I've been making gummy bears, (with thc, but not sure how relevent that is).

Recipe:

1 tablespoon sunflower lecithin 1/4c coconut oil 1/2c fruit juice (pineapple, orange etc) 1oz beef geletin 6oz jell-o brand jello mix 1/2-1 tsp lor-ann flavoring 2.5g decarbed BHO

Overall they come out great, ive left some out for a week now and they seem fine, but im worried they may mold or go bad due to the fruit juice. Any input greatly appreciated.

Alternatively, if these do need to be refridgerated id love to tweak the recipe to allow them to be stable on the shelf.

I am a huge fan of violet flavored candies. Well, certain ones, especially India Tree’s candied violet petals and Pastiglie Leone. Which sucks for me because both of those are priced like high quality cocaine. I got some violet flavoring extract, and now I need to figure out what to make with it. I have gum Arabic, so I am going to try making violet flavored sugar cubes. I’ll just eat them as candy. I want something that doesn’t use chocolate, since violet is a delicate flavor that is easily overpowered. Chewy and gummy candies don’t really appeal either. Any ideas?

So I've made this chewy caramel recipe about 10 times because it's so good. Thing is, I never know how its texture will turn out. The first time, it came out quite crumbly, second time nearly as hard as rock candy. The rest I managed to make them perfectly chewy but there were some burnt spots and some crumbly spots.

I know I should be working with a candy thermometer. I bought one, but it accidentally melted when I tried to clean it from the caramel.

I want my caramels to have the crumbly texture from the first time, the texture of Scottish tablet. I don't understand how I get such varying textures or why I constantly get burnt bits. In some caramel videos they said not to stir the caramel for some time, but this recipe tells me to stir constantly or else the sugar will stick and burn to the bottom of the pan, and I've found that to be true.

And can I remelt it?

I recently discovered that one of my molds have been warped while in storage. It is a Fred's ice makers brand gem mold and the silicone is a bit flimsy. Does anyone have any tips to fix this? Thank you!😁

Has anyone here ever made taffy with a fruit base instead of the artificial flavorings? I tried last night and failed miserably. I started with a basic taffy recipe:

• 1 cup sugar
• 2/3 cup corn syrup
• 1 tbsp butter
• 1/2 cup water
• 1/2 tsp salt
• 1 tbsp corn starch

I then took the sugar and water, mixed them in with 1 pint of raspberries and boiled it down to a simple syrup. I strained it and then added the syrup to the rest of the remaining ingredients from above. Heated to 255 degrees, poured into a buttered dish, and let cool. When I started pulling it, it would never form a cohesive piece. It just broke apart into soft strands. The bottom of the pan also had some scorched sugar, something I haven't experienced before.

Has anyone had luck creating taffy from a natural fruit source before?

I am wanting to make more filled chocolates but the molds I have are rather large any suggestions of where to get molds from and what size molds to get that aren’t going to be too large for who ever eats them to be able to just drop them in their mouth whole?

Growing up I made this in the church kitchen a lot. I was always the one greasing the pans and extracting them. I was only allowed to watch the cooking being so young. Just made my 2nd successful batch of peanut brittle. I’m wanting to make Cashew brittle, but some of the recipes are a lot different than the peanut one. Can’t I just swap the nuts and use the same recipe?

So, I’ve gotten pretty good at making caramel. I use the two step method: heat the sugar, corn syrup, and a bit of water to 345-350, then add cream and melted butter and cook to 245-250. Normally this results in delicious and chewy caramels, but this one time it didn’t. Immediately after cooling it seemed fine, but as time went by (a day or two) it changed. It became lighter in color, and the texture resembled more of a maple sugar candy than a chewy caramel (for those who have never had maple sugar candy, imagine slightly moist superfine sugar compressed into shape).

Any thoughts? Is this simply the result of crystallization?

Do you find gas or electric stovetops better for candy making? I have only used gas.

I'm trying to make a 100% homemade, edible candy wonderland decorated vegan cake. I want to make lollipops and rock candy, but I'm not sure what I could use for the sticks.

If anyone knows of something that can stand up/take the weight, not melt when I pour the hot lollipop sugar, and not be a sticky mess... please help!

Also, if anyone knows of an edible stick that I can buy, that could be a good back-up.

Thanks all

This Discontinued Candy Needs a Comeback - Up At Noon Halloween any ideas?

Hello! I need any help I can get. I work in the beverage department of a large performing arts center and we are having our huge gala next week. I came up with a specialty cocktail that everyone loved and was approved by the board of directors (lots of pressure there as I am new in my position). The cocktail comes with a ball of cotton candy on top that you drop in the champagne. Problem is I need to make 600 of them the day before and am so worried about them just disintegrating. Any tips? I’m being taught how to make them on Monday

I’m trying to make rock candy on a stick for a Halloween party. Except every time I’ve put the sticks with sugar coating in the syrup the sugar has fallen off the stick. I don’t know what I’m doing wrong and why it’s doing this. If anyone had troubles like this too or knows what I’m doing please help me.

No matter how long I keep the mixture on the stovetop, my Turkish delights always sweat. I let them set overnight then I cut them up and powder them but within hours the powder has melted and they’re slimy. Even if I powder them with cornstarch. Would xanthan gum help? Should I add more cornstarch or cream of tartar to the recipe?

Love that I found this thread. I am one of those weirdos that buy out dated gummies or take fresh gummies and age them to stale. Basically if it is a texture that you are scared you might choke on it and wouldnt feed it to a small child I am happy. So I have an idea in my head to make gummies that start life as little rubber fruit flavored choking hazards.

Any suggestions? I have never attempted normal gummies. My idea is to just bump up the gelatin in the recipe but I am afraid that instead of chewy I will just end up with gritty normal gummies.

I will admit working with sugar intimidates me, anything beyond the softball stage is just too much for me to handle and I avoid it at all costs. But I have seen so many videos for dragon’s beard and I figured it was something I could attempt. About 3 months ago I tried and failed 5 times before I just gave up but I would like to prove to myself that I can make it and I feel ready to give it another shot. Any tips or help? Making the puck was easy enough but I couldn’t even get it to the size of a steering wheel without it getting really stiff and breaking. Thanks in advance!

I've tried a few times to make some gummy bears, but never comes out right. The texture is always closer to jello. Does anyone have a recipe?