r/CandyMakers

My husbands bday is coming up in 2 months and I just want to be prepared. He loves video games but only gets to play them after the kids are in bed. But he really wants code vein 2 pc game which he will be getting. I also thought about getting him lighting for behind the monitors so it lights up the wall. Would that be a good idea?

So I need candy ideas! He loves gummies not a chocolate fan. I need some video game themed candy.

The video games he is really into or that I'm thinking about making gummy themed are:

Dragon ball z

Pokemon

Code vein

7 days to die (zombies- maybe juice filled brain gummies)

Elden ring

Even mario brothers etc.

Any ideas what candy to get? ​

im new to candy making and i've only made a few things so far like some hard candies, a failed honeycomb batch and some turkish delight quite a while ago but im not sure what to make next other than some taffy (a thank you to u/dcbluestar for giving me the recipe)

i dont have much in terms of specialized equipment, just some gel colours, roberts edible craft flavours(strawberry, butterscotch and musk), a meat thermometer (i know im going top get a better one if i can XD), and basic cooking and baking equipment.

i tend to have better luck with recipes people have tried and tested than the random ones online so any suggestions?

any tips much appreciated

Edit: I got a better thermometer yay C:

Hey, I'm running a small confectionary business from my home kitchen under cottage food law. My strange flavored caramel corns are becoming a bigger hit and I'd like to make more at once.

Currently I'm using two big pots at a time and I could MAYBE bump it up to four pots but I'm worried about the back burners not getting hot quick enough. On top of that I don't know how long it'll be before that amount isn't enough either.

Any ideas or investments I could make in equipment? I need to get to a commercial kitchen soon but I'm not sure if that'll be able to happen with the time I currently have available.

I wanted to make a christmas crack recipe that looked pretty easy. Obviously I wasn't aware of the black magic needed in order to make toffee. The recipe was equal parts butter and sugar, some salt and a bit of vanilla at the end. It turned out horrible, separated completely, and wasn't getting any color. No matter, I'll just do a little research and try again.

And then the fuckery began. I looked at reddit posts and youtube videos, AND THEY ALL KEPT SAYING COMPLETELY DIFFERENT, MUTUALY EXCLUSIVE THINGS. Some add corn syrup or honey, others don't. Some say it's crucial to stir constantly, others say it's crucial to not stir at all. Some say that you should melt the butter and the sugar on the gentlest heat and then increase to medium, others say to melt it on high heat and then lower it. Some say to have the butter at room temperature, others say it has to be straight out of the fridge. Some dissolve the sugar in water first, others don't. Some say that you shouldn't have any sudden temperature changes because it "shocks" the candy, then i find a recipe that intentionally lowers the heat drastically to "temper" it.

The worst part of it all, I'm looking with my own eyes how these people do "crucial mistakes" on video, smile at the camera and present their perfect toffee. Is this all part of some elaborate inside joke or am I just stupid.

Hi everyone,

Yesterday, while making toffee, my thermometer broke so I am in the marker for a new one. After browsing this subreddit for a while, I saw a lot of people recommend theremoworks. However for me the shipping costs would almost increase the total price by 50%.

Does anyone have any good recommendations for a candy thermometer that is avalaible in the EU(netherlands)?

I would like one that is accurate and with an alarm, however that is not a must.

Hi, im making lollipops and sometimes the candy overspills and creates sharp edges when broken off after setting. obviously would only use the tools on candy and not for grooming/personal use. Is it food safe to use any of these options? is there a tool thats more commonly used for this. i havent had much luck finding out. please any recommendations are appreciated.

Hello, I have been making fudge at home on a large marble table. It yields a soft creamy fudge, however it lacks the density of fudges that I am used to. Furthermore, my fudge will form a crust no matter what, due to drying - but memories of fudge as a kid from fudge shops never had this.

My process is to boil the ingredients to approx 116-118C depending on recipe. Pour on slab and cool to about 55C, then I use a paddle to slap the fudge about and beat until I begin to see crystallisation. Then I'll get the fudge into a mould whilst still liquid(ish) where it will set to form perfectly acceptable fudge. I'll remove from the mold and as it cools, it of course forms a skin. The inside remains so damn smooth and creamy, but lacks that dense almost plasticity that some fudges have.

A typical base recipe is 500g sucrose, 300ml milk, 80g cream, 80g glucose, 50g butter, salt and vanilla. I was wondering whether the relatively low fat percentage of the recipe is the reason my crust forms so quickly.

I have also tried taking my fudge to higher and lower temperatures. 119C seems to be the limit and beyond that it is toffee.

Below I have attached an image of my fudge (the box with the chunks) versus the type of fudge I'm after.

Dense almost plastic-like fudge

My fudge is not particularly dense or plastic-like and forms a crust.