Tried making chocolate covered espresso beans, a lot harder than I was thinking. Now have new thought/idea, can ground coffee Be mixed into melted chocolate to make coffee flavored chocolate bars, and will it still have the caffeine?

I've seen a lot of recipes advertised as Swedish Fish, (ok not a lot) but all of them contain gelatin, and I'm fine with gelatin, but real Swedish Fish don't. I was wondering if any of you had any texture-accurate recipes?

Why do my soft caramels usually get grainy after a day or two? Recipe ios roughly:

Butter, cream or half & half, vanilla: melted and warmed. Then 1 part corn syrup to 6-7 parts sugar, and a tad of water taken up to ~320F. Combined, and then taken back up to ~248-250F. Pour into buttered pan, cut into squares and optionally wrapped. All is fine until the next day or two - they often, but not always, get grainy.

Eh? :-P

Where do you guys get your molds for chocolates and/gummies? I tried Temu and Amazon. The molds from both are a little smaller (cavity capacity) than I was hoping for. I’d like either 3ml or 5ml cavities if that helps

I’m glad to be a part of this thread. I’m new to new whole edibles/candies. So far I’ve made a batch of brownies and three batches of cookies. In regards to those, what’s the best storage option for the finished product? Hoping one of yall knows what I should store them in so they stay fresh a little longer. Thanks yall

I’ve been learning to make nougat and love the challenge.

However, the waxed paper wrappers that work great for caramel are sticking to the nougat. The nougat is firm enough, but it is still sticking.

I’m afraid nonstick spray will taste bad, but I’m looking for a clean release from the wrappers.

Any recommendations?

Thanks!

I am trying to create a powder (similar to powder that coats sour candies) that I can sprinkle onto fruits to give them a more 'sour candy' type of taste. Anything to try and get my family to eat more fruits...

I have been playing around with the following ingredients, but having a hard time figuring out what the ideal combination is for a sour-candy style taste:

• Citric acid
• Malic acid
• Lime powder
• Sea salt
• Sugar

Most combinations I come up with are too acidic/burn the tongue. I want to find something that still preserves the fruit's natural sweetness and flavor without overpowering it too much, but gives it a mouthfeel and 'punch' similar to sour candy.

Any thoughts on how to portion these ingredients, or what other ingredients to look into?

I'm sorry for the beginner question, but I just got all the stuff I needed to make home made chocolate bars. I melted some chocolate melts in a double boiler and poured it into a mold, waited 10 minutes in the fridge for it to settle. It wasn't terrible. I was told that with chocolate melts, there shouldn't be any tempering required. It felt easy.

What would I do if I wanted to add flavors to it? They have different flavored melts, but what if I wanted to add vanilla, or orange or nuts or sea salt? I heard that for nuts you can "gently push it into the chocolate before or cools" but what about things like fruit?

I make gelatin gummy centers with crab raspberries 100% juice mixed with 2 tablespoons per cup of juice. I let them set. overnight. When I put my first dose of sugar it pull more moisture out and clumps up. I tried add more sugar to dry it out so I can add the flavored corn syrup but it clumps up more. Is there a good resource or recipe to get me a success.

Hi guys, I do wedding cakes and I've had a bride ask me to make a monogram for her cake topper out of hard candy/ crack sugar colored to match the cake. She's asked for cherry flavor for the topper, and I've worked with sugar before but not so much with flavoring.

She asked if I could make it the same flavor cherry as what Lofty Pursuits uses for their candies. I told her i would try and I have a few months to fiddle with getting it right/perfect but does anyone know either what flavoring types they use, or can you recommend a really good cherry flavor for hard candy, it's going to be a rolled cane bent into the letter so I am fine without a mold, but for flavoring idk where to start, for cakes I usually just use the actual fruit.

1.5 cups sugar .5 lbs butter, salted. ( If unsalted, add two grams of salt) 1/4 tsp cream of tartar. Use a candy thermometer, hard crack at approx 305°F

Hi guys!
So i've been trying to make some moulded chocolates, but some things are not working out.

I've bought some colored cocoa butter to paint the moulds. I heated them in the microwave to the indicated temperature, applied a layer to the molds and left them to crystallize, both at room temperature and in the refrigerator, in another attempt.

In one of the attempts, the colored shells cracked. In another, the color simply didn't stay. It became very soft after I applied dark chocolate. Could it be a normal effect of the dark chocolate or something else?

Below some picture to illustrate:

This was what i intended to do!

Some of them cracked

It was okay, but i was expecting brighter colors

I've tried again and this time it was a total disaster 😂😂

What should I do? Besides giving up and buying the damn chocolates 😂😂😂

i used condensed milk and caramel chips, i’ve made fudge with white chocolate chips before, so i expected this to work, however it’s been 24 hours and it’s still sticky and not setting. what should i do to repurpose it? it’s far too sweet to eat with a spoon, but i don’t want to waste it

Hey all, I’m working on some candies and pretty sure the humidity is causing issues. I’d like to cure for 24 hours or so, wondering if anyone has a diy solution for curing. Thanks in advance!

I'm wanting to try making hard candy for the first time! I'm most interested in citrus flavored, and then peach/nectarine, and fruit flavors in general! Are there any recommendations for affordable flavoring that you like?

Im looking for a recipe to make some sour candies for my girlfriend for this upcoming valentines day. She likes her candies VERY sour, she has said before she wants them "melt my tongue off" level of sour. Are there any recipes for gummies or hard candies that will be able to achieve this? The flavors Im thinking of doing are lemon and blue rasberry. Ive never made any type of candy before so Im willing to learn whatever I need. I appreciate any help.

I've recently gotten a game called Chocolate Factory Simulator and it's piqued my interest in actually making chocolate. I don't want to make chocolate from the bean, as that seems like a heck of a lot of work. But also, I don't want to just melt down a hershey bar and stick it in a mold I got of Amazon. Feels disingenuous somehow.

I googled the best chocolate to use to make a simple chocolate bar and it told me it was called Couveture chocolate. Something about having a higher concentration of cocoa butter. But I can't seem to find it anywhere except online and in some cases, it's really expensive. Like 60 dollars for a pound.

I went to Walmart to see if they had it. But all I could find was "Coating chocolate", "melting chocolate" and "chocolate wafers". Well. That and baking chips. I couldn't tell the difference between any of them.

I tried googling a chocolate or candy craft store near my house to maybe get some local questions answered and maybe get my molds and stuff there. All I found was literal candy stores. I don't know if a candy store would like me coming in and poaching them on where they buy their specific chocolate brand.

I feel like I'm making it too difficult. All I want is a chocolate I can temper and then mold, and flavor. That would make me feel like I've actually made my own chocolate. Could anyone give me some advice?

As I a few months back I asked yall for help I make taffy because when I tried I just got caramel. Today I decided to put my honeycomb brittle that I made in my oven at the lowest temp to dry it out. A mistake. It melted all the pieces together. But it was not burning to the touch so I thought it would be cool to touch it. I kept on stretching it, and I realized it was now taffy. A hard taffy mind that, but still taffy.

I'm relatively new to making fudge, I enjoy making it to dish out to my friends and family. I've done my research but now I'm curious to what else I can do to improve the outcome, to give it a little more flavor or a softer texture. So far I've managed a chocolate fudge, peanut butter fudge, and just BARELY managed a peppermint fudge (id rather not talk about that one lol)

I'm specifically looking for a way to give my peanut butter fudge a softer texture like chocolate fudge. right now it comes out a little flakey and crumbly when it settles and cools. However, it still has that trademark peanut butter fudge flavor.

The base ingredients are butter, confectioners sugar, vanilla, salt, and of course peanut butter.

The cooking process is as simple as it gets. Heat the butter and peanut butter to a boil, remove from heat, float vanilla and salt then beat in the sugar.

Any criticism is welcome!

Edit: Typo correction

My favorite candies are those and the similar cinnabar you get at local candy shops.

They are less bouncy and springy and more firm if you haven't had them

I've been looking everywhere. I can only find them in 1.2 in. I'm looking for xl silicone lollipop molds. Thanks in advance!

they are called aggretsuko ramune gummy candies

they taste like ramune, very light flavor, they are not sour and they dont taste like lemon
they are soft, like dough, and are white/grey inside and out
the closest way i could describe them is like if a very dense marshmallow was mixed with gelatin
ive tried looking for hours but cant seem to find any recipes for it online, so any help is appreciated