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32 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 ...
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31 votes
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Can you candy salt?

Thank you, all of you, who contributed by answers or comments to the thinking that leads now to this answer. I listened to all of you, and it worked. I can't describe how tickled I am. Your ...
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24 votes
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Making Fudge or Candy While it is Raining or Snowing

It's not an old wives tale; it's actually true to a point. I can't say it better than Exploratorium, Science of Cooking Can weather affect candy making? Oddly enough, it can. Cooking candy syrup to ...
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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. ...
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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 ...
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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 ...
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13 votes
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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 ...
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13 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 ...
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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 ...
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  • 8,282
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 ...
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  • 2,788
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 ...
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10 votes
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Does candy expire?

Hard candy (I think called boiled candy in England), such as lollipops or star mints is essentially pure sugar, with some color and flavor added. This type of candy will last essentially forever, if ...
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10 votes

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

Looks like it takes about 600psi CO2 to treat the liquid candy. Patent search should reveal more detail: US patent 3012893 Patent links are notorious for decaying over a short time frame. If the ...
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10 votes
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How to inject carbon dioxide into hard candy, to make popping rocks?

There are recipes on the internet for making home made pop rocks. Some of them call for using baking soda plus an acid, so that you generate carbon dioxide in the syrup, rather than injecting it as a ...
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10 votes
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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 ...
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  • 784
9 votes

Making Fudge or Candy While it is Raining or Snowing

This is actually (partially) true. It is more correct for fudge, not so much for candy overall. The texture of fudge and fondant depends a lot on the water contents where a 1% difference will matter ...
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9 votes
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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 ...
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  • 53.9k
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 ...
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  • 4,904
8 votes

Solid honey in dragon's beard candy?

I've imported a dragon beard candy product from Hong Kong in the increasingly-distant past. The company I worked with used a maltose-based solution that had been boiled (wheat germ sugar). They'd ...
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  • 9,342
8 votes

How to make hard candy with only fruit as a sweetener

I think classic hard candy would be difficult if not impossible to make with fruit juice because it combines the fruit sugars (fructose) with a lot of other things, and hard candy is normally made by ...
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  • 2,946
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 ...
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  • 909
7 votes
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What are these sweets from 16th century?

I think user23614's comment is correct. They're ragged comfits, sugar coated seeds or spices. These two paintings by the German painter Georg Flegel, have similar objects depicted, and are described ...
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  • 2,056
7 votes
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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 ...
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6 votes

How long does it take for sugar to get to the hard ball stage?

It's not a question of "how long" as much as it's a question of "how hot." Sugar reaches the so-called hard ball stage somewhere between 250 and 265 degrees F. How long it will take your sugar to ...
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  • 3,790
6 votes

Problem with gummy-bears being too much like jelly

I have been struggling with this for a while now, and I have finally made a batch that is JUST like store bought! It is a little more complicated and will require you to heat the sugar to 240 F (soft-...
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6 votes

Why Do We 'Simmer' Fudge Instead of 'Boiling' it?

Candymaking is extremely sensitive to temperature. If the mixture heats higher than the point that produces the desired texture, you're basically out of luck. That makes it very critical that you ...
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  • 14.7k
6 votes

Can you candy salt?

If you're willing to add a soft texture, you can make a soft-ball caramel and knead the salt into that. Then freeze the 'dough' and shatter it with a chef's hammer. If you dip that in the dry caramel, ...
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6 votes
Accepted

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

Tempering is a process used to give solid chocolate a uniform appearance and texture, as well as to insure that those qualities are shelf-stable. Most commercially available chocolate is already ...
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  • 6,958
6 votes

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

A characteristic of untempered chocolate is that it melts more easily. That's generally considered bad--if you pick it up in your hand, your hand gets sticky and the surface of the chocolate gets ...
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  • 61
6 votes

What temperature should "simmer" be for candying fruit?

I don't think you physically can achieve the same results with a sous vide machine. Typically, those are designed to hold a water bath at a specific (relatively low) temperature. You can't hold water ...
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