At Designer Candy, we conduct practical research and long-term observations on handmade hard candy, including packaging, storage conditions, product stability and production processes.

This section documents selected studies and observations from our candy production and quality control activities.

Preliminary Comparative Study on the Effect of Aqueous White Colour Slurry and Direct White Colour Powder Addition on the Stability of Traditional Handmade Hard Candy
7 September 2026

Study Organiser: Jian MaStudy Participants: Brenton Baddeley, Edward WangResearch Site: Designer Candy, Melbourne, AustraliaStudy Period: [...]

Accelerated Stability Study on the Effects of Sugar-to-Glucose Syrup Ratio and Final Cooking Temperature on Traditional Handmade Hard Candy
6 September 2026

Study Organiser: Jian MaStudy Participants: Brenton Baddeley, Edward WangStudy Period: 12 August 2026 – 30 [...]

Effect of Different Packaging Methods on the Storage Stability of Handmade Hard Candy
5 September 2026

Abstract Objective: To compare the effects of different packaging materials and packaging methods on the [...]