boiled lollies to stop them from melting in humid weather?

I've made a gingerbread house this year and popped in stained glass windows. The windows are made of crushed up boiled lollies. I baked the gingerbread, then added the windows, then baked the bread ...
3
votes
1answer
205 views

What does pulling on syrup (in the semi-solid state) do to the texture/taste?

I have seen this done at candy shops before, where the syrup is pulled/stretched 10s of times before they are allowed to cool off. What chemically does this do to the sugar? How does this affect the ...
3
votes
3answers
31k views

Can anyone identify this Chinese candy?

We just grabbed our customary mint on our way out of the Asian Bistro by our house but when we opened it, it wasn't a mint and the wrapper was almost all in Chinese (I think). It was an Asian bistro, ...
10
votes
1answer
5k views

What does adding butter to toffee do?

Some recipes for toffee call for butter, some don't. I'd like to know please what adding butter does, and if I do add butter, will I still be able to make the stickjaw type toffee? Thanks in advance.
1
vote
1answer
1k views

Pot selection for fudge

Is there a particular kind/size of pot recommended for making fudge?
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 ...
6
votes
2answers
7k views

What is the purpose of vinegar in this lollipop recipe?

I found a recipe for lollipops. It uses 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it? The recipe was: 10 spoons of granulated/crystalic sugar 10 spoons of water 4 ...
9
votes
1answer
7k 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 ...
6
votes
1answer
2k views

What effects will xylitol have as a sugar substitute?

What effects does xylitol have when used in place of sugar? Will replacing sugar with xylitol lower the calories in my candy? Does it have a laxative effect if eaten in quantity? Will my fruit gems ...
6
votes
4answers
14k views

Does Splenda caramelize?

Do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some diet-friendly hard candies.
9
votes
3answers
3k views

How can I make vegetarian marshmallows?

My girlfriend is vegetarian and we have been trying to make marshmallows at home but so far after over four tries with agar agar we have yet to be very successful. We have made one batch that were ...
14
votes
7answers
68k 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 ...
9
votes
1answer
1k views

How to make sparkling powder for candy?

When I was young, someone taught me how to make this powder you find on candy. It's acidic and seems to "sparkle" in the mouth, but I don't know the name and so I can't find a recipe. I suppose I ...
6
votes
1answer
4k views

Salted butter in toffee

What effects would using salted butter instead of unsalted butter have on a toffee recipe? I'm using the basic Equal parts butter and sugar Heat to soft crack (285 F) Poor into flat cooking sheet ...
9
votes
4answers
3k views

How can you pipe hot melted candy into free-form shapes?

I recently made free-form candy swirls out of chocolate-like coloured candy. When I got to the point of putting it into my disposable plastic piping bag, I had to wrap it in a tea-towel in order to ...
9
votes
1answer
357 views

Converting Peppermint Marshmallow Recipe to Raspberry

I have the following peppermint marshmallow recipe that I know works well: 1/2 cup confectioners' sugar, plus more for dusting the marshmallows' surface and the work surface 1/2 cup plus 2 ...
18
votes
8answers
144k views

Problem with gummy-bears being too much like jelly

I've been trying a simple recipe I found on the internet, which is a simple recipe consisting mostly of gelatin. The problem is that the end result is basically just a fruit-flavoured jelly (Jell-O?),...
18
votes
5answers
67k views

What are the differences between candy thermometers and meat thermometers?

I know that meat thermometers generally won't handle as high a temperature range as candy, but I'm only planning to make caramels and fudge (so soft ball and firm ball) and that's within the range of ...
3
votes
2answers
990 views

How to Flavor Homemade Gum Drops

For favors that I am making for an upcoming party, I'm looking to do some old-fashioned homemade gum drops. I have found a recipe that looks do-able. It calls for candy flavoring. I've also found ...
5
votes
2answers
7k views

Substituting skim milk for whole milk in a caramel recipe

I'm planning to make a batch of soft caramels. Whole milk makes up about half the recipe. Since I only have skim milk on hand, can I substitute skim milk for the whole milk?
6
votes
6answers
971 views

Peanut-Butter Treat - Using Less Sugar and Less Butter

I'm making a chocolate covered peanut-butter treat this weekend. I'm going to play with the recipe, to have less fat and calories, and I'd like some suggestions. 3 lbs. confectioners sugar 1 lb. ...