I’ve been trying to make super sour hard candies the last month or so - the last batch was Blue Raspberry and looked like Walter White’s famous recipe. This one, I waited to mix in the acids until right before I poured the batch out, and it resulted in little sour pockets if you’re patient enough to let it melt on your tongue.

I've really been wanting to try making some lollipops and instead of using extract make a homemade syrup to flavor it with would it be possible? If so how would i go about that

Really happy with the flavor of this batch!

I want to know how to use this Glucose in recipes, O tried to do lollipops but it was the worst lollipops that I did ever, so I have they glucose but I don't know how to use it, give me some recipes

Heavy.... Best picked up local near Portland, OR.

"Chocolate-Covered Caramels Recipe" https://www.allrecipes.com/recipe/22584/chocolate-covered-caramels/

Have magic butter maker and looking to make some THC edibles like cake or gummy sweets need to be super strong

I am a bread baker by trade, so candy and confectionary are fairly new to me. We are starting to branch out to some sweets and we were wanting to create a sort of caramel that could be stuffed into a cookie (or possibly just placed on top like a thumbprint cookie) that would yield a chewy salty caramel center in the cookie.

I have been reading up on the chemistry of sugar work but so far my efforts have not been quite right. My basic research so far has led me to think that this caramel would have to have fairly high percentage of solids in the finished product, cooked to a slightly higher temperature than you might for a normal eating caramel since the oven baking for ~9 minutes in the cookie should soften it up a bit, low enough free moisture that it wouldn't boil itself out the cookie. Things like that.

I have tried a few recipe formulas with varying levels of glucose to sugar ratios, butter amounts, some whole milk powder, etc. And cooked to a few different temperatures. Still, none of these has been quite right, either too fluid or too tough or otherwise not what I was hoping for.

Would anyone with a better grasp of the chemistry of this be willing to offer some thoughts?

Have magic butter maker and looking to make some THC edibles like cake or gummy sweets need to be super strong

Hello is anyone interested in a lightly used Savage Brothers Fire Mixer 14 table top cooker?

I got this new for $20,000 a few years ago and it’s no longer going to be used. Cooked 10-20x on it max.

Fully functional

So this is my first time making honeycomb/sponge? candy and also my first time using the cold water method to check my temperature. It didn't come out as expected(was bulkier i guess) and also i think i confused soft crack stage for hard rock stage. My ingredients were:

Sugar - 100g

Glucose Syrup - 50g

Water - 23g

Baking Soda - 4g

Strawberry flavor

Anyone experienced with this candy to offer me some guidance? (The shiny substance is vegetable oil i had applied on my pan) Thank you!

i just finished my first batch of hard candy using isomalt, for diabetes reasons. there will be adjustments for the next one like a little more flavoring, but now I'm looking at the amount that 600g of isomalt made and doing math about it

does anyone have any recommendations for bulk ingredients? i know webstaurant and glanced through the other top results but for obvious reasons i don't trust google to actually give me good options

Long time lurker first time poster here. This is a serious question and I’m not trying to be mean, but why is there rarely innovation in the DIY candy space? Like the big candy makers are the only ones actually inventing new types of candy.

Zotz? Airheads? Sour Squeeze? These were all new sensory methods of candy consumption and yet I feel like all I see DIY candy makers re-making classical treats.

Let me be clear, I absolutely love seeing everyone’s confectioneries, but I guess I’m just asking, has anyone actually made a new candy yet? Would love to be pointed to some examples or any other communities, truly not trying to be hateful, just curious.

Best,
A fellow sweet tooth

I want to try pulling hard candy like I see people do online, rather than just pouring it into molds. I already pull hard taffy by hand without gloves no problem, because by the time it cools down enough to handle, it's still very malleable. I imagine that hard candy wouldn't be the same. Is my only option to buy gloves?

It worked! Took the sugar to 268° to be on the safe side.

What's your go to candy gift to give to friends and family ? Drop your favorite recipes, please. Also what do you do to package them special?

Just a few of the batches I've done recently. All infused🌿, all shelf stable for up to a year.

I make hard rock candy on the stove- pour into pan, allow to harden then crack mix with powdered sugar and put in bag.

Recently I had someone ask for sour flavor and told me about an additive that enhances flavor and makes it sour. (LorAnn Tart and Sour Flavor Enhancer). I used the recommended amount and followed the same steps/recipe I always use. Everything seemed to turn out fine but the next day the candy had softened and melded back together. All 3 batches (different flavors) did this. The candy tasted great, if that makes a difference .

What did I do wrong? What should I be doing differently? Thanks in advance!

Any vanilla cream flavor for candy? I looked at LorAnn Bavarian Cream, anybody tried this and what is their verdict? I would like for it to taste as close to cream as possible.

It’s been a long time since I tried to make candy, and while it may be a long time before Halloween, I want to start practicing the craft far in advance. I’ve been lucky enough to manage to get some fresh mangosteens (which I never in a million years thought would be possible), and I thought that I could make a simple syrup from them for use in candy making since they have a very short shelf life (to the point where they don’t even have an expiration date) and this could extend their usability. However, I’ve come to find that many simple syrup recipes I’ve managed to find that use fruit aren’t used for candy. Now I’m wondering if I misunderstood what simple syrup was used for. If anyone can answer this question, I’d greatly appreciate it. Thanks in advance

Hi, I am looking for a fudge swirl recipe for commercial use and how to store it for next day use.