Candy Coating

Also known as confectionary coating. This candy-making product is tempered, ready for melting and sets up quickly at room temperature. Available in blocks or discs at grocery stores in white, milk…

Read More

Candy Making Tips

It's actually quite easy to make candy from scratch if you keep in mind these pointers.

Make sure that you test your candy thermometer before each use by bringing water to a boil; the…

Read More

Chocolate Lovers' Treat

Here’s a tip for all you die-hard chocolate lovers. Dip bite-size pieces of your favorite homemade fudge into a melted chocolate of your choice. Place on waxed paper until set and enjoy! —Gina…

Read More

Chocolate-Dipped Candy

When making chocolate-dipped candies, use shortening. Margarine contains some water, which will cause chocolate to “seize” or curdle, so it can’t be used to dip or coat candies.

Read More

Cooking Candy to Hard-Ball Stage

Candy is cooked to a hard-ball stage when a candy thermometer reads 250°. Drop a small amount of the hot candy mixture into cold water. When cooled and removed from the water, the candy will…

Read More

Cream Candies

When coloring the mixture for the centers of cream candies, use paste or gel food coloring. Liquid food coloring may make the mixture too soft to hold its shape. —Barbara S., Oswego, New York

Read More

Crushing Hard Candy

My family loves peppermint cookies, ice cream and desserts. To crush candies or candy canes, I put them between two large plastic lids (like those from coffee cans) and tap with a hammer or meat…

Read More

Crushing Peppermint Candy

To easily crush peppermint candy, put candy in a heavy-duty resealable plastic bag; seal. Using a hammer or flat side of a meat mallet, pound the candy on a sturdy countertop until crushed.

Read More

Dipping Round Candies

Sometimes it is handy to use a toothpick to dip round candies such as truffles and peanut butter balls into melted chocolate. —Jill Langham, Albuquerque, New Mexico

Read More

Is Your Peanut Brittle Too Sticky?

For best results, make candy when the humidity is below 60%. Use a candy thermometer to be sure ingredients are cooked to the proper temperature.

Read More

Keeping Homemade Candy Fresh

After you've gone to the trouble of making candy from scratch, be sure to store it properly so it stays fresh longer.

Stored in an airtight container in a cool dry place, most homemade candy…

Read More

Lesson in Chocolate

Chocolate will stay fresh for about a year if kept in a cool, dry place. Dark chocolate can be stored even longer.

Sometimes chocolate develops white or gray "blooms" on its surface. This…

Read More

Quick Chocolate-Covered Candy

Making candy doesn't need to be a time-consuming task. Here's a simple recipe for making chocolate-covered treats. Chop eight 1-ounce squares of semisweet chocolate. Melt chocolate and 1 teaspoon…

Read More

Varieties of Confectionery Coating

Confectionery coating—sometimes called almond bark or dipping or candy coating—is available in white, milk and dark chocolate varieties. It's available in many different forms. At your…

Read More