Confections
If you’ve got a sweet tooth, this group is for you. Whether it’s chocolate, toffee, fudge, caramels, brittles, or cotton candy, you can discuss it here.
Chasity Easter joined the group Confections 5 months, 3 weeks ago
Geraldine Smith joined the group Confections 9 months, 2 weeks ago
Julie Malone posted an update in the group Confections 1 year, 5 months ago
I have a question. I know that in Ohio it says that a prohibited item for a cottage bakery is chocolate covered fresh fruit. I make chocolate covered cherries using maraschino cherries. They are very shelf stable. Are these an allowable item? It’s kind of a gray area so any input or advice will be appreciated. Thank you!
Julie Malone joined the group Confections 1 year, 5 months ago
Ashley Barrett joined the group Confections 1 year, 6 months ago
Deeksha Sinha joined the group Confections 1 year, 7 months ago
nikita biddle joined the group Confections 1 year, 10 months ago
Melissa joined the group Confections 1 year, 10 months ago
Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 2 years ago
Just a last quick note…
What did I tell you?
Well, it’s 7am in my corner of the world, I’d supposed to be already up and getting ready for work, while instead I’m still in bed listening to Zydeco music 🤣Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 2 years ago
Hi Jessie! (And thanks to David for relaying your previous message)
Glad to hear you succeeded in replicating your so persistently sought-after crunchy effect, I presume that the code you cracked turned out to be something like C₆H₁₂O₆ … Dan Brown would be proud of you :-)The trick you’ve devised makes sense indeed… Since glucose (the ma…[Read more]
Jessie replied to the topic Help with Hard candy mystery in the forum Confections 2 years ago
Roberto, I wanted to update you on my progress in figuring out my hard candy mystery!!!. So, I tried your suggestion of adding more sugar once it hit 300 degrees. However, it did not work. It just made it more sugary with a coarse texture. However….this is the best part…..I did finally crack the hard candy code!!!!!! After doing some serious…[Read more]
Don replied to the topic From home kitchen to commercial kitchen in the forum Confections 2 years ago
Thanks David. Resolved. When I reviewed the entire process and found one ingredient was not in correct proportion and another, heat level.
Jessie replied to the topic Help with Hard candy mystery in the forum Confections 2 years ago
No, I looked for forums like this first. Thank you adding my response to Roberto. I was a bit confused when I got your email a while back. He gave me some good information to consider!
David Crabill replied to the topic From home kitchen to commercial kitchen in the forum Confections 2 years ago
It’s very common for recipes to need to be adjusted when scaling. I don’t know why scientifically, but ask anyone who tried to scale their recipe for commercial production, and you’ll hear a similar story.
That being said, it doesn’t seem like you’re scaling it that much, so I’d recommend borrowing someone’s larger ceramic pot and trying it out.…[Read more]David Crabill replied to the topic Help with Hard candy mystery in the forum Confections 2 years ago
Thanks Roberto! Jessie accidentally responded to your message via email (which came to me). Here’s her response:
Hi Roberto, thank you so much for your response to my post. Italy is a place I’ve always dreamed about visiting. I should’ve been born there because I love all the cuisine, culture, landscape, etc.
I so appreciate your feedback on my…[Read more]
Don Li started the topic From home kitchen to commercial kitchen in the forum Confections 2 years ago
Hello all,
I’m facing a challenge. The candy I’m making from home kitchen exhibits desired flavor. Ingredients include chocolate. Batch size small: 24 candies. Ceramic pot.
However, when I started to experiment with a large stainless steel pot for a large batch production, the candy tastes bland (undesirable).
Both process uses similar heat…[Read more]
Don joined the group Confections 2 years ago
Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 2 years, 1 month ago
other than trial and error…
<end of previous reply missing>
Try the “brute force” method: add a spoonful of fresh sugar to the mixture when reaching 300°F and see…
Please let me know how it went, pardon me for my english (*undesired*, *unexpectedly*) and greetings from Italy.
RobertoRoberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 2 years, 1 month ago
Hello Jessie,
It looks like you got into the recrystallization phenomenon, that is usually an undesidered (and avoided) effect in hard candy making, but that can unespectedly bring some curious results like the one you got.
As you probably know, the mix of sugars used for hard candy making should always include, together with saccharose (the…[Read more]Roberto Martini joined the group Confections 2 years, 1 month ago
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