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Posted By RCI,
Tuesday, December 19, 2023
Updated: Tuesday, January 23, 2024
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For many candy makers and chocolatiers this is the busiest time of the year. That’s why, for the month of December, we’re sharing some of our favorite candy hacks—quick and easy solutions to common confectionery conundrums. This week we’re sharing a pro tip for pulling brittle with greater consistency. Do you ever have trouble with staff stretching large slabs of brittle in an inconsistent manner? By cutting brittle into several smaller strips rather than one large slab, RCI member Kevin Wenzel of Wiseman House Chocolates has been able to reduce waste and produce product with a more even thickness.
After pouring and spreading, run a large metal spatula under the brittle to break the cold/heat bond from the cooling table. Then cut the brittle into several long sections and stretch on one side, then flip each section over and stretch it again. This approach will help achieve more even thickness and reduce the amount of product from the edges that is scrapped. Stay tuned, next week we will share tips for prevent your sea salt caramels from sweating.Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration. Not a member? Click here to learn how RCI can help you build your sweet business.
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Posted By RCI,
Tuesday, March 28, 2023
Updated: Tuesday, September 5, 2023
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 The sun is shining (hopefully), temperatures are rising, and the smell of spring is in the air—and certainly in your candy kitchen—as you create your delectable springtime confections. RCI member, LorAnn Oils, shares how you can take your chocolates and confections to the next level of perfection with a favorite secret ingredient—soy lecithin! What Is Soy Lecithin?
Lecithin is an emulsifier used in foods to stabilize other recipe ingredients that do not inherently mix well. This naturally thick extract comes from soybeans and has super-charged emulsification abilities that produce perfectly blended gravies, dressings and sauces. For candy lovers, it’s the qualities lecithin adds to confections that are the cause for excitement! Benefits of Using Soy Lecithin in Confections
When it comes to the confectionery world, lecithin is used as a natural emulsifier, preservative, antioxidant and flavor protector in chocolates and candies. Two ingredients we know do not live in perfect harmony: oil and water. The ability to keep oils and fats from separating makes lecithin ideal. Think of lecithin as the requisite sidekick for chocolates and buttery candies. Its emulsifying properties improve mixability, which enhances the texture of buttery candies and chocolates, while protecting the flavor. Lecithin’s emulsification magic also keeps candy from developing an oily residue on the outside, giving confections a beautifully smooth finish customers will appreciate. The addition of lecithin can also extend shelf life thanks to the presence of antioxidants which help to slow the oxidation of fats and control crystallization. This is great news for professional confectioners, because it reduces the risk of mold developing and keeps chocolates, caramels and other buttery candies fresher longer. Ask your supplier, as some soy lecithin products may be gluten-free and vegan-friendly, making it a perfect option for customers who have special dietary needs. Keep reading for a variety of ways you can use lecithin in the following candy creations. Chocolates
Incorporating lecithin into melted chocolate can help it flow more smoothly and consistently. Lecithin acts as a binder in chocolate, helping cocoa solids, sugar and milk better adhere to the cocoa butter. Adding just a small amount of lecithin to melted chocolate keeps the chocolate from spreading too quickly so it doesn’t seize or thicken. Lecithin is also a more cost-effective option than cocoa butter and less is needed. Usage recommendation is 0.25 – 0.50% lecithin per total batch. Too much lecithin can have the reverse effect and cause chocolate to thicken. Caramels, Toffees and Brittles
A common problem for candy makers is the stickiness of their products, particularly in toffee and brittles where the butter and sugar tend to separate during the cooking process. Luckily, lecithin helps to minimize this issue by allowing the butterfat to mix with the moisture in the batch. Lecithin can also help prevent caramels from sticking to their wrappers or wax papers. Usage should be limited to 0.20-0.40% of the total batch to achieve the best results. Caramel Popcorn
For caramel popcorn, adding a little lecithin and oil at the very end will help your creamy caramel evenly coat the popcorn and reduce clumping. Cinnamon Candies
When making hard candy, cinnamon oil is a flavor that may not stay completely mixed into the candy syrup and can float to the top. To help the oil stay mixed, stir a small amount of lecithin into the boiled candy syrup. Since lecithin is an emulsifying agent, it helps keep oils evenly mixed and emulsified throughout the batch. We recommend adding 1/4 teaspoon of lecithin per cup of sugar. When making hard candy, it can be difficult to keep certain flavors, specifically cinnamon oil, evenly mixed throughout the candy syrup. To prevent cinnamon oil from floating to the top of your hard candy mixture, stir in a small amount of lecithin into the boiled candy syrup. As an emulsifying agent, lecithin helps to keep oils evenly distributed throughout the batch. LorAnn Oils recommends adding 1/4 teaspoon of lecithin per cup of sugar. Now you can see why soy lecithin is a favorite secret ingredient for many candy makers and chocolatiers. Not only does it provide a range of functional benefits, but it also helps to create a smoother, more consistent product with a longer shelf life. With its natural and clean label ingredients, soy lecithin is an easy and cost-effective solution to improve the texture and flavor of chocolates and other confections. Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.
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Posted By RCI,
Tuesday, June 14, 2022
Updated: Tuesday, October 11, 2022
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Brittle is a great summer treat, because it can stand up to warm summer temps all while satisfying the need for sweet, salty and whole lot of crunch! This week we’re sharing 5 quick tips from RCI members who are known for their brittles, among their other delightful treats, Joy Lyn’s Candies of Paradise, California. Keep reading as we troubleshoot common problems faced when making brittle and how to resolve them. - Crystallization can be caused by an incomplete wash-down of the kettle, mixing blade and other utensils used while making brittle. This means not all sugars have dissolved which will create a grainy texture.
- Sticky brittle could be the result of undercooking the batch, creating higher than desired moisture content.
- Alternatively, cooking brittle at too high of a temperature can lead to a scorched or bitter flavor.
- Butter your table top before pouring the batch to prevent it from sticking to the table.
- Brittle that is too hard and thick can happen if you use a fan to cool your mixture, allowing it to set too quickly. Avoid the use of a fan to cool mixture and work quickly to thin and spread brittle.
Joy Lyn's Glenn Hartley works quickly to create crisp, buttery peanut brittle. Game Changing Tools for Working with Brittle
Sometimes even perfect formulations can only get you so far, here’s a couple of Joy Lyn’s favorite tools for crafting drool-worthy brittles with consistency. As seen in the series of photos above, Glenn Hartley uses Tucker BurnGuard safety gloves and a heavy-duty scraper fashioned from the lid of a food-grade bucket. Finding the right heat-resistant gloves will not only protect your skin from burns, they allow you to spread hot brittle thinly and quickly. Joy Lyn’s wears high-temperature Tucker BurnGuard® safety gloves over white cotton gloves to lessen the heat. Sometimes a standard scraper is just not enough for confections, like brittle, that require a high-level of heat. Joy Lyn’s repurposes the lid of a food-grade corn syrup bucket to fashion their own heavy-duty scrapers, perfect for scraping the kettle and spread the hot brittle mixture after it’s poured. With the use of a bandsaw, they cut the bucket’s lid in half to achieve the desired shape. The result is a scraper that is thicker, larger and can better withstand high heat. Hopefully these tips will not only help you to identify and correct problem areas with brittle, but also achieve thinner, flavorful brittle with just the right amount of crunch! Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration. Not a member? Click here to learn how RCI can help you build your sweet business.
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Posted By RCI,
Tuesday, September 1, 2020
Updated: Thursday, January 21, 2021
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It's back! Starbucks officially launched their coveted Pumpkin Spice Lattes (aka PSL) earlier than ever—August 25. By some standards, the return of PSL is the signal that fall is around the corner. If you choose to go by the “more official” calendar date to mark the first day of fall, you’ve got until September 22 [insert sigh of relief here]. Regardless of when you choose to acknowledge the true arrival of fall, it won’t be long before it’s time to say “goodbye” to cool and refreshing flavors like watermelon and citrus, and “hello” to warm and cozy fall flavors like, well, pumpkin spice. Thanks to Starbucks, you can expect to find pumpkin spice in everything from coffees to cookies, candles to skin care, and, yes, even deodorant. Click here to check out some of RCI’s favorite pumpkin spice ideas. Even if you draw the line at trading in your favorite deodorant for the seasonal variety, there’s something comforting about fall flavors, but you don’t have to limit yourself to pumpkin. Keep reading for a list of equally craveable flavors to fall in love with this fall.
Apples Pumpkin may reign king of fall, but one might say the apple is queen. This certainly isn’t a surprise if you already make caramel apples, but you may consider different ways to incorporate the unofficial fruit of fall, by mimicking the flavors in apple cider or warm apple pie.
RCI member, Hilliard’s Chocolates, evokes all the fall feels with their Apple Pecan Caramel Bark. Presented at a past Candy Clinic, the bark combines white chocolate, cinnamon oil, dried apples, caramel and cinnamon sugar for a welcome fall treat. RCI members: Login at retailconfectioners.org/candyclinic to view past presentations like this one. Brown Butter
Take your rich and buttery confections to the next level with brown butter, which is essentially a magical transformation that happens moments before it becomes burnt butter—naturally Martha Stewart has a solution for fixing burnt butter, click here for video. The nutty and complex flavor of brown butter will elevate any recipe. Check out this recipe for Browned Butter Salted Caramel Sauce by TheChunkyChef.com. Chai Tea Quite possibly a distant relative to the pumpkin spice latte, chai tea is a strong-flavored tea with a hint of sweetness. Ginger and pepper add a kick of spice, which is evened out with earthy notes from cardamom and cloves, plus a dash of cinnamon. Why not try this Food Network recipe for Chai Chocolate Truffles, which Giada De Laurentiis compares to a “giant warm hug.” Dark Beer Beer is a great addition to any caramel and brittle recipe, but if you’re already incorporating beer into your confections try experimenting with the darker beers of the season. Take note of seasonal beer varieties like porter and stout, which will soon replace the lighter ales of summer. RCI member, Joy Lyn’s Candies partners with a local brewery to create a peanut brittle made with Sierra Nevada’s Pale Ale. Coined as “Beer Brittle,” this popular confection is made in small batches and offers a subtle hint of hops and malt. Pears If your customers love your caramel apples, get ready to knock their wooly socks off this fall with caramel-dipped pears. Experts agree pears that are not quite ripe with long stems for dipping are best--the most popular varieties being Bosc, Anjou, Comice and Seckel pears. Unlike apples, most pears (Seckel being an exception) don’t take well to having sticks inserted into them, which is why a sturdy stem is important. Check out this recipe for Caramel Dipped Pears from TheKitchenMcCabe.com. It’s undeniable, the pumpkin spice trend isn’t going anywhere…at least until Starbucks launches their holiday-themed drink menu (enter: Peppermint Mocha), but that doesn’t mean there aren’t plenty of other great fall flavors to peak shoppers’ interest. We want to know, what’s your favorite fall confection? Please share in the comments below. Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Posted By RCI,
Tuesday, October 1, 2019
Updated: Monday, April 27, 2020
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Brittles are a popular confection, with formulations that can be adjust to feature any variety of nuts, seeds and even dried fruit. In an excerpt from RCI’s Kettle Talk magazine, Randy Hofberger of R&D Candy Consultants shares how to achieve great tasting product with consistency.
This hard, glassy candy is not typically coated with chocolate, which makes it great for consumers to enjoy year around! There is no standard of identity for brittles (also known as butter crunch, nut crisps, etc.), but they generally contain sugar, corn syrup, butter, nuts, salt, flavorings and often bicarbonate of soda (baking soda).
While there are many formulas to make brittles, some typical values are:
- Sugar/corn syrup ratio of 2:1
- Milk fat: 1-15%
- Nuts: 20-30%
- Salt: 0.2-1.0%
- Emulsifiers: lecithin 0.25%, mono and diglycerides 0.5-1.5%
- Bicarbonate of soda: 0.5-1.0% (if used)
- Sufficient water to dissolve the sugars
The basic procedure to make brittles is to combine the sugar, corn syrup, emulsifier and water and bring to a boil, washing down the sides of the kettle to prevent premature graining. If your formula has a high percentage of fat/butter (such as with a butter crunch), you will want to add this at the beginning of the cook to ensure it is well incorporated. At approximately 240ºF, raw nuts are added to be roasted in the boiling syrup. Adding the nuts at this time will provide the necessary amino acids to start the Maillard reaction, which will contribute to the color and flavor of the brittle.
As the temperature approaches 280ºF, the flame is lowered if there is evidence of scorching. When the final cook temperature (usually 295–310ºF) is reached, flavoring, low levels of butter, salt and baking soda may be added. The cooked candy is taken to a warm cooling table to be stretched and cooled. Thin pieces of brittle will give a bite that is more tender. When cooled, the product must be properly packaged to maintain the crunchy texture, since brittles will absorb moisture.
Brittles can be a popular and profitable part of your candy portfolio due to their flavor, texture and resistance to heat. Like all confections, consistency is key. Consistent product requires consistent ingredients added in a consistent manner, cooked to the same temperature and for the same amount of time. Processes for cooling, transferring, packaging and storage should also be consistent.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Posted By RCI,
Tuesday, August 20, 2019
Updated: Monday, April 27, 2020
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Rumor has it Starbucks will officially begin serving up their coveted Pumpkin Spice Lattes earlier than ever—August 27, if you’re curious. That’s only a week away! If you choose to go by the “more official” calendar date to mark the first day of fall, you’ve got until September 23 [insert sigh of relief here].
Regardless of when you choose to acknowledge the true arrival of fall, it won’t be long before it’s time to say “goodbye” to cool and refreshing flavors like watermelon and citrus, and “hello” to warm and cozy fall flavors like, well, pumpkin spice. Thanks to Starbucks, you can expect to find pumpkin spice in everything from coffees to cookies, candles to skin care, and, yes, even deodorant. Click here to check out some of RCI’s favorite pumpkin spice ideas.
Even if you draw the line at trading in your favorite deodorant for the seasonal variety, there’s something comforting about fall flavors, but you don’t have to limit yourself to pumpkin. Keep reading for a list of equally craveable flavors to fall in love with this fall.
APPLES
Pumpkin may reign king of fall, but one might say the apple is queen. This certainly isn’t a surprise if you already make caramel apples, but you may consider different ways to incorporate the unofficial fruit of fall, by mimicking the flavors in apple cider or warm apple pie.
RCI member, Hilliard’s Chocolates, evokes all the fall feels with their Apple Pecan Caramel Bark. Presented at a past Candy Clinic, the bark combines white chocolate, cinnamon oil, dried apples, caramel and cinnamon sugar for a welcome fall treat. RCI members: Login at retailconfectioners.org/candyclinic to view past presentations like this one.
BROWN BUTTER
Take your rich and buttery confections to the next level with brown butter, which is essentially a magical transformation that happens moments before it becomes burnt butter—naturally Martha Stewart has a solution for fixing burnt butter, click here for video. The nutty and complex flavor of brown butter will elevate any recipe. Check out this recipe for Browned Butter Salted Caramel Sauce by TheChunkyChef.com.
CHAI TEA
Quite possibly a distant relative to the pumpkin spice latte, chai tea is a strong-flavored tea with a hint of sweetness. Ginger and pepper add a kick of spice, which is evened out with earthy notes from cardamom and cloves, plus a dash of cinnamon. Why not try this Food Network recipe for Chai Chocolate Truffles, which Giada De Laurentiis compares to a “giant warm hug.”
DARK BEER
Beer is a great addition to any caramel and brittle recipe, but if you’re already incorporating beer into your confections try experimenting with the darker beers of the season. Take note of seasonal beer varieties like porter and stout, which will soon replace the lighter ales of summer.
RCI member, Joy Lyn’s Candies partners with a local brewery to create a peanut brittle made with Sierra Nevada’s Pale Ale. Coined as “Beer Brittle,” this popular confection is made in small batches and offers a subtle hint of hops and malt.
PEARS
If your customers love your caramel apples, get ready to knock their wooly socks off this fall with caramel-dipped pears. Experts agree pears that are not quite ripe with long stems for dipping are best--the most popular varieties being Bosc, Anjou, Comice and Seckel pears. Unlike apples, most pears (Seckel being an exception) don’t take well to having sticks inserted into them, which is why a sturdy stem is important. Check out this recipe for Caramel Dipped Pears from TheKitchenMcCabe.com.
It’s undeniable, the pumpkin spice trend isn’t going anywhere…at least until Starbucks launches their holiday-themed drink menu (enter: Peppermint Mocha), but that doesn’t mean there aren’t plenty of other great fall flavors to peak shoppers’ interest. We want to know, what’s your favorite fall confection? Please share in the comments below.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Posted By RCI,
Tuesday, May 21, 2019
Updated: Monday, April 27, 2020
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The first day of summer is a month away! If this means more outdoor festivals, farmers markets, picnics and parties on the horizon, don’t let warm weather keep your business from shining at outdoor events. Read on for ideas on more sturdy treats that aren’t as likely to melt in consumers' hands.
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| Photo by Romulo Yanes |
Marshmallows
RCI member Hilliard’s Chocolates’ toasted coconut marshmallow is their “tried and true” summer confection. Try it yourself with this recipe from Epicurious.
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| Kakao Chocolate presented Truffle Shots during RCI's Candy Clinic in 2016. |
Truffle Shots
RCI member, Kakao Chocolate shared a creative idea at a past Candy Clinic for a mess-free summery chocolate treat. By piping ganche into compostable cups, Kakao Chocolate’s truffle shots allow them to deliver the same great chocolatey taste their known for at farmers’ markets and other outdoor events without the threat of chocolate melting in customers’ hands.
Brittles & Toffees
As long as they’re not coated in chocolate, you can count on these hard candies to stand tough. This recipe for sweet and smoky brittle from MarthaStewart.com would make the perfect addition to a summer BBQ or pool-party themed display or sold at a farmers’ market.
Fudge
Not only do many fudge recipes hold up to reasonable heat, no-cook fudge recipes can help you keep the temperature down in your candy kitchen. Check out this tutorial for watermelon fudge that screams summer! Consider inserting popsicle sticks into watermelon wedges to serve as fudge pops.
Cotton Candy
A staple at any outdoor carnival or boardwalk, these sugary clouds melt in your mouth, but not in your hand. When stored properly, cotton candy can withstand relatively high temperatures and deliver pops of color to your booth or retail shop. If you don’t want to make it yourself, Chocolate Storybook wholesales 31 unique flavors of hand-spun, specialty cotton candy from classic pink vanilla to spicy jalapeno.
Outshine the sun this spring and summer with these 5 delicious treats that can tolerate the heat, without turning into a melty, soupy mess.
Register now for RCI's Annual Convention & Industry Expo
Get more inspired ideas like these from fellow confectionery professionals and join us at RCI's Annual Convention & Industry Expo June 3-7, 2019 at the Connecticut Convention Center in Hartford, CT. Register now to attend RCI's two-day Industry Expo for only $5 with the promo code "RCIHigh5." For more information and to register online, visit retailconfectioners.org/annual.
Note: The above recommendations are intended for use in reasonable conditions and not guaranteed to withstand extreme heat, such that might occur in shipping during spring and summer months.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Posted By RCI,
Tuesday, February 20, 2018
Updated: Monday, April 27, 2020
|
 |
| Photo by Romolo Yanes |
Regardless of any groundhogs’ predictions, the arrival of spring is a month away! This means more outdoor festivals, farmers markets, picnics and parties on the horizon. Don’t let warm weather keep your business from shining at outdoor events by featuring more sturdy treats that aren’t as likely to melt in consumers' hands.
Marshmallows
RCI member Hilliard’s Chocolates’ toasted coconut marshmallow is their “tried and true” summer confection. Try it yourself with this recipe from Epicurious.
Truffle Shots
RCI member, Kakao Chocolate shared a creative idea at a past Candy Clinic for a mess-free summery chocolate treat. By piping ganche into compostable cups, Kakao Chocolate’s truffle shots allow them to deliver the same great chocolatey taste their known for at farmers’ markets and other outdoor events without the threat of chocolate melting in customers’ hands.
Brittles & Toffees
As long as they’re not coated in chocolate, you can count on these hard candies to stand tough. This recipe for sweet and smoky brittle from MarthaStewart.com would make the perfect addition to a summer BBQ or pool-party themed display or sold at a farmers’ market.
 |
| Tastemade.com |
Fudge
Not only do many fudge recipes hold up to reasonable heat, no-cook fudge recipes can help you keep the temperature down in your candy kitchen. Check out this tutorial for watermelon fudge that screams summer! Consider inserting popsicle sticks into watermelon wedges to serve as fudge pops.
Cotton Candy
A staple at any outdoor carnival or boardwalk, these sugary clouds melt in your mouth, but not in your hand. When stored properly, cotton candy can withstand relatively high temperatures and deliver pops of color to your booth or retail shop. If you don’t want to make it yourself, Chocolate Storybook wholesales 31 unique flavors of hand-spun, specialty cotton candy from classic pink vanilla to spicy jalapeno.
Outshine the sun this spring and summer with these 5 delicious treats that can tolerate the heat, without turning into a melty, soupy mess.
Note: The above recommendations are intended for use in reasonable conditions and not guaranteed to withstand extreme heat, such that might occur in shipping during spring and summer months.
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Cotton Candy
Fudge
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Heat Tolerant Candy
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