This is a bit of a Moby Dick for me. There is this candy, Gingerbon, that that has a very tough (for lack of a better word) chew to them. The texture is like a
When making caramel candy the recipe often calls for boiling a water/sugar/butter mix to one temperature, then adding cream and boiling to another temperature.
I am trying to make nougat. First I used the following quantities to make one batch: 2 egg whites 440g icing sugar 2 Tbsp liquid glucose 3 Tbsp honey 4 Tbsp
I just made my first successful batch of gummy candy after trying 5 or 6 diff. Recipes. The problem is that 95% of "gummy" candy recipes are basically glorified
So, today I did my first attempt at home made gummies using 35g of gelatine with 1 cup water and 1/2 cup sugar. When it cooled though, all I
I wasn't sure if it would work anyway, but I always used to love the tubes of squeeze candy you could get when I was a kid. I tried to make it by modifying a ha
Every time I try a recipe and add the flavoring and citric, within seconds the citric burns and gives the candy a horrible taste. How or when should I add it so
I'm following this recipe for Turkish delight. There are a few unwanted outcomes. First, is the instructions for preparing the cornstarch results in unwanted l
I made lokum, or Turkish Delights yesterday. I used the more traditional ingredients - cornstach, cream of tartar, sugar. From what I've researched of the dish
I’m making candied fruit and I need somewhere nonstick to place them while they cool, but I don’t have parchment paper. I don’t know how much
I modified this recipe for survival bars by moving the sugar to the wet ingredients and boiling them on the stove until soft-ball stage. My goal was to reduce t
I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it o
I cook the sugar to a hard crack stage 300. I have used some gel pigments after temp is reached. The candy coating is perfect for about 3 - 5 minutes and almo
Are there any techniques to aerate homemade taffy, particularly saltwater taffy. The professional saltwater taffy makers in Atlantic City, NJ and Ocean City,
My grandma used to make buttermilk fudge for us every year for Christmas. I have tried and tried to make it and it never sets up. It tastes great if you want to
I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that whe
I've been following this millionaire's shortbread recipe to make as a Christmas gift. In the second stage, the caramel recipe uses condensed milk and golden s
Every Christmas I make caramels for family, friends, and neighbors. And every year I'm stuck with the same choice. Stir the sugar mixture while it boils to prev
I just tried to make some root beer flavored hard candies. I was somewhat improvising the recipe, and I ran into a weird issue I haven't seen before. When I add
When I candy-coat apples and let them sit out, the candy coating becomes sticky. I live in the Southern U.S., so humidity is usually pretty high, but other peop