Sweet and spicy is the name of the game. Chamoy on candy has been increasingly popular and it’s no wonder. In Mexican snack culture, chamoy is a must-try condiment. It adds a delicious spicy tanginess to candy that just tastes so bold. Not only is it easy to make, but it is easy to sell.…
Candy melts are a versatile, colorful confectionary ingredient that is primarily used in baking and decorating. They are typically used as a coating or even poured into molds to make a quick setting treat. If you are reading this, chances are you used candy melts that are too thick for coating or dipping purposes. This…
White chocolate is a confection made from a combination of milk (powder), sugar, and cocoa butter. Additionally, emulsifiers may be used to improve the texture of the bar. The quality, taste, and texture of white chocolate vary depending on the cocoa butter, milk, and sweetener percentages and origins. It gets its name from the fact…
You may be wondering or even arguing with a friend, is gum a form of candy? Well to answer that, what is candy? From a business perspective, gum falls under the “confectionary” category which includes candy. Gum is a type of confectionery that is made from a variety of base materials, including wax, resin, and…
If you ever bought a chocolate bar (who hasn’t?), you may notice the term “chocolate percentage” on the label. “55%” is typically seen on milk chocolate and something higher like “85%” is seen on darker chocolates. What does this percentage of chocolate mean? Chocolate percentages refer to the amount of cacao bean-derived ingredients (chocolate liquor…
Depending on the effort, decoration, and garnishes, you could charge anywhere from two to four dollars for each strawberry. If the packaging and decoration really amp up the product, you could get away with charging more for the effort. Some top tier confectioners charge twenty dollars for a half-dozen. Strawberries are juicy fruits that compliment…
If you need a versatile form of chocolate that can be molded, dipped and sets easily, compound chocolate is the way to go. Compound chocolate is a substitute confectionery ingredient that contains vegetable fats to replace cocoa butter. It is a cheaper chocolate-tasting version of chocolate. You could say it is like imitation crab in…
These candied grapes are a delightful treat for any special (or not) occasion. After being coated in candy syrup, these grapes get coated again with crushed Jolly Ranchers. For a cool refreshing snack, freezing the coated candied grapes afterward is a nice finishing touch. The whole process takes under 30 minutes, and it is quite…
Emulsifiers are used in many different food products such as peanut butter, salad dressing, or chocolates. It’s what keeps all the complex ingredients together in a uniform texture. In short, it is what gives creamy texture its “smoothness”. You may see this term on the packaging of chocolates. For chocolates, emulsifiers lower the viscosity, making…
Working with hard candy can lead to potential burns if you are not protected against the heat of molten candy. When working with cooled yet hot hard candy, you’ll need to have a pair of heat-resistant gloves that will keep your hands safe. A pair of latex/nitrile disposable food-grade gloves over cotton gloves will provide…
Chocolate that has not been stored in proper conditions will usually end up with a white, chalky surface that looks similar to mold. Chocolate that has been stored above 80 degrees Fahrenheit or in a place where there is a lot of moisture can develop whitish streaks called “bloom.” There are two forms of chocolate…
Ever left some gummy bears out, only to find them hardened and dry? Microwave in 5-10 second intervals in order to soften hardened gummy candies. It also helps to add a drop of water to each piece of candy. Whether the gummies are to be eaten right away or stored, it is best practice to…
When it comes to preserving cotton candy, chances are that this question has crossed your mind. You can put pretty much any candy in the freezer; the real question is if it’s effective. When it comes to cotton candy, freezing has little to no effect on the taste or texture. Cotton candy has no moisture…
If you’re looking for the best way to dispense your candy, then you’ve come to the right place. Whether you are buying a gift for somebody who loves candy or needs a sanitary way to store and dispense candies, these dispensers will be sure to please! In this guide, we’ll take a look at the…
Whether you plan to rent a chocolate fountain or purchase your own, this question will always come up. A chocolate fountain is a great way to serve chocolate fondue at your next party. They can be rented or purchased in a variety of sizes to fit your needs. The key to a great chocolate fountain…
For any party, birthdays, or celebrations, balloons are a must! Balloons are a popular option for decorating a fun party. The only problem is, they don’t last very long. They deflate just hours after they’re tied. But, with these tips, you can make your helium balloons last longer! To make balloons last longer, keep them…
A starting single-head gumball machine can run anywhere from $100 over a thousand based on its capacity, looks, and durability. Assuming a profit of about 22 cents per gumball, at least 500 gumballs are needed to pay off the cheapest machine. So yes, gumball machines are almost always profitable; it is just a matter of…
The key to a well-cooked tapioca pearl is proper cooking and soaking of the pearls in syrup after. Too long or too short of a boil/soak will negatively impact the tapioca pearls’ texture and flavor. While most manufacturers include cooking directions along with the pearls, there are some key visual signs of a perfectly cooked…
Candy-making is a fun and sweet hobby. When it comes to candying, sugar is a VERY important ingredient. Sugar and sweeteners are a crucial part of making candies, as we all know. And if you’re as crazy about candy as I am, you’ll sometimes have to have a little bit of knowledge about your own…
What is chocolate seeding or seed chocolate? Chocolate seeding is a method of tempering chocolate using chunks of already tempered chocolate (seed chocolate) in order to induce a similar cocoa butter crystallization. Essentially, the seed chocolate acts as a magnet, attracting the same crystallized structure as the tempered seed chocolate. By using chocolate seeding, tempering…
