34 votes

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

Almost exactly what you describe can be done, it’s shown in this video. The sugar isn’t hot blown, it’s isomalt, a lower-calorie sugar substitute used in lower calorie candies and by foodies because ...
Jolenealaska's user avatar
  • 58.5k
21 votes

How to prevent chocolate covered items from sticking to the cooling rack?

The simple approach is to skip the wire rack and place the dipped confections on parchment paper, waxed paper or a silicone mat. (Some use plastic wrap or aluminum foil, but this may stick as well. ...
Stephie's user avatar
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18 votes

What went wrong with my walnut brittle

You are absolutely right to use a candy thermometer; when used properly, it is the most reliable way to get good candy. What happened here though is that your recipe is not optimal. The brittle is ...
rumtscho's user avatar
  • 139k
16 votes

How are these positive candy molds used? (if that's what they are)

I’m not a candy maker, but I’ve seen a lot of ‘how it’s made’ type shows. To make shaped gummy candies, they put a layer of starch down, then press plugs in to leave a negative space, then pour the ...
Joe's user avatar
  • 80.7k
14 votes

Edible straws that look like plastic ones

Pirouette cookies (here by Pepperidge Farm) are rolled wafer cookies. The inside is stuffed with chocolate, chocolate hazelnut or vanilla. Here's a recipe that includes a picture using them in a ...
Jolenealaska's user avatar
  • 58.5k
14 votes

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

I have seen smoke presented under glass domes. Clearly the smoke wasn't put in there while making the glass. source: http://www.weekendnotes.com/onyx-dessert-lounge/ Probably the steps are: Make a ...
Kate Gregory's user avatar
  • 11.3k
13 votes
Accepted

Edible straws that look like plastic ones

Stick candy would be an option. They even usually offer it in many flavors including root beer or sassafras. Obviously, the root beer flavored ones are sort of boring looking but the other flavors ...
Catija's user avatar
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13 votes

How are these positive candy molds used? (if that's what they are)

Might be as simple as they are durable masters for making molds (e.g. from liquid food grade silicone) that are then used to mold chocolate or candy but which have a limited useful lifetime due to ...
Ecnerwal's user avatar
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12 votes
Accepted

Protecting gingerbread house windows from humidity

Coconut oil? Give them a smear. You might need to take them out and bake off the moisture they have absorbed, then let them cool. Coconut oil will be solid at winter room temperature. It will serve ...
Willk's user avatar
  • 6,616
12 votes

How are these positive candy molds used? (if that's what they are)

The small holes in the plates give away the manufacturing process to be used: vacuum forming (aka vacuforming or thermoforming). A sheet of polycarbonate (typical for food applications) is heated ...
Nick T's user avatar
  • 1,039
11 votes

Edible straws that look like plastic ones

Pocky is probably about the right diameter, but doesn't have that spiral of color that would really look like a straw. Candy Sticks look right, but the available flavors might not be a great match ...
Erica's user avatar
  • 8,363
11 votes

Dicing Hot Tamales (candy)

Freeze them. After they are frozen, put them in the food processor and you should no longer have the issue of them sticking to the blades. As Dougal mentions below, you can also freeze the blade to ...
Caleb's user avatar
  • 2,818
11 votes

How to prevent chocolate covered items from sticking to the cooling rack?

One thing you can put them on is teflon cooking liner (example). Chocolate doesn't dry by evaporation but but cooling, so you don't need airflow underneath. You can put this on top of a cooling rack ...
Chris H's user avatar
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9 votes
Accepted

Can I use aluminum foil instead of parchment paper for resting candied fruit?

Aluminum foil is not non-stick, except for those specially silicone or otherwise coated foils that are explicitly marketed as such. (And which are probably even more of an environmental nightmare than ...
Stephie's user avatar
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9 votes
Accepted

Savory Cotton Candy?

After researching this, I think there are a few possibly options you could try (though I haven't personally tried any of them, they seem worth experimenting with). Isomalt Apparently isomalt can be ...
mfox's user avatar
  • 774
9 votes

What went wrong with my walnut brittle

@rumtscho has probably got it, but since you say it's not shiny, I do wonder if your brittle might have crystallized and become a very hard, crumbly praline instead. Since maple syrup is primarily ...
kitukwfyer's user avatar
  • 5,229
7 votes

How to inject carbon dioxide into hard candy, to make popping rocks?

Applied Science, a YouTube channel, had a video about making carbonated candy a la Pop Rocks: https://www.youtube.com/watch?v=qsSwvmNEr0Q Here's a broad outline: Craft a mixing chamber that can hold ...
Nick T's user avatar
  • 1,039
7 votes

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

Untempered chocolate is superior IMO in homemade chocolate chip ice cream. Untemper [read: melt], spread on parchment-paper-covered cookie sheet, freeze, break into bits, keep frozen and add to ice ...
Tom Painter's user avatar
7 votes
Accepted

How to prevent filling getting squeezed out of chocolate coated candies?

If I had to guess I would say your filling is not cold enough when you dip it so it starts to melt and pockets of air form when it comes into contact with the warm chocolate, which then doesn't cover ...
Melon Dusk's user avatar
6 votes

Edible straws that look like plastic ones

I was considering rolling chocolate or fondant and lo and behold some googling turned up these fondant straws made for use atop cupcakes, along with instructions on how to make them: https://...
A C's user avatar
  • 171
6 votes

How to use lemon or other fruit acid in Brigadeiro without curdling?

As someone pointed out, key lime pie (or "torta de limão com merengue" as we know it) shouldn't curdle, but it is a different type of heat we're talking about, so bear with me for a while. A few tips:...
Juliana Karasawa Souza's user avatar
6 votes
Accepted

Why does my invert sugar always crystallize?

The crystalization is to be expected, that's what inverted sugar does. It is the same thing as with honey, which is chemically nothing but a contaminated inverted sugar. So, you are not doing anything ...
rumtscho's user avatar
  • 139k
6 votes
Accepted

Why do I have lumps in my caramel? (NOT crystallized sugar.)

So.... I've finally figured it out. My cream's been curdling because I get my syrup too hot and too dark. Most caramel recipes recommend heating the initial sugar syrup to no more than 380 degrees, ...
kitukwfyer's user avatar
  • 5,229
6 votes

Candy making in Dutch Oven when there is only one of you

One option is to put the dutch oven on top of something next to your cooling pan then tip it on it's side, still on top, and scrape it from there. You could probably use an upside down pot or tray, ...
Alex's user avatar
  • 351
6 votes

What was this "gravel gum candy" product from the early 1990s?

Oohh I remember this! I loved the apple juice ones. My dad used to get them every time he went to the US. A quick search with "candy" "gum" "apple" "milk carton"...
Sachi Neagari's user avatar
5 votes
Accepted

Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating

It looks like you are trying to make sugar fondant. I often make a batch to use as seed crystals in my holiday fudge preparation. Sugar Fondant Sugar fondant is a crystalline sugar confection where ...
TYale's user avatar
  • 98
5 votes

hard crack candy coming out too sticky

I have the answer to this and as someone above said, it is to do with humidity. I make toffee apples to sell and have found out by trial and error that you have to make sure they are definitely ...
Helen's user avatar
  • 51
5 votes

How can I make vegetarian marshmallows?

Try using mallow root. It is where the confection got its name, and is the very ingredient that has been superseded by gelatin.
mellow mallow's user avatar
5 votes

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

Making the spheres is doable, and getting smoke in is also do-able. However the smoke won't last very long. Smoke is particles suspended in the air, these particles would deposit onto the inside of ...
GdD's user avatar
  • 76.3k
5 votes

Candi sugar problems around 130°C — what happened?

I think you heated the sugar too quickly. Try again with a slower increase in temperature and you should have better results.
Caleb's user avatar
  • 2,818

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