What is Amaury referring to here? A hand mixer?

I'm going to start this off by saying I can't eat spicy food... I had a request to make this as a commission and I had an idea for the ratios, but since I can't taste it... I don't know how it will turn out ( I do not have a strong stomach for spicy things).

So the recipe is 2 cups sugar, 2/3 cup corn syrup and 1/2 cup of water

My idea is to add 1.8 ml (1/3 tsp) of Lorrans lemonade flavor oil and 1ml (1/5 tsp) of lorrans jalapeño flavor oil. I've known Lorran to not be so great with flavors (even though they are called super strength....), so if you have used these flavors before I would love to hear your input!

I'm looking to make something like this that wont melt at room temperature during a party:

https://www.sprinklebakes.com/2018/06/smoky-chocolate-cigars.html

Any ideas how to firm it up and keep it for an evening? Maybe a nougat or truffle instead of ganache?

I want to make hard candy beads. Think like a candy necklace, only with hard candy. Does anyone know of molds for this? Alternatively, I’d be open to other suggestions on how to accomplish this!

I feel like the white layer is marshmallow but im not sure but gummy sharks and frogs like this are my favorite. And I would love to try making them myself in different flavors.

Anyone know of someone that does custom chocolate truffle orders? Looking for custom white chocolate truffle with dark chocolate center.

I want to experiment with coating some things with chocolate, but not $500 worth of interested. What's the best way to replicate the even coverage with what I have at home?

Looking for help troubleshooting what to do differently for dipping cake pops in melting wafer chocolate for my kiddos birthday party!

I am using

- black melt craft candy wafers from Michael's (canada)

- Roxy and rich fat dispersible food colourant to make it more black

- coconut oil to make it thinner for dipping

I noticed the chocolate looks bloomed (white coating on it) when I opened it. I have not bought this brand before so unsure if this is how it normally comes. I opened 2 bags and they were the same so went ahead.

The issue is they are drying with speckled film on them and I am unsure how to fix this.

Is it the chocolate? Is it the oil? Is it the way i melted it? Im struggling lol

Any help or tips on what to do differently would be greatly appreciated!

Hola gente! hace un tiempo que los estoy siguiendo y queria compartirles este video ya que estamos comenzando a subir contenido al canal de yotube de nuestra fabrica. Nosotros estamos en Lago Puelo, Chubut, en la patagonia argentina y desde hace 10 años que nos dedicamos a esto, aunque ahora mismo estamos relanzando nuestro emprendimiento luego de estar volando bajito desde la pandemia.

En el video comparto un poco el paso a paso de como hacemos nuestras paletas y quedamos atentos a cualquier cosa que podamos compartir con ustedes o cualquier sugerencia que nos puedan hacer.

Saludos desde el sur.

I just made peanut brittle, but I think I may have cooked the syrup part too long. When I added the peanuts, the syrup became all sugary and solid & looked like brown sugar.

Is there a way to make the syrup part like it’s supposed to be or is this just a complete failure?

Thanks for any suggestions or help!

I have a VIVO commercial cotton candy machine. The manual recommends letting the motor rest for 20 minutes after an hour of continuous operation. For those of you who actually use a VIVO for parties, carnivals, or vending: how long do you run yours before shutting it down to cool?
Has anyone regularly run one for 2–3 hours at an event? Any overheating, blown fuses, or shortened machine life?

1 - final result, cross section

2 - peanut butter nougat

3 - caramel cooked to 115⁰ (slight cold flow) mixed with toasted peanuts, slabbed on the nougat

4 and 5 - scored bottom coat

6 - cut & awaiting enrobing

7 - my husband owes his colleague something sweet

I wanna try to make candy corn this year but I’m having a hard time finding a recipe that doesn’t include corn syrup.

Can I sub honey 1:1?

Does anyone have a non corn syrup, non maple syrup recipe they recommend?

I see these recipes online consisting of fruit, water and gelatine are they good or do they just taste like jello. I would like to use real frozen fruit as I have a lot.

I also want to do the coating in acid and sugar any good sugar substitutes that don’t have a weird aftertaste?

Here’s an ingredient list of a gummy candy that I like.

Glucose Syrup, Sugar, Apple Juice From Concentrate, Corn Starch, Acidity Regulator (Citric Acid), Beef Gelatine, Acids (Tartaric Acid, Malic Acid), Flavourings, Fruit And Vegetable Juice Concentrates (Apple, Radish, Blackcurrant, Black Carrot), Colours (Copper Complexes Of Chlorophyllins, Curcumin, Paprika Extract).

Wanted to make a batch of these for the holiday coming up but was debating on using condensed milk over corn syrup for binding the balls together.

Anyone have experience using the milk over the syrup.

I want ones that melt back down well. For rice crispies!

First time posting here.

Messing around with this recipe.

Not certain if this is 100% correct spot for this, but it is the closest subreddit I have seen so far.

As a thank you gift for a wonderful season at the MD Renaissance Festival for the cast and crew I make a large quantity of chocolate truffles (made over 400 last year). Recipe is a slightly modified ganache. Previously I had just grabbed all the bars of Bakers 56% semi-sweet I could from grocery stores(1LB gives about 25 truffles). This year I am looking at online restaurant store options for the chocolate.

I have come across chocolate callets that look to be the best option. Will they work like bar chocolate?

EDIT: FYI, I am just using the callets for the truffle itself. Not the coating. I roll them in grated chocolate.

My wife got me a small cotton candy machine for my birthday (best wife ever) and I discovered that I'm actually really good at making it and it comes naturally to me. I was looking to get a few weird flavors when I discovered that their are websites with hundreds of awesome, weird, and WTF flavors. I was wondering if you guys had any recommendations or gave tried any lesser know cotton candy flavors and had any suggestions? Only flavors I have at the moment are vanilla, blue raspberry, watermelon, lime, and pina colada.

Thanks in advance and I'm excited for this new hobby!

Howdy! This is a follow up post from where I asked how to make sour hard candy. I talked to some local candy makers and they recommended to me that I should make all hard candy not sour and sell sour powder seperately. Their proposal was that it would keep the candy from sticking and it gives people more choices on what flavors they want sour or not.

I think I messed up on the ratios. When I first made the sour additive for commissions I filled a 2 ounce bottle with 2 tablespoons malic acid, 2 tablespoons citric acid and 2 tablespoons sugar. It was too sour for me but the family that keeps ordering it loves how sour it is

Now that I am going to sell the sour additive my current ratio is

60 tablespoons sugar (3.75 cups or 1 pound and 10.4 ounces)

14 tablespoons citric acid (7/8 cup, 0.53 pounds or 7.4 ounces)

and 14 tablespoons malic acid (7/8 cup 0.32 pounds or 6.11 ounces.)

Is this a bad ratio? Both citric acid and malic acid are fine grain, for me the sour is stronger than warheads... I dont want to cause anyone harm by it being too sour. I can go anywhere from 80 tablespoons of sugar to 160 tablespoons of sugar, I am just not sure where to go in terms of sugar content since children and adults eat my candy. Now that the sour is a choice, thats where I am lost in terms of sugar to acid ratios.