Questions tagged [candy]

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

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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. ...
5
votes
2answers
4k views

Hard Candy Hardens Too Quickly

I recently made some hard candy; 2 cups sugar 3/4 cups corn syrup 1 cup water Heat to hard crack I was hoping to be able to work with the result, coloring two halves and twisting them together to ...
5
votes
4answers
7k views

Why do my caramels turn out hard in the center?

I have made several batches of homemade caramels, and they have all turned out the same - soft around the edge of the 9x13 pan I use to cool them and hard as a rock in the center of the pan. ...
14
votes
7answers
67k views

How to make “honeycomb” less sticky?

I made "honeycomb" (otherwise known as hokey-pokey, not real honeycomb) using this recipe: http://www.nigella.com/recipes/view/hokey-pokey-36 It tastes delicious but it is supposed to be crunchy / ...
3
votes
3answers
2k views

Any secondary uses for taffy?

My sister got married recently and had a candy buffet at the wedding. Their colors were yellow and gray, and we now have a lot of leftover banana taffy. We're never going to eat it all at the rate ...
7
votes
1answer
722 views

turkish delight is “grainy”

I made Turkish Delight today. I used 2 large cups sugar, 1oz gelatine, 1 saltspoon citric acid and 1cup boiling water. Boiled all together for 15 minutes then halfed the mixture. Flavoured one with ...
7
votes
3answers
5k views

What is causing my butter toffee to separate?

Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, ...
13
votes
6answers
96k 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'...
5
votes
3answers
4k views

Why did my “Turkish Delight” turn into a horrible goopy mess?

I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe ...
2
votes
1answer
638 views

What is Fondant?

I read about candies that have "fondant" in the middle used as filling - what is it? Are there other uses for it?
20
votes
4answers
4k views

How do I get caramels to turn out grainy?

Yes, I know the opposite of the usual question. I've been making candy since I was a little kid. My caramels are always smooth and creamy. My partner's father thinks they taste good but that the ...
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?
4
votes
1answer
1k views

How do you form Marshmallow Ropes?

I have made marshmallows before and formed them into a pan, and then cut them into squares. That works fine and they taste great. I'd like to achieve the effect of the long marshmallow ropes that I ...
15
votes
1answer
22k views

How do I make candy shells?

How do I make candy shells like M&Ms or Reese's Pieces have?
3
votes
2answers
379 views

Colorful Marshmallow

How to make colorful marshmallow without using synthetic coloring agents?

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