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Questions tagged [candy]

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

225 questions
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What was this "gravel gum candy" product from the early 1990s?

This is such a massive long-shot, but it's been eating me up for decades now. I need to at least try. In the early 1990s, my brother and I used to walk to this local little grocery store (long gone) to buy these small Tetra Pak-contained little…
Dragen
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How to prevent filling getting squeezed out of chocolate coated candies?

I made some chocolate coated peanut butter candy-eggs, and after I dipped the first egg in chocolate and set it on the rack to cool, the filling is getting squeezed out. How can I prevent this? For context, here's the recipe I'm using 2 lbs (.9…
byronaltice
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Savory Cotton Candy?

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 introduces a challenge. I have a cotton candy machine but I'd be willing to try any technique…
Matt
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turkish delight is "grainy"

I made Turkish Delight today. I used 2 large cups sugar, 1oz gelatine, 1 saltspoon citric acid and 1cup boiling water. Boiled all together for 15 minutes then halfed the mixture. Flavoured one with lemon essence and coloured lemon and the other half…
Moira
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What is causing my butter toffee to separate?

Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, the unsuccessful batch starts to separate. Once, I…
BabsintheKitchen
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How to inject carbon dioxide into hard candy, to make popping rocks?

I have a great idea for a unique candy recipe, but to achieve this I need to be able to make pop rocks. The pop rocks would be inside the candy. Doing some research I have learned that pop rocks have pressurized carbon dioxide gas inside each tiny…
Pork Chop
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Homemade Marshmallows Makes Soggy Rice Krispies Treats

I use a no-corn syrup, eggless marshmallow recipe and have had terrible results using them to make Rice Krispies Treats. Marshmallow Recipe 1/2 cup water, divided 2 tablespoons gelatin powder 1/2 cup water 2 cups (400g) granulated sugar 1/2…
cimmanon
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I always burn my fudge. Why?

I'm trying to learn how to make fudge. Usually, I have no problems following recipes, but this one seems to be particularly difficult: 1 can of condensed milk (397 g) 115 grams of butter 450 grams of sugar 1,5 deciliter of milk The process is as…
Thomas
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brittle layered nut candies

A couple years ago I was given a box of delicious Soan Papdi made by Haldiram Co. The ingredients listed are: almonds, pistachios, vegetable ghee, sugar, wheat flour, gram flour, cardamom. It had the most amazing texture: oily, brittle, crunchy,…
Lorel C.
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Making liquorice--temperature advice

We're experimenting with making black liquorice from scratch. We've been using backstrap molasses, liquorice root powder, aniseed powder, and star anise. All the recipes we've found say equal part molasses to equal part flour, to thicken. The…
LadanC
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How to successfully make candied ginger?

I tried to make candied ginger from fresh roots, but the result didn't turn out like I was expecting. The recipe I followed had me simmer the slices of ginger in a saucepan with 1 1/2 cups of brown sugar melted in water, for 35 minutes. Then I…
MicroMachine
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Making super-sour sweets -- issues with stickiness

I've successfully home-made gummy sweets -- my preferred flavour currently is scotch bonnet chilli. They are made of sugar -- heated until just below hard-ball temperature, gelatin, chillies. The problem I'm having at the moment is that I want to…
David Boshton
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How to cut peanut brittle

I would like to be able to cut peanut brittle into neat squares. Everything I have tried does not result in a 'neat, straight cut', a quick Google search shows some very expensive 'industrial' machinery...but nothing for the 'home'. Any good…
Cos Callis
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Are there any situations where untempered chocolate is better than tempered?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered chocolate? EDIT: I think the question might be a…
Hovercouch
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Does Turkish Delight have to be this difficult?

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. The recipe is here, but the brief summary is: make a sugar syrup, take it to the required…
Matthew Walton
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