Thanks to Helix Sleep for sponsoring this video! Click here helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows. I find my Helix mattress every bit as fluffy as a well-pulled batch of candy lava, but at a much more comfortable temperature.
THAT'S THE NAME OF IT! i was wracking my brain trying to remember, Cause i got really into watching their vids years ago and just completely fell by the wayside. I always loved the retro feeling their videos tried to instill
Adam really is a jack of all trades when it comes to food, dude just loves learning. Reminds me of my mom when she makes the dinner menu, had the classics but occasionally there is always something unpredictable. Sometimes something out of the ordinary like this candy. Man, I love my mom, I imagine it’s the same for Adams family.
@@Jesse__H Actually the new generation of content creators are either "I found my specific niche thru self discovery and I wanna share what I wanna share" or the "Dude just loves learning because I can learn on the spot and i will share what I learned :)"
@@AlexanderDivineEmcee I mean they probably would, my mom is a wonderful person. But to answer your question seriously I meant Adams family most likely loves all of his cooking.
Honestly, never would have expected such a labor-intensive and intricate recipe from Adam... not because I didn't believe him capable of such intricacy and labor, but because Adam is more known for simplifying and reducing complex recipes into their most basic forms, ones that require the fewest steps, largely avoid requiring expensive equipment or unitaskers and dirty the fewest dishes (or use items that can't fit in the dishwasher). So it's cool to see Adam attempt to make an item that is very much ill-suited to the home kitchen and could so easily and inexpensively be purchased elsewhere. Keep the more experimental stuff coming 👍🏻
Agreed, there’s a time for cutting corners and simplifying recipes to save time and effort when the only thing you care about is the end result. But sometimes it really is fun to make those pain in the ass impractical recipes that take up your whole Sunday and have a blast doing it and taking the time to complete each step. It can be therapeutic
@@Heightren I find this humorous because had he reduced the syrup much further it would have started to burn, although I'm not sure if that was your original intention and I'm just being a fool
A tip for handling hot foods like this that I picked up from working in a banquet hall: cotton waiter/butler gloves. We would wear two pairs of those with some food grade latex gloves over top so we could pull hot food trays out of the warming ovens quickly and efficiently. I think they'd work wonderfully in this application.
If you have Ove-glove style oven mitts, you can get latex gloves over them as well, this of course depends on your style of glove and size of latex gloves available, but it is an option.
A lot of barbeque people do this, too. Cotton gloves under nitrile gloves so you can handle the hot food while moving it around in the smoker, wrapping it, and slicing it.
@@Tannhauser42 Yes. I immediately thought of Malcolm Reed (How to BBQ right on RUclips). He uses fabric gloves and latex gloves on top all the time. And because of this, I do it too when BBQing or even in the kitchen. I get the gloves at the dollar store. Works perfect.
I make my own candy canes every year. I have an old round marble slab that used to be a table but got 1/4 of it broke off. I took it home with me and now I put it on top of my stove and have a nice marble table to pour candy out onto. I'll flavor the entire batch peppermint and then dye half of it red, while leaving the other half clear. Stick the two logs together and start pulling ropes. Twist it, cut off a length, and make a cane shape. If you pull the clear candy enough, it almost turns a whitish color. I also had to try dual flavors a couple of years ago. So I flavored half a batch root beer, the other half vanilla, and then twist them together. I call it root beer float and it's super delicious.
There's a great channel for image candy. Lofty Persuits (and Public Displays of Confection). Greg runs a candy shop in Tallahassee FL, and he explains everything he's doing. (I've seen some of the other videos of image candy making, and the one's i've seen don't explain what or why they do stuff)
When I was little, my Uncle brought me some lollipops from France, which had pretty floral designs running through them. I remember the citrus flavor, nicely offsetting the sweetness. And, when I visited the U.K., a British-born colleague asked me to bring her a "stick-of-rock," which was a long roll of candy, like you produced ... only thicker. The one I found had a rather detailed design of Queen Elizabeth's profile running through it. Amazing. There's no chance that I'll try it. But, I thank you for being; curious enough, patient enough and brave enough, to share it.
brings back memories of camping in Cornwall, going to the beaches, and buying this at the shops. Good times. There's also a shop in Cheddar (home of the cheese) where they demo making these kinds of sweets and other hard-boiled sugar.
I've done some sugaring and hard candy. Your warps come from the stretching instead of rolling. If you pull it laterally you warp the inside image. Rolling it down evenly stretches it without warping.
Found your channel when looking for recipes after deciding to cook everyday in January. I love the tone of your videos and especially how you empower the home cook to think and make our own decisions instead of following your exact recipe! Thanks Adam!
If you want to do this check out the Channel Pro Home Cooks, its an amazing channel and perfectly suited for your intentions. Good luck with it, cooking at home is amazing :)
Just want to say this is my favorite type of content you make!!! Its a recipe many people wouldn't even imagine making and you make it extremely approachable and explain the differences between home and professional cooking and prove with a little effort and some Jank work arounds its possible to make just about anything in the home kitchen. I made your three-day lasagna for my family over the holidays, and they loved it! I can't wait to make this for them to!
this is the first time in the two years I've watched this channel when I have an ingredient (citric acid) readily available in every single store near me when you don't. Never thought I'd see the day. unless you do but you implied that you don't
I've actually learned the best method is to put the image on the cutting board instead of directly into the candy as the candy absorbs the image while you cut it
A tip for cleaning up sugar in a pot like that: instead of having to wait overnight for the sugar to dissolve in the sink just pour water into the pot and and heat it up on the stove. It will dissolve much quicker that way.
3:18 I agree, I tried making those Dalgona Candies from squid game one time, and I accidentally touched the tip of my nose with a stick I used to stir the syrup. The tip of my nose was burnt for around 2 months.
Adults only 🔞 baby-girls.id/angelina?cute-girl Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter" Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
I had not seen this kind of candy before today, it's awesome. This seems like it would be a fun activity for two adults to do together, but I'm pretty sure mine would come out even less clear than this lemon-lime roll. I love how many new things you try on this channel, your love for learning to work with food is infectious
Candy-making TikToks are so incredibly satisfying, especially the cooling table and that press that cuts the strips of candy into a bunch of pieces at once.
Having gone through Rich Hartel's candy class, I think he would be proud and impressed of how you managed this in a home kitchen with standard ingredients. You've had him on your channel before and it was such a neat thing to see. To this day I'm still in awe at how big his name is in the confectionery world and how fortunate I've been to be taught by him.
On the one hand, for realistic home-cooking, this is INCREDIBLY impressive! On the other hand, this is a couple of places to dangerous even for me, who is a little crazy in the kitchen anyway. Good show, I have to say!
@@brynshannon6692 Considering it has the same properties as melted natural resin (which I had the unfortunate occasion to try on my hand), I and my scarred fingers strongly agree.
@@shrimple- hot sticky fluids are hard to control and can cause serious burns(avoiding this was mentioned in the video, but that doesn't mean it isn't risky)
One of my FAVORITE RUclips channels that goes over all these kind of candies is Public Displays of Confection! They go into history of these candies and many other treats!
Mint is one of those things that you can buy *food-grade* oil for pretty easily. It's a great alternative flavoring for those that aren't confident in reducing juice without burning it. It's also great in rock candy, which is easy enough to make to be a great project to do with kids.
i have made some homemade candy myself at home aswell, i have learned several tips from this but i have some for you too, you can pour out the candy on a baking sheet lined with parchment paper so that you have less whaste, you just need to carefully unstick the corners of the candy and fold them in during the cooling process, you can use the parchment paper in the microwave heating as well (thanks for this tip as well as the false readings resulting in candy that sticks to my teeth) oh, also, its waaayyy easier to own a non stick pot or a pan, you dont need to worry by the candy crystalizing at all (just to be sure i add a smidge of oil just to be sure, also you can use reduced homemade syrup as a different taste as well as colouring still, this video has come really handy because 5 days ago i started my own candy making hobby and each day i made a tiny batch of candy just as a snack
Have great memories of making candy around Christmas time every year in my childhood...didn't make image candy, but just used scissors to cut off triangular pieces, worked well enough...but the smell in the kitchen, OMG! my favorite was lime flavour! and peppermint!
learned in culinary school if you use a flat electric griddle on the lowest setting it helps getting the temp to work again, also candy gloves are a must if you want to do this as a hobby
I'd love to know more about the chemistry behind all that happens here. That sugar syrup changed appearance and consistency like 3 times, super interesting
I think it’s all about the water content and ratio of water to sugar. Water can only get so hot before it boils off, but the less water in the mix means that the mixture can get hotter. The reason why certain temps have names like “hard crack” is because those temperatures are associated with a certain amount of water and the amount of water in the mix defines the texture of the finished. I believe the chem concept applicable is Latent Heat, but I’m not too certain. Someone is probably gonna correct me but I mean you’ll see Cunninghams Law at work
First the water begins to boil off at 212° f. Then about 10 mins later (depending on how much water you used) the water is completely boiled off and the sugar crystals realign themselves a couple times. You'll know the water is boiled off because the candy bubbles less vigorously. At around 240°f the sugar crystals realign into a soft putty texture (soft caramels) At 260°f the sugar crystals align into a semi-solid structure (like hard nougat). At around 270°ish degrees you get a glossy sticky semi-crisp crystal structure (like a toffee apple). At 300° you get a hard, brittle crystaline structure (like hard candy, or peanut brittle). If you don't have a candy thermometer, you can test what stage the candy is in by dropping a bit into ice cold water. You can also tell by the color, it'll take on a light golden color when it's ready. Chemically, heating sucrose and glucose together destabilizes the crystaline structure, and the heat realigns and restructures the crystals. The higher heat causes the molecules to move more rapidly, resulting in a more open crystalline structure. Lower heats result in a more dense/compact crystaline structure. In really low temps there's also still unstructured sucrose and glucose molecules keeping things unstable and "gooey".
There are many states of candying sugar. Each at a specific temperature. Soft ball: 113 - 118°C Firm ball: 118 - 121°C Hard ball: 121 - 132°C Soft crack: 132 - 149°C Hard crack: 149 - 154°C At 160°C you start to caramelise the sugar and there are various stages of that too.
Sick, I've been making hard candy for years but never tried the rolled image. FYI you can add citric acid any time after it's cooled below 150F (typo, meant 250F). I use one of those cool thermometer guns to make it easier.
I gotta say, I doubt the reading you’re getting with that gun. I don’t think you’re accounting for the rapid cooling of the surface and/or the emissivity (shininess) of the surface. If the internal temperature was really 150F it would be basically solid. I did experiments where I left my probe in the center as the syrup cooled and it became virtually un-stir-able around the boiling point, which is way hotter.
@@aragusea oh man, I typed 150, meant 250! I use the gun around the sides as well and after stirring it a bit, and I haven't had issues with the citric acid burning when I get a reading of ~240
Been watching Lofty Pursuits channel for years, and never thought I could duplicate those results until now! Quick question: Instead of the microwave, would it be possible to heat the candy using an electric griddle on low? Thanks!
Hi! I’m a materials engineering student, not a candy-maker, but my guess based on this video is that the electric griddle could work if you only left the candy on there for a little bit, just a few seconds. After taking it off the griddle, I would try folding it in on itself instead of flipping it, hot sides together. I would then repeat this once or twice, just to keep everything evenly heated, since the griddle would heat the candy mass from the bottom. Hope this is helpful!
I'm not sure about newer electric griddles but I know my older one has temperature settings on the plug that goes into the griddle. You could just turn the dial to 150F or so and keep flipping it. I don't see why that wouldn't work. It's definitely going to be a lot cooler than an electric stove on low if you can set the temperature like that.
It would be difficult to control the temperature of the electric griddle accurately enough, and since the surface is the heat source it would be extremely easy to have the candy stick to the griddle and burn but it probably would be possible.
@@keithyinger3326 because even if the griddle can maintain that temperature on its own, it will be raised and lowered by the candy in contact with the metal. Professional heat tables have water running through them that’s constantly dumping or adding heat to maintain a constant surface temperature no matter what is sitting on top. Even then, you would need a second person to constantly turn and fold the lumps on the heat while you work the other lumps. With the microwave method, you can let the lumps cool all the way down until rock hard and then rapidly get them back to a workable temperature when you’re ready to shape them.
Such devotion! ! ! I consider myself a very patient person when attempting something I'm really curious to try for myself, (cooking, baking, crafts, puzzles) but I know I wouldn't have the patience for that :D WOW
That's a good tip with reducing the lemon juice. I tried awhile ago to reduce some store bought lemonade to see if I could make sorbet out of it but it turned out a little bitter and barely resembling lemon flavored. I'll have to try again low and slow to see if it retains the taste while reducing enough for my ice cream machine to make something good out of it.
Thanks Adam, takes me back a few decades. Family business was making the lettered rock and it was always boling up sugar, water and *glucose* in a big copper pan. Never needed a lid. Cooling table, I think was oiled steel with cold water cycled through it to keep the temp down. Dad used to split the mixture then, the airated part gets the flavour and (now I realise) citric acid, the other parts are not stretched so much that they will keep their shape and colour. To keep it warm while it is being formed we used a metal slab with gas burners underneath, this was topped with thick sheet of leather to even the temperature out. You might want to try a pair of gardening instead of latex gloves that sugar is plenty hot.
Holy CRAP Adam! This is not something I expected to see for a video from you but I'm impressed and excited, I used to watch different candy makers on youtube a LOT and it even had me genuinely think about getting a copper pan to try to make candy in even, but this makes it sound achieveable regardless. Keep it up!!
I wanted to make my own candy like this but was afraid of using hot candy at the time so I started making beads with fimo clay. I never got to a point where the design was uniformly perfect but it was fun.
oh no, you’ve got my materials engineer brain interested in candy-making! curses. oh nooo. oh well! time to go melt some sugar. Editing to add: this is a really common technique in polymer clay bead-making. Polymer clay is rolled into long thin snakes and cut to reveal a design inside. Icebox cookies use a similar construction method before you freeze them! There’s all manner of polymer clay bead tutorials out there, and I recently watched a really neat icebox cookie video using a similar technique to make casino chip cookies. Worth looking into for design inspiration if you want to try again!
You know the thing I like most about your channel, Adam? You say "so put in about this much corn syrup on top of your granulated sugar" and I say to myself "why the hell would you want to add more sweetening in a different fashion?" And you, damn you, you immediately go off and explain. What am I going to get indignant about? ;-)
Holy, I can't believe it, I got everything I needed to make hard candy a few years ago and never found good instructions that worked so I never got it right, if you made one that works for me, I'll forever be in your dept.
I've never made my own candy because back in the day Alton Brown used to call the molten sugar syrup "culinary napalm." This seems more manageable, but still not enough to make me want to try it myself.
Adults only 🔞 baby-girls.id/angelina?cute-girl Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter" Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
i had image candies while visiting japan, saw a candy factory/store after returning from visiting a hokkaido milk farm. too sweet for me but my younger sister and cousins love it
Huh, you can't buy citric acid in grocery shops in the US? That's so interesting to me. In Poland you can buy citric acid in most supermarkets right next to baking soda. Both are most often used for cleaning (i think. I use soda for baking quite often, but I also bake mostly using English language recipes). Citric acid is irreplaceable for descaling kettles! Edit: to clarify, both soda and citric acid sold in stores are food grade
Here in the US you would find citric acid where the packages of empty mason jars for canning food at home are located. If not near baking section then near kitchen tools.
I will note that, especially in Japan, Greg is often outmatched in the design department on his candy, but flavor wise I've been really impressed by the couple times we ordered from there. Plus his YT channel is a delight
After this video I started watching more hard candy making videos. A way another confectioner stated he got clean breaks between pieces of candy is having some lines or a wrap of not oxygenated candy on the outside. Keep up the good work!
Adam, thanks for posting this video but this is definitely one of the few videos of yours that I'm not even going to consider making. Holy cow that looks like so much work.
Okay okay okay..... let me get this straight. The same guy that tells us not to deep fry food at home is now showing us how to play with sugar lava!? 🤣 (This is a joke, everyone relax, I love Adam)
Thank you! This was so illuminating! I am about to start trying this for the first time in my life. I've made solid color batches before, but always wanted to learn to make image candy 😃 I will let you know later how it turned out 😂
hi Mr. Ragusea, i tried using your method to great success! I am an apprentice chef who works the fryer, so i'm basically a professional at burning myself. thanks for the advice, i used citric acid and some orange flavoring i had lying around and they don't look too good yet, but they taste great anyways!
Adam, you might be my favorite cooking content creator ever. I appreciate your videos and have taken your advice many a time. Hope you have an amazing day, cheers!
I saw someone doing this at home and they used disposable cotton gloves with the plastic ones and they didn't have any problem with getting burnt. Just thought that might be something to try. Great video! :)
I'm taking this recipe and selling candy to my friends now. So far they have enjoyed my custom flavors. I can't say I enjoy the burns but the cash is nice.
This was useful, I made my first image candy (with practically no image and it looked like a blob). I am not above 18, but it was quite fun (with the help of a parent). It was very hard and I did end up burning myself a tiny little bit, but overall, a very useful video.
My background is in glass making and this looks very similar to murrine. Glass and sugar have a lot of similarities in how they can be blown/sculptured. We use tile nippers to get a good flat shape. Before I got my MFA in Glass, I worked for an artist in KY who had to have really flat, equally sized murrine for his work (look him up! Stephen Rolfe Powell), the technique itself is very traditional italian and I've worked with people who would make amazingly detailed image murrine. I know there are a ton of videos on here about that technique. Also, if you get interested in glass blowing AND beer brewing, you have Pretentious Brewing and glass Co. near you in Knoxville! Matt Cummings who runs it make beer glasses in the studio specifically shaped for different beers and they started brewing as well. Maybe how glass affects your beverage tasting is a potential video for another day? So yes, try tile nippers for evently spaced, flat image candy! It'll hopefully cut like murrine.
When I was going to college in Tallahassee, I definitely had to stop at Loft Pursuits! Unfortunately, they were not making candy but meeting Greg was so awesome!
You can also keep your surface warm with a heating lamp, the kind used for keeping day old chicks warm. To not have to use the microwave and help extend the time you have to work on the candy. Helps if your surface is a metal baking sheet that warms up well.
this is something you do once then never again, it looks extremally challenging and work intensive for a home cook which inherently makes it fun or infuriating
Some info to help people, I’ve found (in the US atleast) that citric acid can be found at big grocery store chains, I found mine at Target. Citric acid is used in canning sometimes, just ask an employee or use one of those item lookup machines at the store
when cutting up the final product rather than laying the candy down flat on the counter youll get a cleaner break by lifting it up at an angle so its only touching the corner of the bench while its overhanging the sink. so when youre chopping it it's being squeezed between two hard points and breaks consistently
They sell this is big sticks in traditional British candy shops. Also use double gloves, you can also have a bowl of iced water on hand which you can use to cool your hands down. Another tip: any time you burn sugar onto something, allow it to cool and then soak in warm water. No scrubbing needed. If you cannot submerge the area, wet cloths will do the same but will need to soak for longer
You could use a warmed sheet pan or very very low temp griddle to keep the candy warm and more workable? And for the warping I suggest looking into polymer clay cane making! They use the same method with clay, and rather than rolling on the table (which warps your image a lot) you use a kind of pinch-pull technique. It's easier than it sounds.
I love your channel Adam, you always inspire me to try something new, or try an old recipe a new way:) I look forward to trying this and that pan pizza you posted not to long ago!
By the way this is insanely fun. I hate candy as I have no sweet tooth at all but this is just therapeutic. For flavour What I do is make an extract by soaking whatever I want in Everclear and yes I mean whatever I want from lavender to bacon or lime to black pepper. You do need citric acid though, about a teaspoon per 8 oz portion is good triple that to make sours.
As a brewer, I learned how to invert my sugar by adding acid, such as lemon juice. You could add more lemon juice to the sugar mixture to help invert it.
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Hi
Hi Adam!
Hey Adam, were you able to find out how to make the vegan demiglace?
Adam maybe you should reach out to Greg at Public Displays of Confection to get some advice on perfecting your image candy technique.
This must’ve been a hard recipe to not only do, to but film since as you filmed, the candy lost it’s heat. Good job on making it
started watching lofty pursuits a few years back and also became interested in image candy. This is the first time I've genuinely considered making it
lofty pursuits is my favorite candy channel : ] he is always so kind in the videos
Love lofty pursuits
Lofty pursuits is local to me and so good
Greg is so passionate about his craft! I can watch him make candy for hours.
THAT'S THE NAME OF IT! i was wracking my brain trying to remember, Cause i got really into watching their vids years ago and just completely fell by the wayside. I always loved the retro feeling their videos tried to instill
Serious credit for figuring this out, particularly the microwave bit. I wouldn't have thought to even try making image candy without a heating table.
hi
hi
Thats a serious compliment to Adam coming from you!
4th reply
Adam really is a jack of all trades when it comes to food, dude just loves learning. Reminds me of my mom when she makes the dinner menu, had the classics but occasionally there is always something unpredictable. Sometimes something out of the ordinary like this candy. Man, I love my mom, I imagine it’s the same for Adams family.
"Dude just loves learning" is my favorite kind of content creator.
@@Jesse__H Actually the new generation of content creators are either "I found my specific niche thru self discovery and I wanna share what I wanna share" or the "Dude just loves learning because I can learn on the spot and i will share what I learned :)"
Bro he gotta donk too, you see that ad?
@@AlexanderDivineEmcee i think he's talking about adam's wife or grandma
@@AlexanderDivineEmcee I mean they probably would, my mom is a wonderful person. But to answer your question seriously I meant Adams family most likely loves all of his cooking.
Honestly, never would have expected such a labor-intensive and intricate recipe from Adam... not because I didn't believe him capable of such intricacy and labor, but because Adam is more known for simplifying and reducing complex recipes into their most basic forms, ones that require the fewest steps, largely avoid requiring expensive equipment or unitaskers and dirty the fewest dishes (or use items that can't fit in the dishwasher). So it's cool to see Adam attempt to make an item that is very much ill-suited to the home kitchen and could so easily and inexpensively be purchased elsewhere. Keep the more experimental stuff coming 👍🏻
Yea like making the bolonese (idk spelling) in a big pot then freezing it so he dosent have to nake it multiple times
It seems he's reduced it as much as he could
Agreed, there’s a time for cutting corners and simplifying recipes to save time and effort when the only thing you care about is the end result. But sometimes it really is fun to make those pain in the ass impractical recipes that take up your whole Sunday and have a blast doing it and taking the time to complete each step. It can be therapeutic
@@Jacob-ry3lu honestly. once in a white, labour intensive meals can be relaxing
@@Heightren I find this humorous because had he reduced the syrup much further it would have started to burn, although I'm not sure if that was your original intention and I'm just being a fool
A tip for handling hot foods like this that I picked up from working in a banquet hall: cotton waiter/butler gloves. We would wear two pairs of those with some food grade latex gloves over top so we could pull hot food trays out of the warming ovens quickly and efficiently. I think they'd work wonderfully in this application.
If you have Ove-glove style oven mitts, you can get latex gloves over them as well, this of course depends on your style of glove and size of latex gloves available, but it is an option.
@@DiviNazuphus I feel like that would be too cumbersome
I worked with dry ice in laboratories a lot and we did basically the same.
A lot of barbeque people do this, too. Cotton gloves under nitrile gloves so you can handle the hot food while moving it around in the smoker, wrapping it, and slicing it.
@@Tannhauser42 Yes. I immediately thought of Malcolm Reed (How to BBQ right on RUclips). He uses fabric gloves and latex gloves on top all the time. And because of this, I do it too when BBQing or even in the kitchen. I get the gloves at the dollar store. Works perfect.
I make my own candy canes every year. I have an old round marble slab that used to be a table but got 1/4 of it broke off. I took it home with me and now I put it on top of my stove and have a nice marble table to pour candy out onto. I'll flavor the entire batch peppermint and then dye half of it red, while leaving the other half clear. Stick the two logs together and start pulling ropes. Twist it, cut off a length, and make a cane shape. If you pull the clear candy enough, it almost turns a whitish color.
I also had to try dual flavors a couple of years ago. So I flavored half a batch root beer, the other half vanilla, and then twist them together. I call it root beer float and it's super delicious.
That's the Swedish type of candy cane ("polkagris") procedure as well!
How do I get on your Christmas list?
Sell it
There's a great channel for image candy. Lofty Persuits (and Public Displays of Confection). Greg runs a candy shop in Tallahassee FL, and he explains everything he's doing. (I've seen some of the other videos of image candy making, and the one's i've seen don't explain what or why they do stuff)
I've been to lofty pursuits a couple of times! The candies there are out of this world!
When that dumb tide pod trend was popular they made tidepod candy and it blew up and I instantly became a fan of them
Another great one is Sticky!
*I love when two of the channels I follow. Begin to flow together.*
Dammit I was gonna recommend that 😂😂
When I was little, my Uncle brought me some lollipops from France, which had pretty floral designs running through them. I remember the citrus flavor, nicely offsetting the sweetness. And, when I visited the U.K., a British-born colleague asked me to bring her a "stick-of-rock," which was a long roll of candy, like you produced ... only thicker. The one I found had a rather detailed design of Queen Elizabeth's profile running through it. Amazing.
There's no chance that I'll try it. But, I thank you for being; curious enough, patient enough and brave enough, to share it.
Yeah rock is what this candy is called in the UK. Rhubarb rock is the best
brings back memories of camping in Cornwall, going to the beaches, and buying this at the shops. Good times. There's also a shop in Cheddar (home of the cheese) where they demo making these kinds of sweets and other hard-boiled sugar.
Rock should be bought from a seaside resort town of fading Victorian splendor, and have the name of the town written thoroughout.
@@qwertyTRiG that or Edinburgh
@@ninjacell2999 whats so special about Edinburgh rock candy?
I've done some sugaring and hard candy. Your warps come from the stretching instead of rolling. If you pull it laterally you warp the inside image. Rolling it down evenly stretches it without warping.
Found your channel when looking for recipes after deciding to cook everyday in January. I love the tone of your videos and especially how you empower the home cook to think and make our own decisions instead of following your exact recipe! Thanks Adam!
Yeah you came to a great spot! :)
came for the recipes stayed for the memes
If you want to do this check out the Channel Pro Home Cooks, its an amazing channel and perfectly suited for your intentions. Good luck with it, cooking at home is amazing :)
@@lordvoid3060 yeah he has a great channel. I remember watching it a lot when it was brothersgreeneats
Just want to say this is my favorite type of content you make!!!
Its a recipe many people wouldn't even imagine making and you make it extremely approachable and explain the differences between home and professional cooking and prove with a little effort and some Jank work arounds its possible to make just about anything in the home kitchen.
I made your three-day lasagna for my family over the holidays, and they loved it! I can't wait to make this for them to!
this is the first time in the two years I've watched this channel when I have an ingredient (citric acid) readily available in every single store near me when you don't. Never thought I'd see the day.
unless you do but you implied that you don't
"A jack of all trades is a master of none, but far more efficient than a master of one". Keep up the work Adam! Love your variety.
I've actually learned the best method is to put the image on the cutting board instead of directly into the candy as the candy absorbs the image while you cut it
I spent way to long trying to figure out how this would even work... then I remembered what channel I was watching
“why i image my cutting board, NOT my candy”
I understood that reference. Good one!
@@GelidGanef Don't worry man, I was right there with you for a solid 30 seconds.
@@GelidGanef same
A tip for cleaning up sugar in a pot like that: instead of having to wait overnight for the sugar to dissolve in the sink just pour water into the pot and and heat it up on the stove. It will dissolve much quicker that way.
3:18
I agree, I tried making those Dalgona Candies from squid game one time, and I accidentally touched the tip of my nose with a stick I used to stir the syrup. The tip of my nose was burnt for around 2 months.
I often quote Adam when cooking. My wife asked if we're friends. I said yes but he doesn't know it.
Adults only 🔞 baby-girls.id/angelina?cute-girl
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter"
Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy .
Köz karaş: ''Taŋ kaldım''
Erinder: ''Sezimdüü''
Jılmayuu: ''Tattuuraak''
Dene: ''Muzdak''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
I had not seen this kind of candy before today, it's awesome. This seems like it would be a fun activity for two adults to do together, but I'm pretty sure mine would come out even less clear than this lemon-lime roll. I love how many new things you try on this channel, your love for learning to work with food is infectious
Candy-making TikToks are so incredibly satisfying, especially the cooling table and that press that cuts the strips of candy into a bunch of pieces at once.
Having gone through Rich Hartel's candy class, I think he would be proud and impressed of how you managed this in a home kitchen with standard ingredients. You've had him on your channel before and it was such a neat thing to see. To this day I'm still in awe at how big his name is in the confectionery world and how fortunate I've been to be taught by him.
On the one hand, for realistic home-cooking, this is INCREDIBLY impressive! On the other hand, this is a couple of places to dangerous even for me, who is a little crazy in the kitchen anyway. Good show, I have to say!
Which parts do you find too dangerous?
@@shrimple- Sugar lava, in short.
@@brynshannon6692 Considering it has the same properties as melted natural resin (which I had the unfortunate occasion to try on my hand), I and my scarred fingers strongly agree.
@@shrimple- hot sticky fluids are hard to control and can cause serious burns(avoiding this was mentioned in the video, but that doesn't mean it isn't risky)
One of my FAVORITE RUclips channels that goes over all these kind of candies is Public Displays of Confection! They go into history of these candies and many other treats!
Mint is one of those things that you can buy *food-grade* oil for pretty easily. It's a great alternative flavoring for those that aren't confident in reducing juice without burning it. It's also great in rock candy, which is easy enough to make to be a great project to do with kids.
never seen mint flavouring in stores, only oil based meant for cakes.... and those wouldnt work
@@kareongames McCormick Pure Mint Extract is pretty common around here. I was wrong thinking it was mint oil. Sorry about that.
@@nottelling6598 well different counteies exist, and i would have to buy it in specialist shops
i have made some homemade candy myself at home aswell, i have learned several tips from this but i have some for you too, you can pour out the candy on a baking sheet lined with parchment paper so that you have less whaste, you just need to carefully unstick the corners of the candy and fold them in during the cooling process, you can use the parchment paper in the microwave heating as well (thanks for this tip as well as the false readings resulting in candy that sticks to my teeth) oh, also, its waaayyy easier to own a non stick pot or a pan, you dont need to worry by the candy crystalizing at all (just to be sure i add a smidge of oil just to be sure, also you can use reduced homemade syrup as a different taste as well as colouring
still, this video has come really handy because 5 days ago i started my own candy making hobby and each day i made a tiny batch of candy just as a snack
Have great memories of making candy around Christmas time every year in my childhood...didn't make image candy, but just used scissors to cut off triangular pieces, worked well enough...but the smell in the kitchen, OMG! my favorite was lime flavour! and peppermint!
learned in culinary school if you use a flat electric griddle on the lowest setting it helps getting the temp to work again, also candy gloves are a must if you want to do this as a hobby
Was about to say this. I used an electric fry pan, maybe the same as a griddle? I'm in Australia. I lined it with baking paper
I'd love to know more about the chemistry behind all that happens here. That sugar syrup changed appearance and consistency like 3 times, super interesting
Based moonbro
I think it’s all about the water content and ratio of water to sugar. Water can only get so hot before it boils off, but the less water in the mix means that the mixture can get hotter. The reason why certain temps have names like “hard crack” is because those temperatures are associated with a certain amount of water and the amount of water in the mix defines the texture of the finished. I believe the chem concept applicable is Latent Heat, but I’m not too certain. Someone is probably gonna correct me but I mean you’ll see Cunninghams Law at work
Check out “Lofty Pursuits” channel on RUclips! The owner, Greg Cohen does a wonderful job explaining the candy making process!
First the water begins to boil off at 212° f. Then about 10 mins later (depending on how much water you used) the water is completely boiled off and the sugar crystals realign themselves a couple times. You'll know the water is boiled off because the candy bubbles less vigorously. At around 240°f the sugar crystals realign into a soft putty texture (soft caramels) At 260°f the sugar crystals align into a semi-solid structure (like hard nougat). At around 270°ish degrees you get a glossy sticky semi-crisp crystal structure (like a toffee apple). At 300° you get a hard, brittle crystaline structure (like hard candy, or peanut brittle). If you don't have a candy thermometer, you can test what stage the candy is in by dropping a bit into ice cold water. You can also tell by the color, it'll take on a light golden color when it's ready.
Chemically, heating sucrose and glucose together destabilizes the crystaline structure, and the heat realigns and restructures the crystals. The higher heat causes the molecules to move more rapidly, resulting in a more open crystalline structure. Lower heats result in a more dense/compact crystaline structure. In really low temps there's also still unstructured sucrose and glucose molecules keeping things unstable and "gooey".
There are many states of candying sugar. Each at a specific temperature.
Soft ball: 113 - 118°C
Firm ball: 118 - 121°C
Hard ball: 121 - 132°C
Soft crack: 132 - 149°C
Hard crack: 149 - 154°C
At 160°C you start to caramelise the sugar and there are various stages of that too.
Sick, I've been making hard candy for years but never tried the rolled image. FYI you can add citric acid any time after it's cooled below 150F (typo, meant 250F). I use one of those cool thermometer guns to make it easier.
I gotta say, I doubt the reading you’re getting with that gun. I don’t think you’re accounting for the rapid cooling of the surface and/or the emissivity (shininess) of the surface. If the internal temperature was really 150F it would be basically solid. I did experiments where I left my probe in the center as the syrup cooled and it became virtually un-stir-able around the boiling point, which is way hotter.
@@aragusea oh man, I typed 150, meant 250! I use the gun around the sides as well and after stirring it a bit, and I haven't had issues with the citric acid burning when I get a reading of ~240
This dudes sponsors are so epic, the way he smoothly gets it in there and catches you off guard is amazing! Love it
Came to the comments to plug lofty pursuits and there’s already tonnes of people doing so which is awesome, what a channel shout out Greg
Been watching Lofty Pursuits channel for years, and never thought I could duplicate those results until now!
Quick question: Instead of the microwave, would it be possible to heat the candy using an electric griddle on low? Thanks!
Hi! I’m a materials engineering student, not a candy-maker, but my guess based on this video is that the electric griddle could work if you only left the candy on there for a little bit, just a few seconds. After taking it off the griddle, I would try folding it in on itself instead of flipping it, hot sides together. I would then repeat this once or twice, just to keep everything evenly heated, since the griddle would heat the candy mass from the bottom. Hope this is helpful!
I'm not sure about newer electric griddles but I know my older one has temperature settings on the plug that goes into the griddle. You could just turn the dial to 150F or so and keep flipping it. I don't see why that wouldn't work. It's definitely going to be a lot cooler than an electric stove on low if you can set the temperature like that.
It would be difficult to control the temperature of the electric griddle accurately enough, and since the surface is the heat source it would be extremely easy to have the candy stick to the griddle and burn but it probably would be possible.
@@keithyinger3326 because even if the griddle can maintain that temperature on its own, it will be raised and lowered by the candy in contact with the metal. Professional heat tables have water running through them that’s constantly dumping or adding heat to maintain a constant surface temperature no matter what is sitting on top. Even then, you would need a second person to constantly turn and fold the lumps on the heat while you work the other lumps. With the microwave method, you can let the lumps cool all the way down until rock hard and then rapidly get them back to a workable temperature when you’re ready to shape them.
@@aragusea what about a double boiler?
Mad respect to the people who do this on the daily😭😭 this looks so hard
Such devotion! ! ! I consider myself a very patient person when attempting something I'm really curious to try for myself, (cooking, baking, crafts, puzzles) but I know I wouldn't have the patience for that :D WOW
I love that this is a direct result of the youtube algorithm feeding us all the image candy videos from east asia shops
This is so adorable and fun. I love that you worked so hard on this to make it sensible and reproducible for us 💕
That's a good tip with reducing the lemon juice. I tried awhile ago to reduce some store bought lemonade to see if I could make sorbet out of it but it turned out a little bitter and barely resembling lemon flavored. I'll have to try again low and slow to see if it retains the taste while reducing enough for my ice cream machine to make something good out of it.
Topping our hats to you sir! Good job...
Thanks Adam, takes me back a few decades. Family business was making the lettered rock and it was always boling up sugar, water and *glucose* in a big copper pan. Never needed a lid. Cooling table, I think was oiled steel with cold water cycled through it to keep the temp down. Dad used to split the mixture then, the airated part gets the flavour and (now I realise) citric acid, the other parts are not stretched so much that they will keep their shape and colour. To keep it warm while it is being formed we used a metal slab with gas burners underneath, this was topped with thick sheet of leather to even the temperature out. You might want to try a pair of gardening instead of latex gloves that sugar is plenty hot.
88i⁸ì8😊9i⁹
This candy reminds me of my grandfather , he used to buy me a bag of these every Sunday
RIP granpa ( aka DJ )😕
Holy CRAP Adam! This is not something I expected to see for a video from you but I'm impressed and excited, I used to watch different candy makers on youtube a LOT and it even had me genuinely think about getting a copper pan to try to make candy in even, but this makes it sound achieveable regardless. Keep it up!!
I wanted to make my own candy like this but was afraid of using hot candy at the time so I started making beads with fimo clay. I never got to a point where the design was uniformly perfect but it was fun.
I usually use a mix of granulated sugar and honey instead corn syrup. It give a a light honey flavour that tastes great.
oh no, you’ve got my materials engineer brain interested in candy-making! curses. oh nooo. oh well! time to go melt some sugar.
Editing to add: this is a really common technique in polymer clay bead-making. Polymer clay is rolled into long thin snakes and cut to reveal a design inside. Icebox cookies use a similar construction method before you freeze them! There’s all manner of polymer clay bead tutorials out there, and I recently watched a really neat icebox cookie video using a similar technique to make casino chip cookies. Worth looking into for design inspiration if you want to try again!
From seasoning cutting into making candy. Our man Adam has leaped so far in culinary's world! 👍👍👍
You know the thing I like most about your channel, Adam? You say "so put in about this much corn syrup on top of your granulated sugar" and I say to myself "why the hell would you want to add more sweetening in a different fashion?"
And you, damn you, you immediately go off and explain.
What am I going to get indignant about? ;-)
@Kimin Tara 6 yep, that would be a thing I could get indignant about.
never in my life did i think this was possible at home, i am once again very impressed by Adam's ambition
Candy making is one of my favorite hobbies, I always make homemade candy whenever I can during the holidays; I would try doing these methods myself.
I tried its just harden very fast
Holy, I can't believe it, I got everything I needed to make hard candy a few years ago and never found good instructions that worked so I never got it right, if you made one that works for me, I'll forever be in your dept.
I've never made my own candy because back in the day Alton Brown used to call the molten sugar syrup "culinary napalm." This seems more manageable, but still not enough to make me want to try it myself.
Ah yes, I remember lol
Yes I’ll never forget that
O wow! Look at the effort! Look at the burn marks! I am wowed!
that has to be the cleanest sponsor transition ive ever seen.
Adults only 🔞 baby-girls.id/angelina?cute-girl
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter"
Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy .
Köz karaş: ''Taŋ kaldım''
Erinder: ''Sezimdüü''
Jılmayuu: ''Tattuuraak''
Dene: ''Muzdak''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
yea he does that
OMG - I’m so glad to see that not the only one addicted to those Asian candy making vids!
0:34 HOW IS NOBODY TALKING ABOUT THAT TRANSITION IT WAS SO GOOD
It wasnt that good😊
Hey adam, did you try honey instead of the syrup? i´ve heard that it prevents cristalization too.
i had image candies while visiting japan, saw a candy factory/store after returning from visiting a hokkaido milk farm. too sweet for me but my younger sister and cousins love it
Huh, you can't buy citric acid in grocery shops in the US? That's so interesting to me. In Poland you can buy citric acid in most supermarkets right next to baking soda. Both are most often used for cleaning (i think. I use soda for baking quite often, but I also bake mostly using English language recipes). Citric acid is irreplaceable for descaling kettles!
Edit: to clarify, both soda and citric acid sold in stores are food grade
I live in the US and I've found citric acid, but only at specific grocery stores. Most don't have it here, I think.
Here in the US you would find citric acid where the packages of empty mason jars for canning food at home are located. If not near baking section then near kitchen tools.
0:37 Food grade citric acid can usually be found in the canning section of your local grocery store.
Lofty Pursuits viewers be like 👀
I will note that, especially in Japan, Greg is often outmatched in the design department on his candy, but flavor wise I've been really impressed by the couple times we ordered from there. Plus his YT channel is a delight
After this video I started watching more hard candy making videos. A way another confectioner stated he got clean breaks between pieces of candy is having some lines or a wrap of not oxygenated candy on the outside. Keep up the good work!
Hey Adam! Can you do a video on making making on sushi? 🍣🍙
Adam, thanks for posting this video but this is definitely one of the few videos of yours that I'm not even going to consider making. Holy cow that looks like so much work.
Okay okay okay..... let me get this straight. The same guy that tells us not to deep fry food at home is now showing us how to play with sugar lava!? 🤣
(This is a joke, everyone relax, I love Adam)
Love watching videos from Lofty Pursuits in Florida. Apparently Victorian era tools are still the best ones for the job even today!
As interesting as this was to watch, I can’t imagine attempting this myself. Ever.
That had to be the funniest sponsor transition I've seen from you so far. What a legend, never disappoints me.
RUclipsrs are getting too good at the sponsor transition
Thank you! This was so illuminating!
I am about to start trying this for the first time in my life. I've made solid color batches before, but always wanted to learn to make image candy 😃
I will let you know later how it turned out 😂
hi Mr. Ragusea, i tried using your method to great success! I am an apprentice chef who works the fryer, so i'm basically a professional at burning myself. thanks for the advice, i used citric acid and some orange flavoring i had lying around and they don't look too good yet, but they taste great anyways!
Adam, you might be my favorite cooking content creator ever. I appreciate your videos and have taken your advice many a time. Hope you have an amazing day, cheers!
Omg I literally saw this stuff from Australia the other day and was like I wish I could try it! I’m so happy for this video
I saw someone doing this at home and they used disposable cotton gloves with the plastic ones and they didn't have any problem with getting burnt. Just thought that might be something to try. Great video! :)
I'm taking this recipe and selling candy to my friends now. So far they have enjoyed my custom flavors. I can't say I enjoy the burns but the cash is nice.
Every time I try to anticipate the ad, and every time I fail. Absolute mastery of the craft.
This was useful, I made my first image candy (with practically no image and it looked like a blob). I am not above 18, but it was quite fun (with the help of a parent). It was very hard and I did end up burning myself a tiny little bit, but overall, a very useful video.
I appreciate that this is a boiling-sugar-candy making video and Adam appears to have cuts and burns all over his hands and arms for it.
Adam is the best in the business! Mama Ragusea must be proud!!
I'm honestly watching Adam just for the amazing sponsorships
My background is in glass making and this looks very similar to murrine. Glass and sugar have a lot of similarities in how they can be blown/sculptured. We use tile nippers to get a good flat shape. Before I got my MFA in Glass, I worked for an artist in KY who had to have really flat, equally sized murrine for his work (look him up! Stephen Rolfe Powell), the technique itself is very traditional italian and I've worked with people who would make amazingly detailed image murrine. I know there are a ton of videos on here about that technique. Also, if you get interested in glass blowing AND beer brewing, you have Pretentious Brewing and glass Co. near you in Knoxville! Matt Cummings who runs it make beer glasses in the studio specifically shaped for different beers and they started brewing as well. Maybe how glass affects your beverage tasting is a potential video for another day? So yes, try tile nippers for evently spaced, flat image candy! It'll hopefully cut like murrine.
When I was going to college in Tallahassee, I definitely had to stop at Loft Pursuits! Unfortunately, they were not making candy but meeting Greg was so awesome!
You can also keep your surface warm with a heating lamp, the kind used for keeping day old chicks warm. To not have to use the microwave and help extend the time you have to work on the candy. Helps if your surface is a metal baking sheet that warms up well.
this is something you do once then never again, it looks extremally challenging and work intensive for a home cook which inherently makes it fun or infuriating
Some info to help people, I’ve found (in the US atleast) that citric acid can be found at big grocery store chains, I found mine at Target. Citric acid is used in canning sometimes, just ask an employee or use one of those item lookup machines at the store
Adam just knew this was the video the world needed.
when cutting up the final product rather than laying the candy down flat on the counter youll get a cleaner break by lifting it up at an angle so its only touching the corner of the bench while its overhanging the sink. so when youre chopping it it's being squeezed between two hard points and breaks consistently
They sell this is big sticks in traditional British candy shops. Also use double gloves, you can also have a bowl of iced water on hand which you can use to cool your hands down.
Another tip: any time you burn sugar onto something, allow it to cool and then soak in warm water. No scrubbing needed. If you cannot submerge the area, wet cloths will do the same but will need to soak for longer
You could use a warmed sheet pan or very very low temp griddle to keep the candy warm and more workable? And for the warping I suggest looking into polymer clay cane making! They use the same method with clay, and rather than rolling on the table (which warps your image a lot) you use a kind of pinch-pull technique. It's easier than it sounds.
Those artist (from lofty pursuit) make it looks so easy. Thank you Adam for talking the reality 😂
I love your channel Adam, you always inspire me to try something new, or try an old recipe a new way:) I look forward to trying this and that pan pizza you posted not to long ago!
This is seriously one of the coolest cooking videos I’ve seen
When I learnt to make this at a patisserie course they got us to wear cotton gloves under the other gloves. Works a treat.
We can see Adam takes great pride in his swift/sneaky transitions into the ads.
Youve outdone yourself this time Adam, i never expected a segue to a mattress
You can get cotton gloves to wear under latex gloves to insulate a bit from the heat. These are popular with bbq.
By the way this is insanely fun. I hate candy as I have no sweet tooth at all but this is just therapeutic. For flavour What I do is make an extract by soaking whatever I want in Everclear and yes I mean whatever I want from lavender to bacon or lime to black pepper. You do need citric acid though, about a teaspoon per 8 oz portion is good triple that to make sours.
As a brewer, I learned how to invert my sugar by adding acid, such as lemon juice. You could add more lemon juice to the sugar mixture to help invert it.
It’s easier to use the baking sheet method because when you let it cool you can touch the crusts and it doesn’t burn as bad
Is this why I had a candy making video recommended yesterday? If so, the algorithm is getting really good.
I love how adam talks about the "whys" in the ingredients instead of just saying "do this" or "do that"
use a double boiled withh a baking sheet on the stove over hot water use the steam to heat the pan and use it to keep the candly pliable