A lot of youtube videos, including Hercules Candy, never mention the invertase. I think it’s important for people to be told that if they want the cherry floating in syrup they need to use it. Otherwise they make them without understanding why theirs aren’t like cherry cordials from the store. Thank you for being thorough and helping people to be able to achieve professional results. I love your channel!
@@RandyMakesCandy I can't wait to get the chance to make them! I always wondered how you got the liquid syrup on the inside, never knew about invertase.
I just watched your Twix episode, and saw your update on these cherry cordials. I have ordered the invertase, when it arrives I will make these for sure. Love your channel.
I love these so much, I'm excited to try making them!! It will be hard to resist eating them for a week, I may have to sample some each day to observe the effects of the invertase, purely for scientific purposes 🤓 Where can I find invertase? Baking aisle?
Tasty, tasty, science. 😁 I got mine from Amazon. I don't imagine a lot of stores carry it. Maybe Michael's or another place that sells candy-making supplies.
The cooler the storage, the longer it takes the enzymes to work, so I would keep them on the counter in a covered container. They should keep like that for up to 6 weeks.
The center is a thick, creamy liquid, more like a Queen Anne. You can see it in the follow-up I did at the end of the Twix episode - ruclips.net/video/xM4LCrKp5fw/видео.htmlsi=M0RYHWEyYU7F8pAc
I don't understand several youtube videos in which people are "melting chocolate chips" or melting chocolate and not producing a streaky, bloomed mess.
Hopefully, these will help: ruclips.net/user/shortsiyp-OlEQCLI?feature=share ruclips.net/video/69UrpRv3iMs/видео.html I'm always available if you have specific questions.
@@RandyMakesCandy I don't know why anyone would not temper chocolate for dipping or molds. I temper on a marble floor tile (not attached to the floor) by hand. Another question I have is regarding making ganache. I learned to heat cream to almost boiling, pour it over the cold chocolate, let it sit for 10 minutes, stir to combine. Same as 100 ganache videos on youtube. I've been doing it that way for 30 years. However, high quality chocolate companies have videos on here for ganache and all instruct the viewer to add the hot cream in 3 stages to already melted chocolate, stirring to combine after each addition and then using a stick blender to smooth the final product. I don't know why or what difference it might make. It seems unnecessarily fussy to me but then why are they all recommending that method?
@@RandyMakesCandy I think they are tempering the chocolate (for some reason) and only today heard the term "tempered ganache" but I am hard pressed to understand the benefits of their procedure. Hey, I'm going to make your Cherry Cordials (why that's capitalized, I don't know). I made some molded chocolates last week. Some filled with cognac ganache, some with caramel and some with Grand Marnier ganache and french nougatine. It went well. I'm a little intimidated by hand dipping but I will let you know how things go.
A lot of youtube videos, including Hercules Candy, never mention the invertase. I think it’s important for people to be told that if they want the cherry floating in syrup they need to use it. Otherwise they make them without understanding why theirs aren’t like cherry cordials from the store. Thank you for being thorough and helping people to be able to achieve professional results. I love your channel!
Thank you, Kirsten. That's very kind of you. 😊
@@RandyMakesCandyWell... more than a week has gone by... you didn't show us.
I wouldn't leave you hanging, compadre. 😁
ruclips.net/video/xM4LCrKp5fw/видео.html
@@RandyMakesCandy - wow, I never realized that sugar can be turned into a dough. Or is it more like a taffy? Great video, btw - I learned a lot.
Thanks, compadre! In this recipe, it's formed into a dough, then transforms into a liquid. Very cool stuff. 😊
I like how cheerful you are. Never liked these candies but my Dad loved them.
Thanks for reminding me. 👍
That's very kind of you to say so. My dad loves these as well.
I'm making them for my dad for Father's Day 2024. Thanks Randy.
Wonderful! Please let me know how they turn out. 😊
I love this guy 😊
Well, aren't you kind? Thanks, compadre!
I've been looking forward to this video! 😁
I hope you enjoyed it. 😊
@@RandyMakesCandy I can't wait to get the chance to make them! I always wondered how you got the liquid syrup on the inside, never knew about invertase.
It was quite a surprise to me as well. Please let me know how yours turn out.
I would love to see a video update, after the center turns liquid.
I just watched your Twix episode, and saw your update on these cherry cordials. I have ordered the invertase, when it arrives I will make these for sure. Love your channel.
I'm glad you caught the update. 😊
I love these so much, I'm excited to try making them!! It will be hard to resist eating them for a week, I may have to sample some each day to observe the effects of the invertase, purely for scientific purposes 🤓
Where can I find invertase? Baking aisle?
Tasty, tasty, science. 😁
I got mine from Amazon. I don't imagine a lot of stores carry it. Maybe Michael's or another place that sells candy-making supplies.
How about showing the final product a week later
Happy to oblige. 😊
ruclips.net/video/xM4LCrKp5fw/видео.htmlsi=KbdBA7PiMKw9BvAC
Can you substitute the cherry juice with cherry liquor (for adults), or does it affect the process of intervast turning into liquid?
I don't use alcohol as an ingredient, so I've never tried it. You might try some small-scale experiments and see how it turns out.
I can't believe you dumped the cherry juice down the drain!
Yeah, I was a little too task-focused on that one. 🙃
Cadbury cream eggs.... do they use invertase ???
🐦🐥🐣
I'm pretty sure they do. That's what I'll be using in my cream eggs in a couple of weeks. 😉
What process do they go through that makes them a little better in a week? 😊
The invertase is an enzyme that liquifies the fondant that wraps around the cherry. It takes a while to do its job.
Do you leave them out on the counter for a week or do they go in the fridge for a week? Also how long are they good for approximately?
The cooler the storage, the longer it takes the enzymes to work, so I would keep them on the counter in a covered container. They should keep like that for up to 6 weeks.
@RandyMakesCandy would it be ok to dip them in white chocolate or would that mess with the invertase?
You could absolutely do that, and I hope you do, and I hope you love them. 😍
@RandyMakesCandy I will definitely give it a try! It will be in the 70s where I live this coming week so I'm excited to try this recipe out! 😊
If you think about it, I'd love to hear how they turn out.
Will the center be like Queen Anne’s or Cella’s?
The center is a thick, creamy liquid, more like a Queen Anne. You can see it in the follow-up I did at the end of the Twix episode - ruclips.net/video/xM4LCrKp5fw/видео.htmlsi=M0RYHWEyYU7F8pAc
@@RandyMakesCandy thank you so much!
You are very welcome. Thank you for your support, compadre! 😊
Where is the video from a week later, showing how they turned out?
It's right here, compadre. 😊
ruclips.net/video/xM4LCrKp5fw/видео.html
Is the corn syrup necessary? How does it affect the end product?
Great question! Corn syrup helps control crystallization. It helps keep candy from having a grainy, gritty texture.
@@RandyMakesCandy is corn syrup the only option or are there alternatives?
You might try honey, although that will change the flavor profile. I've heard that golden syrup is also an acceptable alternative.
@@RandyMakesCandy interesting considerations, thank you.
My pleasure, compadre. 😊
I don't understand several youtube videos in which people are "melting chocolate chips" or melting chocolate and not producing a streaky, bloomed mess.
Hopefully, these will help:
ruclips.net/user/shortsiyp-OlEQCLI?feature=share
ruclips.net/video/69UrpRv3iMs/видео.html
I'm always available if you have specific questions.
@@RandyMakesCandy I don't know why anyone would not temper chocolate for dipping or molds. I temper on a marble floor tile (not attached to the floor) by hand.
Another question I have is regarding making ganache. I learned to heat cream to almost boiling, pour it over the cold chocolate, let it sit for 10 minutes, stir to combine. Same as 100 ganache videos on youtube. I've been doing it that way for 30 years.
However, high quality chocolate companies have videos on here for ganache and all instruct the viewer to add the hot cream in 3 stages to already melted chocolate, stirring to combine after each addition and then using a stick blender to smooth the final product. I don't know why or what difference it might make. It seems unnecessarily fussy to me but then why are they all recommending that method?
I'm sure they have a good reason, but I make ganache the same way you do with no problems. If it works, don't fix it.
@@RandyMakesCandy I think they are tempering the chocolate (for some reason) and only today heard the term "tempered ganache" but I am hard pressed to understand the benefits of their procedure.
Hey, I'm going to make your Cherry Cordials (why that's capitalized, I don't know). I made some molded chocolates last week. Some filled with cognac ganache, some with caramel and some with Grand Marnier ganache and french nougatine. It went well. I'm a little intimidated by hand dipping but I will let you know how things go.
Hand dipping definitely takes some practice. I still drop something back into the chocolate occasionally.