Carob and Yogurt Chips Candy
by Cynthia Powell
I need some help making a carob and yogurt chips candy and keeping it firm.
I have a recipe I make for my dog treat bakery. I use cinnamon/carob/yogurt chips and peanut butter and a little bit of olive oil.
It tastes great, but melts too easily. Any trick to having it stay hard, longer. I freeze it now!
What a clever idea to have a dog treat bakery! That seems like a really fun business idea and I hope you do really well with it.
Here in Australia we have a monthly market in our country town and one of the market stalls deals strictly in healthy dog treats. :)
I've been thinking about your dilemma with the melting carob and yogurt chips candy. Is it possible to make it with less oil? I would guess that the olive oil and the peanut butter is what is causing the final product to be too soft.
The only solution I can think of off the top of my head would be to get some food grade paraffin wax and melt some of that into the carob and yogurt chip mixture so that it will add a little more stability when the candy sets.
I don't really work with carob much, but perhaps one of our other carob loving visitors will be able to offer some alternative suggestions.
If you think you can help Cynthia, please use the comment link below to share your experiences or make some suggestions on how she can keep her carob dog treat candy firm without having to freeze it.