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Charlene C.

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  1. Thank you. I’ll try the folding method first.
  2. Is anyone able to tell me how this is done? It is a chocolate hazelnut nougat with caramel. It is a candy that Lana Orlova Bauer makes.
  3. *NO LONGER FOR SALE* I am selling my Rev V tempering machine. I purchased it in October 2021, and only used it a few times. It works great! I just don’t use it as much as I anticipated, and I have limited space. I have the original box and manuals. It also comes with an extra bowl and baffle. So, two bowls, two regular baffles, and one holey baffle, plus cleaning brush and extra scrapers. I’m asking $1800.00, buyer pays for shipping. I live in central Washington.
  4. Hi, thank you for responding. I prefer the flavor of the maillard caramels, but can’t get away from the crystallization. My thermometer tests accurately with the boiling water test, and I’m about 1100 ft above sea level, so I adjust my cooked temperature about 2 degrees. The firmness is great. They cut easily, and hold their shape well. I would love to be able to throw everything in a pot, and cook it, and be able to use brown sugar. I really like the flavor, but I will do what it takes to make it work. I really appreciate your insight.
  5. Thank you! The original recipe from better homes and gardens cookbook was: 16 oz. Brown sugar 12 oz. Corn syrup 16 oz. Butter (salted) 14 oz. Sweetened condensed milk 1 tsp. Vanilla just cook it all together until you get to the firmness you want. Tastes great! To try to increase shelf life, I switched to Wybauw’s recipe: 1000 g sucrose 800 g cream 500 g glucose (corn syrup) 250 g butter vanilla (1 tsp) I caramelise the sugar and corn syrup until golden, then add heated cream. Cook to 235 f, add butter, cook to 246, take off heat, and add vanilla.
  6. Yes. The wrapped ones last about 3 weeks, the dipped ones a little longer. I’ve tried the sweetened condensed milk version, as well as the cream version. Which brings up more questions. The cream I have access to is 40% fat, should I reduce the butter? Also, should I be using a cream without any additives, like carrageenan? I’m so sorry for so many questions. The shelf life hasn’t really been an issue until now, just a bit of an annoyance.
  7. I’m hoping this is the best place to ask this. I have been struggling with the shelf life of my caramels. I was wondering if using salted butter might be effecting it. Also, there is salt in the corn syrup that I use in place of glucose syrup. I don’t like adding salt at the end, because it doesn’t seem to fully dissolve.
  8. Haha! Fingers crossed. I can’t imagine anyone getting a buzz from eating some chocolates, although I make some brandied cherry cordials (which I don’t sell) that are very strong. I think cooking the wine is a great idea. I’ll have to experiment and see what they say. Thank you!
  9. Thank you, TdeV! I have been finding this to be very true. I have already learned so much. People are so generous with their knowledge and experIence.
  10. Hello, I’m new here. I have a very small chocolate business in central Washington, and have been approached by a few wineries about using their wines in truffles. I may be misunderstanding the regulations, but it seems I would need to keep the alcohol content under 1%, or get an alcohol license, which is probably not worth it. My question is how do you determine the percentage of alcohol in a candy? Any advice would be greatly appreciated!
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