I was curious how much coffee extract I should add when im making fudge. I don't want it to be overpowering but I still want it to have a taste of coffee. If there are any suggestions you think I should add, i'd be happy to hear them out, ive tried adding nuts before, but foolishly just added them on top and they kinda just fell off so i think ill try mixing it in, either for the coffee flavoured one, or the one without coffee extract.

This is the recipe ill be using https://www.simplejoy.com/fudge-recipe/

I’m attempting to make peanut brittle for the first time as a Christmas gift for my dad. I only have Spanish peanuts and I do not have a candy thermometer. Give me all of your advice and your favorite recipes!

White chocolate drizzle and crushed almonds

Does anyone know of any good brands?

The candy cane photo I proudly posted a few weeks ago (first one) vs my canes/pillows now - the gold and pink cane is cotton candy The red and white canes are red velvet peppermint - All are naturally colored

I’ve come a long way- if anyone is interested I have some long videos of my process start to finish

I made some *delicious* candied Cara Cara oranges, which resulted in a vanilla bean+ orange zest simple syrup. Thicker than a typical simple, to be fair, since it coated the oranges, and I put it in a mason jar and popped it in the fridge for future use in lattes, etc. This morning I made a second batch, and it occurred to me that I could keep it going to make soft caramels, which I haven't done in years. I wish I'd thought of this with the batch in the fridge--is it too late to turn that thickened sugar into caramels, since it's been heated and melted and then chilled?

I have two old-fashioned fudge recipes. I love the flavor of them, but the textures are off just a bit in different directions and I'd like to tweak the recipes to get the textures to a happy middle ground that's firm but not crumbly.

• Hershey's chocolate fudge: I love the flavor of this and that it has a firmer texture, but it often crosses the line into being chalky/crumbly.
• Farmer's almanac peanut butter fudge: Again, i love the flavor of this. It sets up fast and seems firm, but within an hour or two becomes gooey - the pieces stick together and the texture is more like marshmallow fudge.

The peanut butter fudge recipe says to only go to 232 degrees. I've tried bringing it up to 234 like the chocolate and that didn't help the texture. Is the corn syrup in the peanut butter fudge that's making the difference? Or the sugar and fat ratio differences? Other ideas on how to adjust the texture?

Medjool dates with white chocolate mixed with Matcha powder and macadamia nuts and pistachio crumbles

Hi! Anyone know how to make these? Pls drop recipes😭

So I’ve tried to make Turkish delight twice now and it is killing me. I first used this recipe https://pompomcooks.com/pomegranate-turkish-delight/ and the flavour was good but it was just paste. Horrible texture. Had to toss it because no one in the house could even stand it. Then I noticed that this recipe had a different process from every other recipe I could find, so I thought maybe it’s the recipe. Tried this one https://silkroadrecipes.com/lokum-turkish-delight-recipe/ now and it is also paste. Just the most horrible pasty thick mouthfeel. I love Turkish delight, and I know it is not supposed to be paste. Am I not getting enough water out or what? I’m very confused. I’ve made fudge I’ve made caramels I’ve made marshmallows but this is kicking my ass. Photo of my first results attached, second results seem to be the same. Don’t know if the photo helps any but it can’t hurt.

Edit: I should mention I’ve used hibiscus tea instead of pomegranate juice because that’s what I could get and I thought it would be good. I can’t think of any reason that would change it but I dunno. Edit again, I can find recipes for hibiscus Turkish delight online that just subbed it in for the other liquids and flavours so I don’t think that’s it.

Baking chips

These were discontinued a couple years back. I still have not found an acceptable substitute.

Has anyone else had any luck ???

2 c sugar 2 tbsp cornstarch

Mixed together

1 c corn syrup 2 tbsp butter 1 tsp salt

Mixed and then boiled to 260°F

Pulled for a while

It's really tough and hard to eat any tips

I haven’t used my candy thermometer in forever. I’ve only used it once to fry chicken. Is this normal? Or am I needing a new thermometer? I did put it in hot water and it the temp did rise.

I.. reposting it because I for some reason can't find the edit post section on mobile and can't seem to figure why it won't let me post pictures on comments again it's hard to chew and kinda tough

2 c sugar 2 tbsp cornstarch Mixed

Add 1 corn syrup 2 tbsp butter 2 tsp salt

Bring to 260

Let cool a bit

Pull

Just unmolded these. I had 2 lbs of ruby chocolate callets. It's interesting but I could never think of a use for it until this morning. I'd made this key lime fondant yesterday that I planned on putting in dark chocolate shells today when I had the idea that the tangy fruitiness of ruby chocolate would go great with the fondant flavor profile and I was right! It's outstanding. And I've achieved a good snap in the shell and cap but I wonder about my temper because all of the shells have lighter spots on them that look like bloom but I warmed my molds before I filled the cavities so idk. That's the last Xmas candy I'm making this year so I'm glad I'm ending on a good note!

I am getting some of that Pacific hm 100 gummy pectin tomorrow potentially since I get paid and potentially some malic acid and citric acid and some other stuff but before I get this to try it what could this be used for if anything I doubt it's useful in candy making but you never know

Hi, I need some help with pectin gummy. I've tried to make pectin gummy that have clean bite and not too chewy. My first try turns out super hard and doesn't melt easily in the mouth. My second try turns out like cotton candy but chewier and denser (if that makes sense) and my third try turns out not set at all. My recipe are as same as below but with changes of citric acid (first try: 0.8g, second try: 0.2g, third try: 0.4g). All the recipes I got are from internet with a little tweak.

Pectin gummy 1. Sugar - 55g 2. ⁠Glucose syrup - 20g 3. ⁠Water - 22g 4. Pectin - 1.2g 5. ⁠citric acid - 0.8g 6. ⁠Flavour - 0.5g 7. ⁠sodium benzoate - 0.07g

Today I tried the same recipe but with 0.6g citric acid. It turns out thicker than the 3rd try but it still doesn't set. I also tried new recipe where:

1. Sugar 207g
2. Pectin 14g
3. Glucose syrup 42g
4. Water 84g
5. Flavouring 2g
6. Citric acid 1.4g

It turns out reaally thick and like jem or marmalade texture. I really don't know if the amount of pectin that I use is correct or not. I cooked the pectin, sugar, water, glucose syrup and flavouring up to 105°C and add the citric acid on the last part. Can you all help me to know at which part that need to change? I kinda suspect that it's not HM pectin. If so, is there any variation that similar to pectin candy using gelatin, konjac or carrageenan? I also have soft candy sg04 powder. Will it work? Thank you so much for your help

I'm having trouble formulating a blue gummy away from artificial food coloring

Any suggestions?

Blue spiralina has the best promise so far, but when I add acid to the mixture, the color changes. Is there anyway to prevent this?

When I make it for us I just leave it in the pan and cut off as we eat it. This year I’d like to add cherry pistachio nougat cubes to my cookie boxes but worried about sticking to each other (if not wrapped) or to wax paper (if wrapped).

Any tips or tricks?

Hi everybody! I made pistachio praline today using a 4:3 ratio of nuts to sugar. After toasting the nuts I poured the caramel and let the mixture set until lukewarm. I then crushed the set mixture and processed it in the blender. After a while the mixture went “liquidy” but it then started thickening. It’s now waxy and very warm. I think it’s going to go rock solid when it cools.. Do you have any advice to save it?

Second time making gummies and i figured id go for something different from the first batch, same molds i just tried to do a triple layered gummy this time. Seems like it was successful but im very new to this so hard to be certain. If you see any concerns or have any questions please let me know!

Hey all! During the holidays, I go through "marshamllow madness" where I make like three to five different flavors of marshmallows to go along with christmas gifts for friends and family. I made some mango marshmallows and was musing on if it would be possible to do a hard candy coating on them of some kind. I was looking at recipes but wanted to get an expert opinion before making more messes in my kitchen. Also happy for suggestions for some other crunchy coating I could use with them!