This is very interesting for me because of several reasons. one: I usually see the candy makers add the color to the hot sugar on the table Then section it out. Two: I’ve never seen candy pulled by hand but mimicking the large candy pulling machines.
Watching this takes me back thirty years. I used to work in a flavour house, and started out in the Applications Department. I worked in the Beverages section ( covering soft drinks, alcoholic drinks etc) but we shared our workspace with Baked Goods (sweet and savoury biscuits, cakes etc) and Confectionary. As well as flavouring samples of chewing gum and making jelly babies, one of the basic ways of showcasing flavourings was to make boiled sweets with them. My Confectionary colleague would make half kilo batches at a time, and the process was little different from the one shown here, except that she used the put the cooling sugar mixture through some thing that looked like a pasta rolling machine. This would press the sweet mix into a sheet of little round ribbed shapes: the sweet mix was allowed to complete cooling and go hard, and was then broken up into individual sweets. At one point we had samples of just about any sweet flavour you could think of: rose, freesia, chrysanthemum, jack fruit, even root beer!
![[Manufacturing scenery] How to make Watermelon pattern candy / Kyoto / Japan](/img/logo.svg){kind=logo}
![Kyoto Candy factory IWAISEIKA channel [JAPAN]](http://yt3.ggpht.com/Xo4Z8xY7eeq2_QCuSRoklBfBMliRU2kOP54X3y9IavPh7B94akElKb2FvkcaqKN8-O2C5nnBpg=s48-c-k-c0x00ffffff-no-rj)