I AM Candy and Things
@iamcandyandthings
active 4 years, 6 months ago
Don joined the group Confections 3 years, 3 months ago
-
Rachel Rudd joined the group Kitchen & Equipment 3 years, 3 months ago
-
Rachel Rudd joined the group Packaging & Labeling 3 years, 3 months ago
-
Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 3 years, 4 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 3 years, 4 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 3 years, 4 months ago
-
Erin Ferry joined the group Packaging & Labeling 3 years, 4 months ago
-
Isabella joined the group Kitchen & Equipment 3 years, 4 months ago
-
David Crabill replied to the topic Help with Hard candy mystery in the forum Confections 3 years, 4 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!
-
Anna M Wegrzyn joined the group Packaging & Labeling 3 years, 5 months ago
-
Dana Hall joined the group Confections 3 years, 5 months ago
-
Jessie started the topic Help with Hard candy mystery in the forum Confections 3 years, 5 months ago
Ok, please bear with the length of this—-I am assuming the more details, the better. I am hoping one of you more experienced with making confections can help me figure out what is now a mystery to me. I am an avid cook and baker who has recently ventured into the world of hard candy making. After years of trying to find hard candies that I can…[Read more]
-
Jessie joined the group Confections 3 years, 5 months ago
-
Brenda Byrne joined the group Confections 3 years, 5 months ago
-
Brenda Byrne joined the group Packaging & Labeling 3 years, 5 months ago
-
cosimafern joined the group Confections 3 years, 5 months ago
-
Kristi G Johnson joined the group Commercial 3 years, 6 months ago
-
Angela Hunter posted an update in the group Commercial 3 years, 6 months ago
Hi, I have a secondary kitchen in my home downstairs. I am Utah. There was a note in the application that you could request a Kitchen Evaluation and someone would come out and let you know if your secondary kitchen could be a commercial kitchen. Has anyone done this? Would I then NOT be exempt from having SS counters, 3-compartment sink, and…[Read more]
-
Angela Hunter joined the group Commercial 3 years, 6 months ago
-
Angela Hunter joined the group Confections 3 years, 6 months ago
- Load More
I’m not sure what the requirements are but yes people have done this. Here’s an example of a mother-daughter team who put a commercial kitchen into their home: https://www.thedessertstudioutah.com/