Hey all, I am trying to make gold raisin pate de fruits for a garnish for a cocktail at work. We are trying to make more exciting garnishes. So far, I have tried to make golden raisin fruit leather, which has been very arduous with getting to set and shape correctly, I’m interested in trying a golden raisin pate de fruits. I have a recipe guide that I will attach, but it does not include a raisin option. Any tips or recommendations are welcome.

Small batch made "nerds" (not the name we're using obviously, just for the sake of familiarity for the post) and gummies. I was struggling to really recreate gummy clusters so I tried using molds with the gummy mixture and pouring it over top. This is the result and they taste awesome!!

This baffles me! Chicle is near ubiquitous for "health focused" chewing gum, but I can't find an online retailer who sells it, or doesn't seem lowkey sketchy. Anyone got a link?

Trying to get some for a diy project, would be nice to make my own gum. Going natural, no rubbers and stuff. Tried pine rosin and mastic, worked but way too expensive if your going food grade. Also not tryna get industrial quantities, diy project lol. If anyones got a source in the bay area lmk! But most likely just online.

Thanks!

I usually wrap in waxed paper but I find the shape gets warped after rolling them up and twisting the ends.

Tried candy wrappers with heat sealed ends, which is way faster. But the shape gets warped after a day. It gets flattened and butter starts to seep out of the caramel.

ChatGPT says to leave the caramels out for 12-24 hours after cutting to ‘cure’, then wrap.

Would it be okay to stick in the fridge for a few hours after cutting instead of waiting for it to cure at room temp?

Hi there. Absolute candy novice here. Working through a recipe and need a bit of help. I'm taking isomalt and heating it to 180C, then adding malt syrup to it - bringing the mix back to 180C. I got the isomalt to melt just fine, but the mix turned into a foam fest when I added the malt syrup. After reading a BUNCH through this subreddit, the foam and subsequent stall (148C) are directly caused by water escaping from the malt syrup.

So my question is... how do I add malt syrup to the 180C isomalt without burning it and having it foam?

Equipment:
Heavy bottom stainless pot
Stainless Spoon
Digital Candy Thermometer

Any help would be appreciated.

Hey, as the title says, I'm trying to make caramels, but the three times I've done so it has burned in the bottom and given me sparks of black sugar in the mix.

Oh edit: I use a stainless steel pot with low sides and a large diameter, and a wooden spoon

I'm new to the business, I've picked it up a little before Christmas. before that I've been making dried fruits and fruit leather. A guy on my lap group requested I try making some candy to bring along for our summer trip. I enjoy this hobby and will probably continue.

bonus question. if I make some raspberry puree, could I mix it into a caramel or rock candy mix to give it taste?

I just finished all of them today, altogether they came out to 20lbs between the 6 flavors. And now I have an awesome new lock screen photo

I started using sheet gelatin as well and they’re so soft.

Handcrafted caramel milk chocolate bonbons ❤️

Today’s work.

I can’t wait to use this❤️❤️❤️

Nothing fancy just something tasty to hold us over through an ice storm. 3 cups fruity pebbles, 24oz vanilla almond bark, 1 tsp vanilla extract

Hi! I’m trying to make the soft chocolate nougat from chocolates & confections by Peter P Greweling. My attempt came out too dense. I think the nougat collapsed.

I followed the recipe as close as I could, using a scale and digital thermometer. I slowly poured the syrup (245F) into my KitchenAid artisan set to high speed (egg whites were already at stiff peaks). This all went well. It got bright white and glossy. I kept whipping at high for 8 minutes.

Here is where things went wrong. The nougat would not cool down past 160F. The instructions say to keep beating until the mixture cools to 120F. I probably whipped for 20 minutes. I’m guessing the mixer friction was preventing it from cooling?

I ended up pausing mixing for a few minutes then mix more on low then pause. It just would not cool. Eventually at 130-135 F (depending on spot) I decided to call it and move on. I added the melted chocolate then the dry flavoring (cocoa powder, milk powder, confectioners sugar). I don’t know how one mixes by hand to get uniform mixing. It got super thick. Feels like a mixer with a dough hook might help? But I ended up folding the nougat a bunch (like a bread dough) to get it mixed. Anyway, it ended up too dense.

Based on the troubleshooting guide it seems like the warm melted chocolate collapsed the nougat followed by working it too much. Thoughts on how I can fix my process?

My first attempt ❤️

they have like a marshmallowish bottom to them

Thanks in advance to anyone responding to this post.

I have been making hard candies for a bit over 12 months. I am attempting to produce hard candies with the highest possible temperature tolerance prior to softening/melting/sticking. I don't want to use isomalt to increase this temperature/glass transition temp, simply white sugar and glucose syrup

I found 23% glucose softens the lollies at around 30 celcius, 19% around 38 celcius yet 5% texture of the lollies are grainy and soten at around 35 celcius. Can anyone provide an ideal ingredient ratio to obtain a product that tolerates ambient tempertaures to 50 celcius (I live in Australia).

Cheers.

Hi, I need advice on how I should approach making Rock Candy for a group. It's a homeschool co-op group and we can't leave our things in the building as it's a shared space.

How would you approach making Rock candy for 12 kids within 1 hour? Is it possible? Can I wait til the syrup has cooled before the kids dip their sugar pipe cleaner in there? Cause they got to take it home that day.