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”
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!
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.
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.
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.
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.
Usually, the simpler a recipe the easier it is to ruin it. Just look at how much of a nightmare Brazilian suspiros are to make domestically, and it's like 2 ingredients.
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
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.
@@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.
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.
@@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.
@@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
@@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)
@@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.
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
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
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
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!
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.
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.
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
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.
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.
I was about 2/3rds through the video and extremely worried that there wasn’t going to be an obscenely expensive single use machine ordered from China. Glad he didn’t disappoint.
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!
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. ^_^
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)
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!
@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
His “inedible to edible” series is like the wikipedia game where you try to get from one article to another completely unrelated article by clicking on links
scientists are just always trying to fuck around and find out more than the others which leads to plastic glove hot sauce and cinnamon styrofoam candies
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".
@@q.marybee 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? 😁
@@q.marybee its because he doesnt care and he's having fun. the worse thing that'll happen is the candy doesn't turn out right. You mess up in chemistry and suddenly your license to exist is revoked lol
@@carsonwebster3646 gasoline isnt the only flammable substance. nampalm is basically just a highly flammable, weaponized substance like white phosphorous, alkylmagnesium, or gasoline like you said
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.
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.
Just a note for your future candy making: all those temperatures for the soft ball, hard ball, soft crack, hard crack, etc. stages are based on cooking at sea level. The air pressure affects the amount of water that boils out at different temperatures, and the higher your elevation, the lower the temperature is for the same stage. I'm not sure where you live, but I used to live in San Francisco. When I moved to Denver, I didn't expect that change and made some very hard maple candy when trying to make maple cream.
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
Temperature of the boiled sugar. It was just that simple. I didn't understand any of the chemistry, but I have made candy. The temperature chart you showed was the key. Cheers. Fun to watch.
@@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.
@@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?
You need a heated countertop so the candy liquid can stay warm when you form the shapes. If you put it on cold metal, it will be cold on the bottom and still hot on the top and you won't be able to shape it. You need to pre heat the tray in the oven.
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
@@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.
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.
43:28 he says it like he’s being so precise when he’s literally just throwing in unmeasured and probably unnecessary amounts of water and corn syrup. He’s just that good at doing the voice over
Sugar is notorious in the bakery world as being finicky and tricky to get just right. As a first attempt, making candy drops (the sheets are -dropped- to separate them) is a great introduction, and you did almost perfect with the saving of the batch of sugar, but the syrup might not have been needed, just a bit of water to not burn it all, and better timing with your sheet pour and mechanical work. With your chemistry knowledge, you would be a powerhouse in the artisanal baking scene. Imagine your "Made With" list including "Leftover Styrofoam Cups" and "Paint Thinner"
The reason why your sugar got all hard and lumpy (crystallized) is because when you're making candy, you're supposed to wash down the sides of the pan with a pastry brush and some water. The crystallization happens when there's unmelted/unincorporated sugar crystals in the mixture, and washing down the sides makes sure that all of the sugar gets melted. Glad that you were able to fix it, though! Never give up! :D
@@richarddavis3980 Thats exactly what you are not supposed to do. The pastry brush would be wet. Melting the sugar before it mixes back it in. When you stir it then it mixes the already formed crystals into the liquid sugar causing a chain reaction.
@@kyleg334 I don't know what the hell you're talking about because I made candy the other day and I stirred it as it was heating up and it worked out perfectly for me so I don't know what you're talking about
As a pastry chef and confectioner, Nile's candy-making skills are actually pretty impressive, all things considered. Those cranks are crazy to use, and the candies look great!
The main reason it's so difficult to turn is because of the gear ratio on the crank. You have to turn it very fast, and with the pressure of the candy on the roller it's like running a bike uphill when you're in high gear
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.
This is why i love this channel so much. Bro talks about how much of a fire hazard it is before saying things like "It felt like pulling apart a fresh quesodilla" and "So i just threw it all in a blender."
I love this channel. He spends literal weeks synthesising a tiny vial of the vital ingredient, of which he'll need over half for a batch of the final product, and then fully commits first time instead of practicing once on an unflavoured batch of the practically-free sugar candies. Cooking sugar to make any sort of candy or caramel is one of the scariest things to do in the kitchen because of how a five-second mistake can ruin the entire enterprise despite how cheap the ingredients are.
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.
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.
even in candy making there are rules, first brush the area above the liquid sugar on the inside of the pot with water to get rid of crystals, these crystals can act a seed crystals and make your sugar form more unwanted crystal. 2nd, excessive stirring can also encourage crystal formation. Adding your flavor and food coloring and then stirring while the mass was already cooling probably caused the first attempt to be chunky as it was
From a prep cook. Dealing with sugar is an absolute bastard. Having made caramel sauce, it's really easy for it to crystalize at the exact wrong time and lose the entire batch. The fact that you got past all that and almost had it is incredible.
@@mikemondano3624how you this wrong? Cooking is not hard. Everyone can learn it. It only requires patience and love. And you have to start working somewhere. Is it dark down there?
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"
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'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.
I love how you see things going pretty well at minute 10 and then accidentally see the progress bar and see you've got an emotional roller-coaster to go on still
Ironically all of the things that required chemistry knowledge, it was the much simpler and more common process of candy making that required a do over
@@lpfan4491 I’m not actually educated , I was born in a Amish cult and left when I was 14 been independent ever since but I spend a lot of time educating myself on RUclips …. So humbly I ask …. Lead is toxic to humans what simply molecule deviates it into a stable or pleasant element?
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)
fun fact! the reason so many candies have ‘drops’ in their name (ie, Lemon Drops) is because of the process of dropping the big sheet of hardened sugar onto the table to separate the individual candies after it’s been rolled out
A really easy way to make good healthy candy is steam distilling or buying lemon oil, Citric acid in the form of lemon juice, and xylitol. Melt the lemon juice/ oil with xylitol until dissolved, cook down a bit, then pour into a pyrex pan. Once crystalized into a sheet, chip it out, then smack the pieces with a rubber mallet. It makes little irregular shaped "icy" feeling candy bits that taste like lemon heads but way healthier. I used to drop the sheets to shatter it too, that's what made me want to share it. Lol
@@trist308 they did indeed use the word "healthy". "easy way to make good healthy candy" were their exact words 🙄 Additionally, nothing in my comment (xylitol is NOT "healthy") was disrespectful, but your comment to me certainly was inaccurate and out of line. 👋🔕
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")
@@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
well, not all of them make their flavoring from styrofoam, most don't even make their own flavoring, literal kids can make candy, now it's making a lot of it that makes it more difficult.
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."
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.
The reason there was a lot of variance in your final product is that you accidentally mixed in a bunch of air to the bread-like candy mixture. Pulling that adds air (hence the opaque color from the more jewl red color) and is how a taffly like candy would be formed (also thats how nougats are formed, but with differing candy temps). The less dense taffy-candy would have a different texture and less flavor.
Nile, this video is so cool. I’ve made a lot of candy, and based on what I saw the only reason your sugar crystallized the first time was because some sugar on the sides of the pot didn’t reach the same stage and was reintroduced when you poured the mixture. The second time around I was worried it might happen again but you got lucky! Usually brushing the sides down with a pastry brush dipped in water prevents this. That was the only thing that kept your first attempt from being perfectly executed, IMO.
@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
i make caramel and candies, and you did well with the candy part. sugar is incredibly difficult to work with; it's very finicky and sensitive to any small change. the fix for crystallized sugar is exactly what you ended up doing, remelting it carefully and trying again. good instincts.
Fun fact: Ridley Scott used a prop Styrofoam floor panel and dyed acetone for the facehugger "acid for blood" which pours out of the creature and eats through the decks at the beginning of Alien.
I would totally watch an actual cooking show done like that. It's hilarious, especially to watch someone that skilled of a chemist fail so miserably at what's essentially applied chemistry in the form of cooking and baking. It's like, you can tell if a recipe was written as a lab procedure he'd probably do wonderfully with it, but since most aren't we get to witness a wonderful understanding failure. Which is fascinating because, like, sure it’s expected with something like candy making where it's only shocking because we expect a good chemist to be a good chef, but with cooking basic foodstuffs, or relatively simple baking like a chocolate chip cookie, it's like, how is a person who, as far as we know lives alone, this bad at cooking, I mean, how does he eat if he can't cook a simple meal or bake relatively easy recipes? Like, what ordinary person, on the level of amateur home chef most present day adults are, can't figure out how to bake a chocolate chip cookie? If he can't bake a cookie, what *can* he cook?
Hi :) I study chemistry and I also happen to be a baker. In my opinion the problem with the candy hardening that Nile experienced was caused by a simple crystallization. While heating the candy mixture it is very important to wash down any crystals of sugar from the sides of the cooking pot with a wet brush because they are responsible for the candy to harden up while it cools down. This slows down the process a bit because you are adding cold water to something that you want to heat up but it is very much worth it :D
the fact that the cooling pad wasn't heated probably also had an effect. the issue he had with the drop roller was also likely the equipment cooling the candy too quickly
Love hearing from the cooks, bakers and chefs in these comments. I was a cook for almost 30yrs and nobody believed me when I'd say it was just basic chemistry. That and it's all about timing. 😊
Imagine the teacher saying dot try this at home, and this it the result. You are the best Nile, been following you for many years now. Best channel here 💯🔥
when life gives you lemons, make a marmon-herrington ctls-4tac tankette with 2 7.62 mm m1919 machine guns and 12.7 mm m2 browning machine gun armor doubled the armament consisting of three 7.62 mm colt mg38bt machine guns mounted in a 240* traverse hand cranked under ocm 18526 designed for export under lend lease created in 1942
14:50 the compound isn’t a side product - earlier you said ‘the air in the styrofoam’ it’s actually pentane, which is used as the blowing agent for the foam
![Eminem - Fuel (feat. JID) [Official Lyric Video]](http://i.ytimg.com/vi/t5H_CewqpKA/mqdefault.jpg)
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"
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 😢
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’s talking to us like it’s a recipe to recreate at home
Im NOT buing CANDY at STORE im ECO and im MACKING it MYSELF with TOXIC chemicals
Im gonna try this today with my girlfriend.
@@jacobott3382how was it ?!
@@jacobott3382did you make cinnamaldehyde and not a carcinogen?
oh please. Nile probably sees his lab as home
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....
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
He needed to check out Lofty Pursuits first!
Knocks it out of the park with advanced chemistry...Fumbles through every step when making candy with 4 ingredients. Love it.
I loved organic chemistry! Awesome Job! Science is awesome ❤
The chem is easy. Candy I hard
Usually, the simpler a recipe the easier it is to ruin it. Just look at how much of a nightmare Brazilian suspiros are to make domestically, and it's like 2 ingredients.
It’s like how the hardest part of calculus is basic arithmetic
A normal person taking the cinnamon challenge: eats a spoonful of cinnamon
NileRed taking the cinnamon challenge: opens a bag of styrofoam cups
I'm so happy he mentioned that the 1st stage of this project was legit a step or two away from making napalm.
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
😂
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.
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
-
Taking chemistry in school this year really helped me appreciate how interesting these videos really are
Same!!!
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.😂
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
$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.
You know it’s gonna be a fun ride when he says “and now for the last reaction..” and the video isn’t even halfway done
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...
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
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!
Nile Red made the craziest bong setup just to break down polystyrene into styrene
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
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
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!
I was about 2/3rds through the video and extremely worried that there wasn’t going to be an obscenely expensive single use machine ordered from China. Glad he didn’t disappoint.
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 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
@@Leonard0Gd0Salt 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.
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)
@@GiraffeFlavoredthey 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
Nilered: "very carefully"
Also Nilered: breaks a table
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"😭
Styrofoam is already tasty enough.
Agreed
PART OF A BALANCED DIET
💀
true
PART OF A BALANCED DIET
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
he always looks so giddy it’s nice to see someone clearly doing something they love
His “inedible to edible” series is like the wikipedia game where you try to get from one article to another completely unrelated article by clicking on links
if you mentioned that game I'm sure you will love this video: "i made a graph of Wikipedia"
(I don't include link because yt tends to hide/ ban them)
@@mariannatatarska1140 I have already watched that video, it is really one of the best videos on this platform
That's A Good Video.
@@mariannatatarska1140 that is one of the best videos on yt
This is so fun
I think we got from Micheal Jordan to p hub
This guy literally fucks around and finds out for a living and it’s beautiful
fucking around and finding out, also known as the scientific method lol
@@DarmaniLink [Documented and peer reviewed] fucking around and finding out, but yeah pretty much.
scientists are just always trying to fuck around and find out more than the others which leads to plastic glove hot sauce and cinnamon styrofoam candies
That is... not what literally means. Not to say that he doesn't fuck, ofc.
Yep seems abt ✅️ right ✅️
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.
@@FontaineLovers i fucking love Dr. Stone
@@SanchoPanza-m8m hey that would actually be a good idea
@Loli4lyf 10 Billion points‼️
12:06 "filled with my beautiful yellow liquid" 🤨🤨
When I heard that my first reaction was to go to the comments
@@Remex373Same lol
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.
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".
@@q.marybee 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.
@@q.marybee its because he doesnt care and he's having fun. the worse thing that'll happen is the candy doesn't turn out right. You mess up in chemistry and suddenly your license to exist is revoked lol
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
@@carsonwebster3646 gasoline isnt the only flammable substance. nampalm is basically just a highly flammable, weaponized substance like white phosphorous, alkylmagnesium, or gasoline like you said
I like how Nile always goes through the steps he takes so clearly and carefully as if he really wants us to give it a go ourselves
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. ;)
Just a note for your future candy making: all those temperatures for the soft ball, hard ball, soft crack, hard crack, etc. stages are based on cooking at sea level. The air pressure affects the amount of water that boils out at different temperatures, and the higher your elevation, the lower the temperature is for the same stage. I'm not sure where you live, but I used to live in San Francisco. When I moved to Denver, I didn't expect that change and made some very hard maple candy when trying to make maple cream.
goddamn sea levels messing with my science
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 🫠
Temperature of the boiled sugar. It was just that simple. I didn't understand any of the chemistry, but I have made candy. The temperature chart you showed was the key. Cheers. Fun to watch.
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.
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
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?
You need a heated countertop so the candy liquid can stay warm when you form the shapes. If you put it on cold metal, it will be cold on the bottom and still hot on the top and you won't be able to shape it. You need to pre heat the tray in the oven.
NileRed casually buying a rotary candy coating machine and briefly mentioning it and not using it
Bro, drop a video fr
Huh
Did not think I'd see the horizon on a nilered video but yknow
Ìm here for it
May you post a vid?
YOOOO!! It's the Minecraft vigilante!!!!
Upload a video😭😭😭😭
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.
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.
39:52 Nilered officially making hard crack
43:28 he says it like he’s being so precise when he’s literally just throwing in unmeasured and probably unnecessary amounts of water and corn syrup. He’s just that good at doing the voice over
Lol yeah
Then, we add in ? grams of Insulin and a large amount of NyQuil…
@@SimpleTrashPandaIt's the _way_ he says it
Sugar is notorious in the bakery world as being finicky and tricky to get just right. As a first attempt, making candy drops (the sheets are -dropped- to separate them) is a great introduction, and you did almost perfect with the saving of the batch of sugar, but the syrup might not have been needed, just a bit of water to not burn it all, and better timing with your sheet pour and mechanical work. With your chemistry knowledge, you would be a powerhouse in the artisanal baking scene. Imagine your "Made With" list including "Leftover Styrofoam Cups" and "Paint Thinner"
Weird question, but why did you strike through the word dropped
my farts are better than NileRed's farts
@@thezackast2752i didnt mean to strike it through, i meant to emphasize it with - marks. Woops.
Ingredients: Corn Syrup, Sugar, Water, Styrofoam...
39:53 - "What I needed though, was hard crack." - NileRed, 2024
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.
@@p-__I speak from personal experience the only thing they are better at is at deterring people away
0:26 It actually does immediately make sense, for some reason intuitively in my mind styrofoam is already cinnamon
The reason why your sugar got all hard and lumpy (crystallized) is because when you're making candy, you're supposed to wash down the sides of the pan with a pastry brush and some water. The crystallization happens when there's unmelted/unincorporated sugar crystals in the mixture, and washing down the sides makes sure that all of the sugar gets melted. Glad that you were able to fix it, though! Never give up! :D
my farts are better than NileRed's farts
@p-__ taste better too
@@youtube.commentatorthat's even worse
@@richarddavis3980 Thats exactly what you are not supposed to do. The pastry brush would be wet. Melting the sugar before it mixes back it in. When you stir it then it mixes the already formed crystals into the liquid sugar causing a chain reaction.
@@kyleg334 I don't know what the hell you're talking about because I made candy the other day and I stirred it as it was heating up and it worked out perfectly for me so I don't know what you're talking about
As a pastry chef and confectioner, Nile's candy-making skills are actually pretty impressive, all things considered. Those cranks are crazy to use, and the candies look great!
The main reason it's so difficult to turn is because of the gear ratio on the crank. You have to turn it very fast, and with the pressure of the candy on the roller it's like running a bike uphill when you're in high gear
He needed a cheater-bar for the lever.
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.
I don't know why I watched this video over and over again. Thanks!
This is why i love this channel so much. Bro talks about how much of a fire hazard it is before saying things like "It felt like pulling apart a fresh quesodilla" and "So i just threw it all in a blender."
*quesadilla*
I love this channel. He spends literal weeks synthesising a tiny vial of the vital ingredient, of which he'll need over half for a batch of the final product, and then fully commits first time instead of practicing once on an unflavoured batch of the practically-free sugar candies. Cooking sugar to make any sort of candy or caramel is one of the scariest things to do in the kitchen because of how a five-second mistake can ruin the entire enterprise despite how cheap the ingredients are.
He needs big stakes and risks for the video. Won't be as entertaining.
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.
nice, is being a candy maker fun?
and do you get to keep the leftover candy?
@LateLater1 yes, and yes! ;) and I can make lollypops the size of man hole covers for my friends.
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.
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
😊
even in candy making there are rules, first brush the area above the liquid sugar on the inside of the pot with water to get rid of crystals, these crystals can act a seed crystals and make your sugar form more unwanted crystal. 2nd, excessive stirring can also encourage crystal formation. Adding your flavor and food coloring and then stirring while the mass was already cooling probably caused the first attempt to be chunky as it was
You should try every single idea that you can think of when it comes to turning stuff edible. This is a brilliantly interesting watch.
From a prep cook.
Dealing with sugar is an absolute bastard. Having made caramel sauce, it's really easy for it to crystalize at the exact wrong time and lose the entire batch. The fact that you got past all that and almost had it is incredible.
"prepping" it for the real cook is a lot easier.
@@mikemondano3624your point is?
@@mikemondano3624brothers are you on speed?
@@mikemondano3624how you this wrong? Cooking is not hard. Everyone can learn it. It only requires patience and love. And you have to start working somewhere. Is it dark down there?
@@christofferore6285 More patience and love needed here. In the comments.
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'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
i agree but i cant thumbs up cuz its at 420
you gave me flshbacks from the cookie fiasco
46:52 why is no one talking about how mad satisfying that was
I love how you see things going pretty well at minute 10 and then accidentally see the progress bar and see you've got an emotional roller-coaster to go on still
Every time things are going great and almost done in the first half of his video, I know I'm going to get a cold shower..
Ironically all of the things that required chemistry knowledge, it was the much simpler and more common process of candy making that required a do over
It took me 2 days to finish this
I swear chemistry makes so much sense and no sense at the same time
It’s crazy how a lot of molecules are one alteration from being deadly to pleasant
@@camnnnLead in a shutnell.
So many times I’ll be like “oh of course, that makes sense that you have to do that” like I’m about to do it myself LOL
47:56 he eats
@@lpfan4491 I’m not actually educated , I was born in a Amish cult and left when I was 14 been independent ever since but I spend a lot of time educating myself on RUclips …. So humbly I ask …. Lead is toxic to humans what simply molecule deviates it into a stable or pleasant element?
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
I love the seamless transition from super intracate and complex chemistry, to basic cooking chemistry LOLOLOLOLOLOL
fun fact! the reason so many candies have ‘drops’ in their name (ie, Lemon Drops) is because of the process of dropping the big sheet of hardened sugar onto the table to separate the individual candies after it’s been rolled out
A really easy way to make good healthy candy is steam distilling or buying lemon oil, Citric acid in the form of lemon juice, and xylitol. Melt the lemon juice/ oil with xylitol until dissolved, cook down a bit, then pour into a pyrex pan. Once crystalized into a sheet, chip it out, then smack the pieces with a rubber mallet. It makes little irregular shaped "icy" feeling candy bits that taste like lemon heads but way healthier. I used to drop the sheets to shatter it too, that's what made me want to share it. Lol
That moment at 46:50 was the most satisfying moment in the whole video 😂 I loved how they all just split apart so well. Thanks for that context!
Fun fact! Candy is yummy
@@Damianmarleyfan xylitol is NOT "healthy"
@@trist308 they did indeed use the word "healthy".
"easy way to make good healthy candy" were their exact words 🙄
Additionally, nothing in my comment (xylitol is NOT "healthy") was disrespectful, but your comment to me certainly was inaccurate and out of line.
👋🔕
The hardest part being the candy-making is a testament to how much Nile just sees chemistry as having fun
To be fair candy making is basically chemistry
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.
NileReds channel is literally the definition of “Hold up watch me cook”
I love how he says "anyway" after saying the most life-threatening stuff
Right? Like you can't just gloss over that
Fr
"There was for sure a chance there was something horrible in it, but in any case, I went ahead and sucked it into my mouth"
@@dbutler1986 lol fr
Nile once again showing why candy-makers and chefs deserve as much respect for their craft as chemists and scientists
We do get the same respect. We're both underpaid and unappreciated by the masses!
Don't forget bakers, for all of ones lost during the cookie incident.
Made maple sugar candy for the first time this week, I wish the recipe just said "cool until supersaturated, then stir to start crystallizing"
well, not all of them make their flavoring from styrofoam, most don't even make their own flavoring, literal kids can make candy, now it's making a lot of it that makes it more difficult.
@@tnmoe-I appreciate you
"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
This is like the nerdiest sweetest valentine gift everR!!!
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 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
@@Flesh_Wizard yellow chem bad
The reason there was a lot of variance in your final product is that you accidentally mixed in a bunch of air to the bread-like candy mixture. Pulling that adds air (hence the opaque color from the more jewl red color) and is how a taffly like candy would be formed (also thats how nougats are formed, but with differing candy temps). The less dense taffy-candy would have a different texture and less flavor.
how did he do that?
my farts are better than NileRed's farts
That's pretty cool, thanks for sharing :)
@@tsm688My guess is it was from whisking too fast or folding it incorrectly.
39:47 "what I needed is hard crack"
Nile, this video is so cool. I’ve made a lot of candy, and based on what I saw the only reason your sugar crystallized the first time was because some sugar on the sides of the pot didn’t reach the same stage and was reintroduced when you poured the mixture. The second time around I was worried it might happen again but you got lucky! Usually brushing the sides down with a pastry brush dipped in water prevents this. That was the only thing that kept your first attempt from being perfectly executed, IMO.
Good to know! So he actually did even better than it originally seemed, and I thought he did pretty well
My farts are better than NileRed's farts
I like how the tools used in chemistry go from "$10,000 hi-tech machine" to "$30 kitchen blender".
it's a very scientific kitchen blender
dont forget the 80c cups
Wait until you see the $2.5M SEM in the biochemistry lab bruh
5:11 Forbidden Marshmallow
BRO that’s exactly what I was gonna say
fluff spread 😅
people take YEARS to learn the art of candy making - success on the second try is insanely impressive, good on you!
He had practice from before
With good directions, the good part of an afternoon
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
i make caramel and candies, and you did well with the candy part.
sugar is incredibly difficult to work with; it's very finicky and sensitive to any small change.
the fix for crystallized sugar is exactly what you ended up doing, remelting it carefully and trying again. good instincts.
thats awesome! candy makers are like chemists and artists, its really interesting to learn about the history of different candies as well, very sick 🔥
Ah yes nothing like a line of styrofoam cup to get my day started .
Fun fact: Ridley Scott used a prop Styrofoam floor panel and dyed acetone for the facehugger "acid for blood" which pours out of the creature and eats through the decks at the beginning of Alien.
Amazing
My farts are better than NileRed's farts
i once made a boat out of styrofoam & spray-painted it. it super melted.
@@danhectic5629 Yeah I feel like every creative kid finds out the hard way about styrofoam
I love when NileRed suddenly turns into a cooking channel but continues to be explained in the style of all the chemistry stuff.
my farts are better than NileRed's farts
@@p-__😒😒😒😒
@@p-__stop
@@RetiredEEwhy
I would totally watch an actual cooking show done like that. It's hilarious, especially to watch someone that skilled of a chemist fail so miserably at what's essentially applied chemistry in the form of cooking and baking. It's like, you can tell if a recipe was written as a lab procedure he'd probably do wonderfully with it, but since most aren't we get to witness a wonderful understanding failure. Which is fascinating because, like, sure it’s expected with something like candy making where it's only shocking because we expect a good chemist to be a good chef, but with cooking basic foodstuffs, or relatively simple baking like a chocolate chip cookie, it's like, how is a person who, as far as we know lives alone, this bad at cooking, I mean, how does he eat if he can't cook a simple meal or bake relatively easy recipes? Like, what ordinary person, on the level of amateur home chef most present day adults are, can't figure out how to bake a chocolate chip cookie? If he can't bake a cookie, what *can* he cook?
Hi :) I study chemistry and I also happen to be a baker. In my opinion the problem with the candy hardening that Nile experienced was caused by a simple crystallization. While heating the candy mixture it is very important to wash down any crystals of sugar from the sides of the cooking pot with a wet brush because they are responsible for the candy to harden up while it cools down. This slows down the process a bit because you are adding cold water to something that you want to heat up but it is very much worth it :D
the fact that the cooling pad wasn't heated probably also had an effect.
the issue he had with the drop roller was also likely the equipment cooling the candy too quickly
Love hearing from the cooks, bakers and chefs in these comments.
I was a cook for almost 30yrs and nobody believed me when I'd say it was just basic chemistry.
That and it's all about timing. 😊
Imagine the teacher saying dot try this at home, and this it the result. You are the best Nile, been following you for many years now. Best channel here 💯🔥
This man could say when life gives you lemonade, make lemons.
I mean not that hard brother, get help
@@tatesvisiondo it then
True tho
@@Amberdemon10real
when life gives you lemons, make a marmon-herrington ctls-4tac tankette with 2 7.62 mm m1919 machine guns and 12.7 mm m2 browning machine gun armor doubled the armament consisting of three 7.62 mm colt mg38bt machine guns mounted in a 240* traverse hand cranked under ocm 18526 designed for export under lend lease created in 1942
14:50 the compound isn’t a side product - earlier you said ‘the air in the styrofoam’ it’s actually pentane, which is used as the blowing agent for the foam
hi joey
Does it really matter though
since you seem to be a chemist who's known. may I ask what a blowing agent is?
@@lit4l1fe22Must... not... make... fellatio joke...
Hi Joey