TANGHULU 冰糖葫芦 Recipe - crunchy edible glass candy-coated strawberries FAILS included
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- čas přidán 29. 06. 2018
- Originally from China, tanghulu 糖葫芦 are skewered fruits dipped in a gorgeous shell of clear crunchy candy. I attempt to make them and, of course, taste them. 😋 New videos every Thursday and Saturday 8 pm EST.
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Recipe #1 adapted from this one: bit.ly/2NcGRZn
Find Recipe #2 here: bit.ly/2NeNMBg
This video is NOT sponsored. I just wanted to make edible resin strawberries. 🤓
"And Champagne For All 3," "Crossing Manhattan" and "Chocolate Chip Cookies 3" courtesy of www.epidemicsound.com. Royalty-free Sprightly from iMovie. If you're reading this, you know what's what. Comment: "crunch and munch." - Jak na to + styl
Emmy is the pure mom of CZcams
Yes.
Cristine is the naughty goofy step-mom! And then there is Dad, aka, Beeeeyynn
Omg yes
Agreed
Noooo jenna marbles is mom and shane dawson is dadddd
“Out of failure comes success, and it makes that success all the sweeter.” My new favorite Emmy quote.
That's gonna Be my Senior quote
Nahh the best quote is
"What is it about a clear finish that's just so...sexy?"
It’s not an “Emmy quote”
Like the good mom that adopted Matilda
Noop you full
Her son is so lucky, mom always makes something new that he can sample
on one hand you have stuff like this, on the other you have French fry soup.. 🤔
Lol I thought she was a teenager
@@_PinkiePie. lol and mayo jello cake
Imagine she’s just like “this is for adults sorry” every time she makes something 🥲
I can just imagine her packing a completely different lunch for him every day. The kid would be so cool and popular.
I love how she shows her fails as well as the successes. Makes me feel better about my colossal screwups while trying new things.😉
As a candy maker, one major rule to remember is never do it on humid, rainy days. Your candy will not set and will be soft and mushy. However, can't wait to try this recipe. It never occurred to me to "amp up" nature's candy! Looks beautiful too.
This can’t possibly be completely true. Otherwise how are there successful candy shops in the northwest? It’s always humid and often raining. Candy still turns out just fine! Even divinity 🤷♀️
@@cstump2005 we don't have hot humidity like most of the world though, I imagine in the deep south it would be very different.
Michael Merryman not true
I live in Texas...everyday is a humid day. Fml this looked so good
@@cstump2005 They aren't cooking it outside. Comestibles have to be made in controlled, clean settings or else they'd get shut down.
Here's a tip from a chef in training, when you're doing sugar works (caramel, broken candy shards, decorating caramel, etc.) Dont stir the mixture. If you want the sugar to dissolve stir before turning on the heat then leave it alone. Also have a pastry brush with a bowl of water to brush the sugar off the sides for it wont burn and leave bits in your mixture. However if you do need to stir move the saucepan and swirl it cautiously and slowly.
P.S. I hope my advice helps you in the future and I love your videos. :)
Ah its just that this is what the chefs have taught me in my pastry class. To brush the sides is to avoid some of the caramel or crystalline sugars to go into the mixture it will leave a clean and pure mixture per say. They also taught me not stir the sugar mixture beacuse it'll sometimes break the process of the sugar or it will take a long time for it to be at the correct stage. But I'm sure back then they didn't do it like we do now, maybe there's another trick I haven't learned yet. :)
barb rarick I am a bit of a science nerd who loves to cook so I can answer your question. Caramel has other ingredients in it so stirring won’t make the sugar recrystallize, you’ll only see that in sugar syrups. I make old fashioned fudge, the secret is having enough muscle to beat the mixture until it is ready to go in the pan. Also always use a wooden spoon 😊
Jacqueline V I used to be a culinary student and you're absolutely right. I wish you all the best!
Right... That's what I was taught too
Jacqueline V this is so helpful! Thank you so much, and good luck with learning more about cooking. You truly seem very passionate about it. ❤
I love when you talk about failing. When we dont fail, we dont realize how great it is when we accomplish. Thanks for the reminder!
Hello 👋 how are you doing today
To get that glassy, crunchy texture, I add a table spoon of vinegar to the sugar and water. The vinegar smell will go away.
Agreed. Cream of tartar does someone similar I've found
I did it with apple cider but i added like 4 tablespoons bc it literally just spilled out and now it smells horrible
Doesn't this invert the sugar and prevents it from crystalizing fully?
That’s exactly what we do when we make candy apples!
White vinegar or apple cider vinegar?
When you started pouring it over the strawberries and back into the pot, you agitated the sugar in some way that caused sucrose to crystallise, making the grainy texture of the sugar mix. The mix is essentially unusable and irreparable, and should be discarded. To avoid this from happening, some steps can be taken:
Replace some of the sugar with corn syrup (glucose syrup), which is a thick clear liquid that doesn’t crystallise on its own
Stop stirring once the sugar is all dissolved to prevent splashing that may send sugar water to the sides of the pot (which will dry up and for, a small crystal that may fall in and make the rest crystallise, ruining the batch
With a wet pastry brush, occasionally brush the sides of the pot to dissolve and wash away any sugar on the side of the pot
Douse your strawberries over parchment, not the pot, as the constant dripping can agitate the mix and make it crystallise
Alternatively, tilt the pot and gently dip/rotate the clean and dry strawberries in the hot sugar (and let them drip over parchment to make sure the layer of sugar is thin)
Emmy....
Did you just call clear things sexy?
Well they kind of are
Gawd DAYUM them windows hot af
@@pineconeeagleman6101 lol🤣🤣🤣
Shaw Productions hm... glass
I just remember my english teacher!! Shes said that when you say sexy to a person you wanted to have s*x with her/him even though it is just an expression..you know why because ENGLISH IS STUPID ANYWAY!!
It grained up. Needs acid.
Lemon juice or Cream of tartare .
Glucose or corn syrup helps too.
Stop stirring it.
Cover and boil.
Yeah your not supposed to stir it
Only swish the pan
🤦♂️
I’ve heard that honey works? Is that true?
That’s what they do for cremé brûlée
@@aidancleveland2022 yeah honey works
Cover it? Nooooo
She’s so passionate about these things it’s so cute lmaoo what a pure soul
Hello 👋 how are you doing today
I like how you include 'fails'. It shows that you are determined to produce amazing videos
Michael Georgiou Was gonna say the same!
I would rather eat these at a fair than a candy apple 😍
I was just thinking it's like a candy apple only better!
Kerry Jenese me too! 🤤
It’s essentially the same thing but bite sized. They’re much easier to eat and you find all kinds of different fruits being candied and put on skewers this way in China.
Janette Wong and strawberries not apples. I’d rather eat a candy strawberry than an apple
Tara Winmill totally agree with u
Ah my specialty sugar syrups!! Even though this was 2 years ago, my first tidbit of advice is always put your water first. This helps avoid the brushing down the sides and just makes life go smoother. Second. Add an acid, i like lemon juice but vinegar will work as well. The acid helps prevent crystalization. More than likely what happened in your pot was your syrup boiled away the water and had only sugar left, happened to find a granular of sugar and just built from there. To fix it at that stage may be a little difficult, but add some water and boil to your temp again. Basically you had too much sugar to water in the beginning and it crystralized. It's happened to me one to many times. Ah and corn syrup is an invert sugar so it will help increase your sugar sucess.
Hello 👋 how are you doing today
SHE KEEPS BEES 😭😭 I LOVE YOU SO MUCH MAMA EMMY
You left it cooking. When it reaches the proper temp you must remove it. Humidity does effect backing. It's *never* a good idea to make candy in humid weather
Also maybe add some corn syrup i know it helps but not sure why I forget missed her saying that sorry
Yeah, once it gets to the right boiling point for the candy stage you want, you don't need to boil it anymore. You don't even need to hold it at that temperature, just hot enough to keep it liquid.
Tom Haflinger yeah it looks like it crystallized to me too. But you can just cover the pan for a few minutes and the steam will get rid of the remaining sugar on the sides of the pan
It also seemed like some water from the cleaned strawberries ended up in the pan which might have caused problems
After reading these replies I have learned that making caramel is the same as printing in that they are products of the devil and are meant to be as hard and annoying as possible to do.
I still want to try it.
I think it might've been the sides of the pan that started the crystalization! I remember seeing in a few videos, pastry chefs would wash down the sides of the pan to keep crystals from forming... I think. I'm not an expert, so don't quote me!
You're right. Shouldn't stir it at all!
No, you're right. Wash down the sides, never stir, and lower the heat.
Corn syrup is the secret ingredient to reduce crystallization.
Periwinkle Artaku this!
I heard the same thing so you’re right lol 👍🏽
i’ve made tanghulu about twice and i’m learning so much from this video. like i was taking each strawberry and putting my whole hand in the pot of boiling syrup
couple of years late, but pastry chef here offering some top tips:
- stirring sugar syrup during the boiling stage (or subsequently) will crystallise the sugar - NEVER stir sugar syrups or caramels. if you need to mix it, swirl the pot, but do not introduce any foreign objects to the mixture
- the second mixture wasn't heating faster because of the cornflour, it was because the water content was significantly lower. water cannot reach a temperature above boiling point/100 degrees Celsius (Australian metrics, sorry!), so until all of the water has evaporated from the syrup, it will stay relatively cold. more water in a sugar syrup = longer cook time/longer evaporation process, less water = faster cook time.
hope this is informative!
Interesting!
Not really
I love how you don’t just end the video at your “failure” and how you keep trying n bring us along on the process..that’s what makes you such an amazing creator!! A++
Thanks for appreciating the struggle. 🙌
Hello 👋 how are you doing today
Disney's Epcot sells the strawberry version during the Flower And Garden Festival in the spring, and whenever I go I always get them! Their version also has sesame seeds on them as well.
Courtney (ProjectSNT) these are my favorite thing to get at Epcot when they’re available.
Where exactly do they sell them? I always try to go to the Flower and Garden festival and I would love to try it next year ! :)
They sell them in a booth in the China Pavillion
I missed the festival this year. Absolutely the best part of the festival is getting these with a bubble tea!
oh man I was there last year for the flower and garden fest I kept looking for foods like this and couldn't find anything granted it was so super duper extra hot that day. We didn't stay long in each place.
Emmy is the ONLY person I don’t mind and actually enjoy hearing her eat. It’s kind of adorable ^_^
Love your* vids, Emmy 😇
Okay right?
I've actually made this by accident one time. I was going for a candied strawberry, and it ended up being encased in this gorgeous completely clear candy shell.They were amazing :D Next time it will be on purpose. Thank you for sharing this loveliness with us. :)
Hello 👋 how are you doing today
12:50 she did not expect that crunch 😂
Brianna Mosby cronch
welcome to the HARD CRACK stage
Crisscross Okay, 1 that’s disgusting. And you’re like 12. Calm down you weirdo.
Athena what’d they say??
@@tw3rkonthehaters I’m also wondering that
Hi Emmy! I might have a few tips, tricks, and some info that should hopefully help you understand some of the ways that candy making can go south.
One big thing that helps with candy making is not stirring the pot once you turn on the heat. Some undissolved sugar crystals can either stay on your utensil, or begin to form between stirs. Those bits of sugar act as what's called a "seed" crystal which essentially jump-starts a massive crystal forming frenzy, and can seize your batch of candy. The best ways to avoid that scenario are to avoid stirring the mixture, and to use a brush to brush down the sides of the pot with water to rinse any rogue sugar off of the walls of your pot, and prevent crystals from forming. The act of boiling of the sugar alone should agitate the mixture enough to combine everything.
On the subject of why the second recipe came to temperature more quickly, the thing that really helped me understand how candy will heat up is to remember that water boils at 212°, and it can't exceed that temperature unless the air pressure is increased(eg. what makes those instant pots and pressure cookers cook food more quickly). As a result, your mixture will hover around that temp until most of the water has boiled off, then it will rise very quickly to your final temp. So, since that second recipe used less water, there's less water to boil off before the temperature can start that rapid climb. You have to be careful though, because "rapid climb" is a bit of an understatement. At that point, less than a minute of heating can mean the difference between a lovely pot of potential hard candy, and a burned, dark brown pot of despair.
Hopefully this helps you more fully understand the candy making process, so you don't get quite as frustrated from here on out.
On another note, I love your videos and the way you let your personality really shine through them. Keep doing what makes you happy, and people will follow. 🙂
Nick Revard thank you for this detailed explanation! I am trying to expand my skills in the kitchen as I teach my 5 and 7 year old kids how to cook. They have 5,000 questions about every step so I love when I can find the info and actually teach them the *why* behind the methods. Great info! I also greatly prefer receiving information human to human as opposed to hearing "go Google it". Like if I wanted to google it I obviously would have silly (I do fact check of course)! Anyways, I love that you took the time to write this out and that "dark brown pot of despair " made me 🤣🤣🤣 as I have stood and stared into that pan wishing it could talk back to me and tell me where I went wrong 🤣🤣🤣😊
Nick Revard! Thank you soooo much for explaining the 'why' to go with the 'how'! Truly excellent! I will read your tip when making this yummy strawberriy candy!
Soo Nick, when are you starting your hard candy tutorial channel? Asking for a friend 😂💕
Nick Revard Very good tips! I’m not that confident in making candy, but really want to make Mexican orange candy. I’ll try your tricks and tips, thanks! Btw, pot of despair had me on the floor!!
Quick question: is it possible to make this without a thermometer?
"Bc I'm vertically challenged " lol. Me too Emmy, me too
Same.
Hahahahahahahahahahahahahahahahahahahahahahahahahahshhshshshshshshshshshshsgsgsgshshshsgsgsgsbshshshshahahahahahahahahahahnsjsjsjsjsjahahhahahahahshshshshshshshshs
Lol same. It annoys me when people call 5’4 and stuff “short”
I’m only 4’9 and I’m done growing. My twelve year old sister is taller than me
I’m 5’3. Trust me when I say 5’4 is short.
Rose Lee *laughs in 5'5*
Me: *didnt know she lives in japan*
Me 50 seconds later: Reads youtube name after years of watching her*
*facepalms*
Ɛrɪc Ќreutz she used to live in Japan she doesn’t anymore since she now has a family
she lives in Rhode Island USA now
@@irisl7086 Yeah I actually typed a comment Acknowledging this but it just didnt send. Thank you I was confused
She uh actually doesn't live in Japan, she used to but now she lives in the US, I'm pretty sure? 😬❤
@@AddiWoo actually she lives in Rhode Island, New England
You also should *wash the sides of the pan down with a brush dipped in water, to make sure there are no crystals of sugar on the sides, that could cause your mixture to crystallize like your first attempted! Hope this helps!
drosh413 david How?
I really love the casual mention of ASMR on a completely different kind of channel, with no mocking to be found. ASMR helped me when I couldn't afford therapy; it was a survival method against anxiety attacks and helped me deal with insomnia. Thanks for being open-minded, Emmy.
Kimberly I have bipolar disorder and can’t afford meds. I always get insomnia and anxiety attacks. I’d love to know more about asmr
Vieve Nelles we’re totally in the same boat; asmr videos are all across youtube, id suggest just looking up “asmr triggers” since there’s such a variety. they essentially give you that tingly feeling some feel when having their hair combed, back rubbed, or being given any sort of personal attention. not everyone experiences tingles, but the videos are still very relaxing! highly recommend karuna satori’s videos :)
Vieve Nelles In addition to what Lery said, I also want to recommend Goodnight Moon, she has fantastic production value and whimsical story lines to her role plays. You might like videos without faces or roleplay elements, in which case I recommend ASMR SoundSpace. I don't get tingles, but it helped me focus my attention on something else besides my anxiety or the thoughts rushing through my head when I couldn't sleep.
funny how people are so different, I personally find most asmr style sounds trigger my anxiety.
I like how she chews with her mouth close. Well-mannered person.
Javier doesn’t almost everyone do that?
IM QUEEN you’d be surprised at how many people don’t, especially the asmr and mukbang communities. It’s kinda nasty.
yes!! I hate it so much when people leave their mouth open while chewing, as if they were some sort of animals... and especially on CZcams or other media I think that's a no go...
and besides that, it can't be comfortable to eat like that?! why would you even do that??
@@sanablue kk
k
🙋🏿♀️ former candy maker, looks like there's sugar crystals still on the side of the pot, this 👏🏿 will👏🏿crystallize👏🏿your👏🏿mixture. Solutions would be to fully mix it before boiling & DO NOT TOUCH IT again until it's up to temp. Or, keep a wet brush nearby to wash the sides of the pot. Humidity& rain does play a factor also, air pressure inside differs from air pressures outside. If someone opens a door or window it'll potentially mess up your candy. More moisture is in the air from outside. Solution: a/c.
I had tanghulu at the ice festival in Harbin, China when I was a teenager!! This totally brings me back. It was about -20F and the haw berries were frozen SOLID. So not only was it a crunchy glass-exterior, it was that amazing creamy-crystallized frozen fruit texture on the inside. Unforgettable!
Neato
I saw them at Harbin, too. I feel like sweet frozen fruit would be great in the summer (although i guess it'd get sticky then). But I was so cold, I would much rather have had the hot sausages and tea eggs.
After we ate our tanghulu we stepped into a tea house and shared a big pot of blooming jasmine tea (in the glass teapot so you can see it unfurl, so pretty). Gave us a chance to unfreeze our eyelashes!
Awesome!
“Not perturbed, not perturbed, HAPPY!”
This is why I love Emmy
Oh- that crunch was so satisfying at the end! Emmy has such a lucky family ! She's so sweet and talented - always cooking something interesting and delicious !
Emmy: stirring
Me: NOOOOOOOOOO
How didn't she read that when researching, it seems that most recipies have that in caps.
You noticed that too? lol
Working in pastry taught me a golden rule when working with sugar “Agitation equals crystallization”
Avoid stiring sugar once it boils
DollTron yea one time i accidentally made sugar wax to like try to wax my eye brows for fun and then it was so successful I tried to do it again but I kept stirring it probably incorporating air bubbles and made it to this weird sugary textured sugar
Fredrick Jaymar Ribleza "sugary textured sugar"
Doesn't sound that weird to me
i think he meant it was crystallized like honey instead of smooth
_.myaroberson Oh no, I understood perfectly since the same happened to Emmy, I was just joking about his choice of words
It probably crystallized because she let the excess syrup fall into the pot
I always tell my kids, "it's not failure, it's learning and growing". Those look so awesome; rock on for not giving up.
👍👍👍
Hello 👋 how are you doing today
These tanghulu are best in cold weather, when I was little I always saw street vendors sell them outside while it’s snowing. It helps the candied coating not melt and it tastes really awesome chilled.
I think she is too cute! This is the second video...and I love how real she is.
I wonder how this would taste on pineapple or mango. 😋 Love your videos Emmy!!
Michael Harvey honestly I would just use it as an excuse to eat pineapple.
ive seen mixed fruit versions before! other than the usual hawthorn fruits and strawberries version, some sellers DO sell mixed versions where they have pineapple, strawberries, hawthorn fruits and kiwi on the same stick. so like, yeah 🤷🏻♀️ it is kind of rare to find that version though. most people sell the strawberries and hawthorn fruits though lol
I use it on grapes and pineapple.. soooooo good..
Michael Harvey i do this on mangos for except what i do is ;
i get a mug of water
i get a lot of sugar
i warm them up and mix them in the microwave
i pour the microwave simple syrup on frozen mango chunks
it freezes up on them almost immediately and makes a nice little crust and it tastes like healthy popsicles i love them.
Mango for this sounds so good 🤤 you're a genius
my heart skipped when she didn’t add light corn syrup, my heart hurt when she left it on the stove, i finally died when she started mixing it.
Same!
Haha!!!!!!!!
I know right!
Yaasss!!⚰⚰⚰⚰
😂😂😂
My teacher watches you and we watched this in class
I've been watching her for ages and she's so cute and pure and just such a lovely person. She's so positive, it puts a smile on my face!
Do this with raspberries. Delicious.
Pigtails are adorable on you, Em :).
Whenever I can’t sleep, I always watch Emmy videos, her voice is so calming and soothing that it just soothes me into sleep 😴😴
Ok and?
12:50 I CANNOT get enough of your freeze frames....your expressions are so honest.
We have something similar in Germany, its an apple covered in red sugar syrup. It is called "Liebesapfel", which translates to "apple of love", and is typically sold on christmas markets - and its delicious :-)
Omg jaaa ich liebe Liebesäpfel auf'm Christkindlmarkt und auf der Dult(Kirmes).
We have this is America, it’s called a candy apple here :)
Called a toffee apple in Australia (even though covered in red sugar syrup, not toffee)
In the US our candy apples are dipped in sugar syrup with cinnamon oil added. We also do a version with apples dipped in caramel.
In America we call them candied apples. Great with a bit of cinnamon oil in the candy coating. My niece had me make Joly rancher candy apples for her class one year.
Emmy you’re an inspiration to me. Lately I’ve been having some hard times I was laid off from a dream job and haven’t had much luck looking for work. My depressions come back and I’m feeling more and more spiteful and angry at the world and hateful towards myself. But every time I watch your videos you have such an aura of positivity i can’t help but smile. Even when things don’t go as planned or you screw something up you don’t let it phase you much and laugh it off you don’t get down or discouraged or angry and you don’t give up. I’m trying my best to be more like you and take things in stride with a smile even if they don’t work out. I get the feeling you always feel like things will be alright which makes me start to believe it. I Just wanted to say thanks Emmy, you’re unwavering positivity inspires me to keep my chin up and helps me feel a little bit of happiness and hope like a little light providing some brightness when I’m feeling really dark. I feel the wind in my sails again.
It its highly inappropriate to heap on the emotional labor like this to anyone otherthan yourself. Do your own work buddy. See your therapist.
Riley Sequoia fuck off they were talking about how Emmy is there inspiration to be more positive and view the world from a less negative perspective that’s not something a Therapist needs to know doesn’t have anything to do with the therapist it’s a comment about there life and how Emmy is helping her be more positive and guess what this is Emmys CZcams channel
@@NotSoFuzzyWuzzy who are you to tell people what they should and shouldn't do...I will pray for you.
@@cassie1076 please don't. That would be a HUGE waste of your energy.
David B Don’t listen to Riley.. he obviously is clueless and doesn’t understand what you were saying to Emmy.. I think it’s awesome that you are trying your best to let others inspire you to view life differently to better yourself! If you can do so without a therapist, I think that’s great! Now, if someone needs to see a therapist to get help, there’s nothing wrong with that either.. not saying that.. just saying I think you’re doing just fine on your own and self help is nothing to be frowned upon! I think Emmy will be thrilled to hear that she has inspired you! She has done the same for me too, so I totally get what you’re saying.. and it looks like lots of other people get it too! Keep up the good work and don’t let anyone discourage you with their ignorance! 😊❤️🙏🏻
I will always watch the last few seconds of Emmy's videos.
This coating is great on grapes too, seedless of course. Glad to see you included the mistakes too! 😂
that girl in okc I was picturing and craving that omgosh 🤤 haha
Grapeseeds are good for consumption, nutritious
Remember making the grape version for Christmas with my grandmother. We added them to a Black fruit cake covered with Italian meringue
The problem is crystallization probably from the stirring. You can stop that from happening by swirling instead of stirring, using a damp pastry brush to get any crystals off the inside sides, or as soon as the syrup starts to boil cover with the lid for 1 minute and the condensation will alleviate any crystals.
Yes candy apple here in America and they were my grandma's absolute favorite, so any time i see one now I remember her. 😊
I put a clear glass lid on the pan so the condensation runs down the sides washing any crystals down. I also swirl the whole pan rather than stirring. Perfect every time!
I absolutely love how thorough you are with every single one of your videos, even if it's something you're trying for the first time you still get very descriptive and it's extremely helpful!!
I love seeing you fail and then try again and the pure joy on your face when you succeed. Your curiosity for food and trying new things is amazing.
Do NOT STIR the sugar it makes it crystallise
It crystalized. I`m glad this happened. Now you are getting to learn more about sugar. :) Love your channel!
PS: PLEASE DO NOT STIR THE SUGAR 😂
13:57 omg her face of happiness was SO cute 😭
And now I have to do this with cranberries for Christmas! Thank you for the idea!
To eat? Or decorate with?
I love both ideas, and I bet it would be great to string into a beautiful, but temporary garland!
Personally, I love tart or sour fruits. A long time ago, I experimented with using cranberries in different ways for cocktails, (I’m a bartender), it was pretty fun.
I remember that boiling them for a bit actually intensified the color beautifully and improved the texture.
I think it was best to cook just until a few popped, then remove from heat. You could actually hear them pop open, it was so cool!
I tried to coat them in sugar for a garnish, but I think next time I will use a flat strainer to dip into a syrup, then coat with white sugar once it’s cooled a bit.
On a failed attempt where I cooked them in water too long, I strained off a lot of water, added some sugar, orange zest, a couple cinnamon sticks, a little bourbon, I think a bit of orange juice, and turned it into fresh cranberry jelly. It was SO good, I wish I had written down what I did, but now I have the internet, I can just look it up!
@@ltraina3353 I actually did use cranberries, to eat...and eat...and eat....they were so goooood.
It’s crystallizing! Crystallization happens when imperfections get into the cooked sugar. It’s a chain reaction; once one crystal forms it can ruin the whole pot. You can help prevent this by adding some lemon juice to the sugar before cooking and by brushing the sides of the pot with a little paint brush dipped in water to get rid of the crystallized sugar up the sides. Water actually helps stop crystallization :)
My best guess was the spoon you were using wasn’t perfectly clean and caused everything to crystallize
As I said originally....if baking is a science, candy making is theoretical physics! Great job Emmy!
Love that you showed all the failed attempts so I can learn from it. Thanks!
That satisfying crunch sound got me tingling 🤤
Hello 👋 how are you doing today
Ive literally been watching emmy since her early youtube days and she honestly hasnt aged even a bit
Am I the only one that thinks her voice and speaking manner is sooooo soothing? I love listening to you speak Emmy ❤️ your videos are so pure ❤️
OMG that mighty crunch with the successful batch!
It's a delight to see you so happy when the recipe works ♥ Good job!
All these videos give me lowkey ASMR vibes.. that crunch 😭✨
You must wash down the inner sides of the pan with a wet brush as the sugar is heating to dissolve any remaining sugar crystals, which can leech into the melted sugar and trigger crystallization, which is what happened in the first attempt
Also, make sure your thermometer is not touching the bottom of the pan, but is rather suspended in the sugar. If it’s touching the bottom of the pan, it can read hotter than the sugar actually is
cyka blyat Her second attempt included corn syrup, which is an invert sugar, and actually inhibits crystallization when hot, so brushing the sides wasn’t necessary. A great way to do it! The first attempt is definitely a trickier method.
What about if the bulb isn't touching the bottom of the pan? Emmy's has a bottom metal part that keeps the bulb over the bottom?
P.S thanks for the info, I learnt a few things!
Avi P hers is probably fine then, I didn’t look that closely-good eye! As long as the bulb is off the bottom, that’s fine. Some thermometers aren’t so fancy
When making syrup just make sure the glass part of your thermometer *DOES NOT* touch the bottom of the kettle
PM Snowraven ... Yup, that could lead to a painful surprise of the red variety. >):'^c
What do you mean? Can you please expound on this? How do you make it not touch the kettle
Martin Enrico just hold/attach the thermometer so the end of it is in the middle/floating in the syrup rather than resting on the bottom- a lot of them have a little clip on them for this purpose
Hers seems to be held up on the side of the pan and has a foot on it. I have the same one
Yes. Thermometer broke! Ugh.
It makes me so happy to see her happy with her success in making the things she wants to make.
I love how you talk and how you deliver your words..seems very nice
You could have used your home harvested honey in place of the corn syrup; it works well.
Two things I noticed that I've always understood were a no-no when making boiled sugars are that you were stirring- I was taught not to once you had the sugar melted and that your sugar thermometer seemed to be touching the bottom of your pan. This will give a false reading because the reading is for the pan and not the liquid in the pan.
Sometime if you really want to go insane, try making homemade marshmallows- you'll need a stand mixer for that. The King Arthur flour website actually has the easiest to follow recipe for that.
The King Arthur flour website has a recipe for marshmallows??? That’s fantastic thank you
Oh wow, so you can just use honey and sugar ?? 😅
You could've used _no syrup/honey_
@@yasminm.1801 You only need sugar
Can you do a seafood boil? That would be soooo interesting.
yessss and she should make bloves' sauce
And then complain because it’s too salty like she does everything else
Minnie J Emmy literally never complains please go somewhere with your foolishness.
Minnie J you're the only complaining salt I see around here.
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I do the same
LOVED this video Emmy thank u for this
When you said “We should fail more often it is how we learn” something in my soul chimed.
I think the water from the berries might have gotten into the sugar mixture. I'm not sure if it'll help in the future, but the few times I've made sugar glass I've always added some cream of tartar to help it be more clear once it sets.
OceanicMarauder it's because if you stir the mixture you'll add air..and when sugar meets air sugar crystalize
Cream of tartar causes some of the sugar to invert so that it doesn’t recrystalize. Cooking up to 280 or 300 will make it more resistant to moisture. Use isomalt if you really want water resistance.
OceanicMarauder h
Those look amazing! Don't feel bad that it took a couple of tries. Sugar work is tricky stuff. Takes practice, and as you know from personal experience, there are a lot of recipes out there that just don't work.
Cream of tartar does convert it into an invert sugar which is a liquid.
It is very common in germany as well. Mainly used for apples at fairs, they are called ‘liebesäpfel‘ which means love apples. It is also delicious with grapes!
tiff2106 It's also common in the US, using apples. They're called Candy Apples. I've been eating them, since I was little.
Sugar Apples in the UK. :) Edit - sorry, meant to say Caramel Apples!
We call it Apple Toffee in Australia
eurovision50 In the US, we have Candy Apples and Caramel Apples. The Caramel Apples are usually dipped in nuts.
Lollie Holic I'm an Aussie and we call it toffee apple.
I love that you don't give up when you fail. You keep going and it's a great encouragement!!
Hello 👋 how are you doing today
Emmy makes the best food on this channel . Love the videos and keep up with the awesome progress you’ve made . ❤️❤️❤️❤️❤️
i always appreciate when you include the fails
You looked absolutely giddy when you bit into the second batch.
Love the crackling crunch sound! Those look so delicious.
Your videos make me happy because when I’m trying not to wake anyone up at midnight while watching videos I know you won’t scream :) ur so nice and calm!!
Those are beautiful! I think I may actually make this. Thank you for including your fails, seeing the difficulties that you have help when I'm cooking and hit a wall. That way I can see where I've gone wrong!
That crunch tho so satisfying!
Her recipe worked thank you so much they were delicious and quick
Your videos are always so satisfying. Thanks for another great post. ❤️❤️❤️
Never stir the mix when making syrup, just swirl the pan.
This comment section is the best! I love hearing about everyone’s customs!
I loved when you finally exclaimed "YESSS!" Lol that's me in the kitchen when stuff turns out just right too! Love love love it💙🍏🍓
Hello 👋 how are you doing today
"Not perturbed, not perturbed, haaappyyy" is a whole mood emmy. 😂
When you make something like this or candy apples, you need to use non-stick parchment paper to put it on. A lot of people would tell you to use wax paper, but that sticks really badly and is impossible to remove. The non-stick parchment paper has silicone in it and works way better.
Emmy your sweeter than any candy♡♡
I’ve been binge watching your videos since 6pm. It is now going on 3am and I still can’t get enough!
I love the closing music! So classy and satisfying
Occasionally wipe the sides of the pot but resist the desire to stir!
Total ASMR when you’re chewing at the end 😊
Always,always love your videos and this one was no exception!
I cant wait to make these! Emmy you are the best!
Thank you! I will make this! Love you!!😘