So a while ago I attempted to recreate Fry's Turkish Delight, a milk-chocolate coated bar that seemed more like rose-flavoured pectin jelly than traditional cornstarch-gelled lokum (also delicious!)

The first attempt was sad, revolting, and wasn't photographed.

Second attempt was about two weeks ago, shared here.

Third and fourth attempts were both in the same night because I felt I was so close with the third I didn't want to sleep.

I think I succeeded, with a caveat - I recall the chocolate bar being quite thin. That's what I attempted with batch 3, but the jelly set so fast it was impossible to smooth (second photo). Batch 4 I abandoned that and went back to the thicker jelly so the thermal mass gives me a few seconds to smooth out. Pectin sets fast.

Recipe:

Combine 100g rose water, 50g water and 30g sugar in a pot. Stir until sugar is dissolved.

Add 100g unsweetened applesauce and 80g glucose syrup, combine.

Mix 40g sugar with 16g pectin. Whisk into the applesauce mixture.

Bring to a boil, stirring constantly.

Add 330g sugar and return to a boil, stirring.

Add 160g glucose syrup, continue cooking over medium-low heat until 106⁰c.

Mix in pink gel food dye (I used three droppy-blobs)

Mix in 20g lemon juice and deposit immediately.

When cool, bottom coat, cut, coat with milk chocolate.

The small frame is 18cm² and I cut into 15×30mm bite size pieces. They're a little too tall to be cute. The larger frame is I think 28×30cm. Probably 20cm² would be ideal

Note about the rose water - they vary wildly in terms of flavour. I chose one in a relatively large bottle from a middle-eastern shop. The first step in the recipe is so I could adjust the water to flavour ratio

This is our second drop machine, or first makes a variety of shapes with a variety of rollers. We can easily tell what the center slot and right slot will make. I am having troubles with the one the far left. Does this just essential roll out long lightly textured flat “sticks”? Doesn’t have the standard uniform mirrored roller shape for drop candy.

I know ther is different kind of candy cigarettes, like 3 or 4 but I can't find a recipe for this exact one. I didn't get this in a long time. I NEED IT. anything, really

Thanks in advance ☺️

Hello!

I am wanting to start playing in this sandbox. I have a very extensive background in pastry and savory but not much in candy/chocolates. What are good resources to read? I want to not use corn syrup as much as possible and do it old school. Thanks so much!

I've been stirring it on low medium heat for 20 minutes and nothing has happened, so I added a small amount of water and now this has happened, do I throw it it out or is it salvageable?

I'm mainly curious about the sauce powders and the custard dough powder from the "Tanoshii Donuts" set. Thanks to those who know!

I'm trying to make cooked fondant to use as the centers of bon bons. Standard issue sugar, corn syrup, water cooked to about 240 F stuff.

I've started with lemon. And I cannot get the citric acid lemon oil to properly and uniformly flavor the candy.

I tried kneading acid in as directed. That didn't work and I could taste the grainyness of the acid. So I tried throwing acid in when the syrup came off the heat. Didn't work either. I could barely taste it even after I threw in a tablespoon. So I dissolved the acid in water and threw it in at 120 F before I started beating the fondant. Could barely tell it was there.

I can't put the acid in at the beginning because it will invert the sugar and wreck the whole thing.

So how do you guys get the acid into your candy? I assume I will run into the same problem with taffy.

Coffee flavour toffee with milk chocolate

Just so there's no illusions - this is the "waste" after removing all the serviceable pieces of toffee. Lots of shards of toffee, chocolate and nuts, either too small to serve or broken apart. A good half of it has a future in brown butter pecan ice cream but I'm open to suggestions for the other half! I tried it in babka once but that was average. Pecan pie was much too sweet

I wish that there was a way to get a cheap drop roller i 3d printed one but I am not going to trust it however any one have any leads and the ones for sale are super expensive

Last year I made chocolate truffles, but this year I wanted to do different decorating, so I made cake pops instead

I've been debating whether I want to start selling some of my candy molds, and I'm curious what other candy makers would do. I'm really stuck on this one.

One of the things I really enjoy about my business is being able to offer candies in shapes that aren't commonly available. I also have 250+ flavor options, so the combination of unusual shapes and a huge flavor selection gives me a lot of room to make products that are different from what you normally see. I offer custom shapes and have sold some molds once. I don't charge an arm and a leg like big companies do; I charge like $10 per lollipop mold for example.

Part of me thinks selling the molds could be another fun avenue for the business. The other part of me wonders if it makes more sense to keep them for my own products, since the shapes are one of the things that differentiate what I make.

I'm leaning toward the middle ground: selling some designs while keeping certain molds exclusive to my candy.

For those of you who sell products you've developed yourselves, where do you personally draw the line between creating another source of income and keeping something as a competitive advantage?

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

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

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?