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.
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.
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
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 )
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.
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
Also, it would be helpful if you put your measurements, pans, utensils, ect and directions down so we could do the same thing. That’s one thing I love about Hercules Candy, they share all their info and View on the Road writes everything down and it is so helpful when I can pause and copy the ingredients and directions. 😃
Elizabeth Nigro Hi, nothing to hide here, I think I’ve answered most of your questions in previous comments. The mat is a silicone baking mat (or Silpat). I use basically the Hercules recipe just scaled down. Nothing special, 4cups sugar, 1cup wafer, 1&1/3 cup corn syrup.
Jon Schmuke didn’t mean to offend you, but I looked in your description and nothing was in there. A lot of the other videos I watch always has ingredients and instructions lol and yours had nothing. So it was just a comment not to be mean. It’s just so helpful when someone takes the time to write down everything that is being done. I can’t write as fast as some people talk and I have to keep going back over and over and it’s just too time consuming and annoying because I end up trying to go back to that time and I get close but always having to hear the same stuff over and over. I’m on a lot of meds and it makes it hard. But again, didn’t mean to sound rude or mean, just was making a comment...so sorry 😐.
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
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
@@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?
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.
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.
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)
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.
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.
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.
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, 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
