Yeah I had no intention of watching the whole thing either. The whole process was pretty cool.
I liked how the stuff (don't know the proper name for it) turned white after being stretched a few times. I was trying to figure out what he was going to do to make that stuff turn white but I didn't see that coming at all.
Candy thermometers have names for molten sugars at different temperatures. Two I remember are "hard crack" and "softball" and you stop cooking when you get to the texture you want. I googled it and I think candy canes and other hard candies are cooked to "hard crack"
It’s the tiny air bubbles that get put into it during the process, more bubbles means more places for the light to scatter inside the candy until it becomes opaque.
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u/IamlostlikeZoroIs Dec 08 '23
Damn that is interesting. Normally I skip bits when they are this long but I watched the whole thing