*Clarification:* In this video, I demonstrate the old-fashioned, manual method of making laminated candy (laminated candy existed before Butterfingers). This is not how manufacturers make commercial Butterfingers. Instead, they use industrial machines that simulate the lamination process (e.g., compacting-layering lamination, coextrusion lamination, stream-layering lamination, etc.) to produce a laminated-like product, allowing them to produce at large scales and sell their product at a low price point.
My wife is an amateur confectioner. She makes around 100lbs of dipped chocolates with fondant centers every year, and we both think that your channel is amazing! I hope you consider doing videos that explain some of the tools you use-which thermometers you prefer, the dipping fork, etc. We were talking after watching your 3 Musketeers video, and she commented that a general “Here’s how my kitchen is equipped” video would be amazing.
Going about things scientifically >>>>>>> shooting blind. No shade to BA or Claire, but they way you go about making artisanal treats is infinitely more appealing. Science! So glad I found your channel!
This is a great video, I love that you're explaining the scientific concepts involved. Too often the steps involved in cooking and baking are shrouded in mystery.
Hello!! I followed your Reddit post to this video and love love love it. Not only do I love the science portion, you somehow managed to answer a question I was going to ask (wet versus dry caramel), shortly after it popped in my head!! I look forward to devouring all your videos. One suggestion: if you mention a specific past video, you could link it in your description! Thank for the great content, have a great day. :)
Butterfingers… one of my favorites and Clark bars which no longer on the market… always loved the crispy crackling center…. I can’t wait to try some of these techniques. 👍🏻
I often procrastinate by watching a ~3 or 4 minute UA-cam video. Never did I imagine I would go the full 11 minutes on this one. But it totally captivated me! Well done.
Thank you absolutely love the videos, I don't what it is but when I understand the science behind everything it seems to work better for me, please keep them coming.
Incredible channel, hope it reaches a larger audience soon! In the beginning you said you were creating a butterfinger using a caramel instead of a hard candy for lamination, what’s the difference? And how many layers did you end up after lamination? I calculated 243 and I’m kinda amazed how many you could get into the bar.
Thank you very much, rollercoaster24! That's a great question. Hard candy is a bit of an ambiguous term - there’s no consensus about what candies fit into this category, but for the purposes of this video and UA-cam series, I'm defining hard candy as a sugar solution that's been cooked to the “hard crack” stage (146-154C/ 295-309F), leaving a final moisture content of about 1-3% and that has been cooled quickly to create an amorphous glass (think lollipops, candy canes, and ribbon candy). Caramelized sugar is sugar that has been heated to at least 170C/338F (0% water) and undergone the caramelization browning reaction. Repeating the rolling and folding process 5 times created 487 layers of sugar and 243 layers of filling.
Thanks, Kevin! Be sure to check out the Cadbury Creme Eggs video, if you haven't already. Fondant and fudge are made using the same principals, so that video may be of interest to you.
Great video! Can you please do a video on the extremely tricky pulled butter mints? They dont use any doctorant or corn syrup so keeping them from uncontrollably graining early is difficult.
Hi Arial! Your videos are awesome. Thanks for all the well articulated and in depth information. I know there are a million videos on homemade Reese's Peanut Butter Cups, but for a while I have been wanting to find a solution to this oil/fat migration that occurs from time to time. Its a problem I have run into both as a producer (hobbyist) and consumer (specifically Justin's brand). The symptoms are dry, crumbly, almost freeze-dried like texture peanut filling that develops within the first week of storage. One time, in combination with the dry filling, the en-robbed chocolate became very very soft and fragile (almost fudge like) when trying an un-tempered version of the PB cups (like they do on Gourmet Makes) to try and emulate the soft texture of Reese's brand (maybe not the best idea). Do you have any experience with issues relating to oil migration in chocolate enrobbed confections? It seems like shelf life is a big hurdle for the hobbyist confectioner... I would love to do a long term experiment on this subject!
An easier method for laminating small quantities is to use the method used for German Blätterkrokant and stop a bit sooner than you do with Blätterkrokant.
hello! i tried making these. I am not sure what i did wrong but my filling was busting out and i didnt have enough caramel. Is there a recipe i can follow. I followed your instruction. I believe it is user error not video error.
*Clarification:* In this video, I demonstrate the old-fashioned, manual method of making laminated candy (laminated candy existed before Butterfingers). This is not how manufacturers make commercial Butterfingers. Instead, they use industrial machines that simulate the lamination process (e.g., compacting-layering lamination, coextrusion lamination, stream-layering lamination, etc.) to produce a laminated-like product, allowing them to produce at large scales and sell their product at a low price point.
How does Draghi make chocolate and what are the ingredients
My wife is an amateur confectioner. She makes around 100lbs of dipped chocolates with fondant centers every year, and we both think that your channel is amazing! I hope you consider doing videos that explain some of the tools you use-which thermometers you prefer, the dipping fork, etc. We were talking after watching your 3 Musketeers video, and she commented that a general “Here’s how my kitchen is equipped” video would be amazing.
Going about things scientifically >>>>>>> shooting blind. No shade to BA or Claire, but they way you go about making artisanal treats is infinitely more appealing. Science!
So glad I found your channel!
This is a great video, I love that you're explaining the scientific concepts involved. Too often the steps involved in cooking and baking are shrouded in mystery.
Thank you! I'm glad you enjoyed the video and the science!
The best explanation on how to make a butterfinger. You are a wonderful person.
Hello!! I followed your Reddit post to this video and love love love it. Not only do I love the science portion, you somehow managed to answer a question I was going to ask (wet versus dry caramel), shortly after it popped in my head!! I look forward to devouring all your videos. One suggestion: if you mention a specific past video, you could link it in your description!
Thank for the great content, have a great day. :)
Wow, I loved this! I'm so glad I found your channel - I think you're going to take off.
Was too intimidated to try the laminated method but after watching your terrific tutorial, I just might. Thank you!
Absolutely brilliant use of the 1812 Overture!
Thank you!
I LOVE how you explain the science behind it all. This makes it easier to understand why you do things in a certain order or with certain ingredients.
Butterfingers… one of my favorites and Clark bars which no longer on the market… always loved the crispy crackling center…. I can’t wait to try some of these techniques. 👍🏻
Best candy of all time. Very informative video.
I often procrastinate by watching a ~3 or 4 minute UA-cam video. Never did I imagine I would go the full 11 minutes on this one. But it totally captivated me! Well done.
SUBBED!!!!!!!
Thank you for your support! :D
So cool! Love the little croissant!
Thanks, Victoria!
Thank you absolutely love the videos, I don't what it is but when I understand the science behind everything it seems to work better for me, please keep them coming.
We were trying to make our own butterfinger. This video is very helpful!! Thank you!!!
Came from Flavor Lab and very glad I did!
i love the science behind it. great vid!
Incredible channel, hope it reaches a larger audience soon! In the beginning you said you were creating a butterfinger using a caramel instead of a hard candy for lamination, what’s the difference? And how many layers did you end up after lamination? I calculated 243 and I’m kinda amazed how many you could get into the bar.
Thank you very much, rollercoaster24! That's a great question. Hard candy is a bit of an ambiguous term - there’s no consensus about what candies fit into this category, but for the purposes of this video and UA-cam series, I'm defining hard candy as a sugar solution that's been cooked to the “hard crack” stage (146-154C/ 295-309F), leaving a final moisture content of about 1-3% and that has been cooled quickly to create an amorphous glass (think lollipops, candy canes, and ribbon candy). Caramelized sugar is sugar that has been heated to at least 170C/338F (0% water) and undergone the caramelization browning reaction.
Repeating the rolling and folding process 5 times created 487 layers of sugar and 243 layers of filling.
This isn't something I'd normally be interested in, but you made it incredibly interesting and this is very well thought out. I love it!
Thank you very much!
Hello there awesome sharing
Very cool, thanks for the detailed information
That's a lot of hard work. Love it
Always loved the texture of Butterfingers, but it would really get stuck in my teeth too. Great video!
Damn, great video! Learned a ton about candy
Absolutely love this and I’m always happy when you upload! And love the technical aspects!
Consider making a tour of you kitchen and telling us how you got interested in these food creations.
I'd be super interested in making this but with dried fruit instead of peanuts, so that you could have a "jellyfinger" to go with the butterfinger.
this is wonderful! i love that you're continuing this series, thanks for sharing :)
So delicious 😋
This looks amazing! Would love to see a video on artisanal fudge making!
Thanks, Kevin! Be sure to check out the Cadbury Creme Eggs video, if you haven't already. Fondant and fudge are made using the same principals, so that video may be of interest to you.
Great video! Can you please do a video on the extremely tricky pulled butter mints? They dont use any doctorant or corn syrup so keeping them from uncontrollably graining early is difficult.
Wow nice food 🍵😋👌
Thanks!
I want to eat them all!!!
Fascinating! I love the science and your videos are awesome. Can't wait to see what you do next. (Maybe a reeses cup?)
Thank you, Thomas! Oh ho ho, trust me: Reese's Peanut Butter Cup is definitely on the list!
This is so delicious and tasty.💟👍
Thank you!
Hooray! A new video!
Love the video. Subscribed for more ❤
Incredibly cool 😯. Instant sub! Was brought here by The Flavor Lab's channel 🫡
"Artisanal" means "not as good". Many decades of experience has taught me that.
damn. Now I want a butterfinger. I might need to go to the american shop in the city (they mostly sell USA candy)
Hi Arial! Your videos are awesome. Thanks for all the well articulated and in depth information.
I know there are a million videos on homemade Reese's Peanut Butter Cups, but for a while I have been wanting to find a solution to this oil/fat migration that occurs from time to time. Its a problem I have run into both as a producer (hobbyist) and consumer (specifically Justin's brand). The symptoms are dry, crumbly, almost freeze-dried like texture peanut filling that develops within the first week of storage. One time, in combination with the dry filling, the en-robbed chocolate became very very soft and fragile (almost fudge like) when trying an un-tempered version of the PB cups (like they do on Gourmet Makes) to try and emulate the soft texture of Reese's brand (maybe not the best idea).
Do you have any experience with issues relating to oil migration in chocolate enrobbed confections? It seems like shelf life is a big hurdle for the hobbyist confectioner... I would love to do a long term experiment on this subject!
Your videos are great! Subbed!
Thank you! And thank you for your support!
Yay science in cooking!
I wanted to see you eat one❤
She's like the NileRed of confectioners
An easier method for laminating small quantities is to use the method used for German Blätterkrokant and stop a bit sooner than you do with Blätterkrokant.
That’s how it’s made, it’s in German but I’m sure you’ll get the gist ua-cam.com/video/q8v0gbbRHbg/v-deo.html
@@TheSimplyCooking Thanks for the resource. I'll check this out.
Watched the German video (have a decent grasp on language). That is not lamination at all...
Do you happen to know how you can preserve candies? I know it has something to do with water activity, but the machine is so expensive :(
نرجو إضافة الترجمه باللغة العربية للإستفادة
hello! i tried making these. I am not sure what i did wrong but my filling was busting out and i didnt have enough caramel. Is there a recipe i can follow. I followed your instruction. I believe it is user error not video error.
Came here from reddit :3
Welcome!
Is there a substitute for honey to make these vegan?
Yes, you can use glucose syrup or corn syrup, like in Greweling's original recipe. You could also use agave nectar.
I was hoping we’d get some on Thanksgiving.😂
haha wtf i just subscribed to your channel and then you upload literal minutes after
What a happy coincidence! And thank you for subscribing!
I tried your 3 musketeers's nougat and it didn't work.
So delicious 😋
I can confirm that it is delicious!