Seventy% - Forum: Confectionery

Marshmallows on Marshmallows

Mon, 05 Dec 2011 18:52:27 +0000

I am trying to make flavoured marshmallows on a small scale. I'm having success with various flavours but cannot make a real lemon flavoured Marshmallow. I've had no success with either real lemon juice or lemon flavouring. Each time I make it the mixture flops and I get a very bitter chemical flavour. I am making marshmallows without egg whites. Can anyone help?

Ephrem on Need enlightenment

Wed, 04 Jun 2008 00:14:14 +0000

I do a lot of jam and jelly making, (2,500 cases a year), but not candies. I don't know how it would work but you might look into what is called a "lite pectin". It isn't light at all in fact it is more powerful than a regular pectin. However when we have trouble with low acid fruits like cherries not making a successful set for a jam it often will do what regular pectin won't. Lemon juice should certainly help but I have never used pectin on something as sweet as maple syrup, so I can't be certain.

Gracie on non-setting fudge

Sun, 27 Apr 2008 17:21:09 +0000

First thing I'd do is calibrate your thermometer or try it with a different one. It could be out by a fraction.

Gracie

choccywoccydoodaa on non-setting fudge

Sat, 26 Apr 2008 11:45:59 +0000

Hi,

Successfully been making fudge commercially on a small scale since last October. Using a recipe with butter, evap, condensed milk & sugar & a little cream of tartar. All has been fine until the last few weeks when it's stopped setting properly. The only thing I can think of that's changed is the weather getting slightly warmer.

Anyone have any suggestions what may be going wrong?

Many thanks,

Simon

Foodpump on Need enlightenment

Thu, 24 Apr 2008 03:28:33 +0000

Thanks Alex. Actually I do have an acid--tartaric in the raspberry, and Grewling called for lemon juice.

I'll be doing some more experimenting with the maple syrup.....

Alex Rast on Need enlightenment

Sat, 19 Apr 2008 22:46:17 +0000

Don't call me an expert here, not by any means, but my impression as to why your maple syrup failed is insufficient acidity. Pectin gelling is the result of a sugar-acid interaction, thus either too little sugar or too weak acidity is problematic. Maple syrup isn't acid, and thus wouldn't gel, I don't think. You'd need to add something acidic in order to get it to do so, and this in turn would affect the flavour at least to some degree. You might try adding calcium ascorbate, a form of vitamin C with a relatively mild flavour. A side benefit is that it should help to enhance shelf life a bit.

I think a more productive line with maple syrup, anyway, wouldn't be a jelly but something like maple butter (not maple syrup mixed with butter, but rather maple condensed into a butter-like consistency, rather like set honey - being in Canada I suspect you're familiar with it). Another idea is a maple syrup from Shady Maple Farms called "Clearly Maple". It's got at least twice the thickness of even ordinary thick maple syrup (spoonable, like heavy corn syrup) and a better, more robust maple flavour. I recommend it highly in any case as simply the best maple syrup one can get (at least IMHO).

Back to pectin: If you recognise the fact that it's sugar/acid based, it's easy to see why fruits such as raspberries (with good acid and sugar content) tend to work whereas other things, either insufficiently sugary or insufficiently acid (I think this is what plagued your lychee experiment - again, not enough acid) don't, and this will help you to make intelligent choices about what jellies to offer.

Another thickener you can use, btw, useful for "jellies" with low acidity, is tapioca. If I think about it, this might be a good way to go with maple syrup (the tapioca has a very neutral flavour). You add enough water to the tapioca to get a good jellylike mix, then pour in your syrup. Just a thought.

Alex Rast
Alex_Rast_Alternate@hushmail.com

Foodpump on Need enlightenment

Thu, 17 Apr 2008 23:53:51 +0000

Been experimenting with pectin jellies for some time, and have had moderate success with choc. enrobed raspberry pectin jellies for the last year or so. I'd like to broaden my offerings with pectin jellies, but need more information with the how's and why's of working with pectin.

For instance, a maple syrup jelly. Now, I know there's not enough body with straight maple syrup, so I took some of Grewling's advice (C.I.A's "Confections" book author) and added about 10% apple puree to the syrup, and proceeded with the general recipie. Wouldn't jel, tasted like pineapple, after a few days tasted nothing at all like maple syrup. Same thing with lychee.

Before I experiment even further and waste more time and ingredients, is there any book, website, or someone who can offer me some information on working with pectin?

deb on turkish delight

Wed, 16 Apr 2008 14:20:42 +0000

I received a sample from Casco Inc. If you email them they will let you know who is a rep in your country. They sent me a sample bucket. Google them for the web address. Any contacts I have are for North America.
Casco thin boiling starch code 050630
Casco Inc.

miss coco on turkish delight

Mon, 07 Apr 2008 15:26:11 +0000

does anyone have a good recipe for soft turkish delight? i have a recipe but it requires thin boiling starch (60 fluidity) which i haven't been able to source.

any information will be much appreciated[:D]

miss coco

Eshra on Deep Fried Chocolate

Thu, 25 Jan 2007 20:27:06 +0000

I want a battered, deep-fried bar of Amedei Chuao. On a stick.

Sean[:o)]

alex_h on Coffee Crisp is Coming to the US!

Wed, 16 Aug 2006 09:44:03 +0000

coffeecrispfan, this site and forum are dedicated to fine chocolate.

Masur on Coffee Crisp is Coming to the US!

Tue, 15 Aug 2006 21:31:38 +0000

According to this blog the ingredients list such artery-clogging items like palm and shea oils and hydrogenated soy oil.[:(!]
[url]http://www.typetive.com/candyblog/2005/04/coffee-crisp.html[/url]

I've never seen it candy bar but it's a shame if they use ingredients like that. Don't you care about your health?

A picture where you can see most of the ingredients:
[url]http://www.typetive.com/candyblog/images/coffeecrisp-lg.jpg[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

coffeecrispfan on Coffee Crisp is Coming to the US!

Tue, 15 Aug 2006 20:49:26 +0000

Nestlé is bringing a great Canadian candy bar called Coffee Crisp to the US. It’s a light bar, comprised of wafers and coffee-flavored cream. You can visit their site at http://www.nestle-coffeecrisp.com. What’s great is that they’re asking chocolate lovers to help bring the product to all the stores here. There’s also a blog (nestle-coffeecrisp.blogspot.com) and fan site (coffeecrisp.org). Check it out!

choco_phab on Snickers animation

Wed, 26 Jul 2006 20:12:18 +0000

the one with black eyed peas in it..instant def..anyone seen it? the ways manufacturers are comin up with dif ideas to promote chocolate these days are incredible!

http://www.instantdef.com

Masur on Srong chocolate (humour)

Mon, 05 Jun 2006 11:37:24 +0000

I've seen this comercial before but it's not about chocolate. It's a commercial from Kraft Food about a chocolate coated candy product called Japp. Feel free to enjoy this commercial but Japp from Kraft Food has nothing to do with real chocolate.

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)