At the weekend I made some Turkish Delight based on the recipe featured in a recent BBC series called "Sweets Made Simple". Simple maybe, but highly effortful.
I am absolutely addicted to making my own candies and confections, and I just adore making all kinds of fudge and truffles. However, I seem to have this issue
Can anyone identify this RED GINSENG CANDY? Do you know where to buy? In 1992, a realtor in Edison, NJ, gave me one of these wonderful candies. She didn't
I was wondering if anyone might know how they make Botan Rice Candy? I have searched the web but no leads.
In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (bo
I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know what
I am an amateur caramel maker! I have made caramels for years, but recently my caramels have started turning really hard. I have a new pot,
Is there a way to soften nougat candy (Brach's peppermint)? I live in a dry climate , have had them for a year, and don't want to break any teeth. On the othe
I want to make peanut butter fudge. My dad can make it perfect by just eyeballing it and dropping a spoonful in cold water to know when it is just right. but I
I have a candy floss machine, but I'm struggling to get the floss all together. It just flies around and makes a mess of the bowl. It looks like this: What
Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or technique
What are marshmallows and how are they made?
It seems that making candied fruit is easy: cut it thin and boil in sugar syrup until ready. I'd like to make candied pomegranate, keeping the seed-surroundin
I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit
Please could you help me find out what went wrong? I have made these before and they were slightly soft, but edible. This batch half set, but still runny Ingre
Today I melted some white chocolate in a double boiler along with some red food coloring (liquid) and strawberry flavoring (liquid). The liquid was added before
Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether r
I have a double boiler that I wish to use to prepare a batch of fudge. The recipe I am using calls for heating to 240°F (=116°C), but a double boiler is
I made candy melt modeling chocolate for the first time and it is just a bit too oily. Is there a way to fix it? I don't think I stirred it too long but my me
I saw a video of a street vendor making dragon's beard candy in Korea and at the beginning he started with what he described as a block of "fermented honey two