I am in the process of figuring out a business plan for making hard candies. I have a few technical issues I was hoping someone might be able to resolve. I understand the basic ratio/recipe for making hard candy as far as ingredients, flavorings and colorings are concerned.
When it comes to hard candy, are preservatives necessary to keep mold and rancidity from occurring? Please keep in mind that these candies are meant to have some shelf life to them as they are being sold. I was looking through the candy supplies at LorAnn Oils and saw they had products there to address both mold and rancidity, but I wasn't sure if it was related to hard candy. If they are, can you give me some examples of products to use and amounts to use per batch size?
I would like my hard candy to have the clear, glistening look to it. I do not want to use confectioner's sugar to keep it from sticking together because it clouds the finish. I have read online that using cooking oil spray on the molds will keep sticking from happening and keep the shine with no aftertaste from the oil. Is this true? I am going to put the hard candy pieces in air tight boxes 7 pieces a box without wrappers. Do you think the oil will be enough to keep them from sticking together for a reasonable amount of time? Should I consider a light coating in something such as carnuaba wax? Will this mess up the finish and/or taste?
There are indentations in the hard candy which I would like to fill with white or colored edible "paint" if you will. Similar to when you would see lollipops with white over raised lettering and pictures. What can you suggest for an edible, somewhat fast drying product or recipe for this? I don't know the traditional terminology for what I described.
I understand that color can be added to the hard candy during creation and I have seen other colors added and swirled into hard sugar after it is poured on say Food Network challenges involving sugar sculptures. Is this feasible with molded sugar? Can I perhaps put drops of other colors into the poured sugar and swirl it with say toothpicks? Will the added coloring change the flavor if I'm not careful about it?
Can edible glitter be added into hard sugar at any point to leave a floating glitter effect in the clear hard candy? Would I have to paint glitter on after for the effect or can it be added directly at some point?
This one has more science behind it so bear with me.
It is my understanding that the state of CA wishes nutritional info to be added along with all food products from this point on. Thus, I need to figure out an accurate, inexpensive way to determine nutritional information for the candy. I have looked online and have found many websites that estimate 1 piece of hard candy being approximately 23-25 calories and about 6g of carbohydrates a piece with 0 or trace amounts of other categories listed. Should I go with these numbers or is there a way to make some of my candy and break down the numbers myself? Will different flavors, colorings or preservatives change nutritional information by much or at all?
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As far as I can see, the word "cake" only comes up specifically under Weddings and the Bake TV Show Forums. Notice that the Weddings section also reads "favors" which can traditionally involve candy such as Jordan Almonds.
The Wilton website itself has a section, if you look at the menu to the left, dedicated to "Candy" as they do make products with which to make candy.
I appreciate your wish of luck with my business. However, I find your post berating me for posting about candy on a "cake forum" to be misinformed and somewhat belittling.
Haven't made hard candy yet, but welcome to the board!!!
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