Hi everyone!

I am quite new to working with pectin, and I understanding how difficult it is to work with this ingredient, especially regarding how temperature sensitive it is.

The questions I had were:

1. What is the temperature that the pectin gummies start to solidify/cure?
2. What is the maximum temperature the pectin gummy mixture can be heated to? Will it be unaffected at 100 degrees Celsius?

Thank you!

Hey guys so I’m a student and making like a guava leaf extract pectin gummy for a school project and I really need some help. And we have to interview some experts about making pectin gummies..

Is anyone interested in answering some questions? They are all about just the process of making gummies, nothing personal or anything of that sort

Here is a list of the questions

1. What ingredients or processes can be used to enhance the texture of the gummies?

2. As a specialist in this field, how can other ingredients enhance the shelf life of the gummy? What are those ingredients?

3. What formulation techniques do you recommend for effectively incorporating the guava leaf extract with the gummy?

4. Can you give us an insight into the desired ingredient combinations and measurements recommended for pectin gummy? Especially in small batches

5. What other components like flavorings, gelling agents, or preservatives do experts advise adding to improve their overall acceptability and quality?

I saw this short from Hercules Candy where they thin out marshmallows with water then cast the warm goo into cornstarch molds. I'm curious if anyone here has tried that or knows a good ratio for the marshmallow to water. Thanks for any help! I'll try to link to the video here: https://youtube.com/shorts/bq5MEw97x84?si=JA8_qmb4FEzL-y2c

I was looking into the LorAnn oils candy ratios And it would say how much to put in for the batch weight. I have my ratios but I don’t know if water is included in that weight.

Hello I have used the below recipe about two dozen times or so. During the pandemic I got to the point I was consistently making soft easy to eat taffy.

Since returning to it I haven’t made a batch that isn’t too hard to eat yet.

I use thermoworks dot therm and then thermapen when close to temp. I measure ingredients using a kitchen scale to the gram. I live high altitude. Water boils 204 I adjust down 10 degrees on thermometer (a little extra for good measure) and pull off heat around 244.

After adding color and flavors I let sit on marble five or so min til can handle and pull 10-15 until noticeably lighter. I need buttered hands and the ropes often seem like they are multiple strands never fully coming together. Am I using too much butter when pulling? I used gloves this last batch which let me use less butter but still hard taffy. I plan to reduce next batch by five degrees but I know I have used this formula at this altitude successfully.

Any best practices you have noticed to improve the final texture? Can you over pull taffy? Can you mishandle it even if the formula was cooked properly?

Thanks for any thoughts

Salt Water Taffy

Makes 24 Pieces

Ingredients

1 cup sugar 1 tablespoon cornstarch 2/3 cup white corn syrup 1 tablespoon butter 1/2 cup water 1/4 teaspoon salt few drops food coloring 1/2 teaspoon flavoring extracts (vanilla, almond, orange, peppermint, etc.)

Directions

Mix sugar and cornstarch in a saucepan. Stir in corn syrup, butter, water and salt. Cook over a moderate heat until mixture reaches 254 degrees or until a few drops tested in cold water form a ball which holds its shape. Remove from heat, add a few drops of food coloring and flavoring extract, and pour into a buttered platter. Cool until it can be handled comfortably. Butter your hands and pull the taffy until it is light in color and firm enough to hold a shape. Stretch into a roll about 1 inch in diameter and snip off bits with kitchen shears. Wrap each piece in small squares of waxed paper

I’m developing a new supplemental powder that I want to flavor with classic American style flavors like blue raspberry and grape.

Does anyone know where I can find this? I tried One on one but did not think that the grape or blue raspberry is similar to what is found in American Candy.

I’ve searched all over google, YouTube and TikTok and can’t find any sugar free recipes. Does anyone have any? I have seen a few companies use monkfruit, but I was wondering if a mom fruit/erythritol blend would be ok or if I need straight monkfruit?

As a preface, I have a couple health issues including POTS and am constantly drinking electrolyte drinks to help and recently bought a bulk jar of drink mix. There are some preexisting candies that contain electrolytes but are relatively expensive. I was curious how one Should go about making candies with high concentrations of drink powder and how it could potentially affect the process

If I use color with a water base for some homemade hard candy, should I put it in at the beginning before the boil? I'm thinking yes as I do not want the candy to seize when I add the flavoring and amazon can't seem to deliver when they say they will, so I have no other option at this point.

Any advice please & thank you

Todays candy!

Hi all, I'm teaching a chocolate class at my kids homeschool co-op this semester and in my next class i want to make bars with them. What would you say would be the easiest way to go about this? I have two classes: 3/4 grade and 1/2 grade, each with about 10 kids.

I know using good quality chocolate and tempering is the way to go but I don't have a huge budget and each class is 70 minutes long, and I don't want to mess with not getting it right and all that.

Should I use candy melts? Can I melt down Hershey bars? Help! 😁

I just tried making lollipops/hardcandies for the first time. After I pulled them out of the molds, I noticed what looked like small black flakes in them. They weren't present when I poured the recipe into the molds.

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Did I just burn the sugar or is it residue from the non-stick pan I used? I haven't eaten them to be safe, this was my first attempt and I can't seem to find any info online. I can't even seem to find if non-stick pans should be used for lollipops. There are no scratches on the pan, so I figured I should ask.

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I did search this subreddit first to see if I could find any answers and had no luck prior to posting.

Our business is looking for a machine that will help us weigh and package our gummy and small wrapped items. I know they make big machines but any small business size ones that are automateds? If not, is there a a machine that will weight the product and allows us to press a pedal to drop the item into the bag if we are holding the bag?

Hello, I just came back from Japan and tried Tanghulu! I want to make them but store them without melting over long periods of time. I know the moisture in the strawberries melt the sugar. Is there a secret ingredient to help prevent that? I have tried combinations of sugar, water, corn syrup, and cream of tartar. Any help would be appreciated! Thank you!

Hello there, I will be purchasing automation equipement shortly and have looked at manufacturers globally for a nice line. Looking for batch roller, rope sizer followed by candy former and sticking. Any recommendations would be greatly appreciated.

I have tried multiple ways to color / flavor cake pop chocolate and nothing seems to work that will not thicken the "candy coating" chocolate. I have even tried oil based food coloring and putting it in before / during / after.. either way it thickens the chocolate and makes it very difficult for dipping. Only thing I have not tried yet which I found out after searching a bunch was powder based food coloring. Any tips / tricks? I have tried to change from making cake pops to cake cups (think of reeses peanut butter cups (the smaller thicker ones).

Bonus: I am also trying to figure out a way or device I could use to "dribble" dipping chocolate into cups. If I use a bakers bag / ziplock bag it works for about 2 minutes or so until the end gets clogged from the chocolate. I thought about doing a cup or two and then putting it into warm water but would have to wipe the end every single time as I don't want water in my cake cups. Any ideas would be great. :) Thanks!!!

The flower almost ready for casing and stretching... mango flavour

I've been using corn syrup solids for years in my commercial operation to avoid having to deal with transferring liquid varieties into my kettle. I am now experimenting with alternatives to corn syrup such as rice syrup, and tapioca syrup, and they come in several different DE consistencies, of varied thickness.

Those reels on people making candy all over the internet where they stick their hands in cold water, and then "grab" the glucose from a bucket, toss it between their hands, and then into the kettle look really cool, but I am hoping there are alternatives. I can't seem to get the ball of glucose from the bucket and into the kettle before it finally sticks to my hands.

Let's say I need a pyrex measuring cup full with 1LB of glucose. What are good ways to remove the glucose from the 5 gallon bucket, and into the pyrex without making a huge mess, or getting my hands sticky? Are there any pumps, tools, or devices which make more sense? When I use liquid versions, I typically will microwave it in the pyrex dish before tossing in into my kettle to make it more fluid, but I can't microwave an entire 5 gallon bucket to transfer the amount I need into the pyrex bowl.

Thanks in advance!

Hi guys I've been making gummies with sugar,inverted sugar and gelatine and I've nailed the consistency, flavour profile and shelf life I'm after.
A friend has asked me to make edible gummies for him and gave me a little extract to add to them. When I add it in I'm not sure if it is mixing through the gummy mix properly. I don't want some gummies to be stronger than others. Is there a specific time that you need to mix the extract in so it mixes evenly or do I need to use something like a sunflower lecithin to make them more stable?
Also I'm trying to to overstir the mixture to avoid air bubbles in the mix. Basically asking how do I mix an oil based extract with the sugar based gummy mix so it distributes evenly? Thanks!

Also how much citric acid to sugar ratio do you mix to make a sour coating on the outside of the gummies. 🤗

Does anyone have any good fruit licorice recipes and could also explain what each of the ingredients do? I'm on the spectrum, and having an explanation of what each ingredient does would be super helpful to me to understanding things and even find possible substitutes. I'd really support any help given!

this is a genuine question and google isn’t giving me straight answers lol

I have a few questions and was hoping someone runs a similar setup

Everyone dislikes it because of how bad it is, so every time I search for it I get results for "no high fructose corn syrup" instead. I'm only just dipping my toes into this, and I don't need very much. Is there anywhere that has some kind of 12 or 24 fluid oz bottle? Any brand?

Or am I just looking at "light corn syrup" and seeing which ones have "Corn Syrup, High Fructose Corn Syrup" on the nutrition label?

I work in medical edibles, we make batch gummies out of melted gummy bears. Not exactly peak culinary process I know, but it's at least satisfying to work on food for me. we consistently get some layers on the top of the gummy mold that's exposed to the air that doesn't want to stick to sugar, has to be put through a brief steam and then sugared to make sure something is on there and it's not naked. I feel like this probably has something to do with the formula of the popular A labeled gummies that we melt for the process, but it doesn't happen to every single batch, so I'm curious if the forum has any troubleshooting ideas for this that could net me some big brownie points with my bosses here, thank you

I am making lollipops. The first time I have made them they have came up fine, but not since. They always start burning before they reach 300. Does anyone have any tips?

Hello! I run a small at home confectionery where I make marshmallows. This morning the whisk on my 9.5 quart mixer broke and when I tried to find replacement parts I realized the brand had none available and virtually no customer service. Long story short, we need a new mixer.

As it’s an at home business I don’t have space for a big commercial mixer. I was using the COOKLEE brand 9.5 qt mixer on Amazon. Honestly I love the thing and if I could get something similar that would be great. The biggest things are I need to be able to get replacement parts for it if needed and it needs to be a similar size. I’m willing to go with a 10 quart commercial but would like to avoid the price tag.

Any recommendations are greatly appreciated!