I have told Robbie for YEARS that I wanted to come down to the shop for a day and watch you make candy! I LOVE seeing those old machines put to work! Looking forward to more!!
Ever use invertase? I worked for bayards chocolate for 15 years. We had a similar recipe but we had bigger batches and we added vanilla and invertase. To break the sugar down into a thinner liquid form after coated for 24 hours.
I love to see people keeping the old traditions around. Nowadays everyone is looking for the shortcut. P.S. Robbie why don't you weigh 500lbs? Lol Jk buddy 😄
I have told Robbie for YEARS that I wanted to come down to the shop for a day and watch you make candy! I LOVE seeing those old machines put to work! Looking forward to more!!
No more videos,hope everything ok with them
@@pulyani He retired in July 2024.
@@cindy92359 thank you
Awesome, I love watching this
pretty cool Jim, love the hat!
Awesome video. Successful launch guys, looking forward to more!
Instablaster...
Old world craftsmanship!
Awesome
Please make more videos.
That beater is one of the most satisfying machines to watch lol
Way to go Janrigo's!!
Ever use invertase? I worked for bayards chocolate for 15 years. We had a similar recipe but we had bigger batches and we added vanilla and invertase. To break the sugar down into a thinner liquid form after coated for 24 hours.
Hey How do you make the Nouget?
When you refer to sugaring what do you mean? Taste or texture?
What happened to you guys ? No videos for a few years. I love those old school techniques and tools !
Robbie, get the net!!! Hair net, that is.
We now know who taught Robbie his figure 8 skills.
I wrench blue collar 😂😂👍
I don't see buttercreams on your website, I'm disappointed!
I love to see people keeping the old traditions around. Nowadays everyone is looking for the shortcut.
P.S. Robbie why don't you weigh 500lbs? Lol Jk buddy 😄
The figure 8 you say? Hmm...
Seriously though that looks amazing. I have a lot of respect for you and what you do.
This is fudge....not buttercream.