Go to the Recipe: Starburst-Style Chewy Candy
The temperatures given in step 5 do not make sense with the Chef Tips immediately following. The directions call for 252°F / 128°C, but the Chef Tips talks about 126°F / 52°C to 129°F / 54°C.
Thanks homie. You are correct we were wrong thank you for catching that.
First temp is for cooking, second one corresponds to the workable range. 😉
Any chance you could substitute arabic for tragacanth?
Would substituting lard or tallow for shortening change the outcome much? Or would butter be better?
@ 0:23/3:33 video shows
140°F/60°C ~30 min
Step 1 -- Bloom gelatin
Place bag in a water bath set to 149°F/ 65°C
Good eye-- the video is correct. I just updated the written recipe to say 60 c instead of 65. Thank you!
Great video! Nice to see you guys have a sense of humor and having fun.
is there anything you could sub for the gelatin, for our vegetarian brothers?
What would be a good substitute for gum Arabic?
how much essential oil should be added?
Key Lime Flavored....But only had Fuschia Coloring Taste very nice.
6 g. It`s written in the recipe.
Wow, I love the color though. Send me some to try!
Mmm, Xanthan and guar maybe. gum arabic is pretty specific. Are you having trouble finding any?
Nothing that we really know of, lots of things claim to be a sub but the textures just are nothing like gelatin. Can you eat fish? there is fish gelatin that is really nice.
Should be the same texture.
I really want to make both Cherry and/or Strawberry candies, as we are definitely a fan of the FaveReds packaged Starbursts. Any recommendations for flavoring for these flavors as I haven't found any citrus oils to use. King Arthur makes a cherry concentrate and Washington cherry flavor, but I'm not sure if they would work well in this use case, and, if the amounts would be the same.
My 4 year hold loved the stuff...especially pulling it !!!
We fought hard with this stuff. It sticks everywhere !! Best thing I found was to always have a plastic film underneath. I might not have pull that enough since it kind of collapse on itself during the 48h rest. It's amazing how the texture changes during that rest.
One question I have: what ingredient is addictive in this recipe ? I mean, what's making you fight really hard with yourself to stop eating those things even if mine tasted mainly like citric acid ?
Anyways...here's a pic...
Yea it's not very easy to find in South Africa
Should you cut it up before the 48 hour hardening process or after?
Awesome! I'm so mad I haven't seen this until now! Was it fun?
Yes!!!!
After.
This video is very cool. thank you. Keep on the good work! Greetings from a gelato maker in Italy
It must be the Citric acid that makes you want to eat it all the time.
Me and my friend made this today. Almost everything went well apart from when my friend started stretching the other part and added additional fat to his hand and let it cool down a bit too long (Picture of what happened below). But we fixed it by vacuum packing it and heating it up in the waterbath again, but it stuck everywhere, still fun. I wanted to make it multi-colored but since the slight woopsie happened meant the other would harden too much and would be too tricky. But i am definitively be doing this again and get a better result since we now know what too look for and how much oil to add. I bought some essential oil from the MP site and i ended up using the whole bottle and it still didn't have enough according to the recipe. But the flavor was spot on for this batch at least.
Me trying my best to save it:
Finished product
The bits and ends for taste testing.
Looks like everyone is getting candy for Christmas this year :P
when i finished this and let it sit it ended up spreading to cover the pan it was in over 48 hours, am i not pulling it enough??
Maybe you didn't cook the sugar solution to the correct temperature? If it was under cooked it would have a higher percentage of water and not set up?
Hilarious video, folks! Great class!
what is the brand of the temp probe that you used in the sugar cooking stage?
If attempting to try a chocolate flavor, would a oil or powder flavoring work best?
Was there a percent solids or brix that you guys targeted for the chews? Thanks!
An oil flavoring would be good to use when mixing in the kitchen aid mixer.
you obviously have internet access. try amazon.com.
Hey i want to try do as much organic as i can anyone know if i can get a the ingredients organic?
and would it work if i used juices from fruit or veg instead of the water?
Thanks
Lime-flavoured and tastes delicious. I'm already thinking of different flavours to make in the future.
Hey, I have noticed the recipe calls for shortening in it, does anyone know what the equivalent would be over here in Australia?
We do have a shortening here but all I have seen is a product called Copha and that's a form of vegetable fat shortening made from hydrogenated coconut oil.
Some help in this matter would be highly grateful!
Thanks:)
Chef, is the lecithin liquid or dry? Many thanks, rob
Is it possible to replace gelatin with pectin? I want to make this recipe vegan
Same question but for Britain please! We have vegetable shortening, but the term "shortening" over here refers to the generic term of adding fat - & it's usually animal fat (often lard) or butter. Anyone?
I think everything they use is Thermoworks based.
@Kanna You'd probably have better luck with agar
What's the difference between this and taffy?
Is there ebook with pdf format?
Hi I'm Australian. I made this recipe and I used copha and it worked perfectly
Hi. All I have on hand is silver gelatine leaf. Would that be OK or do I have to use the bronze?
What flavorings did you use from MP? And would you have more details about the amount used?
Can anyone please convert the ingredients into cups?
I noticed there is a mention regarding use of an optional sous-vide system. Will Joule work with sugar/corn syrup mixes? It'd be great. We can't seem to find a reliable thermometer for candy.
ya. I heard that you can replace gelatin powder with agar powder, but could you replace 30g of gelatin sheets with gelatin powder?
Absolutely do no do this. This kills the Joule.
You’re funny
@Ali Ahmed You could absolutely do this. You would need to calculate and convert as necessary for bloom strength, but there's no reason why you couldn't.
Buy a scale
