I always see these types of candies being made in factories with all the fancy equipment I'm glad to see that its something I can do at home. Amazing and helpful video.
@@MIRCHGraffitiartist I was able to use our water ice flavors to make the candy, however I don't have a reliable method of making the candy. A lot of times the candy would have a sticky texture once you chew it. But I'm hoping to work on it again before we open up again in March
Tried this today.......did not go anywhere nearly as smoothly as this video. Stuff turned to glue very quickly. Made a huge freekin mess that thankfully washed away by filling the rolling tray with water & reheating it to dissolve the sugars back into solution. Tried pulling the candy by hand to aerate it and get that bright green color (i made mints) which 'sorta' worked. I don't see HOW people manage to get it throw onto the wall hangers. Rolled it into irregular shaped tube & used culinary shears to cut them which became more difficult as the candy cooled. Tried one & the flavor was not very intense (i used one tablespoon of spearmint extract) & it was very sticky on my teeth. Ended up with 1-lb of mints. Maybe it's something best done with an experienced mentor showing you what you're doing wrong or perhaps it just gets easier with practice.
@@pby1000 I haven't tried making these again yet. I only have 1 block scraper & that is something FOR SURE you will want to have 2 of so you can use them to scrape each other off. That alone made things MUCH more difficult than it should be. I would also want to use a griddle set to low to keep the candy warm so it will be easier to cut into pieces. This became VERY difficult to do near the end of the batch as the candy hardens when cool. I would also increase the amount of extract used by triple or more to get a stronger flavor. I've made other candies since making these such as Ganache centered truffles & something resembling York mint patties. I'll get around to trying this again sometime just not sure when. Might do Lemon Drops instead of mint next time or perhaps cinnamon. Good luck if you try these & learn from my mistakes. :)
@@pby1000 Well, nothing catastrophic happened and i did end up with usable product. Just it's not as easy as it looks in the video. Probably will try these again soon and give them out as Christmas gifts.
If the texture when you bit into it was sticky, then likely most of your problems came from not heating the sugar to quite the right temperature before pouring. Using a Candy Thermometer, the temperature of the sugar should reach (149 C / 300 F) to (154.5 C / 310 F). If you don't heat it that high it will become softer, like taffy, instead of hard, heating it up too much will cause all the water to be removed from the sugar and the resulting sugar will remain more of a liquid and start becoming caramel. If you look up the temperature stages of sugar you're looking for the hard crack stage. Also, the recipe he used isn't pure sugar, it's about 2 cups sugar, 2/3's cup of corn syrup, and 1/2 cup water. For metric units depending on how large of a batch you want the ratios are 12-3-4 sugar-water-corn syrup, or approximately 3-1-1 (which would have a little extra water so might take longer to reach desired temperature). If you didn't taste much flavor, did you add in the acid? either citric or malic acid, though usually malic acid is used with flavors that are not citric (like banana, or other sweeter flavors) while citric acid is used with citric flavors like lemon, etc. While it may sound weird to add acid when a flavor isn't acidic, adding acid to the sugar acts like a flavor enhancer, without the acid you won't taste much of anything except the sugar. You want to make sure you have either a good stone countertop like granite, or a good silpat to pour the sugar onto.
Wow great vid thanks for sharing. I am going to try just one kind to start with and I thought you had to dust it with powdered sugar when finished,,, it's good to see that you don't have to. Thanks and God bless
Jon! This is amazing to watch! Thanks so much for sharing. It always was a dream of mine to come and watch you work on these. I would absolutely watch these every time you make candy! Hahahaha just add some music and I will watch the artist at work. Btw, what temp is the griddle? Miss you all! I think of your family often. Colleen Dempsey Dotson
Thank you so much for this video. Between watching it and reading the comments. I've managed to make my first batch of hard candy. Nothing like what you showed. But with proper tools and practice. Maybe I could do it.
@@daygamecandy2309 I've been curious about trying this for years. But never could figure out how to start it. But after today. I realize I need a few things before trying again. One of the mats your using, citric acid, and heat proof gloves to start. My hands are a bit burnt. But the end result was worth it.
Enjoyed watching you make the sweets,they looked lovely and bright,brings back memories of when my dad used to make home made sweets over 40 years ago. I am going to give it a go, to make some home made sweets for presents. Thank you for sharing. (I wonder how much I end up eating lol )
Wow all along as a child my mum would use this middle Eastern technique to remove hair, all we had to do was add colour and flavour and u have candy?? Wow I'm gonna try it thank u
Thanks for sharing this recipe! I’m trying to learn some new candies to make for Easter this year. I may have to try this. Thank you for teaching me something new! I make cooking videos too! It’s a pleasure to learn from other talented creators like you! I hope we can learn more from each other!
perfect thanks. Can one use Capella flavoring (pg based) flavoring in the candy , would need to redice temp from 300 to around 260 before adding flavor, or any other time? what about maltic acid? Thanks! Really helpful.
What would happen if you were to mix them all together without heat and use an auger to feed them through a small heated point do you think that that would work in your opinion
Jon, thank you for showing us this video. What kind of mat did you put the hot sugar on? I really want to try making my own ribbon candy. I have a granite counter top but am afraid I will mess it up. Please help! Thanks Liz
@Day Game Candy WOW!!😲😲😨😨 I have been a HUGE FANATIC of The Lofty Pursuits, & Sticky Australia Image Candy Videos now for about 5 Years, & I have to tell You My Friend, that I am SUPER FRIGGEN IMPRESSED with Your final Product!!🤘🤘🤘 👏👏👏 I wanna ask You, if ONE of those Channels were Your inspiration for starting to do this on Your own? Because I believe even Greg from Lofty Pursuits would be VERY VERY IMPRESSED!! THANK YOU SO MUCH!!
I follow a candy shop, Lofty Pursuits and he drips the hot sugar and lays the cool sugar on top. He aslo kneads it instead of pulling so he gets his translucent colors
I make hard candies all the time. Lollipops, gummy bear shapes, circles from silicon molds, but I think these are so pretty and think I will give them a go. How much sugar do you use for your small batch, I use 1 cup, 3/4 corn syrup and 1/4 water. I do make THC candies to help with my back pain and add 3 Tbs of tincture to them. Our favorite flavors are root beer, tangerine and lime. Can't wait to try making these pinwheel candies, thanks for the idea, instructions and for sharing. Sharing is caring and that goes for candies too! LOL. God bless.
I use a ratio of 2cups sugar, 2/3 cup corn syrup, and 1/2 cup water. This is very hot and will harden quickly. You have to work very fast or have some way to slow the cooling. (Heat lamp, warm table, etc). Also I wouldn't try this with less than a 4-5 cup batch. Good luck and have fun!
@@daygamecandy2309 Thank you for responding and for the tips. Yes I need to figure out a warming setup. I know from my own experience how quickly it hardens, so I have some thinking to do about that aspect. I was at Reading Terminal Market in Philly at Christmas time a couple years ago and they were selling a 4 inch tall solid Santa made of hard candy for $155.00!!! I kid you not. I took a picture of it bc I was astonished at that price, for sugar and water! Can you believe that? Probably cost $3.00 at the most to make. I love hard candy but not that much, LOL. Now I make it all the time and my husband gives lollis to the guys at work. Thanks again, I really appreciate you taking the time to answer. You have fun too. God bless.
I don’t have a hot plate so could I keep the candy warm in the oven on the proof setting? Also, I only have one large silicone mat so if I could use the oven, could I line the baking trays with baking paper instead of another silicone mat or would the candy get stuck to the paper? How about aluminium foil (though, I remember the last time I made hard candy there were bits and pieces of foil stuck to it after I tried to peel off the foil. But in another video I saw today, the foil came off easily with no problems)?
Yes, there are lots of options to keep It warm. You can use a hot plate, a heat lamp, a microwave, or an oven. You want low consistent temperature. I have used baking paper as well. Aluminum is a bit more difficult but can work too, just spray a little canola oil on it first.
@@daygamecandy2309 Ah, so that’s why the foil wouldn’t come off - I didn’t use oil at all. Thanks for your reply! I have wanted to try making cut rock candy for a long time (I even have the designs sketched) and it’s great to see that it really can be done at home. I can’t wait to try!
There’s a point where it is rigid enough to break (or snap). You can wait j til it’s completely cooled, but you it can be done while it’s still a bit warm, but solidified.
Hello there :) do you add water to the sugar? i have tried to make candies maybe 6 times and i get them to soft or burned. was thinking maybe not to add water or add much less? thanks in advance.
I always add water first, then sugar and corn syrup. Temperature is absolutely critical and can vary a bit by your location and humidity. Shoot for 300, but some folks go up to 320 depending on the environment. (1 cup water->4 cups sugar->1+1/3 cups corn syrup)
The thing about being a good chef is you stop measuring. You can eyeball how much you want from experience. It certainly doesn't look like he uses any measures. If you are asking "how do I get to the starting point in the video" the answer is, bring several cups of sugar with just enough water to dissolve it to 300~310 degrees F on the stove. Using a candy thermometer is seriously recommended. You can buy the flavors and coloring at most grocery stores, or online very easily.
Patrick Dodd Making candy and cooking are 2 very different things. Much like baking, candy requires precise measurements otherwise you will get an awful result.
I make candy candy as well so I'll tell ya. Measure it on a scale. for every 2 lbs of sugar you want 1 lb of glucose/corn syrup - flavoring is "to taste" candy making is trial and error
Hey there! I’ve always wanted to try this but I can’t find any kind of recipe! Any way you could share the recipe to make this? (Ingredients/measurements)
Yep, I almost always use 2 cups sugar, 1/2 cup water, 2/3 cup corn syrup to 310. Depending on the weather and where you live it can vary from 300-320. Also for a more complicated design I will double or triple the batch size.
@@daygamecandy2309 Thank you ❤️ Is it possible to use home maid glucose syrup(1 cup water, 1/3 cup water, 1/2 tsp cream of tartar/ 3 tsp lemon juice ) Instead corn syrup
Hi, nice to meet you, can you share me what do you use for maintain warm the candy?? i tried with a lamp but sitll get hadr too fast. And i tried with another thing but melt fast jejejeji cant get the right support and temperature. Thanks
I use a simple pancake griddle with a couple of siicone mats on it. Its always a challenge to regulate temperature for these smaller batches without the big thermal mass.
how should I add the flavor/citric acid, I have made a couple batches of hard candy, but every time, no matter how much extract I put in them, the flavor does not stick, also, when I tried to add the citric acid, the acid burned and ruined the batch.
I've had good luck using the Lor ann Tart and Sour liquid. I also will add dry citric acid after its poured out to cool and fold it in. That is how most folks do it to control for burning it.
@@daygamecandy2309 Thanks for the advice! I do not think my store sells LorAnn Tart and Sour liquid. I should be able to get some of Amazon though. If/when I get some, what temperature should it be added at or should it be added when folding?
NorwayMC , you want it to cool a bit. I usually add the Tart and Sour after I turn the heat off in the pot or just after I pour it out to cool. If you wait too long it’s difficult to mix in, too soon and it can burn.
I use Lor-Ann mostly, but there are lots of options. Just look for super concentrates if you can to minimize the extra water added. The pomegranate used here was Lor-Ann
BK, it's all about keeping the temperature. I use a heating plate (pancake griddle). You can use a heat lamp, an electric heater or lamps, or change the recipe. Using less corn syrup and more acid (like cream of tartar or vinegar) will also give you more time, but may be a softer candy.
@@daygamecandy2309 Thank you so much for the reply, but what's the difference between candy flavoring extracts & oils? There's water-soluble extracts, oil-soluble extracts and oils. Which is best?
Thank you! That's really helpful! :) Can I add fruit juice to the mix or does it have to be like a concentrate or something? I have some rhubarb juice that I wanted to make sour candy with.
Budding Artist you can use natural juice, but the key is limiting the water content. If it's not a strong concentrate you'll have to displace the water added so it will cook off. I typically use strong flavor concentrates.
Hello. I am friends with Jon and he asked me try and help you because I have been researching barley candy for years. So from everything I have read and tried, barley candy made from barley is a misnomer. It is called barley because of the color sugar turns with cooked to over 300F. I found an article from the 1800's stating there is no barley in barley candy, which backs up what I have been finding. I know in some old cookbooks people talk about using barley in the recipes but I am sure you have found out that it burns with you get to hard crack stage. I did find some barley candy from the 1960s that added malt flavoring into it a sugar recipe but no barley in it. I have been making clear toy candy / barley candy for almost 20 years and the recipe I use is 1 cup water, 4 cups sugar and 1/4 teaspoon cream of tartar. I cook it to about 315F if I want that barley color with the malty flavor. Hope this help.
@@cleartoycandyandhistoricca8347 THANK YOU SO MUCH! While I have my own memories from the 1960’s of lobster shaped “Barley-pops” we got from a famous restaurant in Boston; it’s my 94yo Uncle, originally from Britain who’d always said those lobsters were just like pops HE’d had as a child and has been craving in recent years. I actually found a lobster “barley-pop” on Amazon last year, ($9/apiece!) and had some sent to him-I didn’t get any for myself). My uncle said it wasn’t the same thing and had an overwhelming cherry flavor, with a very bitter aftertaste. I’m excited to try out this recipe tomorrow?
Thank you for your great effort. I want to start manufacturing and selling these sweets in Egypt. I ask God to help me. What is the benefit of citric acid? Is it for the acidic taste only, or a preservative as well? I read the comments and the description and did not understand the amount. I want you to give me a recipe accurately in kilograms or grams. And if I cannot repay your right to my education, God has believed in me, is better than me, and He will reward you and give you what I cannot give you. Thank you anyway ❤🌹
It looks like you are working on a matt. Is that to stop the sugar from sticking? Is it a special kind of matt? Is your main work surface heated or just the griddle? Thanks! I want to try this!
It’s a Silpat (or silicone) matt. It is heat resistant and reinforced. They are pretty commonplace now. I just ordered them from Amazon. They do keep the sugar from sticking to the table and allow me to move them from a hot table to a cold one as needed. I use it on top of my counters or on a granite slab when I do demos on site. The heated surface is the largest electric griddle I could find on low.
I always see these types of candies being made in factories with all the fancy equipment I'm glad to see that its something I can do at home. Amazing and helpful video.
!&v
Thank you so much. My family owns an icecream shop and i want to start my own little side business out the window haha
@@MIRCHGraffitiartist I was able to use our water ice flavors to make the candy, however I don't have a reliable method of making the candy. A lot of times the candy would have a sticky texture once you chew it. But I'm hoping to work on it again before we open up again in March
@@MIRCHGraffitiartist Thank you very much! ☺️
Smart
That’s really cool
Did you ever get started?
That is awesome! So fun to watch the process!
Very cool. Out family is addicted to these hard candy how to vids and we are definitely doing this over the weekend thank you!
Wow,
I can really tell from your dexterity that you're an expert at this.
Very impressive.
Wow it's looks so colorful pretty yummy looks candy..
amazing video, i didnt think it was possible to make this at home without the heated table. Great job, looks awesome
Tried this today.......did not go anywhere nearly as smoothly as this video.
Stuff turned to glue very quickly. Made a huge freekin mess that thankfully washed away by filling the rolling tray with water & reheating it to dissolve the sugars back into solution. Tried pulling the candy by hand to aerate it and get that bright green color (i made mints) which 'sorta' worked. I don't see HOW people manage to get it throw onto the wall hangers. Rolled it into irregular shaped tube & used culinary shears to cut them which became more difficult as the candy cooled. Tried one & the flavor was not very intense (i used one tablespoon of spearmint extract) & it was very sticky on my teeth. Ended up with 1-lb of mints.
Maybe it's something best done with an experienced mentor showing you what you're doing wrong or perhaps it just gets easier with practice.
Hello! Did you figure it out? Probably just have to keep watching videos and trying it. I also want to learn, but I have never tried it before.
@@pby1000 I haven't tried making these again yet.
I only have 1 block scraper & that is something FOR SURE you will want to have 2 of so you can use them to scrape each other off. That alone made things MUCH more difficult than it should be. I would also want to use a griddle set to low to keep the candy warm so it will be easier to cut into pieces. This became VERY difficult to do near the end of the batch as the candy hardens when cool. I would also increase the amount of extract used by triple or more to get a stronger flavor.
I've made other candies since making these such as Ganache centered truffles & something resembling York mint patties. I'll get around to trying this again sometime just not sure when. Might do Lemon Drops instead of mint next time or perhaps cinnamon. Good luck if you try these & learn from my mistakes. :)
@@barklordofthesith2997 Ok! Thank you for sharing your mistakes. I am sure it will take me some practice. There are only happy little mistakes, right?
@@pby1000 Well, nothing catastrophic happened and i did end up with usable product. Just it's not as easy as it looks in the video. Probably will try these again soon and give them out as Christmas gifts.
If the texture when you bit into it was sticky, then likely most of your problems came from not heating the sugar to quite the right temperature before pouring. Using a Candy Thermometer, the temperature of the sugar should reach (149 C / 300 F) to (154.5 C / 310 F). If you don't heat it that high it will become softer, like taffy, instead of hard, heating it up too much will cause all the water to be removed from the sugar and the resulting sugar will remain more of a liquid and start becoming caramel. If you look up the temperature stages of sugar you're looking for the hard crack stage. Also, the recipe he used isn't pure sugar, it's about 2 cups sugar, 2/3's cup of corn syrup, and 1/2 cup water. For metric units depending on how large of a batch you want the ratios are 12-3-4 sugar-water-corn syrup, or approximately 3-1-1 (which would have a little extra water so might take longer to reach desired temperature).
If you didn't taste much flavor, did you add in the acid? either citric or malic acid, though usually malic acid is used with flavors that are not citric (like banana, or other sweeter flavors) while citric acid is used with citric flavors like lemon, etc. While it may sound weird to add acid when a flavor isn't acidic, adding acid to the sugar acts like a flavor enhancer, without the acid you won't taste much of anything except the sugar. You want to make sure you have either a good stone countertop like granite, or a good silpat to pour the sugar onto.
They look like jewels. Such beautiful little bites of sweetness
I’m trying this hard candy stuff thanks for the video very helpful
Amazing, thanks a million for sharing your expertise!
I never knew how to make shapes out of hard candy thank you
Wow great vid thanks for sharing. I am going to try just one kind to start with and I thought you had to dust it with powdered sugar when finished,,, it's good to see that you don't have to. Thanks and God bless
Awesome video, it actually served as a tutorial for me. Finished making this candy tonight (cherry flavored though) and they look great. Thanks a lot!
This is so cool! Thank you for the detailed video!
Great inspiration!
Loved this video! Thank you!
Jon! This is amazing to watch! Thanks so much for sharing. It always was a dream of mine to come and watch you work on these. I would absolutely watch these every time you make candy! Hahahaha just add some music and I will watch the artist at work. Btw, what temp is the griddle? Miss you all! I think of your family often. Colleen Dempsey Dotson
Just subscribed! Great video! Just what I was looking for.
This is super!! Great job, well explained, and I will now use the Silpats on heating plate instead of the glaring red heat lamp. Bravo!!
Pancake griddle! Genius!
Thank you so much for this video. Between watching it and reading the comments. I've managed to make my first batch of hard candy. Nothing like what you showed. But with proper tools and practice. Maybe I could do it.
you can do it! I started by watching videos too.
@@daygamecandy2309 I've been curious about trying this for years. But never could figure out how to start it. But after today. I realize I need a few things before trying again. One of the mats your using, citric acid, and heat proof gloves to start. My hands are a bit burnt. But the end result was worth it.
@@daygamecandy2309 what recipe do you use?
Great video! Thanks for sharing!
Cool! Thank you for sharing. 😀
I couldn’t stop starting at that fruit basket and thinking it would be a perfect candy cook to pull it
WOW! That was so cool!!
What are you using to keep the table warm? I want to try this recipe.
Enjoyed watching you make the sweets,they looked lovely and bright,brings back memories of when my dad used to make home made sweets over 40 years ago. I am going to give it a go, to make some home made sweets for presents. Thank you for sharing. (I wonder how much I end up eating lol )
❤️
Wow all along as a child my mum would use this middle Eastern technique to remove hair, all we had to do was add colour and flavour and u have candy?? Wow I'm gonna try it thank u
Look so beautiful
BEAUTIFUL, I CAN TASTE IT!! WONDERFUL VIDEO.
Thanks for sharing this recipe! I’m trying to learn some new candies to make for Easter this year. I may have to try this. Thank you for teaching me something new! I make cooking videos too! It’s a pleasure to learn from other talented creators like you! I hope we can learn more from each other!
perfect thanks. Can one use Capella flavoring (pg based) flavoring in the candy , would need to redice temp from 300 to around 260 before adding flavor, or any other time? what about maltic acid? Thanks! Really helpful.
What would happen if you were to mix them all together without heat and use an auger to feed them through a small heated point do you think that that would work in your opinion
Great vid!!!
Your candies are so pretty 😍
Amazing!!
Thank you ,looks awsome and I picked up some things from ya too 😊
How did you make the initial sugar dough?
For flavoring can you just use extract? Say I go out and use some peppermint extract in the candy, would that work?
Thanks. I want to add candy to my popcorn business.
Cool video. Thanks for sharing
Jon, thank you for showing us this video. What kind of mat did you put the hot sugar on? I really want to try making my own ribbon candy. I have a granite counter top but am afraid I will mess it up. Please help!
Thanks
Liz
Elizabeth Nigro I love making ribbon candy. Here I was making it for a demonstration: facebook.com/1593369447427894/posts/1949208518510650?sfns=mo
Jon Schmuke thank you very much.
*Well,how long to keep fuel at 305 temperature?*
Very cool video, very talented.
Amazing video ! Thanks
hi how much extract do use for this recipe? i looked in the description but it doesn’t say.
I’m going to make your recipe but with infused sugar. Appreciate the recipe.
What’s mixed with sugar at first? Any corn syrup? Or citric acid?
What’s the ratio of sugar corn syrup and water
You mention maintaining the temperature correctly - what is the ideal working temperature range?
How much citric acid do you usually use?
Pretty!
Awesome job
How do I make the candy syrup thingy
@Day Game Candy WOW!!😲😲😨😨 I have been a HUGE FANATIC of The Lofty Pursuits, & Sticky Australia Image Candy Videos now for about 5 Years, & I have to tell You My Friend, that I am SUPER FRIGGEN IMPRESSED with Your final Product!!🤘🤘🤘 👏👏👏 I wanna ask You, if ONE of those Channels were Your inspiration for starting to do this on Your own? Because I believe even Greg from Lofty Pursuits would be VERY VERY IMPRESSED!! THANK YOU SO MUCH!!
I follow a candy shop, Lofty Pursuits and he drips the hot sugar and lays the cool sugar on top. He aslo kneads it instead of pulling so he gets his translucent colors
sir,today i maked this but one problem, that problem is my candy have to adhesive.now what i do ?
Great video. What is the big mat that you're working on?
christopherpoch thanks! It’s just a large silpat (silicone) matt. It’s easier to use then working directly on the table.
I make hard candies all the time. Lollipops, gummy bear shapes, circles from silicon molds, but I think these are so pretty and think I will give them a go. How much sugar do you use for your small batch, I use 1 cup, 3/4 corn syrup and 1/4 water. I do make THC candies to help with my back pain and add 3 Tbs of tincture to them. Our favorite flavors are root beer, tangerine and lime. Can't wait to try making these pinwheel candies, thanks for the idea, instructions and for sharing. Sharing is caring and that goes for candies too! LOL. God bless.
I use a ratio of 2cups sugar, 2/3 cup corn syrup, and 1/2 cup water. This is very hot and will harden quickly. You have to work very fast or have some way to slow the cooling. (Heat lamp, warm table, etc). Also I wouldn't try this with less than a 4-5 cup batch. Good luck and have fun!
@@daygamecandy2309 Thank you for responding and for the tips. Yes I need to figure out a warming setup. I know from my own experience how quickly it hardens, so I have some thinking to do about that aspect. I was at Reading Terminal Market in Philly at Christmas time a couple years ago and they were selling a 4 inch tall solid Santa made of hard candy for $155.00!!! I kid you not. I took a picture of it bc I was astonished at that price, for sugar and water! Can you believe that? Probably cost $3.00 at the most to make. I love hard candy but not that much, LOL. Now I make it all the time and my husband gives lollis to the guys at work. Thanks again, I really appreciate you taking the time to answer. You have fun too. God bless.
Can I ask what you guys are using to keep the candies from sticking together in the bags?
what kind of mat do you use that can withstand the heat?
wm333 it’s just a silpat mat (reinforced silicone) the table absorbs most of the heat, the mat just makes it a little easier to manipulate.
I don’t have a hot plate so could I keep the candy warm in the oven on the proof setting?
Also, I only have one large silicone mat so if I could use the oven, could I line the baking trays with baking paper instead of another silicone mat or would the candy get stuck to the paper? How about aluminium foil (though, I remember the last time I made hard candy there were bits and pieces of foil stuck to it after I tried to peel off the foil. But in another video I saw today, the foil came off easily with no problems)?
Yes, there are lots of options to keep It warm. You can use a hot plate, a heat lamp, a microwave, or an oven. You want low consistent temperature. I have used baking paper as well. Aluminum is a bit more difficult but can work too, just spray a little canola oil on it first.
@@daygamecandy2309 Ah, so that’s why the foil wouldn’t come off - I didn’t use oil at all.
Thanks for your reply! I have wanted to try making cut rock candy for a long time (I even have the designs sketched) and it’s great to see that it really can be done at home. I can’t wait to try!
just the video I was looking for
Hi!
What kind of food coloring do you use for hard candy?
Any standard food coloring will work ok
When do you start breaking the candy? Is it still warm or completely cooled?
There’s a point where it is rigid enough to break (or snap). You can wait j til it’s completely cooled, but you it can be done while it’s still a bit warm, but solidified.
Hello there :) do you add water to the sugar? i have tried to make candies maybe 6 times and i get them to soft or burned. was thinking maybe not to add water or add much less? thanks in advance.
I always add water first, then sugar and corn syrup. Temperature is absolutely critical and can vary a bit by your location and humidity. Shoot for 300, but some folks go up to 320 depending on the environment. (1 cup water->4 cups sugar->1+1/3 cups corn syrup)
What is the exact mesurement of each ingredient? And all of the steps?
The thing about being a good chef is you stop measuring. You can eyeball how much you want from experience.
It certainly doesn't look like he uses any measures.
If you are asking "how do I get to the starting point in the video" the answer is, bring several cups of sugar with just enough water to dissolve it to 300~310 degrees F on the stove.
Using a candy thermometer is seriously recommended.
You can buy the flavors and coloring at most grocery stores, or online very easily.
Patrick Dodd Making candy and cooking are 2 very different things. Much like baking, candy requires precise measurements otherwise you will get an awful result.
I make candy candy as well so I'll tell ya. Measure it on a scale. for every 2 lbs of sugar you want 1 lb of glucose/corn syrup
- flavoring is "to taste" candy making is trial and error
@@jeyguard And how much water goes in the 2:1 mix? I know once you hit 310 you have gotten most of the water out that you need.
@@jeyguard And how much water to put in that?
Thanks for the explanation
What brand of flavorings do you like?
What are the blue gloves you wear on the outside made of to withstand the high heat?
Anthony Robertson, they are just latex gloves, but I have thicker gloves rubber coated underneath to help with the heat.
Jon Schmuke Ok. Thankyou.
Jon Schmuke the gloves look more like food service nitrile rubber gloves
What temperature for the griddle and what mat is on top of it?
I have it on the low setting (about 140F), the silicon matts help me if it gets too hot.
Hey there! I’ve always wanted to try this but I can’t find any kind of recipe! Any way you could share the recipe to make this? (Ingredients/measurements)
Yep, I almost always use 2 cups sugar, 1/2 cup water, 2/3 cup corn syrup to 310. Depending on the weather and where you live it can vary from 300-320. Also for a more complicated design I will double or triple the batch size.
@@daygamecandy2309 Thank you ❤️
Is it possible to use home maid glucose syrup(1 cup water, 1/3 cup water, 1/2 tsp cream of tartar/ 3 tsp lemon juice ) Instead corn syrup
I’m gonna guess this guy has done this more than once. Really cool demonstration.
what is your sugar to water to corn syrup mesurements?
wm333 I usually use 2 cups sugar, 1 cup corn syrup, and 2/3 cup water.
Hi, nice to meet you, can you share me what do you use for maintain warm the candy?? i tried with a lamp but sitll get hadr too fast. And i tried with another thing but melt fast jejejeji cant get the right support and temperature. Thanks
I use a simple pancake griddle with a couple of siicone mats on it. Its always a challenge to regulate temperature for these smaller batches without the big thermal mass.
What is 305f to C may I ask?
how should I add the flavor/citric acid, I have made a couple batches of hard candy, but every time, no matter how much extract I put in them, the flavor does not stick, also, when I tried to add the citric acid, the acid burned and ruined the batch.
I've had good luck using the Lor ann Tart and Sour liquid. I also will add dry citric acid after its poured out to cool and fold it in. That is how most folks do it to control for burning it.
@@daygamecandy2309 Thanks for the advice! I do not think my store sells LorAnn Tart and Sour liquid. I should be able to get some of Amazon though. If/when I get some, what temperature should it be added at or should it be added when folding?
NorwayMC , you want it to cool a bit. I usually add the Tart and Sour after I turn the heat off in the pot or just after I pour it out to cool. If you wait too long it’s difficult to mix in, too soon and it can burn.
Do you have a recipe you can share? I'd love to try and make my own candy lol
I use a ratio of 2cups sugar: 2/3 cups corn syrup: 1/2 cup water. Heat to 305F. I add flavor and color after it reaches temp.
How much flavoring do you use for a 4 cup batch?
I use 2 drams (about 1.5 tsps) of LorAnn Superstrength flavoring
How many grams of syrup should I give in 400 grams of sugar?
After how long will they expire?
Can you help me out where did you get the mats for your counter top? I need to know all the equipment you have
Standard silpat or silicone mats
If I learn to make this I’ll become diabetic
Where can i order the flavors and the special colorings?
Idk what he uses but you can look for Lorann oils online or at a craft store or something
I use Lor-Ann mostly, but there are lots of options. Just look for super concentrates if you can to minimize the extra water added. The pomegranate used here was Lor-Ann
I wish i knew what he used to keep it so soft for so long. Mine hardens quickly.
BK, it's all about keeping the temperature. I use a heating plate (pancake griddle). You can use a heat lamp, an electric heater or lamps, or change the recipe. Using less corn syrup and more acid (like cream of tartar or vinegar) will also give you more time, but may be a softer candy.
I've thought about a heat plate. I haven't made anything complicated and need to find those heat pads.
What is the best tasting flavoring oils that we can buy online?
I prefer Lor Ann, but there are lots of alternatives out there. Try to get super strength concentrated to minimize the amount of water added.
@@daygamecandy2309 Thank you so much for the reply, but what's the difference between candy flavoring extracts & oils? There's water-soluble extracts, oil-soluble extracts and oils. Which is best?
Where do you get the packaging
U-Line
How much powder citric acid would you put in this recipe?
Typically 2-3 teaspoons for a 4 cup batch, depends on how sour you want It to be.
@@daygamecandy2309 awesome thanks!
what recipe do you use?
I use a ratio of 2 cups sugar, 2/3 cups corn syrup, and 1/2 cup water. I typically double or triple for more design work like this.
How much sugar do you use? I'm new to candy making so I don't know what recipe to use yet.
Budding Artist I typically use a ratio of 2cups sugar, 2/3 cup corn syrup, and 1/2 cup water.
Thank you! That's really helpful! :) Can I add fruit juice to the mix or does it have to be like a concentrate or something? I have some rhubarb juice that I wanted to make sour candy with.
Budding Artist you can use natural juice, but the key is limiting the water content. If it's not a strong concentrate you'll have to displace the water added so it will cook off. I typically use strong flavor concentrates.
I use a warming plate under it to melt my to keep my sugar warm, and a heat lamp on top
Why you stopped sharing videos?! I like they are so satisfying
Great timing, I was going to load one today and you reminded me to get it done. ;)
@@daygamecandy2309 I can't wait to watch it ! Good luck ☺️
Any ideas on how to make old-fashioned barley pops? I’ve tried 2 recipes, both were complete, inedible failures. 😖
Hello. I am friends with Jon and he asked me try and help you because I have been researching barley candy for years. So from everything I have read and tried, barley candy made from barley is a misnomer. It is called barley because of the color sugar turns with cooked to over 300F. I found an article from the 1800's stating there is no barley in barley candy, which backs up what I have been finding. I know in some old cookbooks people talk about using barley in the recipes but I am sure you have found out that it burns with you get to hard crack stage. I did find some barley candy from the 1960s that added malt flavoring into it a sugar recipe but no barley in it. I have been making clear toy candy / barley candy for almost 20 years and the recipe I use is 1 cup water, 4 cups sugar and 1/4 teaspoon cream of tartar. I cook it to about 315F if I want that barley color with the malty flavor. Hope this help.
@@cleartoycandyandhistoricca8347 THANK YOU SO MUCH! While I have my own memories from the 1960’s of lobster shaped “Barley-pops” we got from a famous restaurant in Boston; it’s my 94yo Uncle, originally from Britain who’d always said those lobsters were just like pops HE’d had as a child and has been craving in recent years. I actually found a lobster “barley-pop” on Amazon last year, ($9/apiece!) and had some sent to him-I didn’t get any for myself). My uncle said it wasn’t the same thing and had an overwhelming cherry flavor, with a very bitter aftertaste.
I’m excited to try out this recipe tomorrow?
What's recipe how much sugar Doz u use corn syrup when do u add the flavor ECT ECT...
I use a ratio of 2cups sugar: 2/3 cups corn syrup: 1/2 cup water. Heat to 305F. I add flavor and color after it reaches temp.
How much citric acid for 4 cups of sugar was added
depends on how sour you want it. I usually use about 2 tablespoons. More for sour.
Thank you for your great effort. I want to start manufacturing and selling these sweets in Egypt. I ask God to help me. What is the benefit of citric acid? Is it for the acidic taste only, or a preservative as well? I read the comments and the description and did not understand the amount. I want you to give me a recipe accurately in kilograms or grams. And if I cannot repay your right to my education, God has believed in me, is better than me, and He will reward you and give you what I cannot give you. Thank you anyway ❤🌹
What flavor are these?
Pomegranate, I think. :)
This is what dentists do as a side hustle
I hang out with the 5th dentist. ;)
It looks like you are working on a matt. Is that to stop the sugar from sticking? Is it a special kind of matt? Is your main work surface heated or just the griddle? Thanks! I want to try this!
It’s a Silpat (or silicone) matt. It is heat resistant and reinforced. They are pretty commonplace now. I just ordered them from Amazon. They do keep the sugar from sticking to the table and allow me to move them from a hot table to a cold one as needed. I use it on top of my counters or on a granite slab when I do demos on site. The heated surface is the largest electric griddle I could find on low.
Sir pls infm abt the percntge of ech
Sugr n cor syrup(glocuse) n water n
Others
Thku