Candy
Advice, Questions, and Discussions about Candy
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Chocolate on toffee turned chalky
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How much matcha powder do we put on baking candy
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Why does my chewy caramel always come out like a paste, in between caramel sauce and a chewy caramel?
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Question for candy makers
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Peanut clusters without Almond bark
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How long will this recipe stay good for?
Recipe Question For: Chocolate-Covered Almond Halvah -
Lollipops browning before reaching hard crack straegy
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How can I make vanilla fudge that is not too sweet or too soft. I've tried several different recipies, but none are satisfactory.
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How hard do they get? I put mine in the dehydrator to speed them up, but they still crush when I pinch them -will they get as hard as the commerci...
Recipe Question For: Conversation Hearts -
Can I substitute half and half for whipping cream when making caramel?
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Pecan, Carmel, milk chocolate, Turtle candy
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I am making honeycomb candy but whenever I get to the point to add the baking soda the mixture turns brown and becomes burnt. Anyone have any tips?
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Does anyone have a favorite recipe for chocolate truffles?
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If using metal molds, do they need to be greased?
Recipe Question For: Maple Candy -
Substitute liquid glucose for corn syrup?
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When my wife makes almond roca, just as the ingredients are approaching hard crack stage, the butter and sugar separate causing a grainy consistency.
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Caramel corn
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How do I heat a round bottomed pan? I have a heavy copper candy pan, but am unsure how to heat it up.
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Why do my pralines have white spots on them?
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I tried making this the other night. But the outcome had a burnt taste and it seemed as though the color of the liquid was at the amber stage lon...
Recipe Question For: Salted Maple Honeycomb Candy
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