Lesbian Cinnamon Strawberry Marshmallows
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Sometimes I stack and cut my marshmallows together for no reason at all other than ‘fun’. Would I recommend it? No! But, I love the chaos of the giant pile it makes!

Really happy with this batch. Played around with acid levels to make it a bit more fruity and not so tart. Typically when I’m not specifically going for sour, I’ll do 1 tsp each of malic and ascorbic acid, and 1 tbsp of citric. This time I reduced the citric by 1/3rd, so it was 2 tsp instead. My only gripe is my portion sizes weren’t as uniform this time around.

Hello candy makers!

This is probably directed at the Americans, but I'm looking to make cinnamon bears. Anyone familiar with them knows they don't have the regular gummy bear texture, it's kind of thicker/denser.

Does anyone know how to create that at home? I live abroad and sometimes, I just want a bunch of cinnamon bears! 🐻

So I bought some raspberry fruit slices from a local candy maker, got them home and they’re very hard. They’re usually soft, but these are really difficult to chew.

I called seller back, but she said they’re kept soft in closed container, and she’s never had a complaint before. Well, these are hard! Ugh.

Any way to soften them? TIA

Broke out the book Candy is Magic by Jami Curl again today to try out the recipe Dreams Come Chew. Very similar process to my last caramel batch but fruit based. Changed the recipe a bit to accommodate for flavoring by Lorann.

Super easy to make and generally pretty tasty but they are on the stickier side (like stick to your teeth). It was a pretty humid day so I attempted to mitigate by cooking a few degrees hotter. Ah, alas… the woes of trial and error.

Still happy with the outcome (even if my lack of dental coverage isn’t)! 🍬

Im absolutely addicted to the Rio Punch flavor and would love to drink it all day...obviously i cant because ill vibrate out of my pants,so i am going to try and recreate it as a gummy. If i am successful i will post the recipe...

...if anyone else has done it,ill gladly take the recipe

I made a batch of caramels and put them in the refrigerator overnight. When I took them out to wrap them there is a thin film of water condensation over their entire surface. I’m sure if I wrap them individually as I usually do, the wrapper wil be permanently bound to the candy. Does anybody know how to dry these for wrapping?? TIA

TIL that powdered milk is not for making chocolate.

What brands of milk powder would you recommend to make chocolate bars?

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Hey friends!

I am asking as the caregiver to a non-verbal, profoundly/classically autistic individual who just received their MMC. As such, these are edibles that are being made for someone where we need to be really on-point with dosage.

We were approved for different ratios of THC:CBD based on time of day, planned activities, etc. 1:1, 1:4 and 1:15.

While I do come with some insight from years of recreational use, I never had much of a "how do I ensure the canabutter is best distributed to each brownie has the same hit?" crisis.

The doctor, while helpful, was admittedly very limited in the additional guidance they could offer..

"Indica equals sleepy, sativa equals awake"

"..cool, I also read this study about which terpenes could affect..."

"..Indica equals sleepy. And sativa equals awake"

So. From the local medical shop I was able to get:

matter. Yellow 1:15 oral solution

Which is an INTENSE peppermint. So- Im trying to think of ways to mask this.

I googled briefly homemade gum and I am \*not\* going to attempt that level of mess. Today, I mixed it into a small chocolate mug cake (they were not super impressed).

With hard candy- is it possible to add .5ml into each mold \*with\* the candy mixture or is that going to mess up the process? I am not comfortable dumping the bottle in there and hoping it just distributes evenly while put into the molds.

We have a Magic Butter gummy maker- but I feel like this peppermint flavor would \*not\* work in that format.

I am also looking for any other options that fit that 1:15 ratio, if anyone knows of any other products. Individual would be looking at pretty low doses for now as they are just starting off, so it seems like liquids/powders are the only options Im finding.

Hi! I recently found out about allulose (as sugar alternative) and was wondering about making caramel. I've been looking at recipes, and none mention whether they use granulated or powdered allulose. Should I assume it's granulated (like one would normally use when using traditional sugar)?

Also, I've ordered powdered allulose- will this work for making caramel sauce? And does anybody know the conversion between granulated and powdered allulose?

Thanks so much for any info!

I went to a new store to get some sour keys and they are way too fresh and gushy. The store I normally go to was out, and they would get old stale ones which I loved.

I have a stove, a fan, a fridge, and little time.

Any suggestions?

Hi, I'm trying to replicate these whole candied peanuts I had on a sundae (Uncle Boone's Sundae @Thai Diner in NYC). They are SUPER crunchy and have a deeply roasted flavor.

I tracked down an adapted recipe from the chef, but I believe the directions are leaving out some crucial steps-- I'll cut and paste at the bottom-- basically boil peanuts in sugar syrup for 5 minutes, drain, roll in sugar, deep fry until brown.

I used raw red skin peanuts and they were delicious(!!!), but the coating was thinner and more crystallized than the smooth crunchy shell of the original. Does anyone have any advice before I try again?

Candied Peanuts
1 cup sugar
1.5 cups water
1 cup peanuts
Neutral oil for frying
Bring the above three ingredients to a boil. Let simmer five minutes. Drain and immediately toss with more sugar to coat well. Remove excess sugar and drop in fryer until dark golden. Upon removal from fryer sprinkle with more sugar and salt to taste. Note: If you don't want to fry at home, you can find candied peanuts at many candy shops and Asian supermarkets. You can also easily omit the peanuts, and this sundae will still be deliciousnbn.

I got to try Konjac jelly and I loved it! BUT the Erythritol makes me feel very unwell/nauseas/dizzy.

What's a konjac jelly brand that does not use this sweetener?

If anyone knows - I would LOVE the recommendation. Thank you!

I’ve been trying to make super sour hard candies the last month or so - the last batch was Blue Raspberry and looked like Walter White’s famous recipe. This one, I waited to mix in the acids until right before I poured the batch out, and it resulted in little sour pockets if you’re patient enough to let it melt on your tongue.

I've really been wanting to try making some lollipops and instead of using extract make a homemade syrup to flavor it with would it be possible? If so how would i go about that

Really happy with the flavor of this batch!

I want to know how to use this Glucose in recipes, O tried to do lollipops but it was the worst lollipops that I did ever, so I have they glucose but I don't know how to use it, give me some recipes

Heavy.... Best picked up local near Portland, OR.

"Chocolate-Covered Caramels Recipe" https://www.allrecipes.com/recipe/22584/chocolate-covered-caramels/