I was thinking of making up the candy syrup and saving it to coat the apple later. I could take the candy syrup, and pour it on a buttered parchment paper, let
I am making homemade gummy bears and I cannot prevent the sugar coating from melting way into a puddle of watered sugar? I tried drying the gummy bears for a da
I'm interested in making tablet-style compressed candies (like sweet tarts or specifically the sticks from lik-m-aid), and while I can find ingredients on store
Does anyone know the name of this candy? It comes in a pink wrapper with an airplane on it
Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instea
I recently bought a a jar of rock candies and after one night, they have melted and all stuck together. How do I separate them again to eat them? (I tried freez
Using carnation famous fudge recipe, when I add the marshmallows, chocolate chips and nuts it gets thick and the marshmallows are not melting completely. Am I
I have a chocolate caramel recipe that I love, but I'd like to tweak it to not use heavy cream, which I don't keep for anything else. However, I always have but
I have 200 gm of candied glacé strawberry and 200 gm of candied glacé kiwi. I cannot eat it, as it has too much sugar for me. Is there a way to n
Before I ruin a batch, I'd like to check for ideas - are there any potential problems with using vegetable oil instead of butter for caramels? I already switch
The age deterioration of the enzyme action of invertase is slowed under cold storage. I am wondering though, with freezing stop/slow it even more, or will it d
I had several candies in individual plastic bags. I assembled paper bags to group together various candies to give to my classmates. I did this on a carpeted fl
This seems a bit of a silly question to ask, but I'm a bit confused, so I'll ask for help. I was gifted a box of Hammond's assorted classic ribbon candy for th
Below is the milk chocolate recipe I used. It's good enough, but grainy, not as smooth as I'd like. Any thoughts on how to make it smoother? M
I had a few attempts at making Dragon Beard candy, and I can't seem to get a handle on the consistency of the caramel. Here's the recipe I use: 200g sugar 13g
I am making caramel. The recipe calls for 2 - 12oz. cans of evaporated milk. I want to use sweetened condensed milk. Do I use the same amount?
I tried this pistachio nougat recipe once and it came out great. I've tried it two other times and the nougat hasn't set well at all. I'm thinking that this is
One thing I've always wanted to do is make savory cotton candy, but I'm not sure how to go about it. I understand that cotton candy is spun sugar so that introd
Recipe: Syrup 1 cup sugar 1/2 cup corn syrup 1/8 cup water (I dont think this does anything) Dash of salt Egg white 1 egg white whipped Dash of cream of tart
I'm trying to mix (coconut) oil into glucose using sunflower lecithin as an emulsifying agent, this is being mixed into a candy (vegan) mix that consists mainly