Homemade Candy

Spirographed · **Posted:** January 26th, 2012, 4:13 pm

Ex Rex wrote:

...Why did it take me so long to discover there's a topic about candy? I demand free samples@@

Hahaha.

I demand free samples as well.

bluecoat · **Posted:** January 26th, 2012, 8:55 pm

Good news is, the peanut butter bars are awesome. Bad news is, it melts at room temperature. Makes good ice cream type bars though.

hiker · **Posted:** January 27th, 2012, 2:27 am

try the parafin...

bluecoat · **Posted:** January 27th, 2012, 3:04 pm

I know that Hershey's uses wax (at least I think they do) but I'm going to try holding off from it for a little while. I'm fairly certain my troubles are from ghetto double boilers and I happen to have a real one on the way. If I still can't get my problems solved, I'll use wax.

Tanksandguns · **Posted:** January 28th, 2012, 1:44 pm

Let's stay on topic please. This thread is about candy, not debating opinions.

bluecoat · **Posted:** January 31st, 2012, 1:39 am

SUCCESS!

And I did it without parafin. Turns out the double boiler made all the difference.

Only thing though is that I definitely need to change chocolates. I'm using ghirardeli 100% cacao bars at the moment, and I'm just going to switch to one of the Hershey's baking cocoa. It's what most of the recipes call for, and no matter what I do, I can't get the dry, dirty taste out of the truffles. I'm also going to experiment with making vanilla extracts... I've been using vanilla bean pieces, but it's just not getting the flavor out. I have recipes for vanilla extract, so there's no reason not to do it (liquor of choice + vanilla bean).

Market Man6 · **Posted:** January 31st, 2012, 11:37 am

everything your talking about sounds so goooooood

Tanksandguns · **Posted:** January 31st, 2012, 5:51 pm

Are you cutting the bean and scraping the insides into your mixture? That's how cooks usually do it, they don't use the skin of the bean itself.

Homemade Candy

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