How to make colorful marshmallow without using synthetic coloring agents?
How do I make candy shells like M&Ms or Reese's Pieces have?
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 eff
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 wa
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
I read about candies that have "fondant" in the middle used as filling - what is it? Are there other uses for it?
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 fo
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
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
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 h
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
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 delicio
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
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
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 suggestion
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 th
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
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 fi
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 basicall
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