Actually made candy for the first the time. I saw alot of these youtube videos of candy shops like hercules and logans making hard candy and really wanted to try it at home. After lots of research i gave it a try. The beginning was a bit stressfull but once the suggary mass reaches the right temperature where it is really moldable it is very satisfying to work with.
Here’s some snapshots from all the times I made cotton candy marshmallows layered to resemble the transgender flag!
I’ve got some peppermint extract recently and have been wanting to try it in a candy. I saw a recipe for hard candy, but it takes corn syrup, which I don’t have. Then I found some soft mint recipes but they take powdered sugar, which I also don’t have:) Then I found that the original butter mint candy can be made with sugar, butter, and sometimes water; it’s made kind of like taffy’s with the extract added in at the end. I’ve found several recipes and am not sure which one I should try. I’m attatching two recipes from a cookbook, and I’d just like to know which one would be creamy and melt in your mouth, as well as more foolproof towards warm weather and humidity. Im thinking the second one might yield a creamier candy since there is butter directly in the candy, but I really don’t know. So basically, if anyone has a favorite recipe for mint candies, or any helpful suggestions, please sharpe!
Hello, I have been making fudge at home on a large marble table. It yields a soft creamy fudge, however it lacks the density of fudges that I am used to. Furthermore, my fudge will form a crust no matter what, due to drying - but memories of fudge as a kid from fudge shops never had this.
My process is to boil the ingredients to approx 116-118C depending on recipe. Pour on slab and cool to about 55C, then I use a paddle to slap the fudge about and beat until I begin to see crystallisation. Then I'll get the fudge into a mould whilst still liquid(ish) where it will set to form perfectly acceptable fudge. I'll remove from the mold and as it cools, it of course forms a skin. The inside remains so damn smooth and creamy, but lacks that dense almost plasticity that some fudges have.
A typical base recipe is 500g sucrose, 300ml milk, 80g cream, 80g glucose, 50g butter, salt and vanilla. I was wondering whether the relatively low fat percentage of the recipe is the reason my crust forms so quickly.
I have also tried taking my fudge to higher and lower temperatures. 119C seems to be the limit and beyond that it is toffee.
Below I have attached an image of my fudge (the box with the chunks) versus the type of fudge I'm after.
Dense almost plastic-like fudge
My fudge is not particularly dense or plastic-like and forms a crust.
I hand pulled each color separately and then combined them at the end!
Hi everyone, I’m new to making gummies, trying to make something a little healthier for my kids. I tried Lorann flavor oils and these give me a splitting headache just smelling them. Is there anything out there that is less…artificial?
Hey folks. I'm new to the gummy-making world. I've been working for a cannabis product manufacturer, hired as a beverage manager. I've been making low-dose THC sodas and seltzers, and now I'm doubly charged with their gummy production. Needless to say, I'm a little lost and overwhelmed.
We've been producing pectin-based gummies on a large-scale dispensing machine. I've got a 150 kg cooker, a 300 kg dispensing tank, two hoppers, a 20 nozzle dispensing manifold, tunnel chiller, etc. We're set up to do 100,000+ pieces a week, at least. But my knock-off dispensing equipment has been letting me down.
Pumps are breaking, temp probes are malfunctioning, and my nozzles are clogging. My latest problem is gummy slurry seizing somewhere between the hoppers and the molds. I think it's coming down to temperature and the volatile swings of my set temps.
I'm setting the holding tank at 100 C, the transfer piping at 102 C, the hoppers at 100 C, the bottom plates at 101 C, and the manifold at 102 C.
The temps take at least 45 minutes to settle in, as the probes and heating elements balance out. And I've been waiting til then to introduce slurry to the hoppers. Lately it's been seizing up, and nothing's been coming out.
I know I've only got about 90 C to 115 C to work within, right? I'm thinking the dry, highly variable temp of my hoppers and manifold are instantly burning the mix. I've tried water rinsing to prep the nozzles, but I'm afraid that's caused low temp pockets, potential crystalization, and further clogging.
I did some research and found that corn syrup may be a good way to prime my nozzles--an inverse sugar, difficult to crystalize, highly viscous, and able to withstand/temper high temp. But no success there...
I'm at a loss, not sure where to turn next. Coming from the brewing world, I'm no stranger to working with temperamental equipment within narrow temp and time ranges, but this whole gummy production is throwing me for a loop.
Any suggestions, questions, things I should be looking out for? Any and all feedback would be most welcome.
So we did a thing, me and my husband started a candy company, handcrafted and stretching the candy. Instead of a sticky Mexican candy with the spice on the outside we switched it up and put the chili, lime and sea salt inside! What do you think?
Thought I’d show a pic of the candy mass after I first poured it out, along with after pulling and wrapping. I wanted to show the difference in color once the pulling has incorporated air into the taffy. I put quite a bit of citric acid in this batch and it’s pretty sour! The average person may not be a huge fan, but sour-heads will love it!
I am now in possession of a little dash cotton candy maker and I'm obsessed with the idea of making a match flavored cotton candy. Any thoughts on how to do it?!
I know for more traditional flavors folks tend to use something like Lorann's flavor oils but I'm not aware of any extracts or emulsion that are matcha flavored. Is there some way to flavor and cook the sugar to hard crack with the matcha powder incorporated somehow and then, I don't know, pulse it down into something I could pour into the machine? I'm an experienced baker but I don't have much in the way of food science education and I'm hoping someone out there has some ideas!
Sorry if this isn’t the right sub to ask this in, but I don’t know what is!
I've been really into making candied fruit peels recently, and I wanna send some to my friends who live far away, but I'm not sure how to without them getting gross in the mail. Would they need an ice pack? Expedited shipping?
Is it even possible to send them?
Photo below of today's batch as an example of what kind of candied peel I'm talking about.
Thank you!
I have a long bodied question for those that I see in big facilities that I assume sell online someplace. I have a candy business that I do local farmers markets and such. However I stay out of cottage law by making all of my candy in a STFU licensed kitchen through our local health department… STFU is our states definition of a food truck that is fully self sufficient. 4 bag sink, fridges. Cooking equipment. But inside a trailer or food truck.
Now, a lot of what I have read online states to make any consumable food product and sell across state lines (like selling online) I would need some sort of FDA Approved kitchen/facility. But from my understanding since this kitchen sells direct to consumer and not to other businesses. It would fall under the RFE Exemption on the FDA website. This may be a little out of the topic for this subreddit and if so it would be great if I could be directed to the proper place.
Anyways, Thanks for any help!
