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Trufflenaut

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  1. I haven't tried the pillow mint formula (though it does look interesting to try). The recipe I'm using is from "Candymaking" by Ruth Kendrick and Pauline Atkinson - it only has water, butter, sugar, peppermint extract, and coloring. After making several batches successfully, then having a string of failures (when the batch fails, it suddenly goes from a pullable gooey mass to a pile of crystallized sugar that falls apart at the merest touch in a span of about 10-20 seconds - it would be pretty awesome if you weren't crying over the wasted effort), I did a little bit of research, a
  2. Do you mean leaving most of it cooling on the slab untouched, and cutting out a small portion at a time to pull and cut? I haven't tried that, but I'll give it a shot.
  3. Unfortunately, it requires rapid cooling or it falls apart
  4. With a quartz slab, I would still have to deal with trying to keep a slippery pastry scraper stable while cutting - I've occasionally had it slip sideways while cutting and fling a piece or two across the room. A knife and cutting board might work, but an optimal solution would be something hinged and table-mounted, so I can just slide the candy through and chopchopchop without having to worry about keeping a tool stable. I was thinking my optimal solution would be something like this, but in an easy to clean and spring-loaded version: https://kwcigarfactory.com/desktop-guillotine-cigar-cut
  5. I need some advice on a safe(ish), easy, and fast way to cut buttermints I often make buttermints for friends for the holidays, and have run into problems cutting them into bite size pieces before the sugar cools and starts to crystallize too much, so I'm looking for ideas on how to do it more quickly so I can do larger batches. Note that I am doing this at home and have very little budget, but on the plus side I don't need to end up with perfectly uniform pieces. The basic process for making the buttermints is: 1. cook butter and sugar to 260 degrees 2. pour out onto
  6. Before getting too involved with the modifications you mentioned, you might try putting the items you are panning into the freezer for half an hour or so before panning (or in the refrigerator for a few hours). The chocolate will set very quickly on the cold items, and much less quickly on the room-temperature pan. If you are panning something dense like macadamia nuts or hazelnuts, they'll stay cold enough to keep setting the chocolate for most of the panning session, and when they warm up too much for the chocolate to set nicely, you can just stick them in the fridge for a little while, th
  7. For my mom’s birthday: ~2 1/2 lbs each of chocolate covered macadamia nuts and hazelnuts... I deliberately left a lot of doubles (and a few triples) to go for more of a “nut cluster” effect
  8. Really awesome work! Would you mind sharing your final recipe? I want to play around with starch-only gummies, so I'd love to hear what worked for you, as well as any observations you made about how different factors changed the final outcome. (edible science is the best kind of science)
  9. That sounds like exactly the type of crazy scheme I'd come up with... I like it! Not gonna try it, but I do like the way you think.
  10. I don't remember what recipe I had used for the caramel, but it was fairly soft once cooled, and I used one of the cheap clear plastic molds used for chocolates - at room temperature the caramel stuck like crazy to the molds and I couldn't get it out cleanly, and after putting it in the freezer for a while, the caramels stuck even harder to the molds, and were still soft enough that I couldn't just leverage them out. For panning, if the caramels are rounded enough, they shouldn't stick significantly, and even if they do, once the first coat is on they'll act just like anything else i
  11. The panning process itself for caramels doesn't seem to need any special considerations - I just recommend popping them in the fridge for half an hour or so first to make sure they're firm - panning on small scales (1-2 lbs or so) doesn't seem to put a lot of "squishing" force on the centers, except in any corners that exist. If you want to pan caramels with chocolate, I recommend just trying it - it will probably go a lot better than you fear. The marzipan roller board looks perfect. If I get some time, I'll fix up my 3D printer and try printing one - the finish on it wouldn't
  12. Update: Apparently soft-panned sugar shells don't crystallize of they're covered in chocolate too soon (I figured as much, but I was in a hurry and didn't have time to wait before chocolatifying them)... But they still taste good.
  13. In that case, I may just try the powdered sugar and see if it works. I’ll report back once I’ve done some testing. Thanks for the help.
  14. Hrm... That might work, but may not be optimal... Would cornstarch work? (for one of the things I have in mind, cocoa powder would not be optimal) Is sugar crystallization triggered only by sugar crystals, or is it also triggered by anything that's sufficiently "not smooth"?
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