This video is amazing! I am in the process of doing a video on making m&m's, and I couldn't figure out how to do the candy coating. There is a severe lack of information out there on how to do this. Thank you for making this video! I will be sure to shout you out in the video. :)
Hi Flavor Lab! I'm glad the video is helpful, and thanks for watching and commenting. Yes, I agree - there's a lack of resources regarding panning and, more broadly, confectionery science, which is why I started the Reclaiming Chocolates and Confections series on my channel. I’m actually working on a series of panning videos myself right now, one of which will focus on hard panning and using M&M's as the example. These videos won’t be ready to publish for a while, though. FYI, I just rewatched this video, and I’m not sure why I used such a low sucrose concentration for the engrossing syrup. I’d recommend using a higher percent sucrose solution (at least 67%) and avoid application of powdered sugar if your panner and centers allow for that. Thanks for the future shout out, and I look forward to seeing your video!
Pretty interesting that the coating often used to seal these type of candies is 'Confectioner's Glaze' which is the same shellac that's used on wood (except using only ethanol as solvent). I like the name 'Confectioner's Shellac'
I know this has been a while ago but maybe for the future: Ann used a kids rock tumbler for her Jelly Beans and it worked great. And they are pretty cheap. Edit: Oh and it’s incredible work!
Thanks for the suggestion, Touching The Rainbow. A rock tumbler would be useful for panning small centers, like Jelly Beans, but it's small capacity would not be suitable for this application.
Haha, this hybrid is a bit involved, but the time it took to pan the hybrid seemed to fly by. Watching the centers rotate in the panner is quite hypnotic.
0:22 About Italian confetti
2:08 Primer on candy panning
3:25 About oatmeal cookies
6:24 Hybrid
Welcome, I want to help make Draghi Chocolate Is this possible
No video since one year,hope everything is ok,I am searching for your panning videos after watching this
oh that is so neat.
This video is amazing! I am in the process of doing a video on making m&m's, and I couldn't figure out how to do the candy coating. There is a severe lack of information out there on how to do this. Thank you for making this video! I will be sure to shout you out in the video. :)
Hi Flavor Lab! I'm glad the video is helpful, and thanks for watching and commenting.
Yes, I agree - there's a lack of resources regarding panning and, more broadly, confectionery science, which is why I started the Reclaiming Chocolates and Confections series on my channel. I’m actually working on a series of panning videos myself right now, one of which will focus on hard panning and using M&M's as the example. These videos won’t be ready to publish for a while, though.
FYI, I just rewatched this video, and I’m not sure why I used such a low sucrose concentration for the engrossing syrup. I’d recommend using a higher percent sucrose solution (at least 67%) and avoid application of powdered sugar if your panner and centers allow for that. Thanks for the future shout out, and I look forward to seeing your video!
@@withtrialanderror Just came here and subbed from Flavor Lab's vid on the subject; cant wait to see more of your pannin efforts :3
Welcome to my channel, and thank you for the support, Sylvia Rusty FæThey!
I simply Love it !! You are amazing!!
Thank you!!
I have tried to make them but, sadly, my candy coating won't get crunchy. What am I missing?
Pretty good shot
Pretty interesting that the coating often used to seal these type of candies is 'Confectioner's Glaze' which is the same shellac that's used on wood (except using only ethanol as solvent). I like the name 'Confectioner's Shellac'
Tom contributed his manpower to make this desert comes true!
Haha, he sure did! I couldn't have made this hybrid without his help.
This was your most impressive (and delicious) creation yet!
I agree! It's my favorite hybrid thus far.
Wow! These are pretty impressive. I'm glad you are having fun doing this and I really look forward to seeing you come up with these unique desserts.
Thanks! I'd take a while to make, but I think these would make great wedding favors. It's a creative spin on the classic Jordan Almond.
I liked the missing cookies 😂
@@pattymason2680 Haha, thanks! I was determined to figure out where they went!
More hybrid bakes! 🎉
Here from the Flavor Lab video. Just wanted to say that I really enjoyed your video
Welcome! Thank you! I'm really glad you enjoy the videos.
Beautiful
nice job
Thanks, hicham!
Outstanding work ! Well done !
Thanks, Tom!
I really want to try this.😋😋
Haha, do you have a large mixing bowl you're willing to damage?
@@withtrialanderror I saw how Tom create that for you . Very smart
If we are boiling sugar syrup,should be 149c ?
These look so good.
Thanks, Mike!
I know this has been a while ago but maybe for the future: Ann used a kids rock tumbler for her Jelly Beans and it worked great. And they are pretty cheap.
Edit: Oh and it’s incredible work!
I came here to say that! I wondered about a rock tumbler too!
Thanks for the suggestion, Touching The Rainbow. A rock tumbler would be useful for panning small centers, like Jelly Beans, but it's small capacity would not be suitable for this application.
Well, this was great. I sincerely thought you'd go the other direction and add confetti to the cookie... so I got that one pleasantly wrong
Look like fun to make, but more labor intensive than I want to attempt.
Haha, this hybrid is a bit involved, but the time it took to pan the hybrid seemed to fly by. Watching the centers rotate in the panner is quite hypnotic.
Pls write ingredients pls 😢🇸🇦🫡
So, you couldn’t just put the almond candy in the middle of the oatmeal cookie? This was delightful to watch.
Haha, no way! It must be novel! Thanks, Marge. I'm really glad you enjoyed the video. :D
Wow uao👍🏻🇵🇦🦉🌺
Haha! Thanks, Anet!
Science is delicious
Agreed!
Hi the link to the recipe looks like its no longer working,. I wanted to ask if I could get the recipe? Thanks!