Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [candy]

Questions about confections (sweet foods) and how they are made.

225 questions
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Caramels without cream or condensed milk?

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 butter. Any thoughts on how I would need to adjust the ingredients, to not need heavy cream?…
Sylvia
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How do I separate my melted rock candies?

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 freezing, it didn’t work!)
Lucy
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why are my lollipops sticky?

I make lollipops at home in a silicon mold but every time as soon as I take them out the mold not even two minutes after they seem to develop a sticky coating how can I prevent that in the first place? I have been dusting a coating of cornstarch but…
jaquelin
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Why did my root beer hard candy turn to a dry crumble?

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 added the root beer flavoring to the heated sugar mixture, the entire concoction bubbled up,…
noandpickles
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Can I turn my unset jelly into cactus fruit gummies instead?

I tried making prickly pear fruit jelly. I accidentally used regular pectin instead of low-sugar pectin. Is there a way that I can turn my unset jelly into cactus fruit gummies instead?
Kimberly
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how to quickly dry out home made marshmallows?

I just made home made marshmallows for a birthday party in 7 hrs. How do I dry them out quickly? I used Ina G. recipe, she suggests to sit overnight, but on line it says to sit 8 hrs to dry. I need to dry them sooner, can I put them in the fridge…
julie
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Aftertaste when making gummies

We currently make medical marijuana gummies and are experiencing an aftertaste on some batches. People describe it as chemical/metallic/dry. We have been using the same ingredients (modified potato starch, sugar,corn syrup, citric acid, sodium…
Vulis
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I need a good substitute for applesauce in a gumdrop recipe

I need applesauce for a gumdrop recipe but I am out of it. what can i use as a substitute? I have seen people saying oil, but what kind? And just the same amount as applesauce, or what?
Joseph
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"Moose mints" origin

This question is not about the preparation of a food item, so if it does not fit well on this site, please let me know where I might post them instead. I have seen many places selling "moose mints" with picture of a moose on the box. Is this just a…
JHN
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How does the size of the ginger affect the candy process?

https://www.youtube.com/watch?v=v-MFpM74SNw&ab_channel=Carolineartiss I'm interested in candying ginger, like in this video. I want tiny candied ginger pieces to use in ginger biscuits. I'm just curious as to how if you grate ginger instead of just…
Neil Meyer
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How long would I have to microwave corn syrup to get it to the hard ball candy stage?

I have 0.3 kg of corn syrup at room temperature (294 K). The specific heat of corn syrup is [2.72 kJ/(kg K)][1]. I want to heat it up in a 1,000 W microwave until it reaches 394 K. I know that q=mcΔT so q = 0.3 kg * 2.72 kJ/(kg K) * 100 K q =…
Regjohn1
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My milk chocolate is grainy - how to fix it?

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? Most recipes I find online have milk chocolate as an ingredient, and don't have milk chocolate as the final…
Sylvia
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How to neutralize candied glacé strawberry and kiwi

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 neutralize the candied strawberry and kiwi?
Mithilesh Das
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Moisture of the product

I noticed that after some time the gummy bears are really sticky after eating one of the packets of gummy bears and having them glued to my hands. Where does that moisture comes from and what is the cause? What changes can be implemented in the…
karoll
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What is wrong with the pan in which I make my caramels, and what kind of pan should I be using?

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, and I think it holds the heat for too long, as the thermometer continues to rise even after I have removed…
Katie Barnes
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