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Pastry Chef Attempts to Make Gourmet Jelly Belly Jelly Beans | Bon Appétit

Pastry Chef Attempts to Make Gourmet Jelly Belly Jelly Beans | Bon Appétit
oh this is another lid so where am I hey everyone I'm Claire I'm in the BHS kitchen and today I'm making

gourmet

jelly

belly

in general

jelly

bellies to me are just like fancy nouveau

jelly

beans

at least when I was a kid there was like social capital and having certain flavors of

Jelly

Belly

in the lunch room butter popcorn there was no a lot of cachet around that I know that

Jelly

Belly

has dozens of flavors well smell is terrible the best thing you can say about

Jelly

Belly

is
pastry chef attempts to make gourmet jelly belly jelly beans bon app tit
that they're novelty and so there's kind of a playfulness to identifying the flavors I can't even tell what this is I think it's supposed to be vanilla this one I think is either sour apple green apple what's different this one is actually a lime mix very smoothy put that one back is there a root beer yeah I actually remember kind of like in the NW root beer ones this one's not bad I kind of like it they're so small and the coating around it it's much more of a
kind of crumbly firm but yielding shell it's a like it's pretty waxy err I wonder if it's like mostly made of wax it could be fun to pick flavors completely out of the ordinary and ones that I've never tried on

gourmet

make

s oh wait are these sours I would I'm kind of another sour these would not pass the Cosmo music test what happened here you dropped this they got a little mixed up way to go cue a let's play game I'm gonna pick it out for you and you tell me what
flavor it is okay don't look Hey they go to paper so Dr Pepper candy oh my god you're good try this one damn pineapple not very very close Pina Colada Pina Colada there you go but it this one's really hard cantaloupe yes oh my god uncle Kathy thank you i won you never get a

jelly

bean that's like subtly flavored always like some wild weird yeah that's very artificial tasting yeah I'm kind of feeling like ditch the fruit flavors we're on the least good ones and do like
creamy caramel situation do the caramel could do like there's like a cinnamon more herbal kind of thing yes that could be cool but yeah stay away from like the bastard eyes yes I want to see if that interior is white flash transparent and then the exterior is the colored part I just chipped off every piece of outer coating on this pink

jelly

bean and basically I can't tell because it looks a tiny bit pink but mostly clear all right I think this one is definitely blue in the inside
actually it's not blue at all it's more burgundy colored the interiors of different

jelly

bellies are different some are white some are clearer some have a slight color to them but the color isn't necessarily the color on the outside I don't think I have to worry about matching the color of the interior to that exterior I just have to worry about getting this the flavor in there and then if I incorporate wax I think I can add coloring to the wax itself and melt it and use that as
the coating and then I won't have that same problem I encountered with M&Ms where they looked the color just like did not coat evenly at all time for my favorite part reading the ingredients sugar corn syrup modified food starch contains 2% or less of the following peach puree concentrate blueberry puree lemon puree orange puree strawberry puree watermelon juice concentrate apple juice concentrate cherry juice concentrate lime juice concentrate tangerine juice concentrate hara juice
concentrate coconut sodium citrate sodium lactate citric acid tapioca dextran natural and artificial flavors color added red 40 lake yellow five and six lake blue one and two lake yellow five and six red 40 blue one turmeric color beeswax carnauba wax confectioners glaze salt might be one of the most unlikely improbable ingredient list I've ever read I am impressed that where is allegedly actual fruit puree all right I'm gonna go over to Gabi's computer and do a little bit of
research see what I can find

jelly

beans

are an American candy staple and

jelly

belton is the most recognizable mainly making them since then Oh currently the dreaded corn starch Bowl and I'm pretty sure the slurry consists of water cornstarch sugar and corn syrup it's bad through pipes and into a machine called the label some mobile create the jellies in bold by filling wooden trays with dry cornstarch and making an impression of the candy into it the trays passed through the Mogul and
the slurry is injected into the candy impression so I learned a lot it takes so long to

make

them because they basically have to go through like an elaborate trying process and heated rooms at various stages in the process so that they get that chewy texture then I saw a lot about the coating and how they get that on there and it's sort of a multi-stage process it takes a while the main ingredients in the center's are corn syrup sugar and corn starch the main parts of this are the chewy
Center with flavor the coating with flavor so I think I'm going to start with making the mold I'm gonna try to do something similar to what they do in the factory where I

make

out of corn starch okay I don't know how though nobody sneezed over here because it was gonna bout to be a ton of corn starch all over I'm trying to smooth out an even layer of rice starch the candy is set inside the molds they get turned out of the molds and broken up and all the corn starch falls away and
it doesn't really leave any kind of textures oh damn it maybe has to be done quickly not that problem is that making one impression sort of shifts that one next to it the displacement from one mold is kind of shifting the cornstarch around next to another mold and changing the shape so I have to come up with a means of getting a bunch of

jelly

beans

lined up on a single plane and then being able to and press it into the this kind of tray tray is working well oh look that's how I know
it's really flat so here's my plan position all of the

jelly

beans

in tight even rows and now I'm going to use hot glue gun to secure a backing to the

jelly

beans

and then I'm gonna use the rack and press them into the molds I can't believe you just did that pipe lines of hot glue down these guides lay them over aligned with the

beans

they'll stick it worked now I'm going to invert press them onto the cornstarch not bad not bad this mole thing worked out better than I
expected I got to use the hot glue gun

Jelly

Bellies really looking up I mean this is just I haven't even really started yet this is just setting myself up the hard part will be the filling the texture and the flavor and the coating this part was the easy part today is really gonna be focused on that filling mixture and not only creative flavors inside the fillings but to try to achieve the ideal texture for

jelly

beans

which is kind of firm thank you these are expensive this might be a good
opportunity to do a

gourmet

make

so I'm not trying to work a fruit flavor into the product for example you have cinnamon coffee flavoring maple flavor root beer extract banana flavor I don't know how that's gonna be oh and butter flavor so that one is for butter popcorn I just think root beer should be root beer or it could be a root beer float I could add vanilla maple could be like what is what some maple syrup thing whoo that would be interesting because I could basically just
like sweep tote like toast bread okay I like that idea french toast hi - ladies clear seven is there any world of what you've been Ana favorite candy is good I think it's not okay I kind of want to eliminate banana what about cinnamon what is like I was thinking not like a I don't want it to be pumpkin spice but what's sort of a oh that's a good one great idea okay that's five flavors I don't want to be too ambitious I think that's good ambition never got anyone
anywhere totally even if this whole project fails and we still get points for creative flavorings sapphi later okay so the slurry which is the base of the filling is a mixture of cornstarch sugar water and corn syrup the good news about the water is that it gives us a chance to flavor the water by steeping it with something so for example the french toast flavor I'm gonna combine the maple extract with water that I basically dissolve like toasted bread in well I guess I want to see if
steeping the water actually introduces any kind of flavor at all so I'm gonna start with the bread we have bread this is perfect sandwich bread I'm asking if I can use this oh my god Christ down Oh oh my god I think they have to pass this test oh my oh my gosh no that's okay so cute I love it thank you can I use this bread so I'm gonna toast a couple slices of bread this is a done nicely toasted we don't say burn during here about two cups of water a little less I'm just
going to let it all soak it's like making bread tea while this steeps I'm gonna pop some popcorn we'll do the same thing with that which hop corn is a pretty strong flavor so I think it will infuse the water I'm gonna just do a light film of oil about 1/2 a cup here poppin okay I'm gonna be leaving that lid on for a sec so well this steeps I'm going to go back look at the bread water and strain that through a cheesecloth just to get the water and no solids the the water
that's coming out is a little bit tan it certainly smells like toast tastes like toast truly I think with a little maple extract and obviously all this sugar and a little vanilla okay it could work tastes like popcorn I just also thought I'm gonna reduce the strain liquid try to concentrate the flavor further while they're reducing I can get together my other ingredients for the filling I'm just starting from a place of guessing from the video I know it's cornstarch sugar
water and corn syrup recipes I looked up online also use gelatin so I'm just gonna start with some basic proportions and see where I get 3/4 of a cup sugar 2 tablespoons of corn starch 1/4 ounce of gelatin 1/4 cup of corn syrup the last thing is 1/2 cup of water and I'm using the reduced Chuck warm water this goes over to the stove this will go up to 230 I'm just gonna stir everything together until the sugar is dissolved I'm in that delusionally hopeful headspace where I think
of my work that's dry all right I think we're good we're gonna come back over here and now I'm gonna add some of that butter flavor I could really overdo it with this butter flavor so I'm just gonna start with 1/8 of a teaspoon and this has to cool a bit I think before I can transfer it into molds I want this to get to a safe temperature while it's still somewhat fluent so I can pipe it into the molds and I want to see if I can borrow their really mine there's no say
Brad took them the syringe with the hollow needles for that I used for gushers Oh oh damn it it's just so sad that it's sticking to any anything really cornstarch the scissors oh my god all right this balding head said like that's not forming a

jelly

bean shape that one might be okay that one's certainly not right the first attempt is always a learning experience but I think it fundamentally kind of worked look at the texture of this okay it tastes more like the butter flavor than
pastry chef attempts to make gourmet jelly belly jelly beans bon app tit
anything else but there's like a hint of a grain in the background it's like kind of good I don't want to say or at least it's not bad so now I'm kind of excited the main question here is have I cooked this to the right temperature if I cook it hotter there's less water the whole mixture will be firmer but I won't know if it's the right temperature until I dry them and do that process and also let them fully set so let me get these into a dehydrator and I just
want to see what happens to them just

make

sure you like really take a look at how good that one looks it's so been like I've made one perfect

jelly

bean okay I do think I should do one more test maybe with the bread water to see about cooking the mixture hotter and how that changes the texture or here I'm gonna do everything else the same except for that temperature and now a half cup of my toasted bread water I think I'm gonna take it to soft ball stage and then I can do a side
by side comparison I will do a hoarder teaspoon of the vanilla paste and now I'm gonna do a scant quarter teaspoon of the maple the color looks healing and that there's little flecks of vanilla so I think that this could be a French toasty flavor for sure all right so I might want to start working with this now before it really cools down this mixture is seemingly setting faster but that is because there's less water in it overall it's also really not filling this it's not
working great I'm going to plan B just my chew at spoons oh hey ah it's just setting up so much firmer that it's not really extrude Abal alright I'm gonna taste it I don't go out of bread I mostly get maple but that still

make

s it taste like french toast the texture is somewhat

jelly

being like it's a little bit too elastic I think okay whatever all right let's put these into the dehydrator and see how they firm up so I do feel like we're on the right track and
I'm pleased that the cornstarch mold seemed to sort of work I am a hopeful I feel good about it just gonna poke at them yeah it's much firmer like much firmer but that cornstarch coating really does draw out a lot of moisture this is french toast this is I think too hard well in here I guess I'll taste it okay so here's the thing it's a tiny bit crumbly but it's really firm frankly this it feels like bread at all it's like maple and vanilla let me just taste this one
the taste of this one is impressive the buttered popcorn it really does taste so good this is a bit crumbly and this is a bit soft there's only a 10 degree difference between these so I'm gonna split the difference and go to 235 here's my one perfect

jelly

bean let's just look at the shape of this guy so good I just have to

make

a bunch of them like this time what are you doing just like playing with specialists we talked about how it is like Benihana we want to try one yeah yay
yes you made me look good that moment of fun it's gonna sustain you through the cold eh ha thanks Malini come back later let's play that later okay come back like every hour on the hour yeah yeah okay cool I'm going to try to do three rows of this terrible all right those are better and I'm just gonna keep that off to the side while I prepare my fillings and the ptosis brioche pop some popcorn brioche is a good choice for this because brioche is very eggy and buttery I'm
gonna pour water over it I'm basically gonna boil this on the stove and I'll reduce it and steep it at the same time look what Andy's making and then look what I'm making this looks better I only do that extract more flavor but I just have a thicker more concentrated liquid overall oh I always do that I have just over a cup here very corny and it could use a little salt but I do think this is a more concentrated liquid than yesterday so that's good we want to infuse anything
else for these flavors I feel like we could actually

make

rice milk for the horchata flavor and do it that way basically the same thing I want to

make

one or Chadha flavoured with the cinnamon extract and or Chadha it's like a cinnamon e rice milk I'm gonna

make

some rice milk out of this brown rice and just plenty in some hot water you have a little bit of orange going in all right there is my rice milk it's much it's not like a puree it's not something I think the
consistency looks good so not quite as loose as the popcorn water but it's nice it has a super greeny taste not grainy texture like taste of grain now my bread infusion has produced enough it definitely looks thicker you can see more you know I think more of the starch has dissolved right here's my bread water strained beautiful this is sort of like a study in beige here great my infusions are done I'm basically ready to start building the sugar mixtures and I think at least when it
comes to the infusions I have to go one flavor at a time I'll start bought a popcorn this time I am cooking the mixture to 335 Fahrenheit but everything else I'm keeping the same the other half I'm saving just you guys have to do this again hopefully I won't need to use it texture is so much thicker this time because this has added starch it just occurs to me in the popcorn water so I want to be careful to not let it set too much before I get into the mold so I don't want to
wait I'm gonna go right ahead and try with a syringe it is taking a little while that it doesn't really want to fill as quickly as I'm lifting up with hundra that might be enough actually to work with for now oh it's already too thick how do I work with this I just cornstarch my fingers but I think maybe if I oh I would say it's not working the first one worked that was it what should I do they don't know no you got it you gotta go come back I have one I have one good one
here's my idea because I'm having such a hard time getting this mixture into molds this delicate we did have a backup system which was we ordered a bunch of that silicone putty that we used in the past to

make

molds so my new idea is to take the semi set filling that is still malleable and moldable press this into a putty mold let it set for a little while pop it out place it into the core search mold and then let it dry kidney bean I think it would be funny if they actually looked like

beans

maybe we use the user I'm making a two-sided mold I'm gonna let this sit for 20 minutes in the meantime I can

make

little portions of this first mixture okay 20 minutes later going to take apart my molds now the idea is to place my little portions damnit actually I mean they kind of worked and once again I have one that I think looks great it literally looks like a beam but it certainly is easier to work with the filling at this stage than it is when there when it's still
really hot so now I want to transfer these to the corn starch actually works pretty well now I'm popping the

beans

out of their molds I'm only gonna

make

four flavors because I made four things I don't do the same longer than I have to so revising my plan we have butter popcorn done French toast I'll do pina colada I'll do an or Chad I'll do I'll eliminate root beer float kind of said I could probably get them all going at the same time it's a horrible idea I want
to juice a pineapple with a pina colada flavor I'm just gonna blend it to liquify then strain it this pineapple has a lot of foam on it from blending it so I'm gonna let this settle and get the other two going in the meantime alright all three of these gonna go on to the stove the or Giada and French toasts are gonna go to 230 Fahrenheit but I'll take the Pina Colada to 235 is that right there's no way that this is right this is the any sense to me the mixture still look super
liquid and thin and yet it says that I came to 250 well this thermometer is at least 10 degrees off how much it is I'm extremely worried about these the temperatures were all over the place the goo is not fitting for reasons I don't understand I blame the thermometers I don't know I'm not sure what you do it's my own fault all right we called inaudible these mixtures are not setting up it's too late to do anything about it now so my idea is to put the fillings just in the
bowls in the dehydrator it should go all weekend we should come in on Monday check on everything and hopefully be able to pick up where we leave off have it I haven't done my best it just was really enjoying like the the cornstarch molds and stuff I promise to try harder ready to start this whole

jelly

bean thing again thinking about it the whole two-part mold system seems a little ill-advised initial observation these seemed great and all these seems super wrong what I'm wondering now
is can I get enough people to tell me that having made 12 butter popcorn

jelly

beans

am I done I am going to try something I've never really tried before which is to to recoup these mixtures one at a time this time to get it back to the temperature where I know they will set firmer and then try to put them in the mold and then into the cornstarch I have my the French toast mixture in here I'm adding a little bit of water and bring it over to this stove and I'm gonna start cooking it
this time camera pen no candy thermometer this goo seems very similar in texture to the last time I cooked the same goo I'm hoping that it sets up and I'm able to roll it this is the or Chadha mixture is this what the inside of a

jelly

bean is like you think let's just choose sticky to be able to form that's much too sticky that's okay so thinking that the mixture is workable so my idea is to portion out one gram dollops the point at which it's no longer sticky and I can
roll it is also the point at which it holds its shape and doesn't want to take the shape of the mold I just sort of want them to fill out the shape I think I want to heat it up in a dehydrator maybe I'll put a bowl of water in there just to keep it a little bit moist this is the French toast filling I can form it but it's also bouncing and it won't take the shape of the mould I'm gonna try piping it I got so Claire wait I have a question what happens when you put water in the
dehydrator don't tell me you did that yeah if he hydrates the water that's good good that's what I wanted to do okay what are you doing help me help you oh really you want to help well no you don't that's okay I'm trying to pipe the mixture to portion it out into bean size you want me to hold it yeah give it a little anchor what do we think a gram is like oh I'd have to see what that's that's what that's it right there yeah yeah get in there you go

make

a
pastry chef attempts to make gourmet jelly belly jelly beans bon app tit
coffee one o'clock take a cup a couple minutes yes I'm gonna take a break it's fine I'll be over here at one gram oh it does stick to everything ooh point nine good enough for the show point eight point seven will reject 1485 I'm good at repetitive stuff like that you know once I get any going in a rhythm but pop up like a machine mr. Ford will love me they need another you assembly line Claire yeah I'm on the phone oh I'll be right there poor Claire everyone's
all poor Claire they're suffering and myth Oh having a hard time making candy and I got you more than four things those look great yeah all one gram yeah give or take plus a minus point one such a good job thank you this is truly one of the more excruciatingly slow processes I've done on

gourmet

make

s but I'm excited that I don't think I have to start over even though this is taking quite a bit of time oh well here's my plan I will let these sit here until they come to room
temperature and firm up then I will take them out of the mold trim them put them in the cornstarch be pop court ones out these are quite dry replace them with the third flavor and just repeat that whole process of dehydrating them to get them to the moles I don't know it's gonna be a while okay the or Tata flavor is taking the shape of the mold I'm going to set these aside so at least I can move on to the next step which is the coating you take a look at these guys from last week we
have some beeswax at least that we got and some food coloring we also have very exciting new piece of equipment that I've been waiting this entire time to use our children's rock tumbler is a kid's toy by National Geographic it's been years that I've been requesting some kind of machine to function as a drum for coding stuff this is this is it this is how fast it works it's so much less bull than I thought it was gonna be it's not time for the rock tumbler until after
they're coated and the coating is dried so now I want to work on that part these are gonna be coated in white so I don't have to worry about food coloring but basically all I'm doing is melting the beeswax with some powdered sugar and coating these I did remember they MIT said something about the flavouring being in the coating and in the filling which I guess I could add a little bit of the popcorn water it is not at all mixing what I've learned from this is you can't put
something that's water in wax if it doesn't work so that's not working so now I have to

make

popcorn again I'm making popcorn so I can grind it to a powder and then add to the wax along with the powdered sugar do you know I think we need I think we need the Mentos Rach let's see if the

beans

will actually fit on these so this is the rack that I used to dry the Mentos as requested it went into the

gourmet

make

s Museum and it's on loan now I'm just going to whisk in
this powdered sugar now I'm going to add my popcorn powder I'm also going to add a lot of salt while this is still on the stove I'm going to dip them I need to grab a Paperclip oh yeah I don't know about this it's not a very thick coating it's not a good time yeah I got super patient and I just dumped them all in and now they're on the rack as you can tell it's going great and what is going well nothing this hole and I sewed is a disaster I refuse to accept that
you're

jelly

it's like super super fun Chris the flavor is taller rule at best the texture is fine Oh the shape is benzos what are you judging No I can't believe it you can sense right now that I am not in a good place I don't know why I thought beeswax would

make

an acceptable coating because it's not food and it doesn't taste good I'm glad that I learned that probably learned that before I could at all of one flavor in it but I think that these are not a loss I
think I can still work with these in the morning come in take the other ones out of the dehydrator try to keep them separate because they all look identical and really focus on the coating the best thing I can say about tomorrow is I think it'll be over no matter what by the end of the day I want to I want to talk about yesterday somehow I just managed to do nothing for an entire day and have nothing that's like few things they did tried didn't work she is great the shape is good
actually yeah surprised you have a lot to be proud of I wrote a saying that I've a lot to be proud of is really making me feel better this is the butter popcorn from yesterday that don't look bad but they still have one of the beeswax on them and I want to buff a lot of that off and just feel like maybe there's a better abrasive than other

jelly

beans

I feel like if I put real

jelly

beans

in with my

jelly

beans

some of the wax coating on the real

jelly

beans

would rub off on a my
dream is that cheating maybe I'll put a real

beans

in here I'm putting a lot in oh my god I think that what they did was pick up the coating oh that would be you I gotta flip something and then it's gonna be more abrasive it may be like couscous or something you Lele phony Oh anyone know what this is here's what I'm gonna do - to melt cocoa butter get it liquid with the butter popcorn adding the pulverized popcorn to the coating didn't really work cuz it's too gritty
it doesn't get very fine maybe I can infuse some popcorn into the melting cocoa butter the kind of food coloring we have here it's gel food coloring which is water-based so I can't add it to cocoa butter so instead I'm gonna add it to the powdered sugar to

make

a colored sugar and to add as the part of the coating here's my ivory powdered sugar this is adding the gold color for French toast now try I don't need to do anything so I

make

it white moving on to the next step
put in just the butter popcorn flavor and start coating with my hopefully popcorn infused

jelly

beans

I don't know is this gonna work I think this setup is working pretty well the

beans

are in there there's a problem they're not heavy enough to be tumbling they're just in their ball bearing these are Brad's stainless steel ball bearings we talk about them literally every episode I'm gonna throw a couple in there and see what happens oh yeah that's helping right
alright ready I'm adding some of this what I need to do now is more layers more cocoa butter more sugar I think eyes maybe just had to do more layers this look good good shape but they're so bumpy well but they're gonna have like a coating that is the coating oh this yeah wait why I doesn't have like a little hard candy shell Rick oh god okay sorry well I did what I did during M&Ms do they made rocks I didn't know you whittled I love it that's preferable to anything
I've done so far do you think it's okay if at the end of five days I've only made one kind of

jelly

bean but it is butter popcorn uh-huh I think you need to say like what if I were to tell you that I made nine and whittled butter no

jelly

beans

in the most incredible flavor ever known to man yeah then people would be like that's incredible I feel like the butter popcorn flavor is good at best maybe not amazing so as I continue to carve these I'm going to be putting the French
toast just trying to get it more even layer this time I'm not sure they look great but we don't have time as the last flavor cheese or shot it in here alright here's my game plan the butter pup when I think are the ones that looked at best so far I'm going to airbrush them to look like buttered popcorn all right where's the ah okay this is our compressor you use this for skittles M&Ms snowballs for

gourmet

make

s bingo there's another one oh my god you guys
there's a metallic gold how did we never know this it's unopened all right now I'm having fun again or chato will be harvest Brown french toast will be a metallic gold buttered popcorn will be canary yellow what can I say it's an imperfect world with imperfect decisions I think the colors are gonna look so bad this is metallic gold french toast so now horchata I'm going to do harvest Brown sort of an avant-garde modernist take on or chata we're entering the final phase of
this plan just coating the

beans

in beeswax and I just want to do a very very very light layer because it dries kind of whitish that was not a good idea I've truly never went to hit throw something in the ground more than I want to look somewhere that broke off some of the cody broke off yeah we're done and it was a failure after five days we got absolutely nowhere I made something that doesn't look good probably doesn't taste good and it's different is there another day
what's I'm not coming back although I did five minutes ago try to pitch an idea where I was going to come in and start over tomorrow I think you should do that let me give me a chance to save myself no to salvage to it let her she has it in her look this can't be this cannot be where the thing he said not failing she's not going to can't be it you'll help me yes I don't would do it work tomorrow I got home last night and I explained to my boyfriend what happened his
response was Claire and six days God made the heavens and the earth I think you can

make

a

jelly

bean I think it helped I don't know also I'm obviously gonna need a lot of cognitive for this episode but I'm usually told I can't have the coffee out so I put

jelly

beans

and now is acceptable I think today I have to leverage the silicone molds I had the idea to sort of

make

a hybrid silicone cornstarch mold I don't know I didn't do that from the beginning it

make

s a lot more
sense to me and I think I have to basically cook a hotter mixture with more gelatin because I don't have time to let these dry overnight I don't want to add those starchy liquids for the flavors because I think that those were affecting this set I need to eliminate that as a variable so that I can be more precise about temperature and I'm gonna need help from everyone okay fly in the molds let's get them over here to instead of pressing the bean into the mold mixture I want to
press the mold mixture onto the bean I need an extra set of hands overall I think pretty good I'm gonna wait for this mold to cure and while I'm waiting I'm gonna test a batch of sugar mixture this is great we're good we're gonna do it you guys tweet - the quantities of some of the ingredients the sugar and corn syrup are the same I'm increasing the corn starch and the gelatin this mixture as is is already so viscous that I would have a hard time pouring it into the molds
so I'm gonna basically

make

like a corn a like a little parchment just pop parchment escape proof there we go I'm happy that this method seems really workable what I have to wait and see now is I'll also be able to pop them out of the mold once it's set rude I might even

make

another mold Rick just asked me how did it go because we know you're dying 11 oh my god I think it's 11:30 you're gonna help me right because this isn't gonna happen with me alone yeah come
on we're gonna do it we're we're gonna do it okay good okay here's the problem I'm currently facing before I was making like water like flavored water things but I think that the water doing that is introducing like indeterminate amount of starch to the mixture and it's like throwing off the results a little bit so I don't want to do that these are our options so coconut cinnamon yeah I can't depend on oh yeah I was thinking of doing root beer in vanilla and
it'd be like root beer float like that so well maybe we'll bring that one back in okay dude do you have a cinnamon we have cinnamon Yahoo cinnamon apple that's a good idea let's shoot for three I think three is reasonable okay she also peppermint is like holiday like art yeah be fun chocolate peppermint especially time to check on the first batch I did in a freezer you look really good thanks they're closed it is kind of close alright I do think I'll cook it a little bit
hotter just to have the mixture firmer yeah yeah quick I need you within a 20-foot radius at all times okay I want to

make

a version of this mold that's just better flatten the mixture into a loaf pin just to keep the side from losing I think that looks really good that does my mixture is coming up I'm putting the extracts already into this bowl these are chocolate and peppermint an eighth of a teaspoon each I'm at 220 why is it burning no seriously why are there solid bits in here
but it's only on 220 it's barely above boiling so like what is happening it looks like something else is browning in there I think you should just start over you it's like the time let's face away I mean for this hi I'm Rick and today we're making

gourmet

jelly

beans

has cleared grimaces back in the back it's gonna be amazing Claire just throw that away yeah yeah we're making

jelly

bean oh we've started over Oh No what's happening oh you want me to go away
both of you I need some space all right Claire focus okay all right thanks okay 240 all right this is finally looking right it appears to be going better than in the past I just want the mixture to settle I want to let that set until I can pop them out but I think it went really well and I have a good feeling about it and that was the fastest easiest time I've had yet getting them into the molds yeah we do some new making progress thanks Rick yeah thank you that was great yay and you're
smiling I'm smiling dude how many do you think had to do more than one flavor after we just said we would do for maybe like maybe like two okay it's never making it into the video so not all of these came out of the molds a couple of these got a little stuck but overall this mixture seems really good so here's a piece of that last filling some kind of stretchy you know how I always said I wish

jelly

beans

kind like less looking for her in were a lot softer her well fortunately I have
made that version but in six days is this still the closest I've come to anything resembling a

jelly

bean so I'm gonna go with it I'm going to focus on coating this version I don't know yet I was just eating a bunch of

jelly

beans

and there was something that was crunching and if you just sort of rubbed them in your fingers you get like little granules of sugar so that

make

s me think maybe it's a three part coating it's for something sticky then it's just tossed in
sugar then it's coated in something waxy and instead of actual wax which was gross I can just try to do a coconut err so maybe like your corns corn syrup with a little bit of food coloring in it will you

make

more of the filling yeah okay thanks I don't want to do it anymore okay applying a thin layer of corn syrup to the

beans

and then tossing in sugar thank you come back like every hour on the hour yeah yeah okay cool I help you thank you not a good time all right I'm just doing
what I'm told but with a smile so I'm putting in a half teaspoon of the root beer extract because I really want it to be a root beer flavored does smell very vanilla feels good it feels like the last one it's time to put these in the freezer while the root beer flavor is chilling I have my peppermint flavor I dusted them add a little bit of corn starch also mm-hmm so far they look good I just I'm not sure what to do at this stage just wish there was some other way to like spray
them or do we have any of the little the little tiny sprayers know we have an atomizer let's get it then just maybe this is gonna clog it really bad we can get a Ben Reed and keep it in there yeah all right if I'm melting the local butter on the stove do we have funnels yeah we're meeting this so that the oil doesn't seize once it hits the glass good struggling with it I'm ready can you please we just move your hands no I can't another time it's pouring all over the
counter lirik have an idea what what if we get the rock tumbler out and we spritz them in the tumbler oh that's a great idea so now I'm just gonna spritz them as they're tumbling honestly they don't look that bad besides having a mottled texture they're really smooth so I wonder if I put them back in the tumbler with a little bit of granulated sugar if that would polish them I actually just want to finish I don't want to do this anymore I mean it does feel like they have
a coating which is good my question is should we airbrush them why don't we

make

it easy and we'll just get red luster dust oh we are going to miss to

jelly

bean with a tiny bit of oil and then put them into the tumbler the luster dust my god they look so good oh my god they're beautiful quartz so pretty wow I can't believe that they actually turned out ready oh my god they look amazing oh Claire they're like Christmas

jelly

beans

they also look like real

beans

yeah I think
it's funny that luster dust man I know I mean but even like would you rather boring I know seriously whatever ours do look better than what even flavor is this who knows lime or sour apple I just say a sentence these are chocolate peppermint and I think they look beautiful when you taste yeah okay ready more chocolate than Minos once I get the chocolate did we add MIT oh yeah there it is mm-hmm that's crazy I actually do those are gonna be really good overnight that if you weren't
here Rick I'm afraid to even think about what would have happened I could not let you go down like that there was no way yeah this is a real friend and you made it better and then you brought in the luster dust and that really saved the day I can't take a couple positive things though about this experience one the utility of cornstarch and drying gummy things I got better at using the silicone molds so it's like there was a sense of progress even if it didn't all come together
the way that I hoped but mostly the take away it was that surround yourself with people like Rick who are gonna lift you up want to murder someone I'm Chris grateful for Rick and I never want to see

jelly

beans

again as long as I live and I never liked them to begin with and here's how you

make

gourmet

jelly

beans

press dried kidney

beans

into a slab a freshly mixed food save silicon putty let the mold cure pop out the

beans

and spray the mold with nonstick cooking oil spray and set aside

make

a small piping bag from parchment paper and set aside when 3/4 cup sugar 3 tablespoons cornstarch 10 grams unflavored gelatin quarter cup corn syrup and a half cup water in a small saucepan stir the mixture over medium heat until the sugar is dissolved then stop stirring when the mixture comes to a boil using a digital candy thermometer cook the mixture washing down the sides of the pot with a wet

pastry

brush until it registers to 240 degrees Fahrenheit or the mixture into a medium heat
proof Bowl without scraping the bottom or sides and whisk in a quarter teaspoon chocolate extract and a quarter teaspoon peppermint extract pour the mixture into the parchment bag and pipe into the greased molds freeze the molds about 15 minutes until the mixture is solidified pop out the candies and paint them in corn syrup mix with green food coloring and then toss in sugar sift a mixture of cornstarch and sugar over the

beans

again then place melted cocoa butter in an atomizer and spray the

beans

all over refrigerate the

beans

until set then put them in a tumbler along with more sugar and tumble for five minutes spray the

beans

with more cocoa butter and repeat the tumbling process coat and luster dust sift and serve