- Joined Oct 19, 2017
So I've been having trouble making the champagne flavor stay in the hard candies that I make. I've done it two ways: replacing the water for champagne and/or adding champagne closer to when the base is done. Both ways it's seemed to cook off and the flavor is minimal and more sweet than I prefer. I was thinking of using a Chardonnay instead of champagne. Thoughts or ideas?