Felicia Hill
@fhcakes
active 9 years, 2 months ago
Rachel Rudd joined the group Other Baked Goods 2 years, 1 month ago
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Rachel Rudd joined the group Cookies 2 years, 1 month ago
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Rachel Rudd joined the group Marketing 2 years, 1 month ago
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Rachel Rudd joined the group Cake 2 years, 1 month ago
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Rachel Rudd joined the group Kitchen & Equipment 2 years, 1 month ago
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Rachel Rudd joined the group Packaging & Labeling 2 years, 1 month ago
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Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 2 years, 2 months 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.
Roberto -
Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 2 years, 2 months 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, 2 months ago
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Erin Ferry joined the group Other Baked Goods 2 years, 2 months ago
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Erin Ferry joined the group Packaging & Labeling 2 years, 2 months ago
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Erin Ferry joined the group Bread 2 years, 2 months ago
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Isabella joined the group Kitchen & Equipment 2 years, 2 months ago
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Joana Miranda joined the group Cake 2 years, 2 months ago
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Nigar Zayeed joined the group Cake 2 years, 2 months ago
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David Crabill replied to the topic Help with Hard candy mystery in the forum Confections 2 years, 2 months ago
I honestly don’t have enough experience with candy making to answer you question. Have you tried going to a local candy shop and asking? I bet they’d be happy to help!
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Marshall Scott posted an update in the group Venues & Services 2 years, 3 months ago
I was pretty excited to learn about Cottage baking and the freedom in East Tennessee to sell what I make in my home. But now that I’m looking for events to set up at, I’m disappointed to see how many require that food sales be prepared in a commercial kitchen. This is a side project for me so the added cost of using a Com Kitchen will not work for…[Read more]
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Marshall Scott joined the group Other Baked Goods 2 years, 3 months ago
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Marshall Scott joined the group Venues & Services 2 years, 3 months ago
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Anna M Wegrzyn joined the group Packaging & Labeling 2 years, 3 months ago
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I’m surprised that there are that many that don’t allow homemade food. Have you spoken with the market managers to confirm that they’re aware of the new law and they are intentionally preventing home food businesses from selling there?