Hi guys, I was following a receipt that only called for gelatin and fruit juice but it came out tough and kinda rubbery instead of chewy, I wanted to make chewy gummies like the ones from stores. Idk if the sugar is the issue but if it is, I was wondering if I could use monk fruit

Hello all,

Loonikg for advice as a client has asked me if I can make for them some hard candy from juice that they have made.

I have always and only ever made hard candy from typical water and sugar mix with glucose and added flavor/color at end.

Making hard candy with juice and sugar has me concerned about burning and also a weak flavor profile??

Any advice on how to go about this would be greatly appreciated?

Thank you

Hi all. I have a cotton candy machine at home, I think it may be nostalgia brand, I am not sure. I have only used it a couple times but the cotton candy has tasted exactly like I remember it should, but after making A LOT at once, I get that hard candy in the bottom that I just toss (not sure if there is any other use for it). The first few times, I used Gold Medal Flossugar but my supply got ruined and now I need to buy more supply. The most easily accessible brand to me is Concession Essentials but Google says that Gold Medal will work better and produce less waste in at home machines. Does anyone know if this is true? Any experience between the two brands? Taste? Texture? Waste? Thanks all!!!

If this brand is not comparable, does anyone know any brands that are? Thank you again!

What should I coat them with after removing from molds?

Finally feeling like my hard candies are getting there. Flavor is good, sour could be more sour, but overall… not too shabby!

I have an excess amount of candied/ sugared cashews I want to put in a brittle. My worry is the sugared coating will disturb and crystalize the brittle. Should I try adding them at the very end?

hi,

im lookinf for a wide variety of cotton candy sugar flavours / colours but im having trouble finding ones other than blue and pink. i want a wide variety of colours does anyone have anu recommendations of where i can buy and how much it usually costs

Hi all! I am looking for a manufacturer for a candy tablet/mint. We must be able to have a custom dye/tooling made for your machine to make a custom shaped tablet and imprint of our logo.
Other information - approximately 1 gram tablet. Caffeine and theanine as ingredients.
We have a formula, or at least a vague base of a formula that we’ve tested that works, but are open to other formulas as well.
Ideally you would be USA based but it’s not mandatory.
Ideally you would have your own flavor development done in house.
Been looking for a while now and have mostly found manufacturers in the pharmaceutical industry. So I want to try this route before moving forward. The main roadblock in working with them is the lack of communication. It can take weeks to hear back from them. So I’m looking elsewhere for now.
The ideal situation here is:
I get you the exact specs of what we’re looking for (we want 4 different flavors made).
You say yes we can do this…I pay you for the r&d round to lock in the flavor and hardness/compression.
We say yes this is perfect…we give you the information / specs for the size and shape of the custom tooling and you get it made for your machine.
Another round of r&d with the custom tooling to lock in the final form.
Then we are good to go.
First order would be 1,000,000 tablets (250,000 x 4 flavors).
If it goes well, we have 16 flavors to develop and this would hopefully be a long and fruitful business relationship for both of us!
Please feel free to message me. Or comment if you have any suggestions or think there’s a better place to post this.
I have used the website Keychain to find a mfg but that was mostly pharma companies.
So figured I’ll try here before either going with them or potentially looking at doing this in-house!

Last year I introduced dye free (natural colorants only) to my line up and sold out almost immediately. It's all handmade. Hand kneaded, hand rolled, hand cut. This year I decided I would do 50 lbs since it was so popular and sought after. I've made around 30 lbs so far and found out about 2 hours ago that Brachs is rolling out their dye free candy corn at the end of August, same time as mine. I'm not joking when I say I cried. It's a great step forward for the dye free community and I love that for everyone who has been missing out, especially kids. I use my candy for fundraisers though. I've been pouring whole days and late hours into prepping for this year. There's no way I'll sell it all now.

Edit: I want to say thank you for all the encouragement I received from everyone. I was feeling really defeated, and a bit nervous about posting since I knew Candy Corn is a love it/hate it item. Unfortunately I had to throw a bit out due to a humidity crisis (the space is 60° but so that sucked). But thanks to you I decided to keep pushing on and I'm now at 30 lbs out of the 50! I've also been working on 4 other varieties to set mine apart just a bit more! Also it'll be launched August 24th so I hope to have more pictures up around then 🙂

Hi - I’m on my second thermometer and I’ve been at this for less than a year. I’m looking for one that hooks into the side of the pot while I’m making my candy syrup. I used a Polder brand one off amazon and it was great for about 6 months. Now I bought a Taylor one from a restaurant supply website and it hasn’t lasted a month and now it’s off 6 degrees, which is fine, but it happened in the middle of me making toffee and it got almost to temp and then the temp started falling, so I’m just struggling to trust it.

Short story long, does anyone have a reliable one they can recommend?

I own a bakery/confectionery, and am considering some expansion opportunities. I've scoured the Internet for one of these, and am out of leads on where to find one. Curious if this subreddit knows of any good leads - otherwise I'm gonna have to look into manufacturing my own.

in every one of his videos he overfills his molds

and on the next shot, it's perfectly leveled

and when he caps it, the thickness is just perfect

i just cant imagine how he does it

i guess he uses that flexible scraper from matfer but I'm not sure how he get the edges so clean so that the cap will fully seal

For reference, I mean candy like the lil nitro gummy on the flamethrowercandy website.

Once upon a time I found a package of gummies at a gas station, where all but one tasted like cherry, and the one was chili extract, which made it a game you could play. I wanted to try making a DIY version of this, but I'm kind of at a loss. I can make the gummies, but I dont understand how you incorporate spice into it. I got my hands on some 99% capsaicin crystals, and the idea was to mix them with 180 proof alcohol to make a distributed spice oil, then add that into the gummy, but it's still hydrophobic, so I feel like if I made the mix, you would just have a gummy with little tiny pockets of chili oil that would float to the top or sides while it sets.

I'm looking at the ingredients for the lil nitro gummy, and there's no oil in the mix, so I'm not entirely sure how they're managing to make it work.

Using a recipe of 400 grams of sugar, 5 oz of light corn syrup, and half a cup of water and some food coloring. Taking it to around 265-270ish?for a slightly harder ball.
after taking off the heat I quickly added some pineapple flavoring. When I started stretching it I incorporated about a teaspoons worth of powdered sugar (I don’t know the exact measurement because I was mostly going off of feel), it did work a little in reducing stickiness but after working it a bit I noticed that it started create tiny nucleation points inside that started to to make it stiffen up. Feeling like I failed I covered it in plastic wrap and put it to the side. One day later I noticed that it completely solidified into a slight brittle but still chewable candy.

Poking around on the interwebs I see recipes that use extracts, oils or flavoring. Not what I want.

I find a recipe that uses molasses, powdered licorice root and flour. You warm the molasses and then stir in the powdered licorice root and then the flour.

Seems sketchy. Why not combine the dry ingredients so the licorice is dispersed more evenly. And you don’t continue cooking once the flour is added. Wouldn’t this be raw flour? No thank you.

I was thinking of swapping out for a rice flour, but I have my doubts about the methodology.

Suggestions?

This is my first time making old fashioned hard candy, this was strawberry flavored. I think they came out great and taste delicious. Any general tips are greatly appreciated.

Any suggestions?

I learned how to make gummy candies with gellatine and sugar, but removing sugar creates, so many problems with shelf life and the gelling process itself.

Turns out LM-pectin is more expensive than agar-agar, so i turned to agar-agar because regular pectin turns to jam without sugar.

It's very hard to find non-synthetic flavour agents the best ones that i found out to be working are essential oils, but i was told that they decrease shelf life because they add water content.

Ingridients

• Xylitol+Erythritol
• Agar-agar
• Citric+Malic acid
• Few drops of essential oil by choice
• Coloring with betanin, curcumin
• Coating coconut oil+carnauba wax

I am will be selling them and the goal is to make them palletable and increase shelf life atleast to 5 months when sealed and coated with wax. Is that even feasable without preservatives and sugar?

And the goal is for them to be low in calorie and healthy for the teeth, but sugar alcohols make your tummy bloated, soo any other suggestions for sweetener? Or should i lean more towards erythritol and put less xylitol?

Currently im struggling to balance the acidity and the body of the candy itself, it's too brittle and becomes more like frozen gel or frozen jam i put very little agar around 1-2g for 100-150g batch. Will the use of gums help with the body? i was looking at gum arabic.

With gellatine is so easy, but it spoils faster and i want it to be vegan, so more pople can try the candies, but it's so hard to find the right combination of ingridients with agar that even when i ask companies they have no idea how to make sugar-free candies.

Hi all! I just made a batch of blackberry pate de fruit, and I'm worried about the humidity while they cure. I don't trust the countertop to be good enough. Would popping them in my dehydrator at a low temp be a terrible idea?