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  Some of their work
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| # ? Jul 17, 2012 20:41 |
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| # ? May 23, 2013 15:22 |
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There's a segment from How It's Made where they make candy canes with the batch roller. Most of the work in this video is done by machine since they're being mass produced, but it's still cool to watch: http://www.youtube.com/watch?v=1OMx7xhxu70 They've also done a segment on hard candies like the op: http://www.youtube.com/watch?v=uep6...feature=related Basically what I'm saying is I could watch candy-making all day. 
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| # ? Jul 18, 2012 14:21 |
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Mizufusion posted:There's a segment from How It's Made where they make candy canes with the batch roller. Most of the work in this video is done by machine since they're being mass produced, but it's still cool to watch: http://www.youtube.com/watch?v=1OMx7xhxu70 This is the guy who taught me http://www.youtube.com/watch?v=M0LjEH77e3A I'm way better at it than he is now 'tho 
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| # ? Jul 18, 2012 15:57 |
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Happy Hat posted:
this is cool! I wish there were more people in the US doing this kind of stuff. Of course, then I wonder how hard it would be to get a job in Europe making candy. Probably impossible to get a work visa 
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| # ? Jul 18, 2012 16:00 |
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Hey leroy I've been dreaming about opening a candy shop in Virginia Beach. Can you relocate because I don't know what the gently caress I'm doing?
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| # ? Jul 18, 2012 16:03 |
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Flash Gordon Ramsay posted:Hey leroy I've been dreaming about opening a candy shop in Virginia Beach. Can you relocate because I don't know what the gently caress I'm doing? Have 1,800 lb cooling table, will travel. I don't know about relocating, but I'd be happy to consult. Seriously, shoot me an e-mail at candygooncan(splat)gmail(don't)com. I'm pretty passionate about growing the handmade candy industry in America.
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| # ? Jul 18, 2012 16:12 |
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Speaking of your cooling table, is it a passive heatsink or does it have some kind of cold water radiant cooling system?
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| # ? Jul 18, 2012 16:27 |
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Canuckistan posted:Speaking of your cooling table, is it a passive heatsink or does it have some kind of cold water radiant cooling system? I normally use it as a passive heatsink, but if I wanted to do much larger batches it has a water reservoir I could pump water through.
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| # ? Jul 18, 2012 17:20 |
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If you wanted to make clear, colourless candy, how would you do that?
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| # ? Jul 19, 2012 18:35 |
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Indentured Servant posted:If you wanted to make clear, colourless candy, how would you do that? Well, the sugar will be mostly clear if you don't add any food coloring, but it will yellow a small amount. The faster the candy reaches hard crack the less yellowing there will be. You can cook a very small amount on a normal stove or use something more powerful like a magnetic induction cooker like I do.
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| # ? Jul 19, 2012 18:48 |
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I want to eat all of your candies, Leroy! This is super cool.  Happy Hat posted:[...] which by the force of parkinson [...] I laughed so loving hard at this. 
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| # ? Jul 19, 2012 21:23 |
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Leroy Diplowski posted:This is the guy who taught me Oh man, I used to watch this show all the time when I had cable. I completely forgot they did a segment on this. Thanks! Also just put in an order for some candies. Can't wait to try them, especially the banana flavor. I'm not a big fan of cinnamon candy, but here's hoping that yours will change my mind.
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| # ? Jul 20, 2012 10:54 |
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Came in to work today to discover a package of Something Delicious had arrived. My teammates and I are now chomping away merrily on froggies and s. These are really drat yummy! Cheers, OP! ETA: Seriously, seriously delicious. Blueberry and raspberry are tops for me, but I even like the banana, which I almost always can't stand as a candy flavoring. Will probably be ordering more once I get another pay check. Balancing Monsters fucked around with this message at Jul 21, 2012 around 16:24 |
| # ? Jul 20, 2012 16:03 |
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Man, I just wanted to say how cool this thread is. I could watch candy being made all day. I'm definitely going to order some emote candy, and next time I'm in Tallahassee (I'm down in Miami), I'll make it a point to stop by. Do you guys make it out in the open?
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| # ? Jul 22, 2012 14:29 |
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OP, your candies look incredible, and your videos are great! I hope to be ordering from you soon. Until then... Flash Gordon Ramsay posted:making cinnamon candy, or what they call red hots in some circles. Unlike what our OP is doing, it takes no skill. FGR, can you please post the exact amount of the ingredients used? Red Hots are my favorite non-chocolate candy, and I'd love to try my hand at making it myself.
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| # ? Jul 23, 2012 19:39 |
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Quisty posted:FGR, can you please post the exact amount of the ingredients used? Red Hots are my favorite non-chocolate candy, and I'd love to try my hand at making it myself. I would have used 1 cup of sugar and about 1/4 cup of corn syrup. Probably 1/2 tsp of cinnamon oil, though I think I've done as much as 1 tsp. I probably just used a few drops of food coloring. Maybe as much as 1/4 tsp. This is the cinnamon oil I use. This stuff is the real deal, and will take varnish off your cabinets if you let it. Do not have your face anywhere near the candy when you add it.
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| # ? Jul 23, 2012 19:44 |
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Sweet! (not a pun) Thanks!
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| # ? Jul 23, 2012 19:46 |
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I forgot to mention the water. It really doesn't matter how much you use, but probably 1 to 2 ounces. It's just there to moisten the sugar crystals and help it heat more evenly, so that you're not just caramelizing the sugar on the bottom of the pan. So you would put the sugar, corn syrup and water in, then just give it a good stir and make sure there isn't any dry sugar. The sugar won't dissolve completely, but that's ok. Edit: Also, be sure to give the cooked sugar a minute or two to cool before mixing in the cinnamon oil, as it is a volatile flavor, and too much heat will leave it all in the air and none in the candy. Flash Gordon Ramsay fucked around with this message at Jul 23, 2012 around 20:05 |
| # ? Jul 23, 2012 19:56 |
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Thank you for the extra step. I'll take pictures when I make it.
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| # ? Jul 24, 2012 11:06 |
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Flash Gordon Ramsay posted:This stuff is the real deal, and will take varnish off your cabinets if you let it. Do not have your face anywhere near the candy when you add it. I used to make 40lb batches of cinnamon in a tiny production kitchen with no ventilation. It would make the fumes so bad that if you had any skin exposed it would look and feel sunburned, and we tied wet rags over our mouths so we wouldn't start coughing and gagging. Felt like being in a riot. It was probably a violation of numerous OHSA standards. Luckily the place I work now has plenty of airflow and we are doing much smaller batches.
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| # ? Jul 24, 2012 18:01 |
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PoopieBritches posted:Would it be possible for a person who's never made candy before to make fruit slices at home? I have a recipe for these that uses agar agar to set them, it's kinda fiddly but if you pay attention it should work fine. You also have to make a frappe or marshmallow cream to make the skin section opaque but that's the easiest part. I'll type it up if interested.
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| # ? Jul 24, 2012 21:40 |
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Edit: wrong thread
Auryn fucked around with this message at Jul 24, 2012 around 23:05 |
| # ? Jul 24, 2012 22:51 |
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Thumposaurus posted:I have a recipe for these that uses agar agar to set them, it's kinda fiddly but if you pay attention it should work fine. You also have to make a frappe or marshmallow cream to make the skin section opaque but that's the easiest part. I would very much appreciate it. I always wondered what the "rind" was. Thanks!
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| # ? Jul 25, 2012 00:43 |
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Ok it will get a little lengthy so hang in there. It's in grams too so you're going to need a scale sorry. It's a huge rear end batch too should make about 150 pieces depending on how thick you cut them. code:Mix the agar with the sugar. Whisk into the cold water. Add the glucose syrup and bring to a boil, stirring. Cook over moderate heat stirring to 223°F, approx. 5 minutes Remove from heat add OJ concentrate and the frappe. Spread the mixture onto a sheet or parchment or acetate 1/4" thick and let cool. Cut into rectangles when cooled and line molds(can be some PVC pipe cut down the middle sealed on the ends somehow with foil or tape.) To make the interior Mix the agar with the sugar. Whisk into the cold water. Add the glucose syrup and bring to a boil, stirring. Cook over moderate heat stirring to 223°F, approx. 8 minutes of gentle boiling. Remove from heat add OJ concentrate and pour into molds. Allow to set at room temp for at least 2 hours. Remove from the molds and place flat side down on the granulated sugar. Peel the acetate or parchment off the skin and brush with food coloring diluted with alcohol(vodka) Sprinkle sugar over the pieces. Cut into slices using a sharp knife or a piece of wire held tight between your hands. Toss fruit slices in sugar to coat on all sides Store over night on a cooling rack to dry out before storing. Use the appropriate juice concentrate and color to make lemon, lime, grapefruit, etc... Glucose syrup and agar you can probably find at a cake decorating store, or you can order them online.
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| # ? Jul 25, 2012 01:33 |
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Your facebook Command Line app doesn't forward people to the live stream properly. Also, is there supposed to be sound?
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| # ? Jul 25, 2012 15:45 |
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Leroy are there ever days where you just are not in the mood at all to make candy? Or is this one of those things that is super fun every time?
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| # ? Jul 27, 2012 20:50 |
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I have a question for the sugar aficionados. I need to make something that looks like a cloud of smoke, it needs to be either white or a pale yellow. I've been trying to get candy floss, but the only stuff I can find in this drat city is bright pink. I've never tried making spun sugar, but that sounds close to what I need. Are there any other methods I could try?
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| # ? Jul 28, 2012 19:17 |
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Dragon's beard may do the job for you. It's like hand pulled cotton candy.
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| # ? Jul 28, 2012 19:18 |
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He's on the stream now, making  I believe!
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| # ? Jul 30, 2012 18:43 |
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In the reception at the tower I work at they had some Union Jacket rock sweets in a bowl, having seen the videos in this thread I appreciated it all the more. And it was delicious! Reminds me of being a kid at the seaside town getting some.
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| # ? Aug 1, 2012 22:34 |
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Oh man, some time after payday I may have to order some custom candies for my office
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| # ? Aug 3, 2012 15:06 |
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Just got my two bags in the mail, and goddamn are the ones delicious. edit: whoops, meant to post this in the SA Mart thread. Optimum Gulps fucked around with this message at Aug 3, 2012 around 22:31 |
| # ? Aug 3, 2012 22:27 |
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PoopieBritches posted:Would it be possible for a person who's never made candy before to make fruit slices at home? This the best candy in the world.
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| # ? Aug 5, 2012 20:30 |
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Especially the ones made in Russia and the Baltic countries. Fortunately they don't sell those 500g boxes of Russian citrus fruit slices down at the local greengrocers anymore, because I could demolish one of those in half an hour. Russian chocolate and candy is incredibly good.
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| # ? Aug 5, 2012 21:04 |
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Great thread, it's really interesting to see the process you go through to make these! Since there are people knowledgeable about the topic in here I figured I'd ask, this came up on youtube as a suggested video for me. I love me some gummi candy but how legitimate is this? Using jello and kool aid strikes me as something that's really...off? Wrong? I'm not quite sure how to phrase it.
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| # ? Aug 7, 2012 03:56 |
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I don't see anything wrong with that. It's probably the easiest way for the average cook to find citric acid, powdered flavoring, and gelatin. Not that you couldn't find unflavored gelatin in most stores but I bet a lot of people don't bother looking that high.
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| # ? Aug 7, 2012 13:43 |
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Citric acid is pretty cheap, I managed to get something like a pound and a half (came in three bags worth) of it for five bucks or so on Amazon when I was looking for a cleaning solution for a water boiler and didn't want to pay out the nose for it!
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| # ? Aug 7, 2012 15:58 |
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Oh wow those videos just made my day! I wish that store existed down here, it's just fascinating stuff. I used to be sooo into candy making when I had time mostly things like fondants in various flavours, the traditional way too with thermometer and much kneading and such involved. Mostly I did filled chocolates, using all natural ingredients, that I sold at the local markets. They sold pretty poorly though I figure because I was young and nobody trusted that I knew what I was doing  Free samples help immensely but then for one person was too expensive to continue.I never did get up the courage to try the rock though, I got heinously burned doing a batch of toffee dipped dates (lost a fingernail) that I figured out me and melted sugar are a baaad combination. It's amazing though, I've used fimo to do patterned logs and it's sooo much more difficult than it looks. I want to try that stretched honey too - they do a similar thing here called 'old mans beard' which is heated sugar and flour is made over a heated pan which cooks the flour and gives it a really amazing nutty flavour. I've seen videos of it using like 8 people to do. Would be a great party activity if you had the equipment and friends. ... one of these days I'll dig out all my old chocolate moulds and have another go for old times sake.
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| # ? Aug 21, 2012 00:07 |
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Any chance you're going to make some more videos of you making hard candies some time soon? I find them really interesting.
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| # ? Sep 6, 2012 14:34 |
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| # ? May 23, 2013 15:22 |
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Zelmel posted:Any chance you're going to make some more videos of you making hard candies some time soon? I find them really interesting. I'd like to, but the problem is finding someone to film me. I've thought of paying someone, but the budget is really tight right now.
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| # ? Sep 6, 2012 15:55 |
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