/r/CandyMakers
This subreddit is for confectioners and candy enthusiests. We encourage you to subscribe and learn/teach something about making your own gourmet candy at home. It's easy and inexpensive!
Please, speak with respect to one another. Learn how to make candy, ask questions about making candy, and post pictures of your successes and failures. Making candy is simple and fun. Not to mention inexpesive and extremely satisfying.
If your post isn't getting any reactions, please message the mods so we can get it our of the filter. You can also message /u/ChefTimmy directly, which can be a little faster, sometimes.
/r/CandyMakers
I'd like to make a white chocolate ganache that is very milky. I would imagine milk powder is the way to go here. When would I add it? I would think adding it directly to the cream as it's heating would make the most sense but I'm not sure what I might be missing. If anyone has any tips I'd be appreciative!
Hey all, newbie to the subreddit.
The Fudge recipes in the book Chocolates and Confections denote to pour your sugar syrup mixture onto a marble slab and cool until 50C before agitating with a scraper.
I was wondering, since I am a mere plebian that can't afford marble slabs and am lazy, if instead the mixture is poured onto a lightly greased and chilled baking sheet. Then when the mixture is at 50C, putting the mixture into a stand mixer with a paddle attachment and beat until the same consistency is reached?
My hesitations on this are adding too much fat from greasing the baking sheet and over/under beating. I'm think the fat on the baking sheet may weep out if it becomes too much, and over or under beating could cause crystalization. Then, of course, certain additions don't like to be agitated too much like chocolate.
Is it possible to use a stand mixer with a chilled baking sheet instead of a marble slab and manually agitating? If so, what are things I should consider in doing so?
Growing up, around Christmas, chocolate creams was the candy of choice. Usually just butter or vanilla flavors. I always remember the center being fairly thick. It was never really on the fluid side. But I love them. I've decided to make my own using a copycat recipe of Hercules Candy chocolate creams. For my first batch I think I am going to try black cherry. It's about as straight forward of a recipe you can get. But I don't have Invertase. I was just wondering if I could just do without or is it a good idea to just get some and thank myself later?
I make really good pecan candy. They are buttery and smooth and melt in your mouth. However, I wanted to know how long they last for? I individually wrap them in plastic wrap and put them in a grocery bag and tie it off. I just made a batch today and I hope they will be good in 3 weeks when I go home to my parents. Does anyone know how long they actually last for? Online I see 2 week to 3 weeks but it seems like they should last longer than that. idk
I always find my gummies are super floppy. Is there something that people are usign or adding to their recipes that make them stiffer?
FYI I am using gelatin.
Hello everyone! I just started making Kohakutou and it’s so much fun! I’m considering making a small business of it as well. I use Lorann’s for the flavoring and although the flavors work out fine they taste a little too artificial for me. I want to make them out of real fruit as it is more natural, we and I was wondering if anyone has ever had experience with it and how to make it?
Hi All, I’m hoping someone has a recipe for using purée/cooked and strained fruit, monk fruit and or allulose (or sorbitol), and LM or ALM petting gummies. I know the texture won’t be the same, and I’m thinking of using Pomona’s universal petting as it comes with a calcium packet. I’m mostly aiming to make strawberry, raspberry, mixed berry, pear, and possibly pineapple using flavoring instead of mashed cooked fruit. I’m also happy to use fruit juice, but would prefer whole fruit. I’m trying to keep the glycemic index low and I’d like to have the calories on the low end so I can mindless snack. Any help would be much appreciated! Thanks!
I’m looking for a good dupe recipe of the Trolli strawberry puffs gummy recipe. I love the texture of them, as well as the Swedish candy that’s going viral right now. I am very seasoned when it comes to making shelf stable gummy squares, just wondering how to acquire the pillowy-like texture of this particular kind of candy. If you have any advice in this area, let me know! Thanks 😊🍬
Hi there, I'm looking to make some butter mints this Christmas and I'm curious how long they might last. I see a lot of differing estimates on the shelf life.
The recipe will include butter, confectioner's sugar, heavy cream, vanilla and peppermint extract, salt, and food coloring. I'd prefer not to use preservatives, but I'm open to any suggestions about using them.
Thanks!
Hi there, I'm looking to make some butter mints this Christmas and I'm curious how long they might last. I see a lot of differing estimates on the shelf life.
The recipe will include butter, confectioner's sugar, heavy cream, vanilla and peppermint extract, salt, and food coloring. I'd prefer not to use preservatives, but I'm open to any suggestions about using them.
Thanks!
Has anyone had any success in making large shapes using molds for hard candy? My best friend loves Zelda games. So I want to make a crystal vase using hard candy. Has anyone ever try to make this? Thoughts?
hi! this is my first time making candy and I'm not sure what exactly I'm doing wrong. I'd appreciate any guidance anyone could give. this is the recipe I'm using:
https://www.tastyeverafter.com/honey-lemon-ginger-cough-drops/
I'm using medium-low heat like they recommend, but I somehow both cannot get the mixture to 300⁰ and also burn them at the same time.
does anyone have any tips on how to make this work?
Guy brought in homemade peanut brittle to work. It was dipped in chocolate and then covered in Parmesan cheese. It tastes good but I am so confused. Is Parmesan cheese common on peanut brittle?
This year I’m hosting Thanksgiving and I want to give everyone a little “party favor” of homemade seasonal candies. One idea I had was a to make a spin on the traditional chocolate/caramel/pecan turtle adding apple flavor to make a “caramel apple turtle.” I’m considering two options to add the apple flavor (or both): (1) adding apple butter to the caramel when cooking and (2) adding dried/freeze dried apples to the pecans so the bits are suspended in the caramel.
What are your thoughts on what might work best?
The two biggest questions I have are
Assuming I was doing 2 cups sugar:2 cups butter initially, what would be the appropriate amount of sugar to swap out for an appropriate amount of maple syrup?
The biggest difference I see in other people's recipes is the incorporation of water (as an ingredient, not to brush down the sides). I don't think I've used it in the past, but now I can't remember. What role does it play in the toffee-making process when it's used?
My wife's grandfather passed down a recipe for something he called butter crunch. Based on what I can find online, it's basically toffee coated with chocolate and nuts. What we make looks a lot like this, but with pecans on the outside.
Every year we struggle to get the candy part right. The recipe:
1 stick butter
1 C sugar
1/2 t salt
1/4 C water
1/2 C finely chopped pecans
1 C coarsely chopped pecans
10 oz chocolate chips (melted)
Cook to light crack stage (285-299°F), turn off heat, mix in finely chopped pecans, then pour. When candy begins to firm up, coat with chocolate, sprinkle on coarse pecans, flip, and repeat.
Sometimes we can get the candy good and crunchy, but sometimes it gets sticky when you chew it. I can't put my finger on what variable is causing it.
We cook the candy in an All Clad sauce pan on an induction cooktop. I start out by melting the mixture together at 175°F (the cooktop allows you to specify temperature).
I then hit the "Med" button, which indicates 275°F. This gets a good boil going, but not too crazy. I watch the candy and slowly bring the temperature up in 5° increments to keep the boil going. This usually happens when the candy mixture reads around 250°F on the candy thermometer.
The terminal setting for the cooktop is 335°, and we bring the candy mixture right up to the bottom of the 300°F mark on the thermometer.
We use the induction cooktop because our regular stove is halogen, which switches on and off, on and off, which often results in the candy mixture breaking. We're in Florida, so the high humidity doesn't help us either.
What can we do to make the candy part crunch like crystal?
I made homemade sea salt caramels last year at Christmas and everyone I shared them with raved about them! So I figured I’d up the quantity this year and give a bunch as gifts to adult family members. I’d like to pair them with something to make it seem like a more “complete” gift I guess? I’m drawing a blank though. What would go well and make it a nicer gift than just getting some delicious candy
I am looking to pan some almonds and cashews.
I read that after you finish the chocolate layers then you tumble them in a layer gum arabic. Then there is so.e kind of sealer?
I have looked around and can not really find any information about that or the recipe. Anyone with any experience or ideas? I just plan on making small batchs for family use.
I’d like to try and use it on a gingerbread product as hair but from what I’ve seen (haven’t attempted making it yet), it’s pretty susceptible to temperature and humidity changes. Wondering if anyone has ideas on ways to make it resistant and last at least until January.
toffees, caramels, truffles... What should I look into? I have 25# white sugar, 25# brown sugar, 10# butter, 5# almonds, 6# chocolate. I can get odds and ends, but those are the core components.
I love making things for the first time and especially fond of different takes on the same confectionary from around the world!
Heyo! So I’m attempting chocolate limes for Xmas gifts and I’ve never made hard candy, let alone what’s essentially a bite sized, stick-less lime-flavored tootsie pop. Difficultly here is daunting, so any advice helps!
First off: Can’t find a recipe anywhere. Like, zero. Even ChatGPT can only tell me how they’re factory made.
I’ll post updates as they come. Anyone care to join me on this journey?
Basically year round, but especially around Christmas, I like to make peppermint bark because I'm not willing pay who knows how much for it on stores. I use ghirardelli melting wafers, and instead of candy cane's or hard mints, I use puff mints so that the mint dissolves/melts in your mouth with the chocolate. Thing is even puffs are still hard to smash up. So my question is can I use my food processor and if so what blade should I use and what setting? Or should I just powderize it and then mix it into the white chocolate as it's melting? I'm almost tempted to order a 10pound Jar of pre crushed peppermint candy if not for the fact that it's hard candy, not puff and that I have a LOT of puffs Candies already waiting to be used.
I need help on food coloring for lollipops. It all tastes bitter to me. What is the best brand and is there a trick to when to add it?
We originally started making hard candies with sugar alone but ran into issues -- sweating & melting, if I recall correctly.
Then we switched to all isomalt, no sugar, and our problems went away. However -- isomalt is something like 15X more expensive than sugar.
What kind of ratio of isomalt & sugar could be used to bring down costs without sweating / melting issues?
Hello Looking for a recipe to make an air head style candy with real fruit and no corn syrup.
Does anyone have any leads?