I Tried RECIPES using LEFTOVER HALLOWEEN CANDY... are they worth making?? 

I was just going to type this ❤

Yeah I've never had good luck with caramel starting with the fat in. Caramelize your sugar (you can start with just sugar but I prefer the wet-sand method the person above mentions, you don't have to measure the water because the sugar won't caramelize until all of the water has evaporated anyways (so less water will go quicker, the water is just there to make it easier to heat everything evenly without burning spots), stir slowly with a spoon until get it where you like, then add fat (butter/cream) and it'll bubble up like crazy and THAT'S when you whisk.

@@bsidethebox the problem is a lot of "butters" have water in them and water at the stage of adding the fat with your sugars (or any time after) causes the sugars to seize up. That's why browning them separately first works - the water has been removed before combining them. Also if too thick don't add water add oil or it will seize up.

@@rhondaflesher8313 Not as I understand it. There are plenty of caramel/toffee recipes that start with water, fat, and sugar--even in my pastry school textbook! I just think they're much more finicky and frustrating, especially if you haven't had a lot of practice with cooking sugar. The issue with splitting caramels (where you end up with chunky, grainy sugar clumps in a greasy soup) is that sugar and butter (and other fats) melt (and burn!) at very different temperatures. So you can have all your butter melted while your sugar is still in crystals. You can still get a good caramel/toffee by SLOWLY cooking the mass while constantly stirring to avoid hot spots (wash down sides as usual) until the sugar starts to melt and then mixing more vigorously to bring them back together (probably why the recipe she was using instructed her to whisk at the end). Adding a bit of water can help, too. Of course, your butter/fat/cream can burn if it heats too high so getting impatient and turning the heat up high or walking away for a bit is way more risky. 😣 (Splitting can also occur when you melt or cool completed caramel too quickly; try adding a bit of water and reheating slowwwwwly) In my opinion, it's much easier to add your fat at the end of caramelizing the sugar. You can walk/look away from it at the beginning, you don't have to stir it nearly as much, and it's much easier to control the color of your caramel (one of the hardest parts of caramel making for beginners is knowing when to stop cooking it, in part because the residual heat from the pan will continue to cook it for a bit--adding the butter/cream at the end actually helps cool off the mixture a bit so you can control the color/flavor a bit better.) Maybe there are some advantages to doing it all at the beginning, but I personally haven't found one.

You can also do butter sugar and a few tablespoons of glucose or corn syrup to keep it from recrystalizing

“Christopher! CHRISTOPHER! Don’t eat raw dough!” I swear I love this couple, they’re made for each other 😂

I immediately thought of the video Ann did! 😂

Omg yessss😂😂

Yes!! Anne reardon is amazing!

same 😭

Yeah I also thought back to that video and just thought no Rachel that is a mistake

and how she forgetting about them all year.

@@donnyreiss1180 right my kids always ask for them

LOL

I think taste buds in your mouth detect taste (salty, bitter etc) and the nose detects flavor, there's a difference. I'm surprised Rachel and Chris don't know that, I thought it was common knowledge

Apple and potato is one of the famous studies with this!

@@Mskatebug92 apple and onion as well

The only Skittle that belongs in the garbage is green apple lol

Yea, this is why we can't taste much when we have a cold or flu.I also am surprised that they didn't know this, only because they seem like they would know a lot about food science. I kinda assumed it was common knowledge but I for sure am a science geek and know tons of random facts that I always think everyone knows but at some point I realize a lot of people don't care about the weird crap I think is interesting lol. Either way these videos are always fun to watch!

ORRR just a gif of Rachel saying “Christopher” because she says that a lot and we’re all here for that! 💜💜

It's because many people hand out mini bags of chips either instead of chocolate and candy or with chocolate and candy.

I got chips as a kid, trick or treating in Michigan

Lol right! I have never gotten chips for Halloween. Occasionally mini pretzels, but that's it. Halloween is for candy/chocolate

Mini bags of chips are super common, didn't think the States were any different. It's any juck food, really. My Mom does up a little bag with a bag of chips, a mini bar and some candy.

Canadian here, and yes, chips are a Halloween staple. They’re not what you want to get as a kid, they take up so much space in your candy bag.

*menacing waddle* guess again, Rachel

Yeah plugging your nose blocks all taste for any food 😂😂

Exactly!!!

i like the purple ones.

Flavor is 80% aroma 20% taste

OMG!!!!!😆

I’m from Pennsylvania, USA, & snack bags of chips, cheese balls, and pretzels are a staple for trick or treating. This is the first time I’ve actually heard it happening somewhere else! It’s always a nice ~palate cleanser~ in between the candy lol

This confused me as well. Maybe its more of a Canadian thing?

yes I was gonna reply this same thing. I buy plain chips just for dips!!!

@@1Kelly1481 probably is. I’m canadian and it’s like a thing here. You get a big box of like tiny individual packages of chips in like a bunch of flavours and give them out

Here in the midwest we use top the tater with plain potatoe chips, specifically ruffles

Some people by me (US) do chips or one house by me did juice boxes a few years ago. Not super common but it happens. I see more pretzels & cheese balls than chips.

That stuff is bomb! 👍

I was thinking the same thing. I love crack... christmas crack. My mom is my crack supplier. Lmao

christmas crack is my job every year. So good.

I've always called that "Saltine toffee." I normally put walnuts with mine

That’s basically American matzoh brittle, right?

Not a huge grape person but the grape big league chew hits different, you just pulled that out of my childhood memories 😂

@@juliehubley4702 right?! Def the best big league chew flavor 😂

Thank you! Was looking for this comment! I've never gotten chips of any kind trick or treating

I’ve gotten pretzels a few times

I was about to comment this ahha ive never gotten chips trick or treating

Yup! Been a few years but we gave it out too.

I've lived in California, Nevada and Montana, and I have NEVER ONCE gotten a bag of chips for Halloween, and neither have my kids. By the way, I still love plain potato chips, even with all the other fancy flavors!!

I was hoping someone else would notice 😂

@@Emily_Sun00 😂

it is a great video

We do it for Passover with Matzah, lol.

yes,my aunt makes this on Christmas with saltines and she calls it crack candy or something like that. she actually says it is super easy to make and she uses a crockpot. all I know is its freaking delicious!

Do other countries not do that? I always get tons of chips for Halloween but I live in Canada so I guess it might be a Canada thing.

@@rin-ez3pr I've never gotten chips in the U.S. It'd be a nice break from the candy, but also takes up a lot of room in the bag

@@rin-ez3pr they don’t give out crisp or chips as you call them here in England either!

For the record, bagged milk is not a thing in all provinces in Canada. I grew up in Newfoundland and milk came in 2L cartons. Bags are just weird.

@@ang_131 I had never heard of bagged milk until now. It’s it just the same as regular milk?

No idea if it's an American/Canadian thing but it's delicious 😂😂

Here in North America we can’t do that because the eggs aren’t safe when they’re raw. But many of us are known to ignore that, myself included. 😂 IMO people need to be more worried about e. coli from raw flour.

@@lauren3173 E.coli in flour? I've had my fair share of raw dough but never experienced any issues with bacteria. I'd be more worried about bugs...

@@jessicas253 yeah. I’m certified in food sanitation and safety. E. coli in flour is pretty common. I say this as someone who did and still does consume cookie doughs and batters. 😂 I just bake the flour first now that I know.

Me too. Especially Pringles anything else feels too extra

I married into a Dutch family. It definitely looks like Oliebollen!

Im dutch and that’s exactly what i thought 🤣 was looking for this comment

Oliebollen with candy.. sounds so wrong. But who knows, perhaps I'll give it a try this year at oud&nieuw

@@christina9351 I agree, I love Oliebollen with krenten? (?😅). Maybe give this a try

Totally agree! Throw in that black licorice comment and you have Dutch comfort food at it's best!

Extra fine granulated sugar.

Btw the paint brush must be new not used

Yeah, definitely thankful I didn’t lose my smell/taste like my mom when we got covid... she STILL can’t fully taste or smell stuff and that was 1-2 months ago

@@GoldieDoggy oh, sorry to hear that.. it takes a while to get it back, I think it took me about 1.5 months to get it back completely.. Hope your mom can get it back soon 🙏🏻