Geraldine Smith
@jonsey52
active 1 year, 10 months ago
David Crabill replied to the topic Help with Hard candy mystery in the forum Confections 3 years, 1 month 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]
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Da-solution joined the group Marketing 3 years, 1 month ago
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lasimp912@gmail.com joined the group Pennsylvania 3 years, 1 month ago
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Don Li started the topic From home kitchen to commercial kitchen in the forum Confections 3 years, 1 month 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]
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Don joined the group Confections 3 years, 1 month ago
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Rachel Rudd joined the group Other Baked Goods 3 years, 1 month ago
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Rachel Rudd joined the group Cookies 3 years, 1 month ago
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Rachel Rudd joined the group Marketing 3 years, 1 month ago
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Rachel Rudd joined the group Cake 3 years, 1 month ago
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Rachel Rudd joined the group Packaging & Labeling 3 years, 1 month ago
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Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 3 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.
Roberto -
Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 3 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 3 years, 1 month ago
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Erin Ferry joined the group Other Baked Goods 3 years, 2 months ago
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Erin Ferry joined the group Packaging & Labeling 3 years, 2 months ago
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Joana Miranda joined the group Cake 3 years, 2 months ago
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Nigar Zayeed joined the group Cake 3 years, 2 months ago
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David Crabill replied to the topic Help with Hard candy mystery in the forum Confections 3 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 3 years, 2 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 3 years, 2 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?