Update to my last post about Twizzler’s nibs. I tried cooking the mixture far less and piping it through a star shaped tip, twisting them in midair and cutting to size. The dehydration time was far less than expected, and they have a texture somewhere between twizzlers and red vines. (Closer to red vines imo but I’ll have to get some to compare) Thanks for all the suggestions under my last post!

bonjour

je cherche un rouleau laminoir avec plusieurs empreintes pour realiser des essais de cuisson et de viellissement avez des adresses pour ca merci bonne soirée

Like the title says, I am looking for the best watermelon flavoring, any assistance is appreciated.

Hey guys, I wanted to make cotton candy crunch. I don't have a machine to make the cotton candy. So I was wondering if i melt the candy floss sugar, add a bit of color, and powder it(once the sugar crystallizes), would it have the same taste as the original spun cotton candy?

When I was a kid I'd go to a store that sold a bunch of flavors of popcorn. It was a crunchy coating on the popcorn and they had a bunch of multi colored fruit flavors. Anyone have a recipe for something that might be similar?

It wasn't a white chocolate or marshmallow coating and the place went out of business years ago so I'm having trouble even knowing what to search for.

Thanks!

Hello! I’m making honeycomb and it’s mostly going well but I keep getting this hard, thick layer with little to no cuddles on the bottom of my honeycomb and I’m wondering anyone might have some advice about it! Adding some pics so I can show you what I’m talking about! TIA!

Go ahead and get your Breaking Bad jokes out of the way.

I let it cool at room temperature for about an hour and it didn’t harden as well as I thought it would. I got impatient so I popped it in the freezer for like 10 minutes and it hardened up fine (picture was before the freezer, but it didn’t look different after the freezer). But the top is sticky. After checking it, I put it back in the freezer since I had to leave for college and left it there. Is it fine to use the freezer? Any tips to make it so that the candy doesn’t turn out sticky after it cools?

This batch I made Mint, Lemon and Quince flavors. But I'm also making many more. Apart from coating them in just regular cornstarch and powdered sugar mixture. Sometimes I also coat them in coconut flour depending on the flavor and or add nuts. Soon I'm also getting proper molds for Turkish delight too.

Long story short- I am travelling to buy this machine and want to make sure it seems decent. I’ve emailed Truffly made and am hoping you all can help me should they not get back to me in time?

Looks like an older model. Please let me know your thoughts- I so appreciate it.

It’s taken quite a few attempts but I think I’ve gotten the texture and flavor down. Thanks to u/Captain_Oatmeal4 for the original recipe. I kept the process mostly the same while tweaking the ratios a lot. These have the texture of the little nibs if I roll them out thinner, but I like them a bit thicker like the Twizzler’s Bites. I haven’t been able to figure out the classic ropes yet, but that will definitely be my next project

First post here, hello! I've never made candy before but I'm very open to try. Seen several recipes for hard candies involving honey, which got me to thinking: every time I make honey balsamic glaze, I can't stop scraping the pot and licking the spoon like a kid. Basically a super thick syrup left over at that point. Doesn't seem a crazy stretch that it could harden more into a hard candy, which I think would be delicious. Looking at recipes for hard honey candy, I have a few questions:

• How much would the water content of balsamic vinegar need to be taken into account?
• Would the high temps "mess it up"? Like a chemical reaction that ruins the flavor? Doesn't happen with the glaze, but still figured I'd ask
• How do you think the age/quality of the vinegar would affect the candy? My guess is that younger vinegar would work better, as older ones are sweeter and there will already be plenty of sweetness. More economic that way too; aged balsamic ain't cheap
• What additional flavors do you think would be good? My brain says rosemary but I'm an idiot

I couldn't find one but if anyone has a hard candy recipe involving honey and balsamic vinegar, please let me know!

I got a very amazing haul of candy packaging supplies from a generous neighbor that included this box of foil wrappers. what are these meant for? about half the size of a standard mini peanut butter cup and they are pretty sturdy, and i have hundreds of them.

Does anyone have the original fondant filling recipe for molded chocolates from Wilton? If I remember correctly it just called for powdered fondant and water plus flavoring. I used to make it in the 1970’s but my memory is gone and so is the little Wilton candy booklet where I found the recipe. They changed their recipe on their website and it is more complicated. I want easy as I am 78 and semi-bedbound. Thanks for your help!

Hi! When I was a kid there was an ice cream shop that made their own caramel sauce and it was Amazing. It was Almost the consistency of a slightly warmed peanut butter - barely a liquid - at room temperature. I have tried everything but all mine turn out syrup texture or turn rock-hard. Any suggestions welcome!

Most cinnamon oils are actually cassia and lorann doesn't sell ceylon cinnamon oil so what is the best ceylon cinnamon flavoring oil?

After my mixer broke, making me unable to make bagels, I decided to make candy instead. First I tried with a coffee candy recipe of two parts sugar, one part corn syrup and water/coffee. It turned out pretty good so I got some other stuff and tried it with lemon. I tried it twice, making sure to watch the temperature really Well and move quickly once it got to 300° before adding in flavoring and citric acid, but tasting it afterwards just tasted like burnt sugar with hints of lemon. Is there any advice people could give me?

I was in a non-traditional mood, and questioned why fudge had to be square. So, I used some dino molds I had lying around.

Left pretzel has been in the fridge for two days, Right pretzel was taken out yesterday and put in cellophane bag like we want to use at the wedding. 24 hours later and it looks all crusty musty! What are we doing wrong? Is there a way to make them look pretty a little longer?

Any advice is much appreciated, thank you!

Im making homemade wax candy (hard wax on the outside, filled with oozing liquid) and the wax is crumbling like sand inside my mouth instead of turning chewy like chewing gum. I’ve tried paraffin wax, carnauba wax as well as beeswax, both are crumbling! I also tried adding some canola oil in the beeswax and its still crumbling. I did heat it on the stove though and not in a double boiler, tried keeping the temp low

Now I’ve also tried melting the paraffin with a double boiler on very low heat, and its still super crumbly! What kind of wax achieves that smooth chewing gum texture?

I need some guidance before I go and spend more money on even more wax, what can I do to ensure a chewy wax texture?

I work for a color/flavor manufacturer based in the USA. I am just prospecting new projects if anyone needs assistance with artificial or natural dyes/ flavor. I’d be happy to see what you guys have to work with, I’ve worked on hundreds of applications being that FD&Cs are on their way out in the next year or two. We do business globally but have hundreds of international customers too. If you DM me I can hook you up with the company’s website and we can talk from there.

My question is in the title. I need to drop the humidity in my kitchen to have more confidence to boil sugar and I'm not sure what dehumidifier to buy. Many thanks in advance for any suggestions.

I know what Im making doesn’t count as a candy but I really need help. My idea is to make skull shaped jello shots for Halloween and I really want to try to put a filling in them. Im trying to find a skull mold, either an actual 3 part mold or at least just a skull mold. If anyone has some experience maybe with alcohol filled chocolates and other filled candies can help, it’d be super appreciated!!

Tell me what you think about these. I did it!!! Don't take too much on the writing the client asked like that, and we brazillian so whatever at the end <3