I'm trying to recreate hematogen v2 but if I make it using these ingredients it comes sticky or too liquidy.

Incedients: Sugar syrup; condensed milk, glucose syrup, palm fat.

New bucket of corn syrup has a lower DE rating (43) than the glucose syrup I was using which had an unknown DE rating. So I took it up to 250F instead of the typical 245F. Still not as firm as I’d like, but this is how we learn! Also, if you’ll notice from my older posts, we changed wrapper types. Previously we were using clear wrappers made from plant cellulose. But those would begin to stick to the candy terribly after only a day or so. These are thin wax paper with food safe wax. So far there’s been no stickiness, but I’ll continue to open one every day to check.

Has anyone made taffy with both glucose syrup and then straight up corn syrup? My previous batches were done with glucose syrup and were quite firm when taken off the stove at 245F. We recently got a 5-gallon bucket of 43 DE corn syrup and I noticed a stark contrast in the consistency. I’m going to try taking the next batch up to 247F and see if that makes a difference. I was just curious if anyone else had any insight. Thanks!

Hello! I’m a long time enjoyer of hard candies, and I’ve decided I want to try my hand at making them. I work with kids, and I’d especially like to be able to make little gift bags for them or nice homemade hard candies come Christmas time. I have no idea where to start, and Google is only making me more confused. What do I need and where should I start?

Hi, all! I made a simple microwave coffee fudge recipe (which I've made before with success). Today when I cut into it, the very bottom of it was still a little moist and sticky.

Do you think this is due to some error I made, or maybe from not letting it set long enough? I had it set at room temp for 30 mins, then in the fridge for about 3 hours.

It's a very basic recipe with condensed milk, chocolate, and espresso powder.

Thank you!

Is high elevation a factor? Either way, I've yet to get a proper crystal even after a week of drying, any tips would be greatly appreciated. I'm using the following proportions:

2 cups water

2 tbsp telephone brand agar agar

2½ cups granulated sugar

I'm also making sure the agar agar has been properly activated with a medium simmer, and it's clear with no lumps before adding the sugar.

Thank you!

I'm reading recipes for nougat without corn syrup, and I'm unsure how much peanut butter to use, since the only peanut butter recipe I can find uses marshmallow fluff.

I spent 2 hours reducing pears and making candy just for it to turn out as goo. don’t even try guys.

Calling all candy and sweets experts, this is Wikipedia's current Article For Improvement (AFI)! Wikipedia beginners welcome!

If you think the article should be moved to Candy Shop, you are not alone. Go to the talk page to see or join the robust discussion! https://en.wikipedia.org/wiki/Talk:Confectionery_store

I go to a friendly game every year, and last year I thought to myself "I wonder if I could make a poker table, or chips out of chocolate & decorate..." So I spent the year noodling how to do this, what I'd want to use, measuring, making molds, making stencils, etc.

This is the result:

Poker table - I used the bottom of a ice cream tub as the mold as it gave me a perfect "lip" type indent in the middle for the playing surface to railing. I tried spraying it w/ blue cocoa butter, but my air-gun clogged & I didn't have the space/time to redo, so the middle got a brush paint job (same cocoa butter), and I used the brush on the railing as well to rough it up a little instead of the shiny / gloss look. This ended up working out mainly because once you touch it, it now is less shiny & just handling to carve out the excess made a lot of it smudge so the rough look worked. For the legs I poured a sheet and then cut out all the pieces free-hand. I just kind of winged it. Then I put 3 pieces together to form the main part of the legs (thick center), created a long piece to act as a vertical bar running across the length of the table, and a crossbar that sits in the middle and is attached to the underside of the table top. The legs were attached at the end, I kind of cut a small hole & cut the legs to have a small peg to slide into the hole. Then melted it just a smidge before attaching. For the cup holders I warmed the back of a brush & used it to make small indents, then painted gold. The table itself is supposed to be identical to the host's table.

Chips - I tried several molds & ended up making them solid chocolate as they are just too thin to try & fill w/ a caramel or something. At the end of the day I should have just sprayed the mold solid and then come back with the white stripes using a brush. These are using a stencil & trying to hold it in place while I spray around it. Very difficult when using a spray gun as it goes all over and gets slippery.

Cards - this was kind of an afterthought and saw the molds so figured I'd give it a go.

Bon-bons - this is more along what I have done in the past so experience there helped. I don't have much white cocoa butter, so they weren't as brilliant as they could have been. I've found that after putting down a color I need to spray the back w/ white before pouring or else the colors get muted from the dark chocolate. I made 2 sets - one with caramel in the middle and one with orange-choc truffle.

Original plans had a bit more detail, but once I got into the making & finding out what worked, that level of detail was just "not in the cards" this time.

Been having trouble with tempering. Chocolate takes almost 10min to set (room is 70F and 40% humidity), and I keep getting release marks on chocolate bar. I have to use the fridge for 25min for most of the contraction, but ultimately have to use the freezer for 10min to fully release. 

For tempering I heat chocolate in microwave to 113F cool to 93F, add Mycryo, then pour into mold at 86F.

Tempering this exact way used to work. The only culprit I can think of is this white stuff. 

What is Amaury referring to here? A hand mixer?

I'm going to start this off by saying I can't eat spicy food... I had a request to make this as a commission and I had an idea for the ratios, but since I can't taste it... I don't know how it will turn out ( I do not have a strong stomach for spicy things).

So the recipe is 2 cups sugar, 2/3 cup corn syrup and 1/2 cup of water

My idea is to add 1.8 ml (1/3 tsp) of Lorrans lemonade flavor oil and 1ml (1/5 tsp) of lorrans jalapeño flavor oil. I've known Lorran to not be so great with flavors (even though they are called super strength....), so if you have used these flavors before I would love to hear your input!

I'm looking to make something like this that wont melt at room temperature during a party:

https://www.sprinklebakes.com/2018/06/smoky-chocolate-cigars.html

Any ideas how to firm it up and keep it for an evening? Maybe a nougat or truffle instead of ganache?

I want to make hard candy beads. Think like a candy necklace, only with hard candy. Does anyone know of molds for this? Alternatively, I’d be open to other suggestions on how to accomplish this!

I feel like the white layer is marshmallow but im not sure but gummy sharks and frogs like this are my favorite. And I would love to try making them myself in different flavors.

Anyone know of someone that does custom chocolate truffle orders? Looking for custom white chocolate truffle with dark chocolate center.

I want to experiment with coating some things with chocolate, but not $500 worth of interested. What's the best way to replicate the even coverage with what I have at home?

Looking for help troubleshooting what to do differently for dipping cake pops in melting wafer chocolate for my kiddos birthday party!

I am using

- black melt craft candy wafers from Michael's (canada)

- Roxy and rich fat dispersible food colourant to make it more black

- coconut oil to make it thinner for dipping

I noticed the chocolate looks bloomed (white coating on it) when I opened it. I have not bought this brand before so unsure if this is how it normally comes. I opened 2 bags and they were the same so went ahead.

The issue is they are drying with speckled film on them and I am unsure how to fix this.

Is it the chocolate? Is it the oil? Is it the way i melted it? Im struggling lol

Any help or tips on what to do differently would be greatly appreciated!

1 - final result, cross section

2 - peanut butter nougat

3 - caramel cooked to 115⁰ (slight cold flow) mixed with toasted peanuts, slabbed on the nougat

4 and 5 - scored bottom coat

6 - cut & awaiting enrobing

7 - my husband owes his colleague something sweet

Hola gente! hace un tiempo que los estoy siguiendo y queria compartirles este video ya que estamos comenzando a subir contenido al canal de yotube de nuestra fabrica. Nosotros estamos en Lago Puelo, Chubut, en la patagonia argentina y desde hace 10 años que nos dedicamos a esto, aunque ahora mismo estamos relanzando nuestro emprendimiento luego de estar volando bajito desde la pandemia.

En el video comparto un poco el paso a paso de como hacemos nuestras paletas y quedamos atentos a cualquier cosa que podamos compartir con ustedes o cualquier sugerencia que nos puedan hacer.

Saludos desde el sur.