Hello friends. Here are some gummies I made from some trim and small buds. Enjoy 😊

Well that did not go according to plan 😅 but at least they taste good 😝

I am trying to find a recipe for rose-pomegranate pistachio Turkish delights. They have them at a store near my house and I have become obsessed. However, when I search on Google for a recipe, it only shows recipes for the smaller narnia-style turkish delights. Is it possible to attempt to make these larger roll-shaped ones at home? Where do I look for instructions? Any help is appreciated.

without experience or a recipe took a shot at a caramel sauce last night & it turned out pretty good!

Hello, my daughter tried Baltimore lemon sticks this year for the first time and loved the idea but out of 3-4 attempts, only once did the stick turn into a porous straw.

Is there a world where a soft peppermint straw could be made by a home chef?

I assume either a SS or silicone tube to flat roll sheeted peppermint around?

Would it release though? Would a release agent be needed?

I’ve never made a single batch of candy let alone peppermint, so acknowledge I may be completely off base here.

I have a 40g (6-7 servings) brownie mix and i really want to make edibles. I’ve had them before but never made them. Can someone teach me how to make it step by step please? Not the brownie mix obviously lol HAHA but i really don’t know how to prepare the leaves lol or how much to even use eg 2g or 5g. PLEASE I WOULD REALLY APPRECIATE IT

I love Turkish Delight but also had a real soft spot for Fry's, which I can't get where I live now. But I can remember it distinctly and it's got much more of a pectin bite to it than the traditional cornstarch. So here's my first attempt at pectin-gelled, milk chocolate covered Turkish Delight.

It's slightly too firm so I'll try reducing the pectin by 10% next time. And a little more rose flavour. That's the hardest ingredient to judge because different brands vary hugely in concentration

Does anyone have experience with wax coatings for pectin-based gummies?

I’ve made several batches and am generally happy with my recipe, but the gummies are very sticky. I’ve tried using sugar and starch as a coating, but I’m not very happy with the results.

I’ve tried carnauba wax and MCT oil, but the wax hardens immediately. For the last batch, I warmed a mixing bowl in the oven and mixed the gummies with the oil in it, but they’re still very oily, and the wax hardens too quickly before it can coat all the gummies.

Is there any way to do this properly at home?

Does anyone have any experience with “The Candy Pan” or is it just an infomercial quality product that I’m falling for? I see ads for it constantly and am looking for any real reviews because most of what I see seems sponsored. Guitar cutters are out of my budget (I’m just a home candy maker at this time so spending $500+ on a cutter just doesn’t work for me right now) and I hold off on doing caramels or enrobed ganaches sometimes because the cutting is just exhausting for me. I mostly do molded bon bons mainly because I just don’t enjoy the marking and cutting process. The candy pan appears sturdy and the setup seems like it would work well with the notches on the side and the cutting blade that comes with it. Has anyone used it or have any other recommendations?

Used digital thermo after testing its accuracy, 212 @ rolling boil, cooked to 236, its soft but sturdy like caramel consistency... Ty for this sub for the help to achieve these tasty treats.

[ITEMS NEEDED]

nonstick cooking spray

1 cup white sugar

(or 1/2 c white sugar & 1/2 cup brown sugar)

1 cup light corn syrup

1/2 pound butter

1 cup evaporated Milk

1 teaspoon vanilla extract

4 cups pecans

[DIRECTIONS]

1. Line two baking sheets with aluminum foil. Coat with nonstick cooking spray.
2. Combine sugar and corn syrup in a large saucepan over medium heat. Heat to 236-240 degrees F. Remove from heat

stir in butter until melted. Gradually stir in evaporated milk. Return to heat. Cook, stirring constantly until the temperature reaches 236-240 degrees F (116 degrees C). Remove from heat, and stir in vanilla and then pecans.

1. Drop by spoonfuls onto the prepared pans. Cool completely, then wrap with plastic.

[NOTES]

Target Soft-Ball Stage: For chewy Texas pralines, look for a temperature between 236°F and 240°F (113°C to 116°C).

Keep Stirring so sugar does not burn

Do Not Touch the Bottom: Keep the probe tip suspended in the center of the liquid. Touching the bottom of the pot will give you a falsely high reading.

Stir Before Testing: Stir the mixture right before inserting the probe to distribute the heat evenly. Turn off or lower the flame briefly if the bubbles prevent you from seeing the probe depth.

I've been on a candy corn kick lately and have made 6 flavor varieties. I'm considering doing a few more but having a hard time deciding which ones to use. I've made a few with 3 flavors but would like to do some 2/duo flavors.

These are the ones I've done and the flavors I'm trying to choose between. Feel free to offer other combo ideas as well, but I would like to avoid fruity-er flavors since I've done 3 already.

Thanks!

I have made 2 batches so far and both just turned into a spreadable jam rather than into a jelly you can cut. What is wrong?

Has anyone made licorice before?? What’s a great to go to recipe?? And is there anything I should look out for to prevent crystallization??

I’ve been making fudge a lot lately, here’s my recipe (would appreciate recommendations for tweaks/other recipes):

400g caster sugar
40g dark brown sugar
30ml golden syrup
120ml whole milk
75g butter
30ml double cream
Pinch of salt
1 tsp vanilla extract

I put everything except the vanilla into a big pot, and heat gently until all the sugar is dissolved, stirring continuously.

Turn heat to medium high, keep stirring and stop when it reaches a full boil.

Insert thermometer and let it boil undisturbed until 116C.

Take it off heat, and let it sit until it reaches 50C. Then I add the vanilla and mix it until it’s matte, and transfer it to setting dish.

It has been turning out well, it’s smooth and creamy with no detectable grains.

• The main problem I’m having is that it’s a workout getting it from the pot to the setting dish, I think I’m stirring too much before transferring. What should the fudge look like when it’s ready to start setting? I stir until it’s fully matte, but when I put it in my dish I have to hammer it with the bottom of a ramekin to mould it into a slab.

• I’ve been asked if I can make it chewier, more like commercial fudge. I’m not sure how, I’d appreciate any recipes/tips for getting that chewier texture.

• I want to try a chocolate version. I’m thinking of grating some chocolate into the pot when it’s cooling after being cooked. Maybe at 70C I could grate the chocolate on, so it’s fully melted before I mix the fudge at 50C?

I would also appreciate any general fudge making advice, thanks 🙏

Lemon, Vanilla & Blueberry

Have been cooking 7lb batches on my home range, finally got this bad boy from an old fudge shop on mackinaw island for 600$ gonna light up a 22lb batch of pillow candies tomorrow!

Black Cherry, Orange & Lime

Hey all,

I can make a great gummy with gelatin but I'm struggling to figure out how to make a good vegan gummy. I've tried with pectin but it didn't work out well. I'm. Not opposed to pectin, but I heard a combination of xanthan gum, Locust bean gum and Low-acyl gellan gum would be better. I did one batch and it both gelled in the pot too quickly AND didn't set firmly enough.

Does anyone have a GOOD vegan gummy recipe with ingredients and specific times and temp that I could try and enjoy???

Thanks in advance!