Recent content by AlJazz

Thanks Andrew. Is pulled sugar the same as spun sugar? I had experimented with using spun sugar, similar to the method that you describe. Essentially I spun the sugar as one normally would over using a couple of different "medium" (curved surface, square surface, layers, etc). But the problem i...

Thanks for the response. I also thought that at first, but Nestle lists the ingredients as follows: "Milk Chocolate (58%) (Sugar, Full Cream Milk Powder, Cocoa Butter, Cocoa Mass, Palm Fat (Emulsifier (Soy Lecithin)), Emulsifiers (Soy Lecithin, E476), Flavour), Peppermint Cracknel (42%) (Sugar...

Thanks RCJoe, you are correct in that there are plenty of cracknell recipes out there. Unfortunately that's where it gets a bit confusing, because there is a widely accepted cracknell home cooking recipe (made primarily of cornflakes and cocoa powder) that has noting in common with peppermint...

Thanks Janet. I have a shopping list and I plan to do some cooking chemistry experiments at home. One of my approaches will be to: - caramelize the sugar in a pan till golden - add glucose syrup to the melted sugar - add soy lechtin and vegetable fat to the mixture (I think the glucose, soy...

I posted a close-up picture for reference. https://upload.wikimedia.org/wikipedia/commons/e/e0/Peppermint-Crisp-Close-Up.jpg

Hi everyone, new to the forums and not experienced in making/creating candy or chocolate. I have absolutely scoured the internet and to my surprise could not find one single DIY cooking site or channel that has attempted what I'm trying to do. I would very much appreciate advice from any...