Recreating My Great Grandpa's Lost Candy Recipe!
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- čas přidán 2. 10. 2023
- Recreating My Great Grandpa's Lost Candy Recipe! He made coconut brittle decades ago, so long ago the recipe no longer exists! But today we tried remaking it with just a half batch, so get it while you still can!
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💑 About Hercules Candy
Hercules Candy has been on Steve’s side of the family since 1910(ish). When he took over in the 70’s, he anticipated after 10 years of hard work, he could move the business out of the basement and into a real storefront. Unfortunately, it took until 2018 for that to happen, but hey at least it happened! Steve and Terry own the shop, Craig (the social media manager) is their son, Cara (wrapper and shipper extraordinaire who is poised to take over the shop one day) is their daughter and Leah (who doesn’t love being on camera and is very elusive) is their oldest daughter. Karen has been working for Hercules Candy since the twins (Craig and Cara) were about 6 months old and everybody else is a new recruit. Don’t forget to subscribe and hit the 🔔 for more videos!
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Ok this with pecans and vanilla would possibly make it taste like German Chocolate Frosting.
Yum my Mom use to make thosecfrom scratch.
I would totally buy German chocolate frosting brittle. No chocolate, just the coconut, pecans and vanilla. Maybe a splash of butter flavor? Oh, swoon!
That's such a good idea it might be illegal! 😳
Waiting for the 2.0 version!
@HerculesCandy I say live in the gray area lol.
Awesome! I grew up near Fulton, maybe 25 miles away and my grandfather was a candy maker too.
I have a 5 gallon copper pot just like the one in your video that I inherited. My grandfather died the same day Nixon resigned as US President (early August 1974) and I think he was almost 90 years old. He made everything by hand and those 5 gallon batches of candy in the copper pot were stirred using a wooden paddle just like yours, of course, by hand. He made peanut brittle and I still remember him putting in the baking soda at the end so it foamed just before he poured it! Brings back memories.
When I was a kid (60 yrs. ago), I remember my favorite brittle had coconut in it and it looked like your regular brittle with that beautiful caramel color. It had thick, wide pieces of coconut in it that I guess I would say looked like a big white cereal flake. Years ago, I found some unsweetened organic coconut flakes and was going to try and make the brittle, but couldn't find a recipe at the time. I think I eventually did find one, but by then I had already eaten the coconut. I LOVE coconut.
Daaang, your past self was thwarted by your even paster self!
Try again. I hope it comes out great!
I remember a similar candy ,it was called Peco Brittle , it was a thick square wrapped in cellophane.
TOAST the Coconut!!! That will give you a better texture, better visual appeal, better flavor (brings out a “nutty” flavor), and also will keep the coconut added on the table from getting stale!
Exactly what i came in to say….i make coconut brittle but use toasted flaked coconut…even shredded may be better than dessicated because the pieces are a hit larger so a bit more ‘chew’
I really loath fresh coconut, but toasted it's a whole new flavor and I love it.
@catohcatohcat5969 I don't like fresh coconut either. But u are so right about the change in flavor. Its so amazing you don't think it's even coconut.
Was watching on my TV and couldn't comment so I grabbed my phone and damn........you beat me to the punch.😂😂
😊
I'd toast the coconut... Toasted coconut tastes more coconutty... Also I make coconut ice lollies and add a touch of grape juice makes the coconut flavor pop 😀
I'll second the toasted coconut idea. First, it will enhance the coconut flavor. Second, it will lend a helping hand to the golden color. And it may, possibly, bring more crunch like we all anticipate in a brittle. We are planning a trip from Michigan across Canada to Niagara and then into New York, I hope to convince my wife to visit your shop. I found you a few years before you moved to the new shop, and while the world was shut down, I watched your videos and a few others while I recovered from back surgery, learned to cope with ADHD, anxiety, and all the other stuff that accompanied that odd time in all our lives. Your family made life feel just a little more normal when nothing was normal. Thank you for the entertainment.
For the last 13 years I’ve been trying to remember the name of your store. I lived in Syracuse years ago and had chocolate covered brittle. I’ve never had anything like it- except when my sister sent me honey candy from Germany. I’m so glad that your video randomly popped up tonight!
You'll have to stop in next time you visit Syracuse!
Coconut with macadamia nuts and drizzled with chocolate after it is broken.
I’ve have had coconut brittle a long time ago. I think my dad brought home from Hawaii. But it was with coconut flakes and macadamia nuts. It was really great.
Oh that sounds like a great combo!
@@HerculesCandy I second this flavor combo!
It would be amazing with toasted coconut and pecans
I think toasted would hold up to the heat better.
And dipped in chocolate!
Now you're talking my kind of candy. @@lorirhoads2604
I only like coconut toasted. Like toasted coconut marshmallows!! Those are yummy. But no Mounds, Almond Joy or flaked white coconut for me.
There was an old fashioned candy making shop in my hometown years ago, they make coconut brittle with flaked coconut but also made it with cashews or pecans. The coconut they used was more like shaved coconut, the candy part was quite clear so you could see the coconut and nuts suspended in it. It was soooo yummy though as was all his candy .
The place was called Jimmy Demetrius Candy Kitchen, though he is long gone I think someone bought the store and doesn’t make the candy like his now. He made all the ribbon candy, the sugar animals and Christmas figures on sticks, all the old style candy. It’s great you are passing the skills on to newer generations .👏🏼👏🏼👏🏼🙋🏼♀️
Sounds like a cool little candy shop!
Very cool to see you guys testing out a decades old recipe. Any more cool Grandpa idea's in that book?
Oh I'm sure there's a ton haha
This would probably also make a great chocolate dipped brittle. It would be like Mounds, but in brittle form. Love this idea of a brittle flavor though!
Crispety, crunchety, coconut-ety?
A mix of chocolate and cardamom could be wonderful! In Finland we love cardamom in sweet things, our national pastry is a cinnamon bun with cardamom in the dough, and one of our favorite ice cream flawors is blueberry-and-cardamom. Sounds a weird combination, but it's really good! Chocolate with cardamom and dried berries could be really something different.
Cardamom is delicious!!!
I actually love cardamom and blueberry together, that ice cream sounds good!
I LOVE cardamom, especially the whole pods in rice pudding with coconut. Oh lord I'm getting hungry!
Came to say chocolate with cardamom and berries. I'm voting for this one.
Years ago, when we were at a family reunion in Texas, my dad bought us all some pecan praline patties. They are like brittle in taste, except softer. There was lot of coconut and a little pink food coloring in them. One of the best candies I've ever had. Coconut goes so well with nuts or vanilla.
Were those the reddish peanut paddies that were a round disk of candy, about the size of pralines? They are kind of soft, but hold their shape and a candy I remember from my childhood growing up in Texas. On another note, does anyone remember those spice or molasses cookies that came with the hard white icing on top? Those were so good.
Chocolate and chili do go really well together but it absolutely has to be dark chocolate. Which makes it grownup candy.
I just wish I was in y'all's family. You all are so peaceful and humble.
Habaneros and a dark chocolate would be great! If you remove all of the seeds and the fleshy membranes you can make it a bit milder, fresh habanero has a relatively fruity fresh taste about it!
I second this.
I loved to see how that beautiful copper vessel had been constructed - a real work of art!
When I made coconut white chocolate macadamia cookies, I used a large unsweetened shredded organic coconut flakes (or chips-- which are big shredded pieces). I would use that in brittle instead.
Chocolate covered coconut brittle!
Just off the top of my head, thinking about a third more coconut and perhaps toasting it. Also substituting coconut milk for the water. I feel there is a lot of possibilities with the basic recipe.
I just want to say my Mom was a huge fan of yours. She loved seeing new videos whenever they came out and couldn't stop sharing her excitement with me. She always wanted to come visit to say hi and maybe try some of the stuff you showed off making on your channel.
I get so excited when I see a notification from you guys! I think Momdre and I are a LOT alike too; crazy 😉and running everywhere I go! Lol
That does sound a lot like her 😂
Thanks Steve for shareing your family recipes! Fun to watch!!
👍 Similar to my family's history with candy.
Opened in 1921 and still in business.
Brought back memories of 55 gal drums of corn syrup.
Coconut is a Drupes, its a classification of fruit that has a inner flesh and seed surrounded by a a hard shell!!! that looks good!!!
I enjoy watching these videos so much! I never would of thought to make coconut brittle, but it sounds amazing! I bet adding cashews would be incredible.
Cashew and coconut is always a winning combo! :D
Hello from California! I love watching your videos~ I want to go over to the shop one day :)
I really do enjoy watching these “behind the scenes” candy makers! I bought your Cranberry candies, they are Great thanks ❤
Glad you like them!
That covered in chocolate would be delicious!
Ive been watching for a few months now and I just realized you guys are right down the street from my house, I will have to stop in and get me some candy!
Craig questions are the best! You ask what most people want to know and make it funny
Everything you make looks so delicious!
Thanks so much!
Fun!! Coconut brittle sounds tasty
I just got my order in the mail today! I’m eating it while watching this - really cool! I love it and will be ordering again!!
You'll want to use desiccated coconut, not fresh coconut for the topping, otherwise you'll obviously have problems with moisture etc.
You may also want to look at something like toasted coconut, that'd make an even bigger flavour.
All these comments telling a guy who has made candy for 4 decades, how to do this is laughable
And using passed down information since 1910
Lightly toasting the coconut could be good. I would love this brittle!
Do exactly what you did, and add the larger coconut curls instead. Using both will give body version #1, plus the larger curls will roast out beautifully, and be so fine inside the brittle. The coconut brittle I've had, NEEDED the body portion you've just made! And much more beautiful when finished. I might even buy from Canada! Would Grandfather have used a smidgen of natural vanilla?
Lovely works you guys.
If there is any moisture in the coconut, it would effect the texture of the brittle if you packed it. A solution would be to toast the coconut before you added it to the finished brittle.
Um....the lady smiling in the batch after the baking soda was poured in was creepily cool!
Saw that as well. Went through the comments to see if I was crazy.
Omg I want some!!!!!! I love coconut!!!! Topped with coconut is a great idea!
Great video! My wife had coconut brittle as a child, she said that version used toasted coconut. Regardless, we hope it's a super successful addition to the product line.
Ive had coconut brittle plenty in my day but it was always made with more of a shaved coconut rather then grated coconut. Like wide thin pieces. it was shaved coconut, almonds and pecans
Wonder if stirring in the coconut after the baking soda rise would work?
Oh, and as for the spicy chocolate, a baker friend once created what she called Aztec Chocolate Pie. It had cayenne for heat and a touch of cinnamon.
I have never understood what is that jelly looking stuff you start with? I love watching you guys make candy!
Legit though, there was this bar I used to go to looong time ago, and they made this dessert, the firecracker sundae, and it was the most amazing thing. The spicy chocolate, combined with the ice cream was beautiful. I rarely find spicy chocolate based things, but, when I do, it’s rarely disappointing.
Dad has patience that is warm and loving. Seems like a welcoming bunch
I don't even like coconut most of the time but that looks really good!
As Kaitlyn said, she's not even a big coconut fan and even she liked it!
Looking forward to my bag of this flavor brittle and some other goodies I ordered.
Continuing Family legacy!!! 🖤Keep it up😊
Sounds amazing. I wonder how it would be if the coconut was toasted though. I love toasted coconut.
I have had this before from somewhere else, and they used wide (1/4 “) shreds of coconut. So good
Love Terry's growing coconuts story..😂😂
Coconut Brittle sounds AAMAAZZINNGG
3:43 Steve is so chill.. despite the clap backs lol
I recently had pecan and coconut brittle and it’s addictively amazing
You can never have too much coconut. I love anything coconut. I want a give away bag!!!! Oh my gosh I want some coconut brittle.
as a Canadian dating someone from Niagara. I look forward to coming to visit.
I just looked it up-the FDA considers coconut to be a tree nut, like almonds or walnuts. Although some people who are allergic to tree nuts can tolerate coconut, there are people who are allergic to coconut.
That having been said, this looks delicious! What would it change if the coconut flakes were toasted first? Especially with the coconut sprinkled on top that someone suggested.
I make coconut macadamia nut brittle with large flake -ribbons almost, of coconut. Makes for a lighter airy texture. Favorite combination.
Adding Roasted coconut with a mixture of regular dried coconut would be amazing 🤩 😋
Ancho Chile goes very well with chocolate.
Poblano are dried to make ancho Chile pods and those lose flavor over time so freshly dried if you can find them, they should be dark, flexible and leathery.
Split, de-seed and toast in a dry pan just until fragrant then soak a few hours in hot water, drain and scrape them for the pulp or go for rustic diced chiles if the skins are not too tough, that varies crop to crop.
*A vertical crushing type juicer works well to separate skin and stray seeds from the pulp, i use an Omega Vert.
This applies to pretty much all dried chiles and i like to sip the soaking water like tea, especially from Arbol toasted a little on the dark side but Arbol are fiery hot.
It looks fantastic!
15:15 toast the second added round of coconut on the table first finish with white chocolate drizzle then caramelize the white chocolate to finish. Make it a yummy toasted warm brittle
Chocolate with cinnamon and coffee is delicious has a bit of the spice to bring out other elements in the chocolate and the coffee adds to the bitter quality of the chocolate in a delectable way
Adding the coconut earlier will toast it to some degree, and adding more on the table (or just before pouring) will keep the untoasted flavor and texture.
What about some coconut flakes as well as shred so you’ve got different textures in the brittle.
you could use toasted coconut at the end, it adds a nicer flavor and texture to most things if you want coconut in it. it takes coconut from being tough to crispy.
Why not dip that coconut brittle in dark chocolate, thinking it might taste like a Mounds candy bar?
You should try making with the coconut frosting ingredients. Like chopped walnuts and coconut and i think oatmeal! That'd be awesome
I've heard ancho chilling powder goes well with chocolate. The smoky flavor compliments chocolate. I've had it with hot cocoa.
Mexican hot chocolate has chocolate and cinnamon with a dash of nutmeg mixed together. If you are making solid chocolate, you could I guess add the cinnamon and probably do a very tiny batch to see how it would taste.
I did a brittle with Siracha coated cashews , what a nice flavor and after taste , might be worth a try.
I'm excited to try this!
Me and your family loved yalls candy thank u so much for the care and love yall put into it
Thank you so much!
I think the oil in coconut reduced the banking soda foaming up.
No mess, less waste. Less cleaning. Working efficiently
This would be my suggestion for a spice and chocolate combo. Dried chipotle peppers (not in adobo sauce) just the dried smoked chipotle peppers. Heat up some coco butter and infuse the chipotle pepper flavor into it, add a small amount of coffee beans to this infusion as well (to help enhance the chocolate flavor). Strain the infusion so no particles are left. Now add the infused coco butter into melted chocolate and temper into chocolate bars. If you went with dark chocolate I would imagine the flavor world be striking and apparent. If you used milk chocolate it would round out the flavors and give a smoother round flavor.
I like how she does a little hop when she flips the brittle.
Pecans added and dipped in chocolate awesome!!! You need smell a vision your torturing us I've been hoping for years you would make coconut brittle
I think a poblano and chocolate would work. I also just placed my first order I’m so excited!!!
Oh....chocolate with espresso flakes....mmmmm, yummy! 😋😊
If you hold spoon up and if what drips from spoon spins a thread it is brittle.
3:08 Terry taking a note outta Quick Steves book with that lightning speed answer.
Amazing stuff.
While I agree that toasted coconut would bring out a more robust flavor I believe that macadamia nuts or nut crumbles could give it a better texture
I would love to try this!!
You all have a great sense of humour 😁
Cinnamon Ginger Chocolate Combo has been my favorite spice and chocolate combo
when you add the coconut to the sugar, the heat seeps out the coconut oil, that is why it seems 'sticky', because the liquid increases slightly
Wish you were local. I love your candy vids.
It sounds yummy ! You could do a pina colada version with rum flavouring and dried pineapple chunks added?
Greetings from a fan in New Zealand 👋👋
I love his grandpa's moustache! Looks a bit like my great grandfather's elegant moustache. As far as I know he wasn't a candy maker, he was a tailor.
toasted coconut on the table would be awesome!
Chocolate flavor. HOT Chocolate, with Black pepper, cayenne pepper and cinnamon.
You should makes hard candy with condensied milk mixed with lemon lime bitters its surprisingly a very tasty cobination
That must be so good!
now that sounds like how good candy is made.
Should add toasted coconut over top as it hardens... maybe a chocolate drizzle too.