I was eating a sugar-free "Polo mint" the other day and the question popped into my mind "So, if this isn't sugar.... what is it??" I understand they use an ar
I've made a batch of honeycomb but I didn't quite get the temperature of the sugar right. Now it seems to have the consistency of toffee. What can I do with t
I have melted hard candy in the windows of my gingerbread house, two days later the candy is cracked. Tried it again, using more candy, but it cracked again.
There are a couple recipes out there for invert syrup that basically say add some acid (citric acid or cream of tartar) at 0.1% w/w bring it up to 240 °
I have a candy recipe for peanut butter logs which calls for 3 cups of powdered sugar. This is TOO SWEET. Is there any way to cut the sweetness?
I am developing a recipe for a taffy, and the candy itself is turning out perfectly. The major problem that I'm encountering is that the wax paper squares I am
For this Christmas, we wanted to do a particular packaging for biscuits using cotton candy. We have a machine to make it, and flavours to do different colors an
I just made a few candy canes... If I'm going to transport them tomorrow, can I bag them up after they cool or should I keep them out as long as possible? I
How can make malted milk ball centers - not the chocolate covering? If I mix malted milk powder with any liquid it just melts into it. I don't have any way to c
I made caramel on my induction cooktop. The temperature was correct, but the caramel texture is grainy, like all of the sugar didn't dissolve properly. Do I nee
I'd love to make my own chocolate chips from scratch. But everything I've produced seems to melt during cooking. It would be nice to make them based on the pe
I made a couple extracts with Everclear and Buddha's hand and with habanero peppers (not combined). If I want to make some hard candy with them, how can I roug
I have been examining scores of recipes for candied citrus peels and I am unable to find an answer to this question. Most recipes indicate pretty standard candy
I have a caramel candy recipe that uses spiced honey instead of corn syrup that I really love. I also have a caramel syrup recipe that uses rum and it was a hug
From previous experiences, every time I try to make gummy bears they are more springy than chewy like gummies are supposed to be. I have been wondering, other t
If so, is there any preventative measures I can take to prevent candy from expiring? I'm curious because Halloween candy after two years tends to look a little
I tried to make nougat but just could not get to the hard ball stage.
I've noticed that many candy recipes (specifically fudge recipes) instruct you to boil the mixture, then reduce to simmer, until you reach a specific temperatur
I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My pr
Bear with me... I'm working on a pretty amazing ice cream. It's Dulce de Leche, made the kind of scary traditional way of boiling cans of sweetened condensed m