I had a candy mad scientist kit as a kid, this was actually part of it! It was called lizzard skin or something but the whole thing was mad scientist themed. You just beought back a happy childhood memory. Thank you!
That’s nice anyways here’s a cheeseburger recipe Form patties - Separate the beef into 4 mounds, or 8 if making double cheeseburgers. Gently roll each mound into a ball (not firmly, we want tender patties not rock hard ones!) then press down into a patty that is slightly wider than the burger bun, to factor in cooking shrinkage. As noted above, I like using buns that are maximum 10 cm / 4″ wide so the patty is proportionally a good size and thickness. If your buns are much larger, I’d recommend using more beef else you’ll end up with wafer-thin patties, or patties that are way smaller than your buns! Tip #1 - Dent your patty in the middle. Thinning the centre of the patty compensates for the tendency of the patty to dome up in the middle as it cooks. It also reduces the overall patty shrinkage during cooking. Doing this means there’s no need to squash the burger to keep it flat and even as it cooks (losing precious juices!) Use your fingers or the back of your hand to press a dent into the centre of the patty. A neat trick I picked up from Bobby Flay many years ago! Photo 3: The dent - Here’s what it looks like. It doesn’t need to be even or deep, just a slight inwards curve, so the patty is shaped a bit like a red blood cell. Tip #2 - Salt JUST before cooking. My second key tip is to only salt the patty just before cooking. If you salt your patty ahead of time and leave it sitting around, the cooked patty ends up much firmer. This is because the salt acts on the meat proteins and changes their chemistry. Go ahead and give it a go, if you want to see it for yourself! I salt mine while the skillet is pre-heating. Cast iron skillet - Preheat oil in a heavy-based cast iron skillet over high heat until it is very, very hot. Why a cast-iron skillet? Because it’s made for high heat fast cooking so we can get a great caramelised dark brown crust without overcooking the inside. This burger patty cooks in 3 minutes flat! Don’t have a cast-iron skillet? You can use a non-stick frying pan but just heat the oil until hot, not smoking. Don’t cook it as aggressively as I do in the recipe video below (ie. very, very hot skillet) or you may damage the non-stick coating. You probably won’t get quite the same colour on the crust but avoid the temptation to cook for longer as you’ll end up with overcooked insides. BBQ/Grilling option - see box below for directions! 3-minute cook - Place 2 or 4 patties in the skillet (depending how many fit) and cook the first side for 1 1/2 minutes, pressing down LIGHTLY with a spatula. Note the emphasis on “lightly”! Nobody likes dense, hard patties where all the juice has been squeezed out during the cooking phase! Flip & cheese - Flip the burgers then immediately top with cheese and cook for another 1 1/2 minutes. Melted! And look at that. A perfectly cooked patty and melted cheese draped over it. A flawless burger!That’s nice anyways here’s a cheeseburger recipe Form patties - Separate the beef into 4 mounds, or 8 if making double cheeseburgers. Gently roll each mound into a ball (not firmly, we want tender patties not rock hard ones!) then press down into a patty that is slightly wider than the burger bun, to factor in cooking shrinkage. As noted above, I like using buns that are maximum 10 cm / 4″ wide so the patty is proportionally a good size and thickness. If your buns are much larger, I’d recommend using more beef else you’ll end up with wafer-thin patties, or patties that are way smaller than your buns! Tip #1 - Dent your patty in the middle. Thinning the centre of the patty compensates for the tendency of the patty to dome up in the middle as it cooks. It also reduces the overall patty shrinkage during cooking. Doing this means there’s no need to squash the burger to keep it flat and even as it cooks (losing precious juices!) Use your fingers or the back of your hand to press a dent into the centre of the patty. A neat trick I picked up from Bobby Flay many years ago! Photo 3: The dent - Here’s what it looks like. It doesn’t need to be even or deep, just a slight inwards curve, so the patty is shaped a bit like a red blood cell. Tip #2 - Salt JUST before cooking. My second key tip is to only salt the patty just before cooking. If you salt your patty ahead of time and leave it sitting around, the cooked patty ends up much firmer. This is because the salt acts on the meat proteins and changes their chemistry. Go ahead and give it a go, if you want to see it for yourself! I salt mine while the skillet is pre-heating. Cast iron skillet - Preheat oil in a heavy-based cast iron skillet over high heat until it is very, very hot. Why a cast-iron skillet? Because it’s made for high heat fast cooking so we can get a great caramelised dark brown crust without overcooking the inside. This burger patty cooks in 3 minutes flat! Don’t have a cast-iron skillet? You can use a non-stick frying pan but just heat the oil until hot, not smoking. Don’t cook it as aggressively as I do in the recipe video below (ie. very, very hot skillet) or you may damage the non-stick coating. You probably won’t get quite the same colour on the crust but avoid the temptation to cook for longer as you’ll end up with overcooked insides. BBQ/Grilling option - see box below for directions! 3-minute cook - Place 2 or 4 patties in the skillet (depending how many fit) and cook the first side for 1 1/2 minutes, pressing down LIGHTLY with a spatula. Note the emphasis on “lightly”! Nobody likes dense, hard patties where all the juice has been squeezed out during the cooking phase! Flip & cheese - Flip the burgers then immediately top with cheese and cook for another 1 1/2 minutes. Melted! And look at that. A perfectly cooked patty and melted cheese draped over it. A flawless burger!
For those who don't know the name, this candy is called Nerunerunerune ( *¯ ꒳¯*) Edit: Looks like the one in the video is actually Gumitsureta and not Nerunerunerune, there's a slight difference in both. Nerunerunerune is creamy while Gumitsureta is gummy. It's easy to get them mixed up if you only see them in videos and not irl (/ω \ )
Anyways, here is a cookie recipe: Ingredients ~ English - 135g bread flour - 100g plain flour - 2 tsp kosher salt - 1 tsp bicarbonate of soda (also known as baking soda but not the same as baking powder - 225g butter (browned) - 215g dark brown sugar - 100g white or caster suger - 2 tsp vanilla extract - 1 tsp espresso powder - 1 egg + 1 egg yolk - 100g dark chocolate chips (
I've always loved Japanese candy! I remember trying one that looks like that, but in the USA there was only Poppin Cooking. Japan is basically the future
Okay can anyone tell me if they had this candy or if im actually going insane? The candy were gummies. You open the bag and you have something that looks like a small jar filled with gummy bugs. And you have tweezers that had a glowing mechanism when it closes down. You use the tweezers to reach in the jar and pick up one of the gummy bugs, the little glow is supposed to make it like the gummy bug is a firefly. If i had to say when i never seen them again, it was probably around 2008 or 2009
man Japan feels like such a amazing place. ive always wanted to go there, its been a dream of mine, and I did get to taste japanese candy for the first time, and it was SOOOOOOOOO GOOOD!!!
cool anyways 3/4 cup (1 1/2 sticks) melted butter 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract 3 large eggs 3/4 cup all-purpose flour 1/2 cup Hershey's cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt Preheat the oven to 350F degrees. Line an 8-inch square metal pan with foil and grease only the bottom of the foil. In a large mixing bowl combine melted butter, sugar and vanilla with a wooden spoon until well blended. Add eggs and beat well with spoon until creamy. In a small bowl whisk together the flour, cocoa, baking powder and salt. Gradually add the flour mixture to the egg mixture, beating gently until well mixed. Spread batter evenly into prepared pan. Bake 40 to 45 minutes or until brownies appear set and begin to pull away from the sides of the pan. Remove from the oven and cool the brownies completely in pan on wire rack. Cut brownies into desired size and shape. This recipe makes one 8-inch pan of Chocolate Brownies. you could use this
I subscribed and I liked in a comment and look and look in the people that subscribe I'm one of them too and my name is zamzam until it's just Washington Street and I'm a and I'm and I and my and I really want some too thank you and just to look like Washington Street Northeast and I'm in America
Me : R.i.p Lynja 😢 you are the sweetest, cutest and most loved internet grandma. You will always be in our hearts. 🕊️🕊️🕊️ @CookingwithLynja haters : *Do you mean r.i.p Vsauce? 😂😂😂😂🤣🤣🤣🤣 Vsauce is even not dead 🤣🤣🤣*
Why are we suddenly acting like Japanese candies that have been freely availible on ebay, amazon and through proxy shipping for years is now all of a sudden super hard to get a hold of?
Omg I had something like this when I was a kids. You made like zombie skin and monster brains but it was candy. Idk where I got it or what exactly it was, but I remember making it doing something similar. I think it even came with molds for some of the candies.
Been subscribed since you started yt! Look so much fun! I’m only 12 and dream of becoming a chef. You are one of my icons. I wanna be like you when I grow up !
Subscribe + comment your IG below. I'll reach out and send you some of this candy!
@bartdoesart9 :)
Yes sir
1h gang
👇🏻(not forcing)
3rd!
@jazaydee218
This candy is literally a science experiment
*don’t read my name,,* 🌛-
@@DontReadMyProfilePicture_i ain't getting Rick rolled this time 😂🫵🏻
So, how many people do you have in your basement writing comments for you and also how much are they paid and are they fed well?
@@DontReadMyProfilePicture_your gaijin basement guy but a spammer version
@@DontReadMyProfilePicture_ok
1900s: "we are going to have flying cars in 2024!"
2024: *Japanese gummy candy*
Helicopter are flying cars
This comment makes no sense
The candy wasn’t made in 2024
@@finn-ex6cn I never said it was.
is there a problem with presenting sweets?
rare footage of nick not starting with a knife throw
“Yo whatcha wanna eat today?”
Him: “Slime.”
I love your vids!!!!❤️💙💜💜❤️❤️❤️💙💜💜💙❤️❤️💙💜💜💙❤️❤️😊
@@janellemack3304he has none 🤦♂️
@@janellemack3304 lol
:3
U filmed this before last night
Subscribe for more magic!
First comment om comment😂😂😂
Second ILY Nick!
Third 🔥
I subscribed
4th i love your vids
This is why Japan is like a whole mile ahead of other countries in development.. ( That looks rlly gud xD )
The US had this in the 90’s lol. If anything Japan is behind.
I had a candy mad scientist kit as a kid, this was actually part of it! It was called lizzard skin or something but the whole thing was mad scientist themed. You just beought back a happy childhood memory. Thank you!
Dr Dreadful!
Saaame
@@LMvonLebkuchen I had this one too, if I didn't see this video that would have been a memory that never came back
@@LMvonLebkuchenbro yessss literally begged my mom as a child for one of them sets 😭
Yes!! I had the science kit, too! I think it was zombie flesh.
We used to have these in the US in the 90s. It was like a mad science candy making kit.
- What was it called !?
Can I please have to
we still have them at asia markets
Yeah. the thing about japan is that they never really progressed pass the 90s.
That’s nice anyways here’s a cheeseburger recipe Form patties - Separate the beef into 4 mounds, or 8 if making double cheeseburgers. Gently roll each mound into a ball (not firmly, we want tender patties not rock hard ones!) then press down into a patty that is slightly wider than the burger bun, to factor in cooking shrinkage. As noted above, I like using buns that are maximum 10 cm / 4″ wide so the patty is proportionally a good size and thickness. If your buns are much larger, I’d recommend using more beef else you’ll end up with wafer-thin patties, or patties that are way smaller than your buns! Tip #1 - Dent your patty in the middle. Thinning the centre of the patty compensates for the tendency of the patty to dome up in the middle as it cooks. It also reduces the overall patty shrinkage during cooking. Doing this means there’s no need to squash the burger to keep it flat and even as it cooks (losing precious juices!) Use your fingers or the back of your hand to press a dent into the centre of the patty. A neat trick I picked up from Bobby Flay many years ago! Photo 3: The dent - Here’s what it looks like. It doesn’t need to be even or deep, just a slight inwards curve, so the patty is shaped a bit like a red blood cell. Tip #2 - Salt JUST before cooking. My second key tip is to only salt the patty just before cooking. If you salt your patty ahead of time and leave it sitting around, the cooked patty ends up much firmer. This is because the salt acts on the meat proteins and changes their chemistry. Go ahead and give it a go, if you want to see it for yourself! I salt mine while the skillet is pre-heating. Cast iron skillet - Preheat oil in a heavy-based cast iron skillet over high heat until it is very, very hot. Why a cast-iron skillet? Because it’s made for high heat fast cooking so we can get a great caramelised dark brown crust without overcooking the inside. This burger patty cooks in 3 minutes flat! Don’t have a cast-iron skillet? You can use a non-stick frying pan but just heat the oil until hot, not smoking. Don’t cook it as aggressively as I do in the recipe video below (ie. very, very hot skillet) or you may damage the non-stick coating. You probably won’t get quite the same colour on the crust but avoid the temptation to cook for longer as you’ll end up with overcooked insides. BBQ/Grilling option - see box below for directions! 3-minute cook - Place 2 or 4 patties in the skillet (depending how many fit) and cook the first side for 1 1/2 minutes, pressing down LIGHTLY with a spatula. Note the emphasis on “lightly”! Nobody likes dense, hard patties where all the juice has been squeezed out during the cooking phase! Flip & cheese - Flip the burgers then immediately top with cheese and cook for another 1 1/2 minutes. Melted! And look at that. A perfectly cooked patty and melted cheese draped over it. A flawless burger!That’s nice anyways here’s a cheeseburger recipe Form patties - Separate the beef into 4 mounds, or 8 if making double cheeseburgers. Gently roll each mound into a ball (not firmly, we want tender patties not rock hard ones!) then press down into a patty that is slightly wider than the burger bun, to factor in cooking shrinkage. As noted above, I like using buns that are maximum 10 cm / 4″ wide so the patty is proportionally a good size and thickness. If your buns are much larger, I’d recommend using more beef else you’ll end up with wafer-thin patties, or patties that are way smaller than your buns! Tip #1 - Dent your patty in the middle. Thinning the centre of the patty compensates for the tendency of the patty to dome up in the middle as it cooks. It also reduces the overall patty shrinkage during cooking. Doing this means there’s no need to squash the burger to keep it flat and even as it cooks (losing precious juices!) Use your fingers or the back of your hand to press a dent into the centre of the patty. A neat trick I picked up from Bobby Flay many years ago! Photo 3: The dent - Here’s what it looks like. It doesn’t need to be even or deep, just a slight inwards curve, so the patty is shaped a bit like a red blood cell. Tip #2 - Salt JUST before cooking. My second key tip is to only salt the patty just before cooking. If you salt your patty ahead of time and leave it sitting around, the cooked patty ends up much firmer. This is because the salt acts on the meat proteins and changes their chemistry. Go ahead and give it a go, if you want to see it for yourself! I salt mine while the skillet is pre-heating. Cast iron skillet - Preheat oil in a heavy-based cast iron skillet over high heat until it is very, very hot. Why a cast-iron skillet? Because it’s made for high heat fast cooking so we can get a great caramelised dark brown crust without overcooking the inside. This burger patty cooks in 3 minutes flat! Don’t have a cast-iron skillet? You can use a non-stick frying pan but just heat the oil until hot, not smoking. Don’t cook it as aggressively as I do in the recipe video below (ie. very, very hot skillet) or you may damage the non-stick coating. You probably won’t get quite the same colour on the crust but avoid the temptation to cook for longer as you’ll end up with overcooked insides. BBQ/Grilling option - see box below for directions! 3-minute cook - Place 2 or 4 patties in the skillet (depending how many fit) and cook the first side for 1 1/2 minutes, pressing down LIGHTLY with a spatula. Note the emphasis on “lightly”! Nobody likes dense, hard patties where all the juice has been squeezed out during the cooking phase! Flip & cheese - Flip the burgers then immediately top with cheese and cook for another 1 1/2 minutes. Melted! And look at that. A perfectly cooked patty and melted cheese draped over it. A flawless burger!
Wow that looks amazing nick can you do a lot more unusual candy like this for us to see
For those who don't know the name, this candy is called Nerunerunerune ( *¯ ꒳¯*)
Edit: Looks like the one in the video is actually Gumitsureta and not Nerunerunerune, there's a slight difference in both. Nerunerunerune is creamy while Gumitsureta is gummy. It's easy to get them mixed up if you only see them in videos and not irl (/ω \ )
thanks!
fun fact, nerunerunerune is actually a very popular snack for kids In Japan
No shit Sherlock @@1dk665
@@louthiatv
ꀍꁅꀎꁅꀍꀍ
❤❤❤❤꒒꒒ꂦ꒦ꏂ
Americans looking for organic chemical free snacks while Japan be like
" Nah homie, imma make my candy a chemical experiment"
Omg i love this its so satisfying and i literally binge watch your videos❤❤❤
Bro your videos are amazing. It actually looks good honestly.
These actually look so cool.
I want to try it now.
Your videos are amazing. Keep on going. You got this. ❤
I will send you some! What's your IG handle :)
gg
Yooo good job on getting some.
@@NickDiGiovanniGIVE ME THE CANDY PLSSS
@@NickDiGiovanni mines mehreen15576
This candy is a fun science experiment! Childhood memories with mad scientist candy kits.
chicken ima eat you
How you have many subscribers?
@@pastelmaxchannel8469he's literally in every shorts, maybe a bot
Is this CHATGPT?
@@xhopeofficial1735ya mayebe
You can still get these in Hyvee in the US in the candy section
My husband spent two years in Japan when he was in his early 20's. I would love to give this to him
Anyways, here is a cookie recipe:
Ingredients ~ English
- 135g bread flour
- 100g plain flour
- 2 tsp kosher salt
- 1 tsp bicarbonate of soda (also known as baking soda but not the same as baking powder
- 225g butter (browned)
- 215g dark brown sugar
- 100g white or caster suger
- 2 tsp vanilla extract
- 1 tsp espresso powder
- 1 egg + 1 egg yolk
- 100g dark chocolate chips (
Why
@@mrross5633bc he thinks he is cool and stuff like this gets u a ton of likes. Don’t ask me why.
Fair
@@RustyBear know one asked keep ur mouth shut
@@petrugalan1 *no
I have been to subscribe to you since forever. I love your videos and I have learned so much cooking skills from you. Thank you so much.❤
"This is *Japanese* slime candy. It's really hard to find, *unless you're in Japan* " well said, Nick
This candy looks so delicious yet so disgusting at the same time
*I am Melon*
*don’t read my name,,* 🌛
Fr
@@MelonMemiesU AGAIN
@@DontReadMyProfilePicture_dont read my ass
nick i love your videos, you started my passion for cooking, tysm!!!!
1900s : « we’re gonna have flying cars in 2024
2024 : Japanese gummy candies
I've always loved Japanese candy! I remember trying one that looks like that, but in the USA there was only Poppin Cooking. Japan is basically the future
“Bought some home” bro took the whole stock 💀💀
Hello
are you ticklish
Hi good morning
@@CommentingHorse😅
@@CommentingHorse hi
Oh! I remember that candy and watching people make it along with other candy. It was very entertaining to watch!
Okay can anyone tell me if they had this candy or if im actually going insane? The candy were gummies. You open the bag and you have something that looks like a small jar filled with gummy bugs. And you have tweezers that had a glowing mechanism when it closes down. You use the tweezers to reach in the jar and pick up one of the gummy bugs, the little glow is supposed to make it like the gummy bug is a firefly. If i had to say when i never seen them again, it was probably around 2008 or 2009
Nick has tried every food from Japan at this point. 🍱🍣
Dude I used to love watching Japanese CZcamsrs open these up back in 2012 or smth 😭😭
man Japan feels like such a amazing place. ive always wanted to go there, its been a dream of mine, and I did get to taste japanese candy for the first time, and it was SOOOOOOOOO GOOOD!!!
Me seeing those at a grocery store in the USA: what?
This candy is really hard to find unless you have Amazon. Then you can order whenever you want
Those snacks are one of those things where people make videos out of these snacks, man it brings me back the nostalgia
@DontReadMyPicture82643 ok
cool anyways 3/4 cup (1 1/2 sticks) melted butter
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/2 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350F degrees. Line an 8-inch square metal pan with foil and grease only the bottom of the foil.
In a large mixing bowl combine melted butter, sugar and vanilla with a wooden spoon until well blended.
Add eggs and beat well with spoon until creamy.
In a small bowl whisk together the flour, cocoa, baking powder and salt.
Gradually add the flour mixture to the egg mixture, beating gently until well mixed.
Spread batter evenly into prepared pan.
Bake 40 to 45 minutes or until brownies appear set and begin to pull away from the sides of the pan.
Remove from the oven and cool the brownies completely in pan on wire rack.
Cut brownies into desired size and shape.
This recipe makes one 8-inch pan of Chocolate Brownies. you could use this
I used to watch a lot of videos making these candies. Seeing them again is very nostalgic :')
Nick you’re one of my favorite CZcamsrs whenever I feel sad, I get on my phone and watch your videos they make me feel happy
Hi, I like your videos
Gay
I’ve been subbed for years my guy
Ok bot
Thank you babe
Shorts like this make me want to move to Japan
*I am Melon*
*don’t read my name,,* 🌛
I subscribed and I liked in a comment and look and look in the people that subscribe I'm one of them too and my name is zamzam until it's just Washington Street and I'm a and I'm and I and my and I really want some too thank you and just to look like Washington Street Northeast and I'm in America
Nick you are so good with the videos keep it up man
I want some! Reminds me of a 90s candy maker kit that was a crazy scientist set for kids. Nostalgia
Dude is the Bob Ross of cooking
Omgg I remember when my brother and I would binge watch your vids whenever we were bored😅 We love your vids so much
please i subscribe you😢
I love how u make videos about Japanese food 👍
That looks so cool by the way I love your videos Nick they’re always so fun and creative
U can find one in Nigiya it’s a Japanese store there in places like japan town in California or yeah
I subscribed this would of been such a lynja colab
genuinely curious on the science behind why this works, the powder is just hydrophobic i suppose but
does anyone know where it can be found at?
I like how you pulled it out of the liquid
Bro failed at the last second
@_.jessayyy_ these are literally my childhood 😭
Omg Jessie! ✨
👦🏽This Is BOB Every Like He Gets Is
👕 One Year Of Age He Gains
👖
Looks amazing
Gummy candy sure is the best. The taste is something you will never forget.
I’m subscribed to you your my favorite channel❤️
This looks like candied slime but so pretty at the same time 😭💕
"So i brought some home"
*proceeds to bring a whole army*
look so amazing you are very lucky!
Japan always has the coolest snacks!
Nick gives off such calm vibes. One of the most wholesome creator on CZcams❤❤
Yeah, he is one of the nicest creators out there.
Edit: Helped with your goal
Hello
@@ubermensch9741 thanks♥️
@@CommentingHorse Hi, how are you doing?
He love japan so much than his own country
Gummy candy will always satisfy your appetite. Even when you're on the verge of breaking the weighing scale.
It looks like the exact definition of never play with your food.. 😅
*I am Melon.*
*don’t read my name,,* 🌛
If someone were to bring this to school he would automatically become the coolest kid.
*I am Melon*
I've always wanted to try that 😃
THAT LOOKS SO GOOD OMG (Keep up the good work)
Who here wants nick to catch to gordon👇
me!
Let's go😊
This candy is a waterfall 💀
Hello
People who used to ship lynja and nick
👇
Me : R.i.p Lynja 😢 you are the sweetest, cutest and most loved internet grandma. You will always be in our hearts. 🕊️🕊️🕊️
@CookingwithLynja haters : *Do you mean r.i.p Vsauce? 😂😂😂😂🤣🤣🤣🤣 Vsauce is even not dead 🤣🤣🤣*
Oh! i actually found this in the US--unfortunately my cousins and i screwed it up because the instructions were in japanese and we are very stupid
my mom once worked overseas in japan but never had a chance to buy slime candy, looks sweet!
Why are we suddenly acting like Japanese candies that have been freely availible on ebay, amazon and through proxy shipping for years is now all of a sudden super hard to get a hold of?
Scrub daddy watching us from the sink is terrifying
It literally is magic how you do it
Love your content BTW❤
That candy looks so good and satisfying ❤😊
that candy was scientifically manufactured 😂😂
Rest in peace Linja
This is super awesome reminds me of something I’d love to of gotten if I’d seen as a kid! Great videos enjoying all the food contents
i always watched videos back in 2015 about candy like this and was always invested in them
This looks so fun!
I’m from Japan and yeah, every child use to play/eat with that👍in their childhood
This looks amazing
The thing about Japan is that they stuck in the gimmick filled 90’s
The water never ended up getting used 💀
1924: in 100 years people will fly with wings!
2024: want to make some candy?
Omg I had something like this when I was a kids. You made like zombie skin and monster brains but it was candy. Idk where I got it or what exactly it was, but I remember making it doing something similar. I think it even came with molds for some of the candies.
Iwould love to try this but i cant get because its in japan
Your videos are amazing nick❤
That's not a candy
That's an experiment
“This is your sauce” 💀💀💀
Been subscribed since you started yt! Look so much fun! I’m only 12 and dream of becoming a chef. You are one of my icons. I wanna be like you when I grow up !
Cool hope u had fun making it
Liquid oxygen is quite the same with Liquid nitrogen.
Wow That looks amazing!😊
I love you past vids and your newer ones and would love to try this!
Now this is what school needs to teach us for a science experiment less taking notes more making awesome science candy
I am subscribed. I watch your videos every day.❤
"It's actually not too complicated" It kind of is
Gummy candy relieves stress and anxiety. The sugar levels are beyond average comapared to blood pressure levels of a human being.
From where do you go to Japan from the USA? Is it a 15 plus hour flight?