Go to the Recipe: Starburst-Style Chewy Candy
For shortening could I not use butter?? Is it just a source of fat you need?
The flavor is the essential oil you get to pick out they taste great
Did anyone having any luck getting it too hold the rope shape and not flatten over the rest period. Any suggestions on packaging these. Individually ?
i dont think this would tatse good because theres no flavoring
i made a lovely batch but it deflated and became flat the next day? what did i do
Buy a scale
So if I used this recipe, what could I do to make them into an Air Head instead of a starburst?
How long can you keep the sweets in an airtight container?
For sure. Swap as the same.
Hi there , would sunflower lecithin work the same ? Thanks
You need to cook the sugar/glucose syrup to a higher temperature than what the recipe indicates. I struggled with this for a while as well. Now when I make it I cook it all the way to 140ºC and it's not nearly as sticky anymore. The only downside to this is that you can end up with strands of hard sugar in there if you're not careful. It helps if you have a torch, you may want to heat the sides of the mixing bowl as it mixes just to make sure everything is fully melted into the mixture.
Mixed in some popping candy and blitzed millions candy after pulling .. used pineapple and mixed fruit flavouring .. tastes like a wham bar 💚💛❤️
@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.
Anyway to skip / replace shortening?
I made this today but after pulling it didn't hold up the shape and it sticky too. Any one knows why?
You’re funny
My batch stayed sticky. could it be because I used corn syrup inplace of Glucose syrup?
Absolutely do no do this. This kills the Joule.
Can i use guar gum instead of arabic gum?
Do you have to use soy lecithin. I have family members that are allergic
ya. I heard that you can replace gelatin powder with agar powder, but could you replace 30g of gelatin sheets with gelatin powder?
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.
Can anyone please convert the ingredients into cups?
What flavorings did you use from MP? And would you have more details about the amount used?
Hi. All I have on hand is silver gelatine leaf. Would that be OK or do I have to use the bronze?
Hi I'm Australian. I made this recipe and I used copha and it worked perfectly
Is there ebook with pdf format?
What's the difference between this and taffy?
@Kanna You'd probably have better luck with agar
I think everything they use is Thermoworks based.
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?
Is it possible to replace gelatin with pectin? I want to make this recipe vegan
Chef, is the lecithin liquid or dry? Many thanks, rob
Thanks:)
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!
Lime-flavoured and tastes delicious. I'm already thinking of different flavours to make in the future.
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
An oil flavoring would be good to use when mixing in the kitchen aid mixer.
Was there a percent solids or brix that you guys targeted for the chews? Thanks!
If attempting to try a chocolate flavor, would a oil or powder flavoring work best?
what is the brand of the temp probe that you used in the sugar cooking stage?
Hilarious video, folks! Great class!
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?
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??
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
