How to make small batch hard candy

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  • @eebrtiຣt
    @eebrtiຣt 4 ปีที่แล้ว +139

    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.

  • @cc-UsA-2023
    @cc-UsA-2023 3 หลายเดือนก่อน +1

    The candy is beautiful, and this is a very efficient tutorial--just enough info. Thanks so much for providing this!

  • @sigma6656
    @sigma6656 4 ปีที่แล้ว +6

    Wow,
    I can really tell from your dexterity that you're an expert at this.
    Very impressive.

  • @Mindy56743
    @Mindy56743 3 ปีที่แล้ว +1

    They look like jewels. Such beautiful little bites of sweetness

  • @milessmith6611
    @milessmith6611 4 ปีที่แล้ว +85

    Thank you so much. My family owns an icecream shop and i want to start my own little side business out the window haha

    • @milessmith6611
      @milessmith6611 4 ปีที่แล้ว +8

      @@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

    • @milessmith6611
      @milessmith6611 4 ปีที่แล้ว +4

      @@MIRCHGraffitiartist Thank you very much! ☺️

    • @crazyebou3694
      @crazyebou3694 3 ปีที่แล้ว +2

      Smart

    • @rhemseypilles7528
      @rhemseypilles7528 3 ปีที่แล้ว +2

      That’s really cool

    • @DanielSchmidt94521
      @DanielSchmidt94521 3 ปีที่แล้ว +2

      Did you ever get started?

  • @barklordofthesith2997
    @barklordofthesith2997 4 ปีที่แล้ว +28

    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
      @pby1000 4 ปีที่แล้ว

      Hello! Did you figure it out? Probably just have to keep watching videos and trying it. I also want to learn, but I have never tried it before.

    • @barklordofthesith2997
      @barklordofthesith2997 4 ปีที่แล้ว +1

      @@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
      @pby1000 4 ปีที่แล้ว +2

      @@barklordofthesith2997 Ok! Thank you for sharing your mistakes. I am sure it will take me some practice. There are only happy little mistakes, right?

    • @barklordofthesith2997
      @barklordofthesith2997 4 ปีที่แล้ว

      @@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.

    • @DreadKyller
      @DreadKyller 4 ปีที่แล้ว +3

      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.

  • @Destroy3612
    @Destroy3612 ปีที่แล้ว +1

    amazing video, i didnt think it was possible to make this at home without the heated table. Great job, looks awesome

  • @Panetutti
    @Panetutti ปีที่แล้ว +1

    This is super!! Great job, well explained, and I will now use the Silpats on heating plate instead of the glaring red heat lamp. Bravo!!

  • @mariegracecurato4547
    @mariegracecurato4547 4 ปีที่แล้ว +1

    Wow it's looks so colorful pretty yummy looks candy..

  • @peggydersch8561
    @peggydersch8561 6 ปีที่แล้ว +15

    That is awesome! So fun to watch the process!

  • @steveb8201
    @steveb8201 4 ปีที่แล้ว +5

    Very cool. Out family is addicted to these hard candy how to vids and we are definitely doing this over the weekend thank you!

  • @alexgoldstein7997
    @alexgoldstein7997 6 หลายเดือนก่อน +2

    WOW! That was so cool!!

  • @sherryshadle3916
    @sherryshadle3916 ปีที่แล้ว

    BEAUTIFUL, I CAN TASTE IT!! WONDERFUL VIDEO.

  • @Lissa_Marie
    @Lissa_Marie หลายเดือนก่อน

    Very nice! And you seemed a little rushed so I’d imagine your candies look even more beautiful when not rushing.

  • @jackbquick123
    @jackbquick123 5 ปีที่แล้ว +9

    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

  • @photo_king7610
    @photo_king7610 2 ปีที่แล้ว

    I never knew how to make shapes out of hard candy thank you

  • @capri5246
    @capri5246 3 ปีที่แล้ว

    I couldn’t stop starting at that fruit basket and thinking it would be a perfect candy cook to pull it

  • @williamgoldsman8513
    @williamgoldsman8513 4 ปีที่แล้ว +14

    What is the exact mesurement of each ingredient? And all of the steps?

    • @patrickdoddboy
      @patrickdoddboy 4 ปีที่แล้ว +4

      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.

    • @whoasked409
      @whoasked409 4 ปีที่แล้ว +5

      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.

    • @jeyguard
      @jeyguard 4 ปีที่แล้ว +7

      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

    • @mightymoyan4788
      @mightymoyan4788 3 ปีที่แล้ว +1

      @@jeyguard And how much water goes in the 2:1 mix? I know once you hit 310 you have gotten most of the water out that you need.

    • @mariyashaikh1755
      @mariyashaikh1755 3 ปีที่แล้ว

      @@jeyguard And how much water to put in that?

  • @terrykleier5068
    @terrykleier5068 11 หลายเดือนก่อน

    Cool video. Thanks for sharing

  • @georgel7195
    @georgel7195 ปีที่แล้ว +1

    hi how much extract do use for this recipe? i looked in the description but it doesn’t say.

  • @thegretnaexperiment2.021
    @thegretnaexperiment2.021 ปีที่แล้ว

    Pancake griddle! Genius!

  • @Smashdabz
    @Smashdabz 2 ปีที่แล้ว +1

    I’m going to make your recipe but with infused sugar. Appreciate the recipe.

    • @Smashdabz
      @Smashdabz 2 ปีที่แล้ว

      What’s mixed with sugar at first? Any corn syrup? Or citric acid?

    • @theresakoch3738
      @theresakoch3738 2 หลายเดือนก่อน

      I’m guna use RSO Oil.

  • @donnathomas310
    @donnathomas310 3 ปีที่แล้ว

    Very cool video, very talented.

  • @alexandriawalls3
    @alexandriawalls3 ปีที่แล้ว +3

    What’s the ratio of sugar corn syrup and water

    • @4Mountain0Mother6
      @4Mountain0Mother6 3 หลายเดือนก่อน

      1c sugar 1table spoon corn syrup ½cup water bring it up to 300f then remove add ½ teaspoon of flavor

  • @clarie91s
    @clarie91s ปีที่แล้ว

    I don’t have a hot plate so could I keep the candy warm in the oven on the proof setting?
    Also, I only have one large silicone mat so if I could use the oven, could I line the baking trays with baking paper instead of another silicone mat or would the candy get stuck to the paper? How about aluminium foil (though, I remember the last time I made hard candy there were bits and pieces of foil stuck to it after I tried to peel off the foil. But in another video I saw today, the foil came off easily with no problems)?

    • @daygamecandy2309
      @daygamecandy2309  ปีที่แล้ว +1

      Yes, there are lots of options to keep It warm. You can use a hot plate, a heat lamp, a microwave, or an oven. You want low consistent temperature. I have used baking paper as well. Aluminum is a bit more difficult but can work too, just spray a little canola oil on it first.

    • @clarie91s
      @clarie91s ปีที่แล้ว +1

      @@daygamecandy2309 Ah, so that’s why the foil wouldn’t come off - I didn’t use oil at all.
      Thanks for your reply! I have wanted to try making cut rock candy for a long time (I even have the designs sketched) and it’s great to see that it really can be done at home. I can’t wait to try!

  • @piaffe25rider76
    @piaffe25rider76 2 ปีที่แล้ว

    Great video! Thanks for sharing!

  • @armenian_nightmare33
    @armenian_nightmare33 ปีที่แล้ว

    @Day Game Candy WOW!!😲😲😨😨 I have been a HUGE FANATIC of The Lofty Pursuits, & Sticky Australia Image Candy Videos now for about 5 Years, & I have to tell You My Friend, that I am SUPER FRIGGEN IMPRESSED with Your final Product!!🤘🤘🤘 👏👏👏 I wanna ask You, if ONE of those Channels were Your inspiration for starting to do this on Your own? Because I believe even Greg from Lofty Pursuits would be VERY VERY IMPRESSED!! THANK YOU SO MUCH!!

  • @LifeIsMessyImLearningAsIGrow
    @LifeIsMessyImLearningAsIGrow 2 ปีที่แล้ว +1

    Thanks for sharing this recipe! I’m trying to learn some new candies to make for Easter this year. I may have to try this. Thank you for teaching me something new! I make cooking videos too! It’s a pleasure to learn from other talented creators like you! I hope we can learn more from each other!

  • @GavGavCookies_1
    @GavGavCookies_1 4 ปีที่แล้ว +3

    I’m trying this hard candy stuff thanks for the video very helpful

  • @Kriswixx
    @Kriswixx ปีที่แล้ว

    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.

  • @ileanafigueroa8685
    @ileanafigueroa8685 3 ปีที่แล้ว +3

    Amazing, thanks a million for sharing your expertise!

  • @lylewyant3356
    @lylewyant3356 2 ปีที่แล้ว

    I've thought about a heat plate. I haven't made anything complicated and need to find those heat pads.

  • @julezgeorge6948
    @julezgeorge6948 2 ปีที่แล้ว

    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

  • @stubbs3023
    @stubbs3023 2 ปีที่แล้ว

    This is so cool! Thank you for the detailed video!

  • @soulessmaverick
    @soulessmaverick 4 ปีที่แล้ว +1

    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
      @daygamecandy2309  4 ปีที่แล้ว +2

      you can do it! I started by watching videos too.

    • @soulessmaverick
      @soulessmaverick 4 ปีที่แล้ว

      @@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.

    • @andrewschickler2712
      @andrewschickler2712 4 ปีที่แล้ว +1

      @@daygamecandy2309 what recipe do you use?

  • @Josecannoli1209
    @Josecannoli1209 3 ปีที่แล้ว +1

    Ingredients list and portions in Somthing I’m amazed you left out

  • @johngreen5837
    @johngreen5837 26 วันที่ผ่านมา

    What kind of Mat is that that you pour the hot sugar? That's what I need, so that it doesn't stick to everything.Can you place a link please

  • @dmurphy303
    @dmurphy303 4 ปีที่แล้ว +2

    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.

    • @daygamecandy2309
      @daygamecandy2309  4 ปีที่แล้ว +2

      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!

    • @dmurphy303
      @dmurphy303 4 ปีที่แล้ว

      @@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.

    • @westforkfarms4270
      @westforkfarms4270 6 หลายเดือนก่อน +1

      Can I ask what you guys are using to keep the candies from sticking together in the bags?

  • @tonygarcia1347
    @tonygarcia1347 2 ปีที่แล้ว

    You mention maintaining the temperature correctly - what is the ideal working temperature range?

  • @muhammadanik_123
    @muhammadanik_123 3 ปีที่แล้ว +2

    *Well,how long to keep fuel at 305 temperature?*

  • @lazylizard67nigro87
    @lazylizard67nigro87 5 ปีที่แล้ว +5

    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

    • @daygamecandy2309
      @daygamecandy2309  5 ปีที่แล้ว +4

      Elizabeth Nigro I love making ribbon candy. Here I was making it for a demonstration: facebook.com/1593369447427894/posts/1949208518510650?sfns=mo

    • @lazylizard67nigro87
      @lazylizard67nigro87 5 ปีที่แล้ว +1

      Jon Schmuke thank you very much.

  • @HighPolarExpressConductor
    @HighPolarExpressConductor 2 ปีที่แล้ว

    For flavoring can you just use extract? Say I go out and use some peppermint extract in the candy, would that work?

  • @niamatullah3380
    @niamatullah3380 3 หลายเดือนก่อน

    When I make, it gets melting after one week even I pack it in food grade plastic?

  • @guestaccount1514
    @guestaccount1514 2 ปีที่แล้ว +2

    This is what dentists do as a side hustle

  • @fedup6969
    @fedup6969 3 ปีที่แล้ว

    What is the best tasting flavoring oils that we can buy online?

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว +1

      I prefer Lor Ann, but there are lots of alternatives out there. Try to get super strength concentrated to minimize the amount of water added.

    • @fedup6969
      @fedup6969 3 ปีที่แล้ว

      @@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?

  • @leeannarichards6660
    @leeannarichards6660 ปีที่แล้ว

    Thank you ,looks awsome and I picked up some things from ya too 😊

  • @jordanthompson8909
    @jordanthompson8909 ปีที่แล้ว

    What brand of flavorings do you like?

  • @squidward2540
    @squidward2540 3 ปีที่แล้ว

    Your candies are so pretty 😍

  • @CookieBurner142
    @CookieBurner142 5 ปีที่แล้ว +5

    Awesome video, it actually served as a tutorial for me. Finished making this candy tonight (cherry flavored though) and they look great. Thanks a lot!

  • @Chickenmom777
    @Chickenmom777 3 ปีที่แล้ว

    Loved this video! Thank you!

  • @ghostryder1829
    @ghostryder1829 3 ปีที่แล้ว

    When do you start breaking the candy? Is it still warm or completely cooled?

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว

      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.

  • @Palacemalicee
    @Palacemalicee 4 ปีที่แล้ว +2

    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)

    • @daygamecandy2309
      @daygamecandy2309  4 ปีที่แล้ว +4

      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.

    • @sumonbabu9639
      @sumonbabu9639 4 ปีที่แล้ว

      @@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

  • @racheltomlinson2257
    @racheltomlinson2257 5 ปีที่แล้ว +4

    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 )

  • @RocksForBrains
    @RocksForBrains 3 ปีที่แล้ว

    How much powder citric acid would you put in this recipe?

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว

      Typically 2-3 teaspoons for a 4 cup batch, depends on how sour you want It to be.

    • @RocksForBrains
      @RocksForBrains 3 ปีที่แล้ว

      @@daygamecandy2309 awesome thanks!

  • @vickiejunkins3956
    @vickiejunkins3956 8 หลายเดือนก่อน

    I use a warming plate under it to melt my to keep my sugar warm, and a heat lamp on top

  • @890luxor
    @890luxor 4 หลายเดือนก่อน

    Awesome!!! 👍🏻👍🏻

  • @angelgray6089
    @angelgray6089 3 ปีที่แล้ว

    Awesome job

  • @Wiener-Doo
    @Wiener-Doo 3 ปีที่แล้ว

    Cool! Thank you for sharing. 😀

  • @haydaysmeetthefarmercollee7631
    @haydaysmeetthefarmercollee7631 6 ปีที่แล้ว +6

    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

  • @DanielSchmidt94521
    @DanielSchmidt94521 3 ปีที่แล้ว

    Thanks. I want to add candy to my popcorn business.

  • @muhammadanik_123
    @muhammadanik_123 3 ปีที่แล้ว

    sir,today i maked this but one problem, that problem is my candy have to adhesive.now what i do ?

  • @Thekitten99
    @Thekitten99 4 ปีที่แล้ว

    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

  • @apolloandwarrior_3229
    @apolloandwarrior_3229 4 ปีที่แล้ว

    I follow a candy shop, Lofty Pursuits and he drips the hot sugar and lays the cool sugar on top. He aslo kneads it instead of pulling so he gets his translucent colors

  • @tjackson4984
    @tjackson4984 3 ปีที่แล้ว

    What are you using to keep the table warm? I want to try this recipe.

  • @muhammadanik_123
    @muhammadanik_123 ปีที่แล้ว

    How many grams of syrup should I give in 400 grams of sugar?

  • @mac10raps43
    @mac10raps43 3 ปีที่แล้ว

    What wad the recipie for the sugar mixture?

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว +1

      Ratio of 2cups sugar, 1/2 cup water, 2/3 cup corn syrup.

    • @mac10raps43
      @mac10raps43 3 ปีที่แล้ว

      @@daygamecandy2309 Thanks boss

  • @PinkuPoison86
    @PinkuPoison86 3 ปีที่แล้ว

    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

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว

      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.

  • @MrWolf-qc2yl
    @MrWolf-qc2yl 2 ปีที่แล้ว

    How much flavoring do you use for a 4 cup batch?

    • @daygamecandy2309
      @daygamecandy2309  2 ปีที่แล้ว

      I use 2 drams (about 1.5 tsps) of LorAnn Superstrength flavoring

  • @lazylizard67nigro87
    @lazylizard67nigro87 5 ปีที่แล้ว +5

    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. 😃

    • @daygamecandy2309
      @daygamecandy2309  5 ปีที่แล้ว +6

      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.

    • @lazylizard67nigro87
      @lazylizard67nigro87 5 ปีที่แล้ว +3

      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 😐.

    • @lazylizard67nigro87
      @lazylizard67nigro87 5 ปีที่แล้ว

      Jon Schmuke what’s one cup wafer?

    • @luluchannel3999
      @luluchannel3999 4 ปีที่แล้ว

      @@lazylizard67nigro87 water*

    • @luqmanjutt4725
      @luqmanjutt4725 4 ปีที่แล้ว

      I want to start a littel buzness of candy ..i am from pakistan ...plz guid me ..

  • @richardcasto9056
    @richardcasto9056 3 ปีที่แล้ว

    What's recipe how much sugar Doz u use corn syrup when do u add the flavor ECT ECT...

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว

      I use a ratio of 2cups sugar: 2/3 cups corn syrup: 1/2 cup water. Heat to 305F. I add flavor and color after it reaches temp.

  • @norwaymc7987
    @norwaymc7987 3 ปีที่แล้ว

    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.

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว

      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.

    • @norwaymc7987
      @norwaymc7987 3 ปีที่แล้ว

      @@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?

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว

      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.

  • @anthonyrobertson7062
    @anthonyrobertson7062 6 ปีที่แล้ว

    What are the blue gloves you wear on the outside made of to withstand the high heat?

    • @daygamecandy2309
      @daygamecandy2309  6 ปีที่แล้ว +2

      Anthony Robertson, they are just latex gloves, but I have thicker gloves rubber coated underneath to help with the heat.

    • @anthonyrobertson7062
      @anthonyrobertson7062 6 ปีที่แล้ว

      Jon Schmuke Ok. Thankyou.

    • @t.s.railfanning
      @t.s.railfanning 5 ปีที่แล้ว

      Jon Schmuke the gloves look more like food service nitrile rubber gloves

  • @alijafari1008
    @alijafari1008 2 ปีที่แล้ว

    How did you make the initial sugar dough?

  • @christopherpoch
    @christopherpoch 5 ปีที่แล้ว

    Great video. What is the big mat that you're working on?

    • @daygamecandy2309
      @daygamecandy2309  5 ปีที่แล้ว +1

      christopherpoch thanks! It’s just a large silpat (silicone) matt. It’s easier to use then working directly on the table.

  • @KannyValentine
    @KannyValentine 3 ปีที่แล้ว

    just the video I was looking for

  • @luluchannel3999
    @luluchannel3999 4 ปีที่แล้ว +2

    Why you stopped sharing videos?! I like they are so satisfying

    • @daygamecandy2309
      @daygamecandy2309  4 ปีที่แล้ว +5

      Great timing, I was going to load one today and you reminded me to get it done. ;)

    • @luluchannel3999
      @luluchannel3999 4 ปีที่แล้ว +1

      @@daygamecandy2309 I can't wait to watch it ! Good luck ☺️

  • @dalebartosh9061
    @dalebartosh9061 2 ปีที่แล้ว

    Great vid!!!

  • @nirajashenoy
    @nirajashenoy ปีที่แล้ว

    How much citric acid for 4 cups of sugar was added

    • @daygamecandy2309
      @daygamecandy2309  ปีที่แล้ว

      depends on how sour you want it. I usually use about 2 tablespoons. More for sour.

  • @elainenalon3926
    @elainenalon3926 2 ปีที่แล้ว

    Amazing video ! Thanks

  • @hobbyed4723
    @hobbyed4723 4 ปีที่แล้ว

    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.

    • @daygamecandy2309
      @daygamecandy2309  4 ปีที่แล้ว +2

      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)

  • @holoandmore4798
    @holoandmore4798 6 ปีที่แล้ว +3

    Great inspiration!

  • @aymansaied780
    @aymansaied780 3 ปีที่แล้ว

    Thank you for your great effort. I want to start manufacturing and selling these sweets in Egypt. I ask God to help me. What is the benefit of citric acid? Is it for the acidic taste only, or a preservative as well? I read the comments and the description and did not understand the amount. I want you to give me a recipe accurately in kilograms or grams. And if I cannot repay your right to my education, God has believed in me, is better than me, and He will reward you and give you what I cannot give you. Thank you anyway ❤🌹

  • @thewhy8866
    @thewhy8866 2 ปีที่แล้ว

    can i use gum syrup?

    • @daygamecandy2309
      @daygamecandy2309  2 ปีที่แล้ว

      I haven’t tried it, but there are recipes out there.

    • @thewhy8866
      @thewhy8866 2 ปีที่แล้ว

      @@daygamecandy2309 nevermind i actually got the corn syrup but I have another question if I use brown sugar it works?

    • @daygamecandy2309
      @daygamecandy2309  2 ปีที่แล้ว

      @@thewhy8866 it should work, but it will give a different taste profile.

    • @thewhy8866
      @thewhy8866 2 ปีที่แล้ว

      @@daygamecandy2309 hmmm welp i guess ill go try thx for the help :D

    • @ewok7075
      @ewok7075 2 ปีที่แล้ว

      @@thewhy8866 how’s the brown sugar candy ?

  • @elaineg60
    @elaineg60 3 ปีที่แล้ว

    Any ideas on how to make old-fashioned barley pops? I’ve tried 2 recipes, both were complete, inedible failures. 😖

    • @cleartoycandyandhistoricca8347
      @cleartoycandyandhistoricca8347 3 ปีที่แล้ว +1

      Hello. I am friends with Jon and he asked me try and help you because I have been researching barley candy for years. So from everything I have read and tried, barley candy made from barley is a misnomer. It is called barley because of the color sugar turns with cooked to over 300F. I found an article from the 1800's stating there is no barley in barley candy, which backs up what I have been finding. I know in some old cookbooks people talk about using barley in the recipes but I am sure you have found out that it burns with you get to hard crack stage. I did find some barley candy from the 1960s that added malt flavoring into it a sugar recipe but no barley in it. I have been making clear toy candy / barley candy for almost 20 years and the recipe I use is 1 cup water, 4 cups sugar and 1/4 teaspoon cream of tartar. I cook it to about 315F if I want that barley color with the malty flavor. Hope this help.

    • @elaineg60
      @elaineg60 3 ปีที่แล้ว

      @@cleartoycandyandhistoricca8347 THANK YOU SO MUCH! While I have my own memories from the 1960’s of lobster shaped “Barley-pops” we got from a famous restaurant in Boston; it’s my 94yo Uncle, originally from Britain who’d always said those lobsters were just like pops HE’d had as a child and has been craving in recent years. I actually found a lobster “barley-pop” on Amazon last year, ($9/apiece!) and had some sent to him-I didn’t get any for myself). My uncle said it wasn’t the same thing and had an overwhelming cherry flavor, with a very bitter aftertaste.
      I’m excited to try out this recipe tomorrow?

  • @Exodus1414KeepStill
    @Exodus1414KeepStill 4 ปีที่แล้ว

    Just subscribed! Great video! Just what I was looking for.

  • @ONDAmpc
    @ONDAmpc 3 ปีที่แล้ว

    Could you provide a sugar water corn syrup ratio to make 40 sweets? Excellent video would be perfect with a quantified recipe. ❤️

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว +1

      I use a ratio of 2 cups sugar, 2/3 cups corn syrup, and 1/2 cup water. I typically double or triple for more design work like this.

    • @robynm7221
      @robynm7221 2 ปีที่แล้ว

      @@daygamecandy2309
      I hope you'll be able to see & answer these questions:
      How much Citric Acid & how many drops of oil flavoring would I need to use for 40 pieces? Does it have to be a liquid?
      My hubby wants candy & I like knowing exactly what's in the candy 🍬. He has a mean sweet tooth! Lol 😄❣
      I have 4 silicone coffee bean molds on their way that were used by others (on amazon) to make hard candy drops & I just learned from you that I need to add Citric Acid. I even bought a book & I don't remember reading citric acid as an ingredient. I imagine either the liquid or the powdered citric acid can be ordered on Amazon, thats where I ordered the12 flavoring oils, the candy making book, and the coffee bean molds from. I've received the book & the molds & flavoring oils are on their way.
      Thank you for teaching me how to make candy 🍬 ❣😊😁👍. This will be my first time making candy for my hubby, he'll be 81 this year, so this will be a special treat❣
      Oh, one last question; what temperature should the candy be at when I pour it into the silicone molds?
      I have to use molds as I've had double wrist surgeries & sometimes I have trouble even holding a mug full of coffee 🙃 ☕ I'm not a quitter 😅, I work through the pain & get what I need to get done🤫🤭. Then if need be I have Voltaren to massage into my wrists 👍😊 😁❣
      Thank you in advance for replying & thank you so vrry much for your very informative video 🙆‍♀️❣
      You make it look so simple 😃😁👍❣
      God bless you kind Sir & have lots of fun doing what you enjoy doing the most 🙌❣🙋‍♀️

    • @daygamecandy2309
      @daygamecandy2309  2 ปีที่แล้ว +1

      @@robynm7221 Hi. Flavoring is a matter of taste and the potency of the flavor. I typically start at .75 tsp (or 1 LorAnn dram) for a 2 cup batch. That makes about 80 candies. Citric acid is optional. You’ll find the flavor is much stronger with some citric acid added due to the way tastebuds work. You don’t need much maybe a tsp or two for a small batch like this.

    • @daygamecandy2309
      @daygamecandy2309  2 ปีที่แล้ว +1

      The molds can usually be poured right away if they are high heat compatible. You might want to let it cool a minute or two to lessen the bubbles pouring out.

    • @robynm7221
      @robynm7221 2 ปีที่แล้ว

      @@daygamecandy2309
      Thank you so very much for your prompt reply. I'm excited to try my hand at making candy & you've given me so much help & the confidence I needed to take this challenge outside my comfort zone 😁❣
      God bless you dear kindred & kind soul❣🤗🌈 🙋‍♀️

  • @Ninjacalf
    @Ninjacalf หลายเดือนก่อน

    Very cool! Thanks

    • @Ninjacalf
      @Ninjacalf หลายเดือนก่อน

      Making them now!!

  • @najdatfallaha8805
    @najdatfallaha8805 2 ปีที่แล้ว

    Sir pls infm abt the percntge of ech
    Sugr n cor syrup(glocuse) n water n
    Others
    Thku

  • @annieshi883
    @annieshi883 4 ปีที่แล้ว

    How do I make the candy syrup thingy

  • @audreytalon
    @audreytalon 4 ปีที่แล้ว +1

    what recipe do you use?

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว

      I use a ratio of 2 cups sugar, 2/3 cups corn syrup, and 1/2 cup water. I typically double or triple for more design work like this.

  • @justanotheryoutuber8826
    @justanotheryoutuber8826 2 ปีที่แล้ว

    You didn't mention how much flavoring oil or even how much citric acid to use.

    • @daygamecandy2309
      @daygamecandy2309  2 ปีที่แล้ว +1

      It is really determined by your taste preferences. I typically use a 2 drams (1.5mls) for a 4 cup batch and 2 tsp of citric acid as an enhanced.

  • @shawnkiesel5349
    @shawnkiesel5349 3 ปีที่แล้ว

    If you use filtered water to make the candy, the sugar will be more clear and not so much amber...

    • @daygamecandy2309
      @daygamecandy2309  3 ปีที่แล้ว +1

      I’ve heard that, but in practice I haven’t seen much difference. I have tap and ultra-pure water at my home (for the fish).

  • @rafaelatoroovando2072
    @rafaelatoroovando2072 4 ปีที่แล้ว

    Hi!
    What kind of food coloring do you use for hard candy?

  • @Bryan-cb4mf
    @Bryan-cb4mf 4 ปีที่แล้ว +1

    Can you help me out where did you get the mats for your counter top? I need to know all the equipment you have

  • @bkjackson2221
    @bkjackson2221 4 ปีที่แล้ว

    I wish i knew what he used to keep it so soft for so long. Mine hardens quickly.

    • @daygamecandy2309
      @daygamecandy2309  4 ปีที่แล้ว

      BK, it's all about keeping the temperature. I use a heating plate (pancake griddle). You can use a heat lamp, an electric heater or lamps, or change the recipe. Using less corn syrup and more acid (like cream of tartar or vinegar) will also give you more time, but may be a softer candy.

  • @joshuawinter879
    @joshuawinter879 4 ปีที่แล้ว

    How much citric acid do you usually use?

  • @-ant-5808
    @-ant-5808 3 ปีที่แล้ว

    After how long will they expire?

  • @wm3333
    @wm3333 6 ปีที่แล้ว

    what kind of mat do you use that can withstand the heat?

    • @daygamecandy2309
      @daygamecandy2309  6 ปีที่แล้ว +1

      wm333 it’s just a silpat mat (reinforced silicone) the table absorbs most of the heat, the mat just makes it a little easier to manipulate.

  • @SilverMist0121
    @SilverMist0121 2 ปีที่แล้ว

    Mine always has like a burnt greasey taste what am I doing wrong

    • @daygamecandy2309
      @daygamecandy2309  2 ปีที่แล้ว

      Usually that means it was too hot. Have you checked the thermometer for accuracy? They are notorious for being off.

    • @SilverMist0121
      @SilverMist0121 2 ปีที่แล้ว

      @@daygamecandy2309 yes the thermometer is fine I go to 350f 175c does it still go to hard crack stage on a lower heat but longer time

    • @daygamecandy2309
      @daygamecandy2309  2 ปีที่แล้ว +1

      @@SilverMist0121 I’ve never heard people go that high. Even at high elevation people stop at 320f. I think you’re caramelizing the sugar.

    • @SilverMist0121
      @SilverMist0121 2 ปีที่แล้ว

      @@daygamecandy2309 ok I go alot lower soon as it's starts to heavy bubble around the hard crack stage shal I take it completely off the heat ?

    • @daygamecandy2309
      @daygamecandy2309  2 ปีที่แล้ว +1

      @@SilverMist0121 I usually take it off the heat at about 300 or 305. In some areas you may want to go higher but seldom over 320

  • @funnymemes1075
    @funnymemes1075 2 ปีที่แล้ว

    Have you worked at a lollie shop before