Turning styrofoam into cinnamon candy
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- Опубликовано: 15 мар 2024
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For a while now, I've been wanting to try and turn Styrofoam plastic into some tasty cinnamon candy and I have finally decided to try it.
Candy Making Reference:
Flavor Lab - • How to Make Candy Canes
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Nile talks about lab safety: • Chemistry is dangerous.
Music in credits (Walker by SORRYSINES): / walker 
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if i argue with that guy he would turn me into a gummy bear
My farts are better than NileRed's farts.
@@p-__my farts are better than @p-_ farts
New video "Turning a human into edible gummy"
fr he pro could LMFAOOOOO
Like that one time he turned Kyle Hill into a lion for a week 😂 ruclips.net/video/dQw4w9WgXcQ/видео.htmlsi=eqQhvqQaHZZufEYr
didn't fuck up making cinnamaldehyde from styrofoam, fucked up candy making. this is the content i always come back for
Nilered, the chemist: I need to slowly add just the right amount, and carefully bring it to a boil.
Nilered, the baker: *arbitrarily adds ingredients* Eh, close enough.
@@RaptorNX01cookers in a nutshell
He said "I decided to let it go a little higher" and I was like oh no, this is not going to end well
I need to save styrene in case i fail, but im gonna use all my cinnamon oil on my first try making candy 😂
spoiler alert 😢
Alternate title "I eat plastic so the fish don't have to."
😂😂😂😂😂😂😂😂😂😂😂😂😂
🤣🤣🤣🤣
The prussian blue title
@@baha17222 I didn't get it
@@Shadow-gw7bl the crackhead chemistry youtuber. Prussian blue. It sounds like something he would title his videos. Look him up good content
Candy maker here!
What happened there was it was too hot you have to use ice baths to slowly cool down the pan before putting on the table it shouldn't look like a liquid when it hits the table should be more solid. Like you guessed this is time sensitive.. Also to get it more crunchy you have stretch it on a warmed rod that keeps it from fully cooling this is the hardest part because going too slow can cause it to harden but this part is important for removing air and also mixing the flavor more evenly.
Candy maker is responsible for many diabetes deaths and cavities.
Candy maker here!
This is all completely wrong
39:53 - "What I needed though, was hard crack." - NileRed, 2024
6:40
"what I really wanted was some nice powder"
I was litterally about to comment exactaly this haha
lord
My farts are better than NileRed's farts
Gonna be great for future NileRed edits.
$6,500 for a candy roller is the craziest part of this video
Yeh that spun me out for something so useless for anything else. I guess you write it off and sell it to a small candy maker later.
@@joa6984 not really how tax writeoffs work but alright
@@jvstlaggin It's exactly how it works, he bought it for his business, it's a write off (guessing he has an LLC or something for his channel at this point considering he has employees)
Y'all know that a 'write off' just means a small deduction on your taxes right? Like he's not at all getting 6k off his taxes, probably less than 100.
@@dankertesterhence the sell off to small candy maker part, less to erase the cost and more to minimize it. Or at the very least that’s what I’m guessing they meant.
Hello Nile! My name is Michael Lesser, I'm a college student from Florida. I'd like to ask you to consider adding captions to videos, and not the auto generated stuff since some chemicals can not be translated. This is so Deaf people or people who are hard of hearing can enjoy your videos easier and have the full experience, the science you do is so amazing, it would be a shame if anyone missed out. Love your content!
💀
yesss i agree
How expensive is a full transcription of an hour long video?
@@burntjoint He definitely scripts out the VO, so it shouldn’t be that hard to transcribe. The timing would be the troublesome part.
your name is Johnathan Dokkan we see right through your bullshit
Nile pretending he couldnt take out 78% of new york on a sunday afternoon
Styrofoam is already tasty enough.
Agreed
PART OF A BALANCED DIET
💀
true
PART OF A BALANCED DIET
You won't hear the words "it's really corrosive and kinda toxic, but it was exactly was exactly what I needed to make my cinnamon flavor" anywhere else
what? i hear that in my basement
Also, potentional carcinogen: **let's reaction fuming out**
my farts are better than NileRed's farts
was exactly is repeated
Yeah, typical of the nonsense scientists babble...
"Very carefully break up the sugar"
*cuts to Nigel hitting it with a meat tenderiser like it owes him money.*
I love that you've casually just reminded everyone how to make vegan napalm in your *checks notes* Cinnamon Candy Video
First step: homemade Napalm 4:45
My farts are better than NileRed's farts.
@@p-__we need to test this
@@sethdaugherty5162 commence the testing
It’s not gasoline so its not Napalm
@@sethdaugherty5162 I will be the tester
49:43 "And I'm gonna be focusing on some more dangerous projects like turning AIR into a BOMB"
nilegreen really predicted it all along
I giggled so hard at that
My guess is he is gonna take the nitrogen from the air and somehow make TNT with it
(Illuminati confirmed music play right now)
fr
Considering most explosives are Nitrogen-based, I'm not surprised.
Candy maker here. I have had my molten sugar seize a few times before. Your instinct was spot on. Corn syrup keeps sugar from making course crystals like that. Also, I have always wanted a drop roller like that! I use an antique one that's pretty cool. You should roll your molten sugar when it's more stretchy. Let the hot candy rest longer on your silicon longer before beginning to stretch it. Once it firms up along the edge, you can fold it easier, and as you stretch it, you can align the crystals and make a crunchier candy. I would be happy to show you somehow, not sure how.
pretty sure other sugar syrups like invert sugar syrup and glucose syrup work just as well in places where HFCS isn't a thing.
@@HappyBeezerStudios That is true, yes.
I love how he presents those "2 little instruments that I have", and I know they must be VERY expensive.
The NMR is, that's for sure. It's the kind of thing you'd usually send the sample off to another lab for, and that can cost hundreds of dollars.
42:00 gotta love how he had basically 0 problems with the complicated science stuff but he ran into problems 4 steps into making the actual candy
Candy is science, but also an art.
Facts
candy is harder to make than a nuclear reactor 🤷♂️
he went to school for chemistry, not candymaking.
well yeah...that's what happens when you're an expert in one field and have 0 experience in another....
nilered: and I set it up for a distillation
nilered: ... and I set it up for a distillation
nilered, crying internally: ... and I set it up for another distillation
I think distillation is fun, but I also make moonshine
My farts are better than NileRed's farts
Chemistry is mostly just pouring "water" into more "water", and heating and cooling stuff over and over again.
We must imagine NileRed happy
Nile red be like
it's crazy how this semester, i'm taking ochem lab and now i can fully understand the processes nile does in his videos
Can't wait for nilered to buy a particle accelerator for a transformation project.
If there’s one thing Nile Red has taught me, it’s that 90% of the work in chemistry is purification.
99%
Chemist here. Can confirm. An additional 9% is figuring out why the reaction didn't work.
purification and contamination.
For real
And 80% of that is heating and cooling
As someone who makes a lot of candy at home, it's funny seeing that Nile struggled more making basic hard candy than converting styrofoam into cinnamon oil in a lab.
Tenchou has got ya working hard on that candy, eh, VP? 😁🐔
It is an impressive lack of basic candy skills after much more impressive chemistry.
It's the same with all of his videos involving everyday things 😂. As soon as the strict chemistry ends, he becomes a hot mess. It's definitely the best part about these videos.
yeah @@collinbeal
my farts are better than NileRed's farts
i love how he spends all this time making food in the most difficult ways possible, just for them to turn out mid every time
Hey NileRed, I'm on a keto diet and can't enjoy certain foods. Could you make a video on efficient methods to separate sugar from mixtures, like honey or fruit juice/powder? It would be super helpful! Thanks!
This guy is the embodiment of someone who is smart/skilled enough to be allowed in the lab, but also insane enough to be banned from it
Nile red and Nile blue
Actual definition of a Mad Scientist.
Smart enough to know what _not_ to do, mad enough to do it anyways
@@Darkpiewpiew you're telling me you wouldn't turn styrofoam into cinnamon candy if you had the chance?
Probably the reason he has his own lab.😂
NileRed is the perfect blend of extremely detailed and diligent chemistry and phrases like “I figured it would probably be fine” and “I felt like the reaction was probably done”
haha, great comment, bet you also have good chemistry knowledge.
I love the overlap between what you describe and experienced chefs/bakers "a pinch of this", "that looks done", etc. Cooking is just chemistry we can eat I guess!
@@JeremyCaronfor me, cooking is its own thing… baking in the other hand, that is definitely chemistry 😂😂
@@JeremyCaron Unfortunately Nigel can't bake to save his life
and "honestly I was feeling a little lazy"
Chemistry is more about winging it rather than was I expected, formulations and exact calculable procedures.
Nile makes me feel like I know everything about chemistry and that I am smart
the fact that the red dye was more dangerous than the flavouring made of plastic in the final recipe was impressive
but not more dangerous than the corn syrup itself, which is ironical
It's not
It's not, he was being sarcastic and making fun of people who think artificial dyes are dangerous (this is also coming from someone who's ALLERGIC to red 40 lol. It's not dangerous)
@@GiraffeFlavoredCondomsthey can be over prolonged ingestion throughout life
@@Dockheadyes and aspartame is bad too if you drink 20 cans of Diet Coke every day of your life
Nile starving looking around his apartment for something to eat and drink and seeing styrofoam cups, plastic gloves, and paint thinner sitting in the corner of the room
that's probably a fine dining experience for him
This comment insinuates Nile considers cinnamon candy doused in hot sauce and cherry cola to chase is a meal
thats a fine pfp you have there
imagine this guy at a party haha
@@americascreepyuncleCollege kids consider this a meal, I know I would
NileRed casually buying a rotary candy coating machine and briefly mentioning it and not using it
Nilered is probably the best chemistry youtube channel, everything he says is extremely clear and easy to understand, he teaches me alot about different chemicals and compounds (which is why i love chemistry) he also does a bunch of interesting and cool experiments which i find awesome
in short: Nilered is the best!
Organic chemistry: Measured and precise
Candy making: Chaos and use feeling
That's about as accurate a description of candy making I've ever heard!
@@michaelbobic7135have you ever made candy the correct way? It's an extremely measured and precise process. From water percentages, to temperature ranges, to folding and aerrating, to watching temperature again until you're able to do your final shaping, it's not just a carefree "throw-it-together" process.
Organic chemistry is not always as precise as you might think 😅
@@TamramsyI mean... Like anything else, once one becomes practiced, yeah it is a matter of feeling. Like absolutely use the thermometer, but learning what the sugar syrup looks like at different stages, learning what the candy looks like when it's malleable enough to pull, learning the thickness of the candy and temp of candy to roll is all smthn you can just tell once you've done it enough
Organic chemists are everything but precise.
Its called dump and stirr chemistry for a reason.
Inorganic chemistry is where being meticulous is primordial
Weeks of painstaking chemistry followed by minutes of complete improvisation.
NileRed spontaneously turning into NileBlue
Hey guys Nile red here today we’ll be turning my long lost grandads ashes into chocolate milk
Right? I was like: youre gonna pour your cinamon in your first caramel batch ever? Ive made tens of batches and i still only sometines get real caramel.
Agree m
I don't know why but I was so proud of how well you actually did the candy making part of this even with the mistakes
Thank you so much Nile, your videos are curing my trauma i have from my chemistry internships during my biology studies at university. I had shitty internship teachers, but your videos give me back the fascination about chemistry ❤️. 😊
As a pastry chef, what happened was you Seized the sugar. using the metal scraper on it caused it to create small sugar crystals in the syrup. when mixing molten sugars, you only fold it using the silmat till the sugar becomes more dense.
And from what I've seen, dealing with the quirks of molten sugar and chocolate can make almost any chef cry.
+
Could also have been him adding the cold food dye in and not letting it heat properly after, or him pouring it onto a chilled tray. Both can do it.
never seize things I guess
-
Gotta love how, time and time again, Nile proves how great he is at chemistry, and completely helpless he is with cooking.
yin and yang, my friend...
He should excel at baking, since that is a science; it's only art when you start decorating. Cooking is more of an art based mostly on experience and instinct, with a foundation in understanding some basic chemistry.
@@nephicus339did you see the one where he tries to make a cookie? Let's just say your hypothesis doesn't hold.
@@nephicus339You are watching an entertainer's channel, assume that his incompetence is for entertainment.
There are other channels that offer better delivery than this one, because this channel is all about brevity and bravado of being a great chemist, but a horrible cook.
@@NikhillRao27 he also tried making that cookie using lab grade pure forms of each ingredient used.
For when you try candy making again here’s some tips to avoid what happened:
Looks like the sugar crystallized back out which is a very common issue in all types of candy making. The best way to avoid that is to “wash” the sides of the pot regularly with some water on a pastry brush. This dissolves any sugar crystals that formed on the side. Even one crystal can cause the entire pot to get ruined! Also the thing that probably saved your second attempt was the additional corn syrup. Candy can be made with just sugar and water, however is very hard to get the candy to not crystallize. Corn syrup or glucose syrup stabilizes the solution. Lastly the cooling pan should be heated slightly so that the sugar cools slowly. Candy is a supersaturated solution, cooling too fast causes all that excess sugar to crystallize back out. Love your videos! Good luck with your next candy making adventure!
I love these long format videos, absolutely fantastic and hope you keep them going.
It's striking how there's simultaneously so much overlap between chemistry skills and kitchen skills and yet they don't quite seem to transfer.
i’m dying at this lmfao
i'm a chef and i sleep to nilered, CONSTANTLY im at work like 'oh this is just this reaction but zoomed out!' it really is just bigger chemistry
Honestly reminds me of a lot of doctors in science fields that I know; completely godlike in their niche, and even a *step* adjacent to it and they fumble madly. Even if Nile doesn't have the degree to show it this makes him a doctor in my eyes lol.
as someone in culinary training who wants to be a chef and also almost failed freshman chemistry (still don't understand it to this day), i can confirm
😂
As a professional chef for many many years it's incredible he managed to make candy without horrifically burning himself. Also the reason why your candy seized like that is because you added in alot of cold liquid(food dye) without a stabilizer, which caused it to start instantly crystalizing around it even before you poured it out of the pan. Basically, in short, make sure to heat it to 300 or 320 or whatever ur temp is AFTER any additives or you'll get a chalky crumbly sugar mess instead of candy.
You should watch his standard chocolate chip cookie video. He knows so much about chemistry, but his kitchen skills are "Burnt Water" lol
Also, my first attempt at making a hard candy shell on some key lime pie gave me 2nd degree burns when I laminated my fingers with molten green lime lava. I was trying to drizzle, and ended up sizzle.
Also speaking as a professional chef, I’m shocked he managed to save the candy! Very impressive for a first time try like that
I don't think he'd do very well as a chemist if he can't handle hot sugar safely.
@@RoadiedaveHey! As someone who also often burns water, I resemble that remark!
The flammability of the goop is no joke. I actually lit my room on fire when I was 15 by absolute accident while melting styrofoam. It went up so quickly I didnt even really have time to react and just threw a glass full of water at the wall
This is most definitely my comfort youtube channel ❤ thanks for all your effort and amazing content 🎉
The way he narrates cracks me up.
"In theory, it could ignite and potentially cause the blender to explode. So I made the decision to pretty much immediately stop it."
also "this horrible chemical which is both corrosive and toxic but is exactly what I need to make my cinnamon flavour" 😭😭
my farts are better than NileRed's farts
@@p-__Your comments are notably worse than anybody else's.
It was funnier cause he was recording it nicely so he obviously didnt stop it immediately lmao
😂😂😂
Nile spending 6250 USD on a candy roller will never not be amazing
haha. and that other machine at the end that coats the candy.
he made that money back within 1 hr of posting
Use it as a pill press
@@thlee3 I think you're overestimating the ad revenue from youtube views? (I could be dead wrong tho so don't mind this too much)
@@pablovirus i think its like $5/1000 views … so $5k/1M views. i think he was around 1M when i watched a couple hours after he posted. cant remember really.
and thats not including whatever sponsors were included.
Ok, but you also need to factor in that he can sell this candy for... some money.
nigel, I used to work for genpak, big canadian foam container company. resin pellets, isobutane or pentane is what the blowing agent we used on that, nothing else went into them. so has to be the base resin.
melted marshmallow = food
polystyrene = food
I like how hardest part for nile was making actual candy instead of the chemistry.
kind of rare for his reaction to go exactly as planned the first time around. He had backups if it didn't. But the candy, no backup
my farts are better than NileRed's farts
Skill issue
@@p-__ nobody cares
His voice never gets old
I love Nile doing a bunch of precise chemistry, walking us through it as a teacher and entertainer... and then kind of beefing it on the last possible step with a regular household skill
I've seem my grand-mother make candy since I was a kid, and I was screaming at the screen.
Did she turn Styrofoam into candy? Or did she make it from sugar?@@monad_tcp
@@monad_tcpwhat did he do wrong?
@@fishboy3612alot
Candymaking can be really hard if you don't know what you're doing. If he did this a couple more times I'm sure he'd get it. He did better than my first attempt!
I didn’t know I would like this video but I enjoyed the whole procedure and hard work it took for you to achieve your goal! Great job to you!🎉❤
I am a chemist too, and I was initially scared when you said you needed to evaporate the acetone off of the polystyrene -- I was like "don't use an oven, don't use an oven, don't use a flame, don't use a flame, just let it sit out" haha
if you're looking for more projects like this, you can turn coal into margarine. the process for making "Coal Butter" was developed in Germany in the 1930s.
My farts are better than NileRed's farts
💀
Margarine, 30s Germany...
Yeah, that tracks.
This could be pretty interesting
You should see how the germans made lamp shades.
"Dude I could go for a drink and some candy, what you got?"
*Nile looking intently at gloves and styrofoam cups*
Erm, actually… plastic gloves can be made into hot sauce and not a drink. ☝️🤓
@@Chocolate_Rain. no, he also made plastic gloves into grape soda :)
12:05 AYO NILE
@@Chocolate_Rain.What are you talking about? Are you saying I’m not supposed to be drinking hot sauce?
@@Chocolate_Rain.he made the same plastic gloves into both hot sauce and also grape soda
I love watching chemistry videos that i don’t understand
There is a faster way :
Get styrofoam, add cinnamon candy, remove styrofoam
Nile following the OChem stereotype of "Putting 1 Colorless Liquid into another Colorless Liquid to get a third, also colorless, liquid" is the YT Chemistry I'm here for.
I love how Niles background is so absolutely not Ochem. But he keeps going back to it. Ochem is a demanding mistress
Yeah, it kinda gives me PTSD to my OChem lab courses, where my supposed colorless liquids often weren’t colorless or often weren’t a liquid
@@Yingking ah yes, the infamous off white / tan / yellowish liquid. Always a bit of a fright.
@@GetOffMyLogyellow chem bad
@@mikeoxmall69420 yellow chem bad
as a chemistry student who vaguely knows things about chemistry now these videos are 100% more entertaining and also 100% more dangerous because my fatal flaw is looking at something i cannot do and going "i can do that"
My farts are better than NileRed's farts
my increasing highschool level chemistry knowledge is also helping, I can now actually understand what the different symbols mean
I don't know anything about chemistry, and watching chemistry RUclipsrs I'm still like "Huh, if I boil off some sulfuric acid, I can use it to concentrate some fuming nitric acid and hydrogen peroxide, and make funny rocket that goes brrrrrr.. Nothing can go wrong"
@@prdprdprdprdprdel lol. but srsly don't. A guy in my high school seriously burned his hands trying to do something that our HS chemistry teacher had demonstrated for the class. And the school never let the teacher demo that particular reaction again (it used ordinary chemicals easily purchased from WalMart or wherever). It's not that you can't do all that -- it's that RUclipsrs don't want to show all the boring parts where they do things to not die or injure themselves. And you really want to be doing the boring parts.
@@TysonJensen I learned my lesson.. In elementary, we used to make hexamethylene triperoxide diamine because it seemed like a fun idea at the time, and the last time I made it I was drying a pile of it on a piece of tissue and tried to mix it so it dries faster.. With a rusty piece of metal.. I assume static electricity happened, and the fireball took off my eyebrows and the front part of my hair.. I'm surprised all of us kept our fingers after doing stuff like that...
I came here from Flavor Lab and I’m impressed that McLovin got himself a RUclips channel.
Seriously though, this was incredibly interesting and I’m here for it.
It would be really interesting if you had a series where you compared how you did it, to how the actual flavorings are made.
I love how almost every Nile's video goes like "This may have 97% kill rate, but I'm gonna try it anyways."
I saw that chromyl chloride and bromine video
I wanna like, but 369
but surprisingly not in this one…
And he always survives at this point I'm convinced he is immortal until he reaches like 70 where everything he did will hit him all at once.
What happened on the first attempt at the cinnamon candy is something called “sugaring”. It’s when the candy is so saturated that it crystallizes back into regular sugar. This can be cause by too much agitation, too much water, too little water, and too high of a temperature. The fix is exactly what you did, using corn syrup to help stabilize the sugar.
When I saw it happen, I knew some random person in the comments would perfectly explain what happened and why. I love the internet.
Yea, I've seen a lot of the candy videos and they always mention this. Don't touch it till its ready to be worked, can't remember all of the rules but I do remember, like chocolate, if you screw up, remelt it.
It takes nile reed to turn polystyrene into flavor, but it takes some granny knowledge to finish it into candy XD
i love how little info this gives into diagnosing what went wrong. okay fine, the temperature isnt too cold. but thats about it
cooking isn't a science it's an art form but great job. I'm impressed.
Wow. I was nowhere close to looking for this type of content, but anyway I watched it completely . Thanks.
Nile during a famine: "Just let me turn this uranium into some nice chocolate."
Edit: Due to the valid objection that this is a chemistry channel, let's use Triuranium octoxide or Uranyl nitrate instead of pure uranium.
Eat this granola bar, it's got 14,000 calories and takes a week to digest.
@@BlewlongmunAnd will stay in your colon for 4.5 billion years.
Dont give him ideas
@@jackoherone8172
Why not? We need more ways to make food. 😂
It would require nuclear fission reactions, while Nigel does only chemical reactions
Nile was the perfect mix between a deranged but smart scientist and that one unemployed friend at 2 pm on a tuesday
RIP Nile 😭
That "was" is pretty ominous bro
@@SeveralGhost seriously lmao
@@joshuasutherland6692 So tragic what happened with the hydraulic press, what a way to go.
448 likes and 4 replys nooooo
😊
I truly appreciate you generosity, you are a great teacher! Thank you
Your are the best science guy on RUclips! Thanks for making this vids they are awsome!
Honestly love how he goes from sounding really professional and educated reading papers on how to do processes to turn polystyrene into cinnamon to complete and utter panic at making hard sweets
For someone who knows how exact measurements have to be for chemistry reactions, I was BAFFLED by "random amount of water" and "a completely arbitrary amount of corn syrup".
@@MariaVFD Lot of people think that cooking is an art. It is not. Cooking is science but the nice presentation is art.
EDIT: Also who wants to see everything go perfectly anyway? 😁
@@DarkZodiacZZ Absolutely agree.
I love the transition from your domain of chemistry ("I carefully extracted 3.7ml with a pipette") to food science ("... And a completely arbitrary amount of corn syrup")
Which is weird, because candy making is basically just chemistry.
@@angelousmortis8041 There's a reason corn syrup is cheap (and extremely bad for you to boot)
@@angelousmortis8041 You'd think so, but man, that cookie video still haunts my nightmares and I don't even know how to cook
@@angelousmortis8041the only thing that requires exact measurements is baking but that’s as precise as you need to get. Cooking yeah just mix the necessary amount of stuff
@@Awzn123 And, baking seems to need more exact measurements the more French the thing you're baking.
Hey I've made candy a few times before and it looks like that issue you had with the "chunky candy" is from crystallization that forms around the edge of the pot when you boil the sugar violently. When these small crystals cool down into your candy they make a texture similar to what you were pulling apart in your video. You found the right solution, just re-melt it.
When I worked for a company that recycled EPS we had to grind up all the eps we got back into it's littlest unpressed form and the friction from pushing the eps out of the machine into a long plank or brank hardened it on the outside making it like bricks or planks of heavy wood
Its funny how good Nigel's chemistry cooking skills differ so much from his actual food cooking skills.
You don't expect foods to be dangerous so just you care less .
We need to get this man some actual cooking lessons. It's a lot like chemistry, he'll like it.
if were being technical it is chemistry!@@obnoxiouspriest
This isn't food cooking this is candy making, it's basically chemistry for people with big muscles and a sweet tooth, shits hard as hell
@@obnoxiouspriest I Agree. Although, I think cooking just comes naturally when middle aged. Just a face palm watching him try to cook a cookie. If you read this NIgel,. Please practice with non expensive time consuming ingredients first?
I love that the chemistry bits are super-precise, and the candy making turns into, "Then I added some random amount of water and corn syrup, and dumped in a bunch of food coloring." Excellent video!
@CodyMcdonocandy making is 100% science
@CodyMcdono it was always science
@CodyMcdonobaking and candy making are sciences. You don't really want to mess with the already established formulas. Cooking, on the other hand, is the art form. Don't like what you have? Add some more spice
It's obviously art Mr. White
@@HitomiMudoespecially breadmaking.2 yo yeast starter and scary terms like the "mother"😭
This man has tenacity. I would have burst into tears during the candy making process. Should have removed it at the right temp.
I love how it turned into a cooking video 2/3 of the way through
For people who don't know, the terms "lemon drops" and "cough drops" come from the process we see at the end here. You drop a sheet of them and they break into perfect chunks.
thank you for this knowledge, that’s pretty cool
“What measurement did you use?”
“3 feet drop”
I was truly surprised many months prior, finding out that rolled candy made into globules, were seperated by simply dropping them from a low height.
The more we know.
Please don't tell me the Hershey's kisses get their name because Hershey kissed a piece of warm chocolate.
I, too, watch Lofty Persuits. ;)
As someone who has made candy before I know what happened when the white chunks appeared. This was caused by the candy syrup seizing due to a lack of corn syrup which inherently interrupts the crystallization process of sugar cooling down. This was luckily solved when you added more to the mixture however which I'm shocked that you basically did by chance.
God that's really funny... I've made caramel a bunch of times and I haven't had this specific experience so it's good to know if it happens in the future
its because the sugar isnt inverted
Sugar sold in Canada is cane sugar, not sugarbeet sugar. Maybe that's part of what happened? Idk.
@@crazyrobots6565 that doesnt matter, its all sucrose
@@googlacco I know for some purposes, some people claim that sugarbeet sugar does not act the same as cane sugar. I'm not saying it's true, I'm saying that I've heard it.
While they may be very similar (maybe even chemically identical), surely the cane and sugarbeet have gone through somewhat different processes to get processed into sugar, right?
Obviously something was different between NileRed's execution and the recipe he was following.
46:54 - "Breaking apart the hearts that were still stuck together" - NileRed, 2024
I'm not even a minute in and I'm predicting that the hardest part for Nigel will be making the actual candy.
He's a decent chemist, I don't think he's an amazing chef lol.
My farts are better than NileRed's farts
you were right lmao
the salsa he made with his spicy molecule physically hurt me lol
i agree but i cant thumbs up cuz its at 420
@@music_kun69420 its at 639 you can like it now
6:05 "It kinda felt like pulling apart a fresh quesadilla"
*DON'T EAT IT NILE DON'T DO IT*
Forbidden quesadilla snacks
Mmmmm.... nice hot toxic styrofoam....🤤
Later
I commented the full list of forbidden foodstuffs made from this reaction with time stamps lol
You're welcome
Forbidden yummy
Ugh this is my favourite cooking channel
Super scientific blender 😂 this is the best.
And bro, ur tone of voice is the best.
Much appreciated young Sir
Love how Nile is just dropping that “oh yea we can use this for napalm sometimes” while mixing two common and very cheap products together.
styrofoam and diesel fuel or kerosene works pretty well
@@SuperAWaCwhy do you even know this
That's how Nile Red "Doesn't speak of the Fight Club"
very easy to make nasty stuff from things that are easily obtainable. chloramine gas & thermite to name a few.
Napalm is incredibly dangerous to make. Even your phone can cause it to explode with no warning. Do not make napalm. It's not a toy. It's a very dangerous chemical weapon.
So there's one thing you're missing from this project: a heated table. It helps to keep the candy from getting too hard and stay malleable. You have the press next to the table and run it through the press straight from the table.
How is this applicable to normal-everyday-life?
I usually just use an oven tray at about 100C to keep it warm for longer when I make hard candy
All watchers of Lofty Pusuits know this 😊
@@slevinchannel7589 Candy press isnt everyday life device also. Well, if one is not professional candymaker
@@vVPhaetonVv I kinda want NileRed to try to use the same press to make heart-shaped soup noodles.
All your videos are very interesting and entertaining, 10/10
I love putting on his videos that I've already watched to sleep. I mean this with no hate, I love his videos. Something happens to my brain when I hear him speak; I black out within 10 minutes. I can fully watch a video if it's the first time, but if I've already seen it, it's like a sleeping sledge hammer that hits me right in the face.
nile saying he needed “hard crack” at 39:53 literally made me spit out my food from laughing 💀 this video has sm good clips
NileWhite
@@mikeoxmall69420 Walter Red
@@mikeoxmall69420💀💀💀
Coming to a NileRed YTP video near you, soon!
Cracking balls
Absolutely love that NileRed's close to mastering chemistry as a whole and yet, when it comes to cooking/baking anything, he's a toddler with an apron
he's basically senku
He should have invited his grandma to be a guest star or consultant for the candy-making segment.
@@Loli4lyf i fucking love Dr. Stone
@@user-ym4xy6us5e hey that would actually be a good idea
@Loli4lyf 10 Billion points‼️
Watching Nigel make candy is satisfying af
I love you Nile, video had come out on my Bday
I love that the hard chemistry portion involves a lot of research and meticulous attention to detail but then the candy making process, which is really just applied chemistry, boils down to "idk, I'm sure it can't be that hard" XD
my farts are better than NileRed's farts
@@p-__well my farts are better than ur farts😈
@@p-__ Dude, i thought your unfunny annoying comments were only on penguinz0 videos, your not funny, but you're annoying.
@@p-__Reported.
Well he sure treated it that way didn't he? Candy making has rules for a reason 🫠
As a hobbyist candymaker, the candy seizing up is crystallization. The usual suspect here is undissolved sugar left on the sides of the pot. Most recipes recommend you apply a wet brush to the sides of the pot to get rid of any crystals left once it's reached the boiling point; some recommend putting a lid on for a few minutes, causing the condensed water to do the same job. The issue is that hard candy is meant to be a glass, an amorphous solid -- so any seed crystals will spread if introduced. The process happens very fast with hot candy, but still happens slowly at room temperature. Freezing is exothermic, and if it happens again, you can actually feel the latent heat of fusion as it occurs!
At 40:24, you can see some crystals left on the sides of the pot, after the heating has already been turned off. Leaving the syrup in the pot, adding in cold ingredients, and stirring it, all cool down the syrup and increase the risk of picking up a small amount of solid sugar that won't melt -- and, just picking up a few molecules can cause crystallization when the candy gets closer to the freezing point. The second attempt likely worked because the bubbling action brought the hot syrup in contact with the solid crystals, allowing the heat to melt them. In general, remelting candy causes decomposition reactions to happen, possibly causing off flavors and colors; as well as boiling of volatile oils, making the intended flavor less pronounced. That said, fantastic job getting it to work on the first batch!
I thought you can’t eat crystals 🙃
I hope nigel would read this and make a second attempt
@@leonardomorari9468Salt and sugar :)
To make it sound more pretentious: The issue is undissolved sugar on the sides of the reaction vessel acting as nucleation sites for crystals of unwanted size.
^_^
@@Reddotzebra tf are you on about? a comment that explains some chemistry under a chemistry video is not pretentious.
New fan here. This video is awesome! Thanks from SF Cali
49:43 "turning air into bomb"
my man nilegreen really predicted the future 💀😭
mfw atmospheric ignition
My farts are better than NileRed's farts
I mean in WW2 they did make bomb from nitrogen gas so uhhhh
its him, its the legend@@p-__
MrGreen a
Fun fact. Styrofoam and acetone are used as practical effects in movies to simulate strong acid effects.
Oh yes, like alien blood eats through the steel floor...🤯
Yeah it is trippy.. 🙂
Plot twist,: they were making cinamon candy off set
Wdym? Like what would the mixture portray in a movie exactly then? Like a body dissolved in acid portrayed with stryofoam and acetone + color?
@derenjoy3r you build structures, items, etc. out of styrofoam and when the acid (just acetone with color) in the movie hits it, the object shrinks very fast where it was hit. Add a soundeffect and the alien blood that hit the wall looks like it is a really strong acid
Great work!
Leaving a comment for the algorithm.
Good luck and looking forward to your upcoming projects.
i love love love " fuck around and find out " vids.
air is 78% Nitrogen. and nitrogen is used in many explosive, so next video will be him getting the nitrogen from the air and making amonium using the Haber-Bosch process
Or a Birkland Eyed (probably spelled wrong) reactor, it’s reasonably less complicated.
Id be pretty surprised to see the Haber process in a laboratory setting. Much more likely he will make HNO3 using an arc, as the guy above me suggested. The Haber process requires like 50 atmospheres and 400C, not to mention also requiring hydrogen gas and pure (not contaminated with oxygen) nitrogen, which is not easy to separate.
Its nice seeing people using the full term "Haber-Bosch" process instead of just the "Haber" process. I've got friends studying chemical engineering that will be thrilled seeing Carl Bosch being more recognised. I feel people often forget that chemical engineers are just as important as the chemists. (though technically Carl Bosch was still a chemist, but his work was mostly in the chemical engineering side).
Spoilers
I think he's going to make nitric acid from the air using an electric arc. It's a process where compressed air is subjected to an electric current, forming nitric oxide (NO). Then, this oxide is converted into nitric acid (HNO3) by reacting with water and additional oxygen in the presence of catalysts.And I think afterwards he's going to nitrate either toluene or hexamine to make trinitrotoluene or RDX. Something like that =)💣
I love this whole "turning something completely inedible into something consumable" series, it fascinates me what's all possible through chemistry
my farts are better than NileRed's farts
@@p-__STOP
Chinese food producers be like 'taking notes'
imagine if this eventually lead to more researchers trying to safely and efficiently convert all them styrofoam waste into usable cinnamon LMAO (bonus points if the synthesis proper doesn't produce any bad side products)
ruclips.net/video/bThudKVCnpc/видео.htmlsi=4Hjj5_nm47YQCLzW