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

oh this is another top where am I hi everyone I'm Claire I'm in the kitchen at BHS and today I'm making

gourmet

jelly

beans

in general, to me

jelly

beans

are 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 diner butter popcorn there wasn't a lot of prestige I know Jelly Belly has dozens of flavors well the smell is terrible best thing to say about Jelly Belly. it's that they're novel, so there's kind of a fun in identifying the flavors.

I can't even tell what it is. I think it's supposed to be vanilla. This I think is sour apple. very smooth lime mix put that back there is a root beer yeah actually i remember a bit like in NW root beers this one isn't bad sort of a crumbly shell firm but pliable it's like it's pretty waxy , err, I wonder if it's mostly made of wax, it might be fun to choose flavors completely off the beaten path and I've never tried in

gourmet

brands, oh wait, are these? sour, I would, I'm kind of sour, these wouldn't pass the Cosmo music test, what happened here, did you leave this? yo what flavor is ok don't look hey they go to paper so dr pepper candies oh my gosh you're good try this damn pineapple not too close pina colada pina colada there you go but this is a really hard melon, yes. oh my gosh Uncle Kathy thank you I won you never get a gummy that tastes subtle always like a wild weirdo yeah that tastes very artificial yeah I feel like ditching the fruit flavors we are in the less good ones and do like a creamy caramel situation the caramel might work as if there was a more herbal cinnamon yeah that might be cool but yeah stay away from the bastard eyes yeah I wanna see if that inside is white, a flash of transparent, and then the exterior. is the colored part.

I just peeled off each piece of the outer coating of this pink jelly bean and basically I can't tell because it looks a little bit pink but mostly clear, okay. I think this is definitely blue on the inside, it's not really. blue at all its more burgundy the insides of different jelly bellies are different some are white some are lighter some have a slight color to them but the color is not necessarily the color on the outside i dont think i need to worry about color matching from the inside to the outside I just have to worry about getting this flavor in there and then if I incorporate wax I think I can add coloring to the wax and melt it and use it as a coating and then I won't have the same problem that I ran into with the M&Ms where it seemed the color was not evenly covered throughout for my favorite part reading the ingredients sugar corn syrup modified food starch contains 2% or less of the following concentrate peach puree blueberry puree lemon puree orange puree strawberry puree watermelon juice concentrate apple juice concentrate cherry juice concentrate lemon juice concentrate tangerine juice concentrate hara juice concentrate coconut concentrate 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 yellow lake five and six red 40 blue one color turmeric beeswax carnauba wax confectioners frosting salt might be one of the most unlikely ingredient lists I've ever read I'm impressed that where It's supposed to be the real fruit puree, okay I'll go Go to Gabi's computer and do some digging, see what I can find.

Jelly beans are a staple of American candy and the jelly belt is the most recognizable, mostly making them ever since. Oh, currently the dreaded bowl of cornstarch and I'm pretty sure the mix consists of water, cornstarch, sugar, and corn syrup, it's bad through pipes and into a machine called a label. Some mobiles create the bold jellies by filling wooden trays with dried cornstarch and making an impression of the candies. The trays go through the Mogul and the mixture 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 an elaborate testing process and heated rooms at various stages of the process to get them that chewy texture then i saw a lot about the coating and how they put it in 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 these are the flavored chewy center the flavored topping so I think I'm going to start with making the mold I'm going to try to do something similar to what they do at the factory where I

make

cornstarch ok I don't know how although no one sneezed here because I 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 are taken out of the molds and broken up and all the corn starch. it falls off and doesn't really leave any kind of texture behind, oh damn maybe it has to be done quickly, that problem isn't that making a print changes the one next to it, shifting a mold is like changing cornstarch. next to another mold and changing the shape so I have to come up with a means of lining up a bunch of jelly beans in one plane and then being able to press it into this kind of tray that works well oh see that's how I know it's very flat so here's my plan lay all the candies in tight even rows and now i'm going to use a hot glue gun to secure a backing to the candies and then i'm going to use the rack and press them into the molds i can't believe you just made those hot glue pipes on these guides place them lined up with the beans they will stick it worked now im going to reverse press them onto the cornstarch not bad not bad this mole the thing worked better than i expected i had to use the glue gun hot glue jelly bellies really looking up i mean this is just i haven't even started yet this is just setting me up the hard part will be the texture fill and the flavor and coating this part was the easy part today really will focus on that filling mix and not just creative flavors within the fillings but also trying to achieve the ideal texture for the jelly beans which is a bit firm thanks these are expensive this 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, it's cinnamon flavored, coffee, maple flavored, root beer extract, banana flavored. flavor, so one is for buttered popcorn.

I just think root beer should be root beer or could be root beer float. Could add vanilla maple. like sweep bag like toast ok i like the idea french toast hello ladies sure seven is there any what have you been? Ana's favorite candy is good. I think it's not right. I want to remove the banana. What about the cinnamon? like i'm thinking no like a i don't want it to be pumpkin spice but what kind of oh that's a good great idea okay it's five flavors i don't want to be too ambitious i think it's a good ambition i never have anyone anywhere even if this whole project fails and we still get points for creative sapphi flavorings later that's ok 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 it's that it gives us a chance to flavor the water by dousing it with something, say the flavor of French toast.

I'm going to combine the maple extract with water which I'm going to basically dissolve like toast in the well. I guess I want to see if soaking the water really introduces anything. kind of flavor at all so i'm going to start with the bread we have bread this is a perfect sandwich bread. I'm asking if I can use this. oh my gosh no it's ok it'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 nice toasted we don't say burn during here about two cups of water a little less i'm going to let it all soak it's like making bread tea while this sits i'm going to make popcorn we'll do the same with that the hoppy corn has a pretty strong flavor so i think it will infuse the water i'm going going to make a light film of oil about 1/2 cup here popping ok i'm going to leave the lid on for a second so ok this soaks up i'm going to look at the pan water again and strain that through through cheesecloth just to get the water and no solids the water coming out is a bit tan certainly smells like toast tastes like toast really i think with a little bit of maple extract and obviously all this sugar and a little bit of vanilla is ok might running tastes like popcorn.

I also thought I'm going to reduce the liquid in the cola. I'll try to concentrate the flavor more while they reduce. I can put my other ingredients together for the filling. I'm starting from a guessing place. the video i know it's cornstarch sugar water and corn syrup recipes i looked up online they also use gelatin so i'll start with some basic ratios and see where i get 3/4 cup sugar 2 tablespoons cornstarch 1/4 ounce gelatin 1/4 cup corn syrup last is 1/2 cup water and I'm using the reduced Chuck warm water this is going on the stove this will go up to 230 I'm just going to stir it all together until the sugar dissolves i'm in that deliriously hopeful head space where i think about my work being dry ok i think we're good let's come back here and now i'm going to add a little bit of that butter flavor.

I could really go overboard with this buttery flavor so I'm going to start with 1/8 teaspoon and this has to cool down a bit. I think before I can transfer it to the molds. I want it to get to a safe temperature while it's still a little runny so I can funnel it into the molds and I want to see if I can borrow their really mine there's no telling Brad brought them the syringe with the hollow needles I used for the jets Oh, oh damn it's so sad it's sticking to anything really cornstarch the scissors oh my gosh it's ok this bald head said like that it's not forming a jellybean one might be ok that one certainly isn't ok the first try is always a learning experience but i think fundamentally it worked look at the texture of this ok it tastes more like butter than anything else but there is a hint of grain in the background it's a good thing i don't want to say it or at least it's not bad so now i am kinda excited the main question here is did i cook this to the right temp if i cook it hotter there is less water the whole mixture will be firmer but i wont know if it is the right temp until the dry and do that process. and also let them set completely so let me put them in a dehydrator and i just wanna see what happens to them just make sure you really like it look how good it looks it's been like i made a perfect jello. bean is ok i think i should do one more test maybe with the water from the bread to see if it cooks the mixture hotter and how that changes the texture or here i am going to do everything else the same except for that temperature and now half a 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'll do a teaspoon of vanilla paste and now I'm going to do a quarter teaspoon of maple the color looks healing and there's little vanilla flecks so i think this could be a french toast flavor sure that's ok so you might want to start working on this now before it really cools down this mixture is apparently settling faster but that it's because there's less water overall it's not filling this either it's not working very well I'm going to plan B just chewing spoons oh hey ah it's just getting a lot firmer it doesn't really extrude Abal ok ok I'm going to Try it I don't run out of bread.

I mostly get maple but that still makes it taste like french toast. The texture is somewhat gelatinous, it's like it's a little too stretchy. I think that's ok, whatever, ok, let's put these in the dehydrator and see how they firm up, so I feel like we're on the right track and I'm pleased that the cornstarch mold seemed to work. I hope it feels good. firmer, but that coating of cornstarch really draws out a lot of moisture. This is a French toast. I think it's too strong here. I guess I'll give it a try. feels like bread it's like maple and vanilla lemme try this one the taste of this one is awesome buttered 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'll split the difference and go to 235 here's my perfect jellybean let's see the form of this guy so good i just got to do a bunch of them like this time what are you doing just like playing specialists we talked about how benihana is we want to try one yeah yeah yeah you made me look good that fun time will hold you through the cold huh thanks Malini come back later let's play that later ok come back likeevery hour on the hour, yeah, yeah, alright, great.

I'm going to try to do three rows of this terrible, okay those are better and I'm going to put that aside while I prepare my fillers and ptosis brioche. Making some popcorn brioche is a good option 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 steep it at the same time. Look what Andy is doing and then look what I'm doing. This looks better. I just do that, extract more flavor, but just have a thicker, more concentrated liquid. in general, oh, I always do that.

I have just over 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 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 that is flavored with cinnamon extract and or Chadha is like a cinnamon rice milk I'm going to do a little rice milk with this brown rice and enough in a little hot water you have a little orange ok 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 tastes super green not a grainy texture like 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 is my pan agua colada beautiful this is like a study in beige here great my infusions are ready basically I am ready to start building the sugar mixes and I think at least as far as to infusions, I have to go one flavor at a time.

I'll start by buying a popcorn this time I'm cooking the mixture at 335 Fahrenheit but everything else I'm keeping 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 due to that this has starch added to it I can only think of in popcorn water so I want to be careful not to let it sit too long before I get into the pan so I don't want to wait I'm just going ahead. and try a syringe it's taking a while and it really doesn't want to fill up as fast as i'm pulling it up with hundra that might be enough to work for now oh its too thick already how do i work? this just cornstarch my fingers but I think maybe if I oh I would say it's not working the first one worked that's what I should do they don't know you don't have it you have to go back I have one I have one good this is my idea because it's me having a hard time getting this mixture into such delicate molds we had a back up system that we ordered a bunch of that silicone putty we used in the past to make molds so my new idea is to take the semi set filler which is still malleable and moldable , press it into a putty mold, let it sit for a while, take it out, put it in the center search mold and then let it dry I think it would be fun if they actually looked like beans maybe we use the user I'm making a two sided mold I'll gonna let this sit for 20 minutes in the meantime i can do small portions of this first mix ok 20 minutes later i'm going to take my molds apart now the idea is to place my small portions dammit i actually mean they worked and one more time I have one that I think looks great, it literally looks like a beam, but it's certainly easier to work with the fill at this stage. it's when it's still very hot so now i want to transfer them to the cornstarch which actually works quite well now i'm taking the beans out of their molds.

I'm only going to make four flavors because I made four things that I don't. t do the same thing any longer than i have to revise my plan we have buttered popcorn made french toast i'll make a pina colada i'll make an o chad i'll eliminate the root beer floating like i said i could probably make them all work at the same time it's horrible idea i want to juice a pina colada flavored pineapple i'm just going to blend it to blend it and then strain it this pineapple has a lot of foam from blending it so i'm going to let this settle and have the other two work in the meantime, ok, all three will go on the stove, the o Giada and the French toast will come to 230 Fahrenheit, but I'll bring the Piña Colada to 235, is that right? there is no way this is correct this makes any sense to me the mixture still looks super runny and thin and yet it says i hit 250 ok this thermometer is at least 10 degrees off how much is it which worries me a lot. these the 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 it's ok we call inaudible these mixes aren't setting it up it's too late to do anything to the about it now so my idea is to just put the fillings in the bowls in the dehydrator it should last all weekend we should come in monday check everything and hopefully we can pick up where we're leaving I haven't done my best I just I was enjoying it like the cornstarch molds and stuff. -initial observation advised, these looked great and this all seems so wrong, what I'm wondering now is can I get enough people to tell me that after I've made 12 buttered popcorn gummies, I'm done.

I'm going to try something I've never done. I've tried this before, which is to bring these mixtures back one at a time this time to get them back to the temperature where I know they'll harden and then I try to put them in the pan and then in the cornstarch. I got my French toast mix. here i am adding a little bit of water and i take it to this stove and i am going to start cooking it this time chamber pen no candy thermometer this goo seems very similar in texture to the last time i cooked the same goo i hope it will nod and can roll it up.

This is the mixture or Chadha. This is what the inside of a jelly bean looks like. thinking that mixing is doable so my idea is to spread out a one gram scoop the point where it is no longer sticky and i can roll it up is also the point where it holds its shape and doesn't want to take the shape of the mold Solo i want them to fill the shape i think i want to heat it up in a dehydrator maybe i will 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's also bouncing and won't take the shape of the mold.

I will try to channel it. I have it, Claire. Wait. I have a question. What happens when you put water in the dehydrator? Don't tell me you did that. yes, if he hydrates the water, that's good, well, that's what he wanted to do, okay, what are you doing? help me help you oh you really want to help well no no ok im trying to channel the mix to dish it out. in bean size you want me to hold it yeah give it some anchor how do we think a gram is? 'watch have a cup a couple of minutes yeah im gonna take a break ok i'll be here with a gram oh sticks to everything ooh point nine good enough for the show point eight point seven will reject 1485 I'm good at repetitive things like that once i start to get into a rhythm but it comes up like a machine mr.

Ford will love me they need another assembly line Claire yeah I'm on the phone oh I'll be there poor Claire everyone is everyone poor Claire they're hurting and they're a myth Oh I'm having a hard time making candy and I got you more that four things that look great yeah a whole gram yeah plus one minus nice job thanks this is truly one of the most excruciatingly slow processes I've ever done on gourmet brands but I'm excited not to . I don't think I'll have to start over though this is taking a bit of time, well here's my plan, I'm going to let them sit here until they come to room temperature and firm up, then I'll take them out of the pan, trim them and put them on. . in the cornstarch i know pop court these are pretty dry replace them with the third flavor and just repeat the whole process of dehydrating them to bring them down to moles.

I don't know, it's going to be a while. the shape of the mold I'm going to put this aside so I can at least get to the next step which is the coating check out these guys from last week we've got some beeswax at least we've got and some food coloring we also have a very exciting new piece of equipment i've been waiting all this time to use our kids rock tumbler is a national geographic kids toy it's been years now i've been requesting some kind of machine that works like a drum for food coloring stuff coding this is this is how fast it works its a lot less dumb than i thought it was going to be its not time for the rock tumbler until after they are coated and the coating is dry so now i want to work on that part , these will be coated 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 them.

I remember MIT said something about flavoring. in the coating and in the filling which I guess you could add a little bit of popcorn water it doesn't mix at all what I learned from this is you can't put something that is water into 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 into a powder and then add it to the wax along with the powdered sugar you know? I think we need I think we need the Rach Mentos let's see if the beans will actually fit on these so this is the rack I used to dry the Mentos as requested it went to the Gourmet Museum and it's on loan now I'm just going to whip this up 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 clipboard. very thick lining not a good time yeah I was very patient and threw them all out and now they are on the shelf as you can see it goes great and what goes well nothing this hole and I sewed it is a disaster. i refuse to accept you're jelly it's like super super fun chris the taste is higher rule at best the texture is ok oh the shape is benzos what are you judging no i can't believe it you can feel right now 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 but I think these are not a waste.

I think I can still work with these in the morning. Come and get the others out of the dehydrator. Try to keep them separate because they all look identical. what i can say about tomorrow is i think it will end no matter what happens at the end of the day i wanna wanna talk about yesterday i somehow managed to do nothing for a whole day and not have anything that is like few things they did i tried it didn't work she's great the shape is good actually yes surprised you have a lot to be proud of i wrote a saying i have a lot to be proud of it really makes me feel better this is yesterday's butter popcorn that doesn't look bad , but they still have one of the beeswaxes in them and I want to polish a lot of that off and feel like maybe there's a better abrasive out there than other jelly beans.

I feel like if I put real jelly beans in with my jelly beans a little bit of the wax coating on the real jelly beans would rub off my dream is to cheat maybe I'll put real beans in here I'm putting a lot oh my god I think what they did was pick up the coating oh, that would be you. I have to flip something and then it will be more abrasive. It can be like couscous or something. Read false. Oh, does anyone know what this is? Liquid with butter popcorn. Adding the pulverized popcorn to the coating didn't really work because it's too gritty.

It is not very fine. Maybe you can infuse some popcorn into the melted cocoa butter. coloring which is water based so i cant add it to cocoa butter so i will add it to powdered sugar to make a colored sugar and add it as part of the coating here is my ivory powdered sugar this is adding the golden color for the french toast now try it i dont need to do anything so i make it white i move on to the next step add just the buttered popcorn flavor and start topping it with my butter popcorn infused jelly beans corn, I don't know if this is it. it's going to work I think this setup is working pretty well the beans are there there's a problem they're not heavy enough to be hanging around they're just on their ball bearing these are brad's stainless steel ball bearings we talked about them literally every episode I'm going to throw a couple in there and see what happens oh yeah that's helping ok ok I'll add some of this what I need to do now is more layers more cocoa butter more sugar I think that the eyes maybe just had to do more layering this looks nice in good shape but they're so bumpy but they're going to have like a layerwhich is the cape, oh yeah, wait, why don't I have? like a little hard candy shell rick oh god ok i'm sorry well i did what i did during the m&ms they made rocks i didn't know you carve i love it it's preferable to anything i've done so far.

After five days, I've only made one type of jelly bean, but it's buttered popcorn, uh-huh. flavor known to man, yes, then people would say it's amazing. I feel like the flavor of buttered popcorn is good at best maybe not surprising so while I'm still carving this I'm going to put on the french toast just trying to get it more even layer this time I'm not sure they look good but we don't have time as the ultimate flavor cheese or film it here ok here's my game plan the butter pup when i think they are the best looking so far I'm going to airbrush them to look like buttered popcorn, where's the ah, okay?

This is our compressor. You use it for bowling M&Ms. Gourmet snowballs. He does bingo. it's closed, it's ok now I'm having fun again or the snub will be vintage Brown French Toast It will be metallic golden buttered popcorn it will be canary yellow What can I say? It is an imperfect world with imperfect decisions. I think the colors will look so bad. this is a metallic gold french toast so now horchata i'm going to make harvest brown sort of avant garde or flat modernist version we're entering the final phase of this plan just coating the beans with beeswax and i just want to do a layer very very very light because it dries a little whitish, that was not a good idea.

I never really went to hit, drop something on the ground more than I want to look for somewhere that has broken. i did it again and it was a flop after five days we didn't get anywhere i did something that doesn't look right it probably doesn't taste good and it's different there's another day what is it i'm not coming back even though i did it five minutes ago i tried to launch one no idea where i was going to go in and start again tomorrow i think you should do that let me give me a chance to save myself not to save him let her she has it in her gaze this can't be this can't be where what she said isn't failing she's not going to be it can't be will you help me yes I would not work tomorrow I got home last night and I explained to my boyfriend what happened his answer was Claire and Six days God made the heavens and the earth.

I think you can make a jelly bean. I think he helped. I took out the coffee so I put in jelly beans and now it's passable. I think today I have to take advantage of silicone molds. I had the idea to make a kind of hybrid silicone cornstarch mold. I don't know. I didn't do that from the beginning. it makes a lot more sense to me and I think I basically have to cook a hotter mix with more gelatin because I don't have time to let them dry overnight. I don't want to add those starchy liquids for the flavors because I think those were affecting this set, I need to remove that as a variable so I can be more precise about the temperature and I'll need everyone's help ok fly in the molds let's get them here instead of pressing the bean into the mold mix I want to press the mold mix onto the bean I need an extra pair of hands overall I think pretty good I'm going to wait for this mold to cure and while I wait I'm going to try a batch of sugar mix this is great we're good we'll do it you guys tweet the amounts of some of the ingredients the sugar and corn syrup are the same.

I am increasing the cornstarch and gelatin. This mixture as is is already very viscous. which I would have a really hard time pouring it into the molds so basically I'm going to do like a corn like a little parchment just pop the escape proof parchment there we go. I'm happy that this method seems actually workable, which I have to wait for. and look now, I'll also be able to pop them out of the mold once it's raw. I could even make another mold. Rick asked me how it went because we know you're dying. :30 are you going to help me alright because this is not going to happen just with me yeah come on we will we will ok ok ok ok this is the problem i am currently facing before i was doing things like water flavored like water but I think the water that does that is introducing an undetermined amount of starch into the mix and it kind of throws off the results a little bit so I don't want to make these our choices so coconut cinnamon yeah can't depend on oh yeah i was thinking about making root beer with vanilla and it would be like root beer floating like that so maybe we'll bring that one back ok man do you have a cinnamon? have cinnamon yahoo apple cinnamon is a good idea let's go for three i think three is reasonable ok she too mint is like a party like art yeah i know fun mint chocolate especially it's time to see the first batch i made in a freezer you look great thanks they're closed it's a little closed ok i think i'll cook it a little hotter just to get the firmest mix 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 it is better to flatten the mixture on a bread pin just to prevent the side from getting lost I think it looks very good that makes my mixture is coming out I am already putting the extracts in this bowl these are chocolate and mint an eighth of a teaspoon each I'm at 220 Why isn't she seriously burning?

Why are there solid parts here but it's only at 220? It's barely above boiling so what's going on looks like something else is browning in there. I think you should just start over it's like the time we're going to walk away I mean for this hi I'm Rick and today we're making gourmet jelly beans it's cleared up the grimaces in the back it's going to be amazing Claire just roll that yeah yeah we are making gummy oh, we start again Oh no, what's going on? oh, you want me to go away, both of you. I need some space. in the past, you just wanted the mixture to settle.

I want to let it sit until I can get them out, but I think it worked great and I have a good feeling about it, and that was the fastest, easiest time I've had so far. put them in the molds yeah we make some new progress thanks Rick yeah thanks that was great yeah and you're smiling. I'm smiling dude, how many do you think had to make more than one flavor after we said we would? maybe like maybe like two ok they'll never be included in the video so they didn't all come out of the molds a couple of these got stuck a bit but overall this mix looks pretty cool so here's a part of that last one that fills a kind of elastic.

You know how I always said that I wish the jelly beans were a lot softer? Well, luckily I did that version, but six days is still the closest I've gotten to something like a jelly bean, so I'm going to take it. I will focus on coating this version. I do not know yet. I was just eating a bunch of jelly beans and there was something crunching. like little sugar granules that makes me think maybe it's a three part coating it's for something sticky then you put sugar in it then it's covered in something waxy and instead of actual wax which was disgusting i can try to do a coconut, err, so maybe like your tripe, corn syrup with a little food coloring, would you make more of the filling? thanks come back like every hour on the hour yeah yeah okay great help you thanks it's not a good time okay I'm just doing what I'm told but with a smile so I'm putting half a teaspoon of the root beer extract because I really want that have a root beer flavor it smells very vanilla feels good feels like last its time to put them in the freezer while the root beer flavor chills i got my mint flavor i sprinkled them add a little cornstarch also mm-hmm so far they look good just not sure what to do at this stage just wish there was some other way to spray them or we have any of the little ones the little ones the sprayers know we have an atomizer let's get it so maybe this will clog it up a lot we can get a Ben Reed and keep it in there yeah ok if I'm melting the local butter on the stove do we have funnels ok?

I'm adhering to this so the oil doesn't seize once it hits the glass well wrestling with it I'm ready can you please just wave our hands? No, I can't, it's spilling all over the counter again. What if we take out the rock glass and sprinkle them in the glass? Oh that's a great idea so now I'm just going to spray them while they're falling down honestly they don't look too bad besides having a mottled texture. they are very smooth so I wonder if I put them back in the glass with some granulated sugar if that will polish them.

In fact, I just want to finish. I don't want to do this anymore. I mean it looks like they have a coating which is nice my question is if we airbrush them why don't we just make it easy and just get a red glitter powder oh we're going to miss the jelly beans with a little bit of oil and then put them in the glass? the glitter powder omg they look so good oh my god they are beautiful quartz so pretty wow i can't believe they were actually done oh my god they look amazing oh claire they are like christmas jelly beans they look like real beans too yeah i think that's fun that glitter dust, man, I know I mean, but even if you'd rather be boring, I know seriously, whatever ours looks better than tastes, who knows? lime or apple sour I'm just saying a sentence these are chocolate mint and I think they look beautiful when you try them yeah ok voila more chocolate than Minos once I get the chocolate we add MIT oh yeah there it is mm Hmm, that's crazy.

I'm not here, Rick. I'm afraid to even think about what would have happened. I couldn't drop you like that. No way. Yes. This is a true friend and you did better. I really saved the day. I can't take a couple of positives from this experience, one being the usefulness of cornstarch and drying out gummy stuff. I got better at using silicone molds, so it's like there's a sense of progress, but not all of it. come together in the way I expected, but mostly it took me to surround myself with people like Rick who will cheer you up.

I want to murder someone. I'm Chris, I'm thankful for Rick and I don't want to see candy again while I am. live and never liked them to begin with and this is how to make gourmet jelly beans press dried beans onto slab a freshly mixed meal save silicone putty let pan cure remove beans and spray pan with nonstick cooking spray and set aside make a small

pastry

bag lined with parchment paper and set aside when 3/4 cup sugar 3 tablespoons cornstarch 10 grams plain gelatin 1/4 cup corn syrup and 1/2 cup water in a small saucepan stir mixture over medium heat until smooth sugar dissolves then stop stirring when mixture comes to a boil using a digital candy thermometer cook mixture brushing sides of pot with a damp

pastry

brush until it registers 240 degrees Fahrenheit or mixture in a heatproof container medium without scraping bottom or sides and mix together quarter teaspoon chocolate extract and quarter teaspoon peppermint extract pour mixture into parchment bag and place piping in greased pans freeze pans about 15 minutes until the mixture solidifies take out the candies and paint them in corn syrup mix with green food coloring then add sugar sift a mixture of cornstarch and sugar over the beans again then place melted cocoa butter in a spray bottle and drizzle the beans all over, refrigerate beans until set, then place in a glass along with more sugar and tumble for five minutes drizzle beans with more cocoa butter and repeat tumbling process cover and polish powder sieve and serve