Why do you let the steam wash down the sides of the pan? I have made a number of candies but have never had a recipe call for that step. I am excited to try this candy. My son (Elder Norris) shared your channel with me.
Hi, Nicole, thanks for the great question. There's always a chance that sugar crystals will form on the side of the pan. If those crystals find their way into the syrup, it can cause whatever you're making to become grainy. This is really a problem if you want what you're making to be creamy, like a fudge. Some folks use a pastry brush dipped in water to wash the sides of the pan, but I find tossing a lid on to be as effective, and much easier. If you try the recipe, please let me know how it turns out. 😊
@@RandyMakesCandy🆘🆘🆘🆘hola tesoro me gustaría suscribirme pero no entendería nada. Podrías por favor activar los subtítulos automáticos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas?..🙏🙏🙏🙏 Agradecería respuesta para poder suscribirme y seguirte y me imagino que como yo hay más personas a las que podrías llegar. Un saludo. Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo. GRACIAS 🤗🤗🤗🤗🤩😍🤩😍😜😜😜😁😁😁
Thank you for bringing this to my attention. I'm going to figure out the best way to do this, and I'll reply again here to let you know when it's complete.
Loved that you went straight to the point. I was actually surprised there was no history or backstory kinda shoe horned in to please the YT algorithm gods. Keep it up. Def going to try this.
I've been searching for a tutorial on how to make lemon drops, and I found your video. What a wonderful personality! I had a smile the whole video. New sub. Saludos desde México! 😂
Thanks for this recipe, worked for me with the exceptioon of it became so sticky at the end I couldn't get it peeled of the baking tray paper I used. Is there a better kind of something to use to help prevent stickiness?
Hard candy can be especially tricky, as ambient temperature and humidity can have a great effect on the results. The SilPat sheets I use help a lot. You could also try greasing your baking sheet before pouring the molten candy onto it. Finally, cooking the mixture to a higher temperature (just a couple of degrees) might also help. Best of luck, compadre!
I'm told that you can substitute 1 teaspoon of lemon juice for every 1/2 teaspoon of cream of tartar called for in the recipe. Replacing a powder with a liquid will change the consistancy, though, so you might have to use less of another liquid.
These turned out really well! I took them off the heat a little too early I think, as I didn't fully trust the thermometer, so they got a little sticky. but otherwise very tasty!
Why do you let the steam wash down the sides of the pan? I have made a number of candies but have never had a recipe call for that step. I am excited to try this candy. My son (Elder Norris) shared your channel with me.
Hi, Nicole, thanks for the great question. There's always a chance that sugar crystals will form on the side of the pan. If those crystals find their way into the syrup, it can cause whatever you're making to become grainy. This is really a problem if you want what you're making to be creamy, like a fudge. Some folks use a pastry brush dipped in water to wash the sides of the pan, but I find tossing a lid on to be as effective, and much easier. If you try the recipe, please let me know how it turns out. 😊
@@RandyMakesCandy🆘🆘🆘🆘hola tesoro me gustaría suscribirme pero no entendería nada. Podrías por favor activar los subtítulos automáticos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas?..🙏🙏🙏🙏 Agradecería respuesta para poder suscribirme y seguirte y me imagino que como yo hay más personas a las que podrías llegar. Un saludo. Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo. GRACIAS 🤗🤗🤗🤗🤩😍🤩😍😜😜😜😁😁😁
Thank you for bringing this to my attention. I'm going to figure out the best way to do this, and I'll reply again here to let you know when it's complete.
OK, I think I figured out a way to add Spanish subtitles. Perhaps you can take a look and let me know if I got it right. :-D
infectious smile!
Aww thanks, compadre! 😊
Loved that you went straight to the point. I was actually surprised there was no history or backstory kinda shoe horned in to please the YT algorithm gods. Keep it up. Def going to try this.
Thanks, compadre. I appreciate your support. 😊
I've been searching for a tutorial on how to make lemon drops, and I found your video. What a wonderful personality! I had a smile the whole video. New sub. Saludos desde México! 😂
Gracias, compadre! 😊
These look really cool and tasty, lemon is such a nice flavor. Thanks for sharing
As I'm sure you've noticed, I'm a big fan of the citrus flavors.
How would you substitute in fresh lemon juice?
I'm not sure. You could try cutting back on the citric acid and replacing some of the water with juice.
@RandyMakesCandy hey thanks for responding! I'll have to try it!
It may take some experimenting to get it right, but I'd love to hear how it turns out. 😊
We love the channel and I'd love if you made bounty bars! Always a fav in our house
Oh yes!! Darling what a fabulous idea!!
I don't know that I've ever had a Bounty bar. I guess it's time for some research. :-)
@@loudoesmadshit Keep an eye on the RMC channel. I'll see if I can make some Bounty bars. :-D
@@RandyMakesCandy it must be an English thing. It's like a coconut paste and chocolate type thing. Ty for the quick reply! Keep it up
@@RandyMakesCandy Thank you so much!! The video would be greatly enjoyed! :)
Thanks for this recipe, worked for me with the exceptioon of it became so sticky at the end I couldn't get it peeled of the baking tray paper I used. Is there a better kind of something to use to help prevent stickiness?
Hard candy can be especially tricky, as ambient temperature and humidity can have a great effect on the results. The SilPat sheets I use help a lot. You could also try greasing your baking sheet before pouring the molten candy onto it. Finally, cooking the mixture to a higher temperature (just a couple of degrees) might also help. Best of luck, compadre!
@@RandyMakesCandy Thanks for the quick reply :-) I'll give your suggestions a try on my next batch :-)
Please let me know how they turn out.
Can i use lemon juice instead of cream of tartar to prevent crystallization?
I'm told that you can substitute 1 teaspoon of lemon juice for every 1/2 teaspoon of cream of tartar called for in the recipe. Replacing a powder with a liquid will change the consistancy, though, so you might have to use less of another liquid.
@@RandyMakesCandy Great! I will try that 😁
Please let me know how they turn out. 😊
@@RandyMakesCandy i will 😁
These turned out really well! I took them off the heat a little too early I think, as I didn't fully trust the thermometer, so they got a little sticky. but otherwise very tasty!
Instead of water, can I just use lemon juice?
I'd say it's certainly worth a try. 😊
Can you cook blue meth? Asking for my friend Jessie.
Well, I've been considering doing something with blue raspberry, sooo... 😂