Emmy is absolutely adorable, isn't she 😊 I love seeing her get all excited, like a little kid, when things work! She has kept her wonder at the world ❤
Indeed, anxiety and depression cured. Literally got teary-eyed from happiness at 7:07 onwards from Emmy’s contagious excitement! Love from the Philippines, Emmy!
I’m a Chef in the United Kingdom. When I’m work I make Honey Comb all of the time. There is another way to make this. You can caramelise caster sugar to make Carmel. in a saucepan with glucose and water Use sugar thermometer and cook till hard crack and then quickly mix in baking soda. And it will start to foam and pour on to parchment paper and allow to cool
Yeah I make that too. Same stuff inside a crunchie-bar. Or cinder toffee as it used to be sold-as. This looks like it has a different texture, will have to try it. If it's good, maybe re-make little crunchie bars but with this filling, as little petit-fours.
@@censusgary Caster sugar is also known as ultrafine sugar and baker's sugar in the US. It's basically the same thing as regular white table sugar, just smaller crystals.
Now I am imagining a kid doing a presentation on volcanos and making the whole thing edible so his classmates could eat the results. That would be awesome.
You have English captions!! I was a big fan of your videos for a long time but stopped watching because I couldn't understand everything you said and neither could the auto captions. I became so disheartened after seeing you post on Facebook a few times about how funny the wrong captions were without even considering those of us who rely on them. So happy to see you have rectified this! I'm really looking forward to binging your videos again! Thank you Emmy!!
I used to make this a lot when I was in school, but with a slightly different resipe, no egg yoke. I used a dubbel cooker, since we did not have a microwave oven and I would poor it in waxed paper that was on top of a wooden cutting bord, to protect the table service. Yes, in my growing up years we used the kitchen table for everything, baking, eating, even cut up a cow that my father slaughtered. Your video brought up so many childhood memories.
Its also known as cinder toffee in England, I have often wondered how its made its normally at fairs and circuses but there are some places that sell it all year round it almost seems like alchemy how fast the reaction happens, you could go to any seaside town and get this its every where on the coast, it also goes great in ice cream try it sometime
Oh that's awesome! We would probably call it honeycomb in Oz. If the world ever opens up for travel again I will definitely try it in England. Everytime I see someone from England with the same last name as me I wonder of we are long list relatives 😂. Have a safe day Fry!
@@lauren8627 Well you never know we could be distant relations, the Fry surname came from France they settled here (England) after the battle of 1066 they where noblemen knights in the France army, Fry comes from the name freemen as they where free from a lord telling them what to do., I have done an ancestry DNA test nothing came up for Oz but there not a 100 % accurate
I can't decide which is more awesome....the product, or, Emmy's awesome reaction to the success. I get such a kick out of her when she gets excited. Brings a smile to my face every time.
Yes! I have made some candies and the burns are no joke! When the hot sugar sticks, ouch! I also don't make food fried in much oil, the last set of burns were there awhile. So if anyone knows a vegan donut recipe that doesn't involve oil frying...lol.
To simplify Emmy's recipe for those like me who are mathematically challenged: 3 and 1/2 TBSP of sugar = 3 tbsp + 1.5 tsp of sugar 1 and 2/3 TBSP of water = 5 tsp of water Hope this helps ❤
Emmy!!! You essentially made a basic “SPONGE” that’s in BUFFALO, NY known “ SPONGE CANDY” ... I LOOOOOOOVE that bit in the middle of sponge candy. Ours is milk chocolate coated. ( basically speaking) cannot wait to try this.
Wow, I'm from Schenectady originally which is close to Albany in case nobody knows that, and we definitely never heard of any kind of recipes like that. Wish I could have has something like that when I still lived in that general area!
I watch a ton of different types of RUclips channels, but I seriously look forward to the bubbly videos Emmy puts out! I’ve tried so many recipes just out of quarantine boredom ☺️
I love how excited Emmy gets with a success. How she never gives up, so satisfying. ❤ Make chocolate gravy. Its delicious, served over homemade biscuits.
Emmy, you should do the Filipino rice snack called "Palitaw" which literally means to float. Just water and glutenous rice flour, boil it, and wait until it floats!
One of my first thoughts. It isn't bread and it isn't that greyish green but if you wanted to reenact that l, you could use this and a bit of food coloring I guess.
Every time you describe something tasting "lovely" I keep thinking that your enthusiasm and joy is actually the "lovely" part. Thank you Emmy, for being such a joy. 😁💖💖
I once fooled my husband with tofu chocolate mousse. 2 packages soft silken tofu, 1 bag Ghirardelli dark chocolate chips, 1 teaspoon vanilla, 1/2 cup powdered sugar (or to taste). Melt chocolate, heat tofu til warm. Put all ingredients in blender until smooth. Put in single serving cups, cover and refrigerate for at least 24 hours. The tofu absorbs the chocolate flavor and the texture is amazing!
Hi Emmy! I am Japanese, but didn't know what かるめ焼 was like actually. So gooood to know! Cool!Now that you demonstrated what fun making it is, have to try with my daughter!
I love your enthusiasm!!!! So fun to watch and I love science in the kitchen!!!! Your channel has become one of my absolute favorites :) I was wondering if you would be up for attempting something I have never heard of until recently. My husband started talking about rough times and ways to make food stretch. I like your Great Depression series. He started talking about 🦗 cricket flour!!!! 🤢 well that’s my initial reaction to it!!! Evidently it’s a thing. I was wondering if you had heard of it/done something with it or would be willing to do a video on it???
It looks very similar to the process for making honeycomb, and that’s delicious! Microwave is so much quicker then doing it in a pot. But I’m wondering how easy it would be to get out of the paper cups? Being a candy I can imagine it would stick and rip the paper?
I’m so happy I found your videos! I saw them on my Facebook video feed and immediately fell in love! You are bright, intelligent, articulate and just so darn fun to watch!!! I’ll be binging all your past videos now. ❤️❤️❤️
You should really make more of those (science) candy/food video's. (If you can and want to offcourse 😅) . They reminded me of those Japanese candy kits. One of those was simmiliar as this one. It was a volcano, you had to put some liquid on some powder, And it Also had to "grow/erruptt" but i can't remember if it worked or not. you did that video (did hou had a balcony there?)when you still lived in Japan. I really like the science behind those Japanese Candy kits. Thanx for this amazing video 👍👏🙏
oooo I LOVE YOUR VIDEOS!!! THEY ARE THE ULTIMATE SATISFICATION!!! I am addicted!!! I always loved Mr. Wizard growing up and Im a foodie, so you are both of my favorite things combined!!! I can't wait to try this tomorrow!!!
I tried to make this and it’s really fun! It does kinda just taste like watery sugar when it melts in your mouth lol... but what is really good is you should try mixing it with milk, it’s SO good.
Nathan Carroll AGREED! As soon as she said paper cup my husband said “but... won’t the caramel burn the paper...??” And it did. So I think if I ever did this I’d be too afraid of it just burning through since I’m accident prone 🤣🤣 (wonder how much you’d have to alter the cooking doing it in a non paper container?)
Emmy, you're basically making brittle. I have a much easier microwave recipe. Plus it makes a bigger batch than that small cup. The candy gets eaten as fast as I make it. I make it mainly with peanuts, but my personal favorite is with pecans.
Seafoam candy usually has some kind of malt in it, malted milk is a popular option. And the raw sugar can be caramelized a head of time with a little bit of milk too.It helps to get that yellowish buttery color. But thats just where I can find it here where I live. Its probably a lot different elsewhere.
Emmys excitement when she succeeds in the making some thing is enough for me to watch every single one of her videos it’s genuine and absolutely priceless
So cooooool 🤗🤗🤗 I’m having some severe heart issues atm that are still being figured out during these crazy times which is definitely not good with doctors following strict cdc guidelines and it’s been causing me added stress on top of the chest pains and other symptoms, this video helped distract my mind a bit and not be so anxious so thank you very much. Sending you love and light from Atlanta 💟✨🙏🏽😌
Emmy, You are SOOO CUTE IN YOUR REACTIONS!!! I am sure that Your Kids love having You as Their Fun and Happy Momma!!! This is a cool experiment. I am going to try this with My Grandkids. I look forward to Your next video. 😊❤️👍🏼
That is similar to how my Mom made peanut brittle! Of course there were peanuts and light and dark Karo syrup. . .I remember being mesmerized by how high it bubbled up! GOOD JOB!
I ll do this straight tomorrow in the morning with my kids! Thank you, Emmy! I saw this on 'sweet tales' a few years ago and thought about how to craft this little pans their use, but I never thought of doing this in a papercup 😅
It's wonderful that you will have these videos of you to watch later with your children when there are older. I'm almost 40, and I have a scant few VHS tape with my parents. How times have changed.
Dear Emmy, Will you please try out the childhood snack that my mom made for myself and my siblings when we were growing up? This was a relatively simple recipe. I am Mexican American so this little snack is reflective of that. Lol. My mom called them Banderitas (translation from Spanish to English is “Little Flags.”) They were called Banderitas because the the different colors of the condiments reminded her of a little flag. We often ate these when we were outside playing, and we wanted a hearty little snack that we could run back outside with. Recipe for “Banderitas” (Little flags) 1: Flour Tortillas (you don’t necessarily have to make them, but at least purchase from a good Mexican restaurant that knows how to make them right). 2: 2 medium thick slices of all beef deli sliced bologna. 3: Mayo, Mustard, Ketchup Instructions: Heat the tortillas on the stovetop. If you have a comal or a pan it will work. Put the two cold and fresh slices of bologna on the tortilla and and then add the mayo, mustard and ketchup. Then roll them up like taquitos. Cheese is optional. I didn’t eat them with cheese slices very often. Just sometimes. Maybe try both? This is my moms snack that she made for us as kids. Now that my siblings and I are all grown up, a couple of us still enjoy the occasional Banderita. ❤️☺️
This looks a lot like cinder toffee. We make it at fairs and Sunday markets a lot. One of my absolute favourite snacks, and I definitely want to try this variety.
Homemade peanut brittle is made with baking soda as well, for the same reason. My mom used to make it all the time for us when we were kids and it was so crazy to see it foam up.
WHAT EVEN IS THIS CRAZY CULINARY WIZARDY?
Magic, I say.✨
Burger!
Wizardry?
@@emmymade could you show me how to do jam I want to make IT home made but in not so sure how
¯\_(ツ)_/¯
I'm disappointed that you didn't take a bite of the final product, the one you felt like was the most success.
yes...how do you eat it? Crack it? Peel it from the cup?
I thought I was the only one disappointed. I was waiting to see how she was going to eat it also. Lol
Yes! I wanted to know if the successful version had the “squeaky” texture she was looking for. 😄
I really wanted to see what it looked like on the inside!
I'm over here yelling "taste it please!" Disappointed as well.
I will share this with my kids! They are 23 years old!,
SAME :)
Are you my parent?
Im 28 and giggled like a 5 yr old 😅
@@galli0 i'm 26 and can't wait to try this. Lol
I'm 24 and extremely intrigued lol
It’s similar to adding baking soda to peanut brittle to make it foamy.
Timothy Baker ...........that’s exactly what i was going to say!! my fav part when making peanut brittle!! 🤗
I've never made peanut brittle, does it really do this?
Yes I thought that too!
It’s like WHAT?? WHY HAVENT I HEARD OF THIS? YUMMMM
@@cindykincade589 my brittle does this every time. I do mine on the stove in a cast iron skillet though.
The sweetest mad scientist ever.
Agatha Heterodyne: Am I a joke to you?
She should have worn her lab coat for this video. Hehehe...
Adorable comment is adorable!
Emmy: *Greetings my beautiful lovelies!*
Me: *Anxiety and depression cured*
Aww...❤️
same here!! This is the first video i watched and it brought an instant smile to my face which i very much needed
Cassie she is the sweetest 💙
Emmy is absolutely adorable, isn't she 😊 I love seeing her get all excited, like a little kid, when things work! She has kept her wonder at the world ❤
Indeed, anxiety and depression cured. Literally got teary-eyed from happiness at 7:07 onwards from Emmy’s contagious excitement! Love from the Philippines, Emmy!
I’m a Chef in the United Kingdom. When I’m work I make Honey Comb all of the time. There is another way to make this. You can caramelise caster sugar to make Carmel. in a saucepan with glucose and water Use sugar thermometer and cook till hard crack and then quickly mix in baking soda. And it will start to foam and pour on to parchment paper and allow to cool
Yeah I make that too. Same stuff inside a crunchie-bar. Or cinder toffee as it used to be sold-as. This looks like it has a different texture, will have to try it.
If it's good, maybe re-make little crunchie bars but with this filling, as little petit-fours.
ooh, this makes me wonder if i can make a similar result with brown sugar and plain baking powder as emmys!
What would “caster sugar” be in America? We don’t have anything with that name in our stores.
Our plain white sugar is caster sugar, I think.
@@censusgary Caster sugar is also known as ultrafine sugar and baker's sugar in the US. It's basically the same thing as regular white table sugar, just smaller crystals.
Your kids are going to to so many fond memories of their fun mom.
You're reactions when things go according to plan are so adorable.
Her reactions when they don't are pretty darn cute too.
Now I am imagining a kid doing a presentation on volcanos and making the whole thing edible so his classmates could eat the results. That would be awesome.
You have English captions!! I was a big fan of your videos for a long time but stopped watching because I couldn't understand everything you said and neither could the auto captions. I became so disheartened after seeing you post on Facebook a few times about how funny the wrong captions were without even considering those of us who rely on them.
So happy to see you have rectified this! I'm really looking forward to binging your videos again! Thank you Emmy!!
Hello 👋 how are you doing today?
Honestly your excitement over this accomplishment earned you a new subscriber. I appreciate your delivery keep up the good work!
Welcome aboard! 🙌🏼
She is one of the sweetest people on u tube. I love her sense of childlike wonder!
Emmy: “IT’S ALIVE”
*brad Leone would like to know your location*
Exactly what thought😂😂😂😂
ironic i was watching it's alive with autoplay on and this vid came up
It's so satisfying to watch the candy puff up omg
RIGHT?!!!
You need to mix it just until it’s incorporated then leave it, the extra agitation from stirring for so long loses all that extra puffiness.
Hello 👋 how are you doing today?
I used to make this a lot when I was in school, but with a slightly different resipe, no egg yoke. I used a dubbel cooker, since we did not have a microwave oven and I would poor it in waxed paper that was on top of a wooden cutting bord, to protect the table service. Yes, in my growing up years we used the kitchen table for everything, baking, eating, even cut up a cow that my father slaughtered. Your video brought up so many childhood memories.
Hello 👋 how are you doing today?
Its also known as cinder toffee in England, I have often wondered how its made its normally at fairs and circuses but there are some places that sell it all year round it almost seems like alchemy how fast the reaction happens, you could go to any seaside town and get this its every where on the coast, it also goes great in ice cream try it sometime
Oh that's awesome! We would probably call it honeycomb in Oz. If the world ever opens up for travel again I will definitely try it in England. Everytime I see someone from England with the same last name as me I wonder of we are long list relatives 😂. Have a safe day Fry!
@@lauren8627 Well you never know we could be distant relations, the Fry surname came from France they settled here (England) after the battle of 1066 they where noblemen knights in the France army, Fry comes from the name freemen as they where free from a lord telling them what to do., I have done an ancestry DNA test nothing came up for Oz but there not a 100 % accurate
Mmm cinder toffee
I can't decide which is more awesome....the product, or, Emmy's awesome reaction to the success. I get such a kick out of her when she gets excited. Brings a smile to my face every time.
Kids might need some supervision
Me, an adult who is deeply afraid of hot sugar: understatement of the century
Right? Like, I can't even deep fry foods without using a pot lid as a shield haha
lana pfp. stan.
Yep. Melted sugar is much like molten lava. It can burn you badly.
Yes! I have made some candies and the burns are no joke! When the hot sugar sticks, ouch! I also don't make food fried in much oil, the last set of burns were there awhile. So if anyone knows a vegan donut recipe that doesn't involve oil frying...lol.
To simplify Emmy's recipe for those like me who are mathematically challenged:
3 and 1/2 TBSP of sugar = 3 tbsp + 1.5 tsp of sugar
1 and 2/3 TBSP of water = 5 tsp of water
Hope this helps ❤
I wish you were always there!!
Emmy!!! You essentially made a basic “SPONGE” that’s in BUFFALO, NY known “ SPONGE CANDY” ...
I LOOOOOOOVE that bit in the middle of sponge candy. Ours is milk chocolate coated. ( basically speaking) cannot wait to try this.
What's up, Buffalo? I am from Rochester originally (:
Wow, I'm from Schenectady originally which is close to Albany in case nobody knows that, and we definitely never heard of any kind of recipes like that. Wish I could have has something like that when I still lived in that general area!
BUFFALOVE!!
Who's is the best!
How do u make yours? I'd def want different recipes! N I'm a chocolate lover so, yup!
She’s too pure for this world. We must protect and preserve her at all costs. 💕
Hello 👋 how are you doing today?
A National (international) Treasure.
You're sheer joy at it working was all I needed to make my day. Thanks💙
Hello 👋 how are you doing today
Her excitement is literally the best! I get all happy with her lol I cannot get enough of her videos
I watch a ton of different types of RUclips channels, but I seriously look forward to the bubbly videos Emmy puts out! I’ve tried so many recipes just out of quarantine boredom ☺️
looks really good! kinda like caramel foam. Also cool how you can see the framerate or whatever of the camera when looking at the microwave timer
I love how excited Emmy gets with a success. How she never gives up, so satisfying.
❤
Make chocolate gravy. Its delicious, served over homemade biscuits.
Ooo yum! A very Southern dish. Hehe
Yesssss. Great over flaky biscuits.
Hello 👋 how are you doing today
I really enjoy watching emmy's videos, she is so sweet
Emmy getting so excited over candy is making my lockdown much, much more enjoyable
Hello 👋 how are you doing today
me: :I
Emmy: "Greetings my beautiful lovelies"
me: :D
Thank you for sticking it out and getting the right ratios! I feel confident trying this with the littles now that it’s a proven success 🙏🏻
Hello 👋 how are you doing today?
Emmy, you should do the Filipino rice snack called "Palitaw" which literally means to float. Just water and glutenous rice flour, boil it, and wait until it floats!
I love how detailed you are when describing how something tastes and feels in your mouth!
Hello 👋 how are you doing today
Am I the only one that was really realllly disappointed when she didnt crack one open and taste it? What the heck!
She tried the first one!
@@stevosrockinmom Yes, but that was off the stick. How are you supposed to eat it from the cup?
Nancy Polanski A spoon
Nancy Polanski or a fork lol
@@nancypolanski4455 I think that is the idea of the paper you just peel and break it apart
Looks like the instant bread Rey makes from Star Wars The Force Awakens!
Lol I thought that's what it was before I read the title
One of my first thoughts. It isn't bread and it isn't that greyish green but if you wanted to reenact that l, you could use this and a bit of food coloring I guess.
Every time you describe something tasting "lovely" I keep thinking that your enthusiasm and joy is actually the "lovely" part. Thank you Emmy, for being such a joy. 😁💖💖
Edible chemistry with Emmy, so much fun
It’s alive!!!! You’re so cute! My daughter will love this! 😄
Hello 👋 how are you doing today?
I once fooled my husband with tofu chocolate mousse. 2 packages soft silken tofu, 1 bag Ghirardelli dark chocolate chips, 1 teaspoon vanilla, 1/2 cup powdered sugar (or to taste).
Melt chocolate, heat tofu til warm. Put all ingredients in blender until smooth. Put in single serving cups, cover and refrigerate for at least 24 hours. The tofu absorbs the chocolate flavor and the texture is amazing!
Hello 👋 how are you doing today?
Hi Emmy! I am Japanese, but didn't know what かるめ焼 was like actually. So gooood to know! Cool!Now that you demonstrated what fun making it is, have to try with my daughter!
Your reaction is everything!
Hello 👋 how are you doing today?
Emmy’s excitement makes this video so much greater!!😊
Hello 👋 how are you doing today
I love your enthusiasm!!!! So fun to watch and I love science in the kitchen!!!! Your channel has become one of my absolute favorites :) I was wondering if you would be up for attempting something I have never heard of until recently. My husband started talking about rough times and ways to make food stretch. I like your Great Depression series. He started talking about 🦗 cricket flour!!!! 🤢 well that’s my initial reaction to it!!! Evidently it’s a thing. I was wondering if you had heard of it/done something with it or would be willing to do a video on it???
Hello 👋 how are you doing today
Omg! It took about 6 tries but I made this in my microwave and so cool!!!! That was awesome!
Hello 👋 how are you doing today?
A tablespoon is 3 teaspoons, which is life-changing when dealing with Tablespoons in thirds. ;^)
She had less than 30 second left to reach the 10 minutes mark on this video and be able to put multiple adds, but she decided not to.
🌸WHAT A LEGEND🌸
”Not making more money out of her videos YES” :(
It looks very similar to the process for making honeycomb, and that’s delicious! Microwave is so much quicker then doing it in a pot. But I’m wondering how easy it would be to get out of the paper cups? Being a candy I can imagine it would stick and rip the paper?
I’m so happy I found your videos! I saw them on my Facebook video feed and immediately fell in love! You are bright, intelligent, articulate and just so darn fun to watch!!! I’ll be binging all your past videos now. ❤️❤️❤️
Thank you so much!! And welcome aboard. 🙌🏼
Love you Emmy!
This gave me so much pleasure seeing you happy at your creation
You should really make more of those (science) candy/food video's. (If you can and want to offcourse 😅) . They reminded me of those Japanese candy kits. One of those was simmiliar as this one. It was a volcano, you had to put some liquid on some powder, And it Also had to "grow/erruptt" but i can't remember if it worked or not. you did that video (did hou had a balcony there?)when you still lived in Japan. I really like the science behind those Japanese Candy kits.
Thanx for this amazing video 👍👏🙏
Hello 👋 how are you doing today?
oooo I LOVE YOUR VIDEOS!!! THEY ARE THE ULTIMATE SATISFICATION!!! I am addicted!!! I always loved Mr. Wizard growing up and Im a foodie, so you are both of my favorite things combined!!! I can't wait to try this tomorrow!!!
Mr. Wizard!🤗
I tried to make this and it’s really fun! It does kinda just taste like watery sugar when it melts in your mouth lol... but what is really good is you should try mixing it with milk, it’s SO good.
The scorch marks on the cup had me like.. 😬😬😬 🔥
Nathan Carroll AGREED! As soon as she said paper cup my husband said “but... won’t the caramel burn the paper...??” And it did. So I think if I ever did this I’d be too afraid of it just burning through since I’m accident prone 🤣🤣 (wonder how much you’d have to alter the cooking doing it in a non paper container?)
Used to watch you like 6 years ago maybe, and I went through a nostalgic trip today and found you still make videos after all this time! Awesome
Emmy, you're basically making brittle. I have a much easier microwave recipe. Plus it makes a bigger batch than that small cup. The candy gets eaten as fast as I make it. I make it mainly with peanuts, but my personal favorite is with pecans.
Hello 👋 how are you doing today?
Yes! Now the new set has come together. It looks very nice with all the lights and items in the background.
Seafoam candy usually has some kind of malt in it, malted milk is a popular option. And the raw sugar can be caramelized a head of time with a little bit of milk too.It helps to get that yellowish buttery color. But thats just where I can find it here where I live. Its probably a lot different elsewhere.
I love your videos! Your excitement and joy are contagious.
Hello 👋 how are you doing today
hi emmy i had a really rough day
your voice sounds like a warm hug thank u
Emmy laughs are so contagious! In a good way!
Hello 👋 how are you doing today
I just love your excitement! It’s so contagiously adorable!
7:47
my five year old brain: We did it! Yeah! Lo hicimos!
Emmys excitement when she succeeds in the making some thing is enough for me to watch every single one of her videos it’s genuine and absolutely priceless
You’re just so unbelievably adorable when you get excited! I love watching you! ❤️
Hello 👋 how are you doing today
Super cool!! I did wonder how easily it comes out of the cup. Was it stuck in there?
i literally clicked off an emmy video to watch another emmy video LMAO
I like your style.
It made me just happy to see how passionate you are for it :)
4:25 is my favorite Emmy moment ever
I hit that 4:25 time like five times in a row...it really should be a giff now. Hahaha
Hello 👋 how are you doing today?
I absolutely love your energy!! You always make me feel better when I'm having a hard day!! So thank you for being such a great person!!
You inspire me to do all kinds of things I'd never think to do! I can't wait to try this out!
Hello 👋 how are you doing today
I love your joy when u tried the last batch and it turned out your such a joy to watch!
Your excitement makes me so happy!
So cooooool 🤗🤗🤗
I’m having some severe heart issues atm that are still being figured out during these crazy times which is definitely not good with doctors following strict cdc guidelines and it’s been causing me added stress on top of the chest pains and other symptoms, this video helped distract my mind a bit and not be so anxious so thank you very much. Sending you love and light from Atlanta 💟✨🙏🏽😌
Your reactions emmy 🤣 i looooove love ir, brings so much joy to the world, thank you 💙💛
Your excitement is contagious! 💕
I can’t wait to try this!🥰
Hello 👋 how are you doing today?
I’m so exciteddddddddddd whenever you post, even though I know I won’t attempt anything I see😂❤️
Honestly, same. Although I did semi-successfully make freezer jam!
Charlie oooh fancy. I can barely make toast😂😂
@@craptap2029 Honestly, Emmy's demo and the package directions make it super easy.
My daily dose of Emmy makes the quarantine so much easier. Love you Emmy!!!
i love how excited she gets every time she succeeds
I LOVE how excited she is when it works!!
Seeing Emmy Sooo Happy makes Me Sooo Happy!!!🥰
Emmy giggling when she succeeds makes me happy even when I'm having a miserable day.
Hello 👋 how are you doing today
That is awesome Emmy! Well done.
I know I am probably super late but I am LOVING this new space. Super cozy.
Hello 👋 how are you doing today
Emmy,
You are SOOO CUTE IN YOUR REACTIONS!!! I am sure that Your Kids love having You as Their Fun and Happy Momma!!! This is a cool experiment. I am going to try this with My Grandkids. I look forward to Your next video. 😊❤️👍🏼
Ohhh, I can't wait to make this with my kiddos! Thanks Emmy!💖
I have more fun watching your reaction than what you are creating. Thank you for your enthusiasm.
Love, love, love your enthusiasm!!!
That is similar to how my Mom made peanut brittle! Of course there were peanuts and light and dark Karo syrup. . .I remember being mesmerized by how high it bubbled up! GOOD JOB!
Hello 👋 how are you doing today
Emmy is adorable when she’s excited
I ll do this straight tomorrow in the morning with my kids! Thank you, Emmy! I saw this on 'sweet tales' a few years ago and thought about how to craft this little pans their use, but I never thought of doing this in a papercup 😅
It's wonderful that you will have these videos of you to watch later with your children when there are older. I'm almost 40, and I have a scant few VHS tape with my parents. How times have changed.
Dear Emmy,
Will you please try out the childhood snack that my mom made for myself and my siblings when we were growing up? This was a relatively simple recipe. I am Mexican American so this little snack is reflective of that. Lol.
My mom called them Banderitas (translation from Spanish to English is “Little Flags.”)
They were called Banderitas because the the different colors of the condiments reminded her of a little flag.
We often ate these when we were outside playing, and we wanted a hearty little snack that we could run back outside with.
Recipe for “Banderitas”
(Little flags)
1: Flour Tortillas (you don’t necessarily have to make them, but at least purchase from a good Mexican restaurant that knows how to make them right).
2: 2 medium thick slices of all beef deli sliced bologna.
3: Mayo, Mustard, Ketchup
Instructions:
Heat the tortillas on the stovetop. If you have a comal or a pan it will work.
Put the two cold and fresh slices of bologna on the tortilla and and then add the mayo, mustard and ketchup. Then roll them up like taquitos. Cheese is optional. I didn’t eat them with cheese slices very often. Just sometimes. Maybe try both?
This is my moms snack that she made for us as kids. Now that my siblings and I are all grown up, a couple of us still enjoy the occasional Banderita. ❤️☺️
Lol I made those as a kid too! 😍
This looks a lot like cinder toffee. We make it at fairs and Sunday markets a lot. One of my absolute favourite snacks, and I definitely want to try this variety.
So awesome!! Thanks for sharing. Will def try
Homemade peanut brittle is made with baking soda as well, for the same reason. My mom used to make it all the time for us when we were kids and it was so crazy to see it foam up.
Hello 👋 how are you doing today?
That actually looks really delicious, I need to try this 🙌🏻😍🙌🏻😍🙌🏻😍🙌🏻😍
Hello 👋 how are you doing today
I’m so happy you made it!