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

oh this is another cover so where am I? Hello everyone. I'm Claire. I'm in the BHS kitchen and today I'm making

gourmet

gelatin. In general, jellies for me are like elegant nouveau

jelly

beans

, at least when I was a child, there was like social capital and having certain flavors of Jelly Belly in the dining room, butter popcorn, there was not much prestige, I know that Jelly Belly has dozens of flavors, well the smell is terrible, the best thing that can be said about Jelly Belly. is that they are novel and therefore there is a kind of fun in identifying the flavors.

I can't even tell what it is. I think it's supposed to be vanilla. I think this one is sour apple. Green apple. What is different. This is actually a very mild lime blend, put that one behind it, there's a root beer, yeah actually I remember something like in northwest root beers, this one's not bad, I like it, they're so small and the layer around them is much more of a crumbly shell, firm but flexible, it's like it's quite waxy, err. I wonder if it's made primarily of wax. It might be fun to choose flavors that are completely out of the ordinary and the ones I've never tried in

gourmet

brands, oh wait, these are them. bitter I would I'm a little bitter These wouldn't pass Cosmo's music test What happened here?

You left this. They got a little confused on how to start a game. Let's Play. I'm going to choose it for you and you tell him. Yo, what does that taste like, okay, don't look Hey, they're going to paper, so the Dr Pepper candy, oh my God, you're good, try this damn pineapple, not too close, Piña Colada, Piña Colada, there you go , but this is a very hard melon, yes. oh my gosh uncle Kathy thank you I won you will never get a gummy that has a subtle flavor I always eat something weird and wild yes it tastes very artificial yes I feel like I want to get rid of the fruit flavors we are on the less good ones and I like the creamy caramel situation.

The caramel could work like there was cinnamon, something more herbal. Yeah, that could be cool, but yeah, stay away from the bastard eyes. Yeah, I want to see if that inside is bright white and transparent and then the outside. It is the colored part. I just peeled off each piece of the outer layer of this pink

jelly

bean and I basically can't tell because it looks a little pink but almost clear. I think this one is definitely blue inside, it's actually not. blue at all it's more burgundy the insides of different jellies are different some are white some are lighter some have a slight color but the color is not necessarily the color of the outside I don't think I have to worry about that matching the color of the inside with the outside, I just have to worry about getting the flavor in there and then if I incorporate wax, I think I can add colorant to the wax itself and melt it and use that as a coating and then I win.

I don't have the same problem I found with M&M's where they just looked off color, didn't coat evenly at all times for my favorite part, reading the ingredients, sugar, corn syrup, modified food starch, contains 2% or less of the next 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 coco juice concentrate sodium citrate sodium lactate citric acid tapioca dextran natural and artificial flavors color added red 40 yellow lake five and six blue lake one and two lake yellow five and six red 40 blue one color turmeric beeswax carnauba wax confectioners salt glaze might be one of the most unlikely ingredient lists you I read.

I'm impressed to know where the real fruit puree is supposedly, okay, I'll go. Go to Gabi's computer and do some research, see what I can find. Jelly

beans

are a staple of American candy and Jelly Belton is the most recognizable, mainly making them ever since. Oh, currently, the dreaded bowl of cornstarch and I'm pretty sure grout. consists of water, cornstarch, sugar and corn syrup, it is passed through pipes and enters a machine called a label, some mobiles create the bold jellies by filling wooden trays with dry cornstarch and making an impression of the candy on them, the trays pass by the Mogul and the Grout is injected into the candy print, so I learned a lot.

They take a long time to

make

because they basically have to go through an elaborate testing process and heated rooms at various stages of the process to get that chewy texture. There's a lot about the coating and how they put it there and it's kind of a multi-stage process that takes a while. The main ingredients in the center are corn syrup, sugar and corn starch. The main parts of this are the flavored chewy center. coating with flavor so I think I'll start by making the mold. I'm going to try to

make

something similar to what they do at the factory where I make it with corn starch.

Well, I don't know how, but no one sneezed. here because there was going to be a ton of cornstarch everywhere. I'm trying to smooth out an even layer of rice starch. The sweets are placed inside the molds. They take them out of the molds and break them and all the cornstarch. It falls off and doesn't really leave any kind of texture, oh damn, maybe you have to do it quickly, no, that problem is that when making a print the one next to it moves, moving a mold is like moving cornstarch. next to another mold and changing the shape, so I have to come up with a way to line up a bunch of jelly beans in a single plane and then be able to press them into this kind of tray, the tray is working fine, oh look, that's how I know which is really flat, so here's my plan: lay out all the jelly beans in tight, even rows and now I'm going to use a hot glue gun to secure a backing to the jelly beans and then I'm going to use the rack and press them down. the molds, I can't believe you just did that, hot glue lines down, these guides, line them up with the beans, they'll stick, it worked, now I'm going to reverse, press them into the cornstarch, not bad, not bad, this mole.

Everything went better than I expected. I was able to use the hot glue gun. Jelly Bellies are really looking up. I mean, this is just, I haven't even started yet. This is just getting ready. The difficult part will be the filling, the texture and the. flavor and the coating, this part was the easy part, today we're really going to focus on that filling mix and not just the creative flavors within the fillings, but also trying to achieve the ideal texture for the gummies, which is a little firm. Thanks, these are expensive. It could be a good opportunity to do a gourmet brew, so I'm not trying to incorporate a fruit flavor into the product, for example, you have cinnamon coffee flavor, maple flavor, root beer extract, banana flavor.

I don't know what that's like, and butter. flavor, so one is for buttered popcorn. I just think root beer should be root beer or it could be a root beer float. I could add vanilla and maple, it could be like some maple syrup. That would be interesting because I could basically just like sweep the bag like toast okay, I like that French toast idea hello ladies, sure seven, is there any world of what have been? Ana's favorite candy is good. I think it's not right. I want to eliminate the banana. What about cinnamon? What is it? like I'm thinking no like I don't want it to be pumpkin spice, but what is it kind of oh that's a good great idea okay that's five flavors.

I don't want to be too ambitious, I think it's a good ambition that no one ever had. anywhere totally, even if this whole project fails and we still get points for creative sapphi flavorings later, okay, so the slurry that is the base of the filling is a mixture of cornstarch, sugar, water, and corn syrup. The good news about water is that it gives us an opportunity to flavor the water by soaking it in something, for example, French toast flavor. I'm going to combine the maple extract with water which I basically dissolve like toast. I guess I want to see if soaking the water actually introduces anything. kind of flavor, so I'll start with the bread, we have bread, this is the perfect sandwich bread.

I'm asking if I can use this, oh my gosh, Christ, oh my gosh, I think they have to pass this test. oh my gosh no ok that's nice I love it thank you I can use this bread so I'm going to toast a couple slices of bread it's toasted really well we're not saying it burns during here about two cups of water a little. less I'm going to let everything soak, it's like making bread tea while this steeps. I'm going to make some popcorn. We're going to do the same thing with the hopped corn which has a pretty strong flavor so I think it's going to infuse the water, I'm just going to make a light film of oil about 1/2 cup here, popping, okay, I'll leave the lid on for one second, so okay, I'm going to look at the bread water again and strain that through cheesecloth just to get water and no solids, the water that comes out is a little bit tan, it certainly smells like toast, it tastes like toast right, I think with a little bit of maple extract and obviously all this sugar and a little bit of vanilla, okay? could work tastes like popcorn.

I also thought about reducing the liquid in the strain. Try to concentrate the flavor even more as they reduce. I can gather my other ingredients for the filling. I'm just starting from a place of divination. the video I know it's cornstarch, sugar, water and corn syrup recipes I looked up online and they also use gelatin so I'm going to start with some basic proportions and see where I get 3/4 cup sugar 2 tablespoons cornstarch 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 Chuck reduced warm water this is going on the stove this will go up to 230 I'm just going to stir everything together until the sugar dissolve I'm in that deliriously hopeful headspace where I think about my work being dry, okay, I think we're good, let's come back here and now I'm going to add a little bit of that buttery flavor.

I could really go overboard with this buttery flavor, so I'm going to start with 1/8 teaspoon and this needs to cool a little. I think before I can transfer it to molds, I want it to reach a safe temperature while it's still there. something fluid so I can put it in the molds and I want to see if I can borrow yours, really mine, I can't say Brad brought you the syringe with the hollow needles that I used for the squirts. Oh damn it's so sad that it's sticking to anything really cornstarch the scissors oh my gosh it's okay this bald head said that's not forming a jelly that one might be fine he's certainly not right , the first try is always a learning experience but I think fundamentally it worked look at the texture of this okay it tastes more like butter than anything else but there is a touch of grain in the background it's a good thing no I want to say it or at least it's not bad, so now.

I'm a little excited, the main question here is did I cook this to the right temperature. If I cook it hotter, there will be 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 sit completely so let me put them in a dehydrator and I just want to see what happens to them just make sure you really like it take a look at how good it looks it's been like I made a perfect jello . bean, okay, I think I should do one more test, maybe with the bread water to see if it cooks the mixture hotter and how that changes the texture or here I'm going to do everything else the same except that temperature and now medium cup of my toast water I think I'll take it to the soft ball stage and then I can do a side by side comparison.

I'm going to do one more accumulated teaspoon of vanilla bean paste and now I'm going to do a quarter teaspoon of maple. the color seems healing and there are little flecks of vanilla so i think this might be a french toast flavor so you might want to start working with this now before it really cools down this blend is apparently setting faster , but that's because there's less water overall, it doesn't fill this either, it doesn't work very well. I'm going to plan B, I just chew the spoons, oh, hey, ah, it's getting so much firmer that it doesn't actually extrude Abal, okay? try it, I don't run out of bread, I mainly buy maple, but that still makes it taste like french toast, the texture is kind of gelatinous, since it's a little too stretchy, I think it's okay, whatever, let's put them in the dehydrator and see. how they firm up, so I feel like we're on the right track and I'm glad the cornstarch mold seemed to work.

I'm hopeful, I feel good because it's just going to poke them, yeah, it's a lot firmer. firmer, but that layer of cornstarch really draws out a lot of moisture, this is French toast, I think it's a little too strong here, I guess I'll give it a good try, so here's the thing, it crumbles a little but, frankly, it's very firm . It feels like bread it's like maple and vanilla let me try this oneflavor of this one is awesome butter popcorn really tastes so good this is a little crumbly and this is a little soft there's only a 10 degree difference between these so I'm going to split the difference and go for 235 here's my perfect gummy , let's look at this guy's shape, so good, I just have to make a bunch of them like this time, what are you doing like playing with them? specialists we talk about what Benihana is like, we want to try one, yes, yes, yes, you made me look good at that moment. fun, it will hold you through the cold, huh ha, thanks Malini, come back later, let's play that later, okay , it comes back every hour on the hour, yeah, yeah, okay, great, I'll try to make three rows of this terrible, okay, those are better. and I'll set it aside while I prepare my fillings and ptosis brioche.

Some popcorn brioche is a good choice for this because brioche has a lot of egg and butter. I'm going to pour water on it. Basically, I'm going to boil this on the stove and reduce it and let it soak at the same time look what Andy is doing and then look what I'm doing this looks better. I only do that to extract more flavor, but I just have a thicker, more concentrated liquid. In general, I always do that. I have a little more than a cup here, very cheesy and could use a little salt, but I think this is a more concentrated liquid than yesterday, so that's okay, we want to infuse anything else for these flavors.

I feel like I could actually make rice milk to flavor horchata and do it that way, basically the same thing. I want to make one or Chadha spiced with cinnamon extract and Chadha is like cinnamon and rice milk. I'm going to make some rice milk with this brown rice and quite a bit in some hot water, you have a little bit of orange, okay, there's my rice milk, it's a lot, it's not like a puree, it's not something . I think the consistency looks good, so it's not as loose as popcorn. water but it's nice it has a super greenish taste not a grainy texture like the grain taste now my bread infusion has produced enough it definitely looks thicker you can see more you know I think more starch has dissolved here's my beautiful strained pan water this is like a study in beige here great my infusions are ready.

I'm basically ready to start making the sugar blends and I think at least when it comes to the infusions I have to go one flavor at a time. I'll start shopping. one popcorn this time I'm cooking the mixture at 335 Fahrenheit but everything else I keep the same the other half I'm saving just you guys have to do this again I hope I don't need to use it the texture is much thicker This time because there was starch added, it came to me in the popcorn water, so I want to be careful not to let it set too much before putting it in the mold, so I don't want to wait.

I'm going to move on. and try it with a syringe, it's taking a little while and it doesn't really want to fill up as fast as I'm lifting with a hundred, that might be enough to work with for now, oh it's already too thick, how do I work? This I just put cornstarch on my fingers, but I think maybe if I, oh, I would say it doesn't work, the first one worked, that was it, what should I do? They don't know, no, you have it, you have to go back, I have one, I have one. Good, here is my idea because I am having a hard time placing this mixture in such delicate molds.

We had a backup system, where 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 it into a putty mold, let it sit for a while, take it out, place it in the center search mold, and then let it dry. actually looked like beans maybe we use the user. I'm making a two-sided mold. I'm going to let it sit for 20 minutes in the meantime I can make small portions of this first mixture okay 20 minutes later I'm going to take apart my molds now the idea is to place my small portions damn I actually mean they worked and once plus I have one that I think looks great, it literally looks like a beam, but it's certainly easier to work with the filling at this stage as it's still very hot, so now I want to transfer them to the cornstarch.

In fact, it works quite well. Now I'm removing the beans from their molds. I'll only make four flavors because I made four things I don't make. I won't do the same thing any longer than I have to, so revising my plan we have buttered popcorn French toast I'll make a piña colada I'll make one or Chad I'll make it I'll eliminate the root beer float I said I could probably make them all work at the same time it's a horrible idea. I want to make pineapple juice with piña colada flavor. I'm just going to blend it to blend it and then strain it.

This pineapple has a lot of foam when blended, so I'm going to let this settle down and in the meantime, I'll get the other two going. Well, all three will go on the stove, or Giada and the French toast will go to 230 Fahrenheit, but I'll take the pina colada to 235, right? There is no way this is correct, this makes sense to me, the mixture still looks super runny and thin and yet it says I hit 250. Well this thermometer is at least 10 degrees off. I am extremely worried. these temperatures were all over the place the goo doesn't fit for reasons I don't understand I blame the thermometers I don't know I'm not sure what you're doing it's my fault okay we call inaudible these mixes are not preparing it's too late to do anything about it respect now, so my idea is to put the fillings only in the bowls in the dehydrator, it should work all weekend, we should come on Monday, check everything and hopefully we can pick up where we left off.

I got it, I haven't done my best, I was just really enjoying it like the cornstarch molds and stuff. I promise to try harder. I'm ready to start this whole jelly bean thing again. Thinking about it, the whole two-part mold system seems a little sick. -Recommended initial observation: These looked great and this all seems super wrong. What I'm wondering now is if I can get enough people to tell me that after I've made 12 popcorn and butter jelly beans, I'm done. I'm going to try something I've never done. I've tried it before, which is bringing these mixtures back one at a time, this time to get them back to the temperature where I know they're going to harden the most, and then I try to put them into the mold and then into the cornstarch.

I have my French toast mix. here I'm adding a little bit of water and I'm taking it to this stove and I'm going to start cooking it this time camera pen without candy thermometer this goo seems very similar in texture to the last time I cooked the same goo. I hope it settles and I can roll it up. This is Chadha's mix. Is this what the inside of a jelly bean looks like? Do you think we choose sticky to be able to form? It's too sticky. Alright. Thinking that the mixture is workable, then my idea is to distribute one gram spoonfuls at the point where it is no longer sticky and I can roll it, it is also the point where it keeps its shape and does not want to take the shape of the mold I just want let them fill the form I think I want to heat it in a dehydrator maybe I'll put a bowl of water in there just to keep it a little moist this is the French toast filling I can Form it but it also bounces around and doesn't take the shape of the mold.

I'm going to try to put it in a pipe. I got it, so Claire, hold on. I have a question: what happens when you put water in the dehydrator? Don't tell me you did that. yes, if it hydrates the water, that's fine, that's what I wanted to do. What are you doing? Help me to help you. Oh, you really want to help. Well, no, no, it's okay. I'm trying to channel the mix to distribute it. in bean size you want me to hold it, yeah, give it a little anchor, what do we think a gram is?

Oh, I'd have to see what that is, that's that, right there, yeah, yeah, get in there, you're going to make some coffee. 'watch have a cup for a couple of minutes yeah I'm going to take a break okay I'll be here with a gram oh it sticks to everything ooh dot nine good enough for the show dot eight dot seven will reject 1485 I'm good at stuff Repetitive like that, you know, once I get a rhythm going, but I come out like a machine, sir. Ford will love me, they need another assembly line, Claire, yes I'm on the phone, oh I'll be right there, poor Claire, they're all poor Claire, they're suffering and they're a myth.

Oh, I have a hard time making sweets and I have you more than four things that look great, yes, all, a gram, yes, more or less, plus a negative point, one, such a good job, thank you, this is really one of the Most unbearably slow processes I've ever done on gourmet brands, but I'm excited not to. I don't think I have to start over even though this is taking quite a while. Well, this is my plan. I'll let them sit here until they come to room temperature and harden, then I'll take them out of the mold, cut them out, and put them in. in the cornstarch they are cut pop the ones that come out these are quite dry replace them with the third flavor and just repeat the entire process of dehydrating them to take them to the moles, I don't know, it will take a while well, the flavor or Tata is taking the shape of the mold I'm going to set them aside so I can at least move on to the next step, which is the coating.

Check out these guys from last week. At least we have some beeswax and some food. for coloring we also have a very interesting new equipment that I have been waiting for all this time to use our tumbler of stones for children is a toy for children from National Geographic. It's been years since I've been requesting some type of machine that works as a drum. to code things, this is it, that's it, that's how fast it works, it's a lot less silly than I thought it was going to be, it's not time to use the rocks glass until they are coated and the coating dries, So now I want to work.

On that part, these will be covered in white, so I don't have to worry about food coloring, but basically all I do is melt the beeswax with a little powdered sugar and cover them. I remember MIT said something about flavoring. in the coating and in the filling, I guess you could add a little popcorn water, it doesn't mix at all. What I have learned from this is that you can't put something that is water in wax if it doesn't work. So that doesn't work, so now I have to make popcorn again. I'm making popcorn so I can grind it into a powder and then add it to the wax along with the powdered sugar.

Know? I think we need I think we need Mentos Rach. let's see if the beans actually fit in these, so this is the rack I used to dry the Mentos as requested, it went into the Museum of Gourmet Brands and is now on loan. Now I'm just going to add this powdered sugar. 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 wet them. I need to grab a paper clip. Oh yeah, I don't know about this, it's not a very thick coating, it's not a good time, yeah, I was very patient and I just threw them all in and now they're on the rack, as you can see, it's going very well and what's going well , nothing about this hole I sewed is a disaster. refuse to accept that you're jelly it's super super fun Chris the taste is the rule of thumb at best the texture is okay Oh the shape is benzos what are you judging?

No I can't believe it, you can feel right now that I'm not in a good place I don't know why I thought beeswax would be an acceptable coating because it's not food and it doesn't taste good. I'm glad I learned that I probably learned that before I could have a single flavor. but I think they are not a loss. I think I can still work with these in the morning. Come in, take the rest out of the dehydrator. Try to keep them separate because they all look identical and I really focus on the coating. The best I can do.

What I can say about tomorrow is that I think it will end no matter what I want at the end of the day. I want to talk about yesterday somehow. I managed to do nothing for a whole day and have nothing. They are like few things they did. I tried it it didn't work she's great the shape is good actually yes I'm surprised you have a lot to be proud of. I wrote a saying that I have a lot to be proud of. It really makes me feel better. This is yesterday's buttered popcorn. that doesn't look bad, but they still have beeswax in them and I want to polish a lot of that off and feel like maybe there's a better abrasive than other gummies.

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 stick to my dream is cheating maybe I'll put real beans in here I'm putting a lot oh my gosh I think what they did was pick up the cape, oh, that would be you. I have to flip something and then it will be more abrasive, it might be like couscous or something, Lele fake. Oh, does anyone know what this is, this is what I'm going to do: melt cocoa butter. The liquid with the buttered popcorn and adding the pulverized popcorn to the coating didn't really work because it's too gritty and doesn't go very fine.

Maybe I can infuse some popcorna medium heatproof bowl without scraping the bottom or sides. and mix in a quarter teaspoon of chocolate extract and a quarter teaspoon of peppermint extract. Pour the mixture into the parchment bag and spoon it into the greased pans. Freeze the molds for about 15 minutes until the mixture solidifies. Take out the candies and brush them with corn syrup. green food coloring and then add sugar sift a mixture of cornstarch and sugar over the beans again then place the melted cocoa butter in a spray bottle and spray the beans all over refrigerate the beans until set, then put them in a glass along with more sugar and turn for five minutes, sprinkle the beans with more cocoa butter and repeat the turning process, cover and polish the powder, sift and serve.