In the time since I made my video on pop rocks, I've been working on a self-contained pressure chamber that uses co2 cartridges (portable and easy). The original goal was supercritical extraction of food flavors, but it would work well for pop rocks too. Should I do a video on it?
a new puff of life on a old video courtesy of Bon Apetit. You should do a follow up on this. Did you ever tried using crushed dried Ice to increase the pressure and mix the CO2?
When making those pop rocks... Make sure 1. No one comes in and sees you inspect blue crystals on the table... And 2. Do not try to sell them on the street
You dont stir the product .. you make the candy under pressure increasing the temp of the boil to 295 and PUSH the candy out of the pressure vessel into a cooling tunnel that pushes the candy stream 45 degrees into a catch pan ... and you need something to catch the globs the wind wont push the secret is a small diameter ejection orifice nozzle .. gas valve brass nozzle size 063 or 082 would be my first thought but the candy MUST be spit out slowly via dip tube siphon reduced in pipe size to decrease velocity until the candy product arrives at the sprayer nozzle head at EXACTLY 280* F liquid CO2 is what they use to push the superheated liquid sugar into the expansion chamber to make the dots that spit out. fans cool the whole mess. 1/16 od cap tube is yer buddy
That makes pretty small rocks doesn't it? We need 20 carat rocks. :-) Does the CO2 need to be at 600 psi? I would think 100 would be plenty. Also, what about vibratory mix?
I really love that you include the "failures" as a part of showing us what you've done. I think they're almost as important, if not as important as the successes. Cheers to ya! :D
Super late to the party here: Consider when making candy it takes ~10 minutes to boil up to temperature...your colours and flavours will be dissociated into burnt mush if they stay that hot for too long. Cook the candy then add the flavour at the last minute.
Hey all from BA! This channel is amazing, browse around for some other food related (and non food related) stuff. The Vinyl record one is absolutely mindblowing.
My sister and I looked forward to pop rocks in our stockings every year as kids. I had forgot about that candy. I enjoyed your video and appreciated you including the trials and errors as it made me think. This maybe absolutely a stupid thought but I was wondering what using dry ice (frozen CO2) would do if you where to drop that in a pressure container and sealed up quick. It would definitely build up pressure as it changed to a gas but how much and how to control? I also was curious if the fast cooing that would occur would be a bad thing or what affect it may have on the operation lol.
Hello narrator. . Are you solo coming up with all this, or do you have a team helping with info. This channel has more than one humans worth of knowledge. . So take that as a compliment either way
+Ace Mcloud I agree with you on this one. Ben seems super human. I recently discovered the Applied Science channel and I've been having a great time catching up on all the great projects.
First of all I know how old this video is. I have a suggestion, since you offered, on the topic of candy/confections. I would love to see a video on obtaining the food coloring Red 40 from petroleum distillates. I have a near non-existent knowledge of where the stuff comes from, so forgive me if that's not quite right.
Giving success story in the beginning and not forcing you watch the rests makes me even more to watch the rest. And I love no intros, no "like, subscribe and that stuff". Right on point every time. Other youtubers should be more like you.
My son asked how pop rocks worked and that led me to your video. Very interesting. I appreciated learning both what worked and what didn’t. Thanks for sharing!
Wow, I finally find someone like me on UA-cam.. a hopeless geek with a strong mechanical/electrical/electronics background. haha From my observations, I can see you've made one simple mistake. You are attempting to entrain the CO2 as opposed to manufacture the CO2 inside the candy. It's easy mate.. Lower the ph of your candy with some sort of souring agent. Keeping in mind that most acids like ascorbic and citric break down under extreme temperatures. Maybe the tartaric acid you've already introduced is enough. While under a purged and high pressure CO2 environment, fold in a small amount of Soda-bicarb. Let cool and this will be exactly what you are looking for. The hardest part will be purging your cylinder, charging with CO2 (at pressure) and then introducing your bicarb. It has to be in that order.
"Make pop rocks at home"?? Not everybody has a personal machine shop, silicone o-rings, thermocouples, and a pressurized CO2 tank lying around to make candy.
Imagine a channel that starts by listing and showing the end results, without a scummy sleazy clickbait cliffhanger teaser like even channels we all love like practical engineering And tech ingredients are so guilty of
Kinda sad that videos that show kids playing videogames have more views than applied sciences that are used to further knowledge. Idiocracy is the future.
I know this is oldish, but a Dork Controller for Souse Vide would be helpful, if you retrofit the temperature probe into the chamber, and allowed it to control your temperature using a hot-plate. This would let you get a really precise control of the temperature.
Very creative thinking! Normally pop rocks are made with a chemical reaction between baking soda and citric acid...kind of like how we made volcanoes as kids with vinegar and baking soda. You do a normal hard candy mix/temp, then add color/flavour/citric acid/baking soda at the end of the heating cycle....it foams up and you pour on a cookie sheet and quickly solidifies. The CO² is trapped in the candy, as is citric acid! You also dust a little citric acid on the candy to get it to stay apart, activate quicker and give that sour to sweet taste. When your saliva meets the citric acid and baking soda, it pops as you suck on it when the CO² that's trapped in pockets is activated :) Yours looks more like a supercritical CO² experiment but no doubt I'd be thinking if this was possible or not 🤣
it wouldn't contain enough NOS to do anything though lol. One breath of NOS is like a gallon of gas, how many poprocks would it take to trap that much. Plus it wouldn't go into your lungs lol.
That's 5:35 why candy makers use double boilers it takes longer to bring them up the temp but you can control the temp very closely. Also try injecting the gas from the bottom of the chamber using a valve, gas infuses better under pressure when it's not trying to fill a void. Allow the gas the pass through before pressurizing to flush the air in the container.
212 °F = 100.0 °C 260 °F = 127 °C 280 °F = 138 °C 6:20 you soldiered a copper tubing? I hope it didn't contain lead. I would just use a torch to melt the copper shut, and I have done it once.
Vrej Egon Spengler He said it was lead free right in the video. Also, sealing copper to itself I'm guessing is really hard. Need oxy-fuel, and likely special flux.
Awesome video. Thank you for sharing -- I always wondered "how they did that". Pop Rocks was such a fad back in the late 70's!! Superb explanations and very good camera work. Like I said: Awesome.
Copper will make a toxin with CO2 use stainless steel Look it up in a soda fountain safety manual I'm going to make one of these soon very cool. have you ever tried putting high preserve into the mix ?
I'm a professional brewer and we use a carbonation stone which is kind of like a steel pumas stone to force carbonate our cider. Something like that might work better than just mixing the solution with forced CO2. You could leave it still and the CO2 would just dissolve into solution without agitation.
Just reading comments, but this sounds like something that would work best. I would love to see it tried out. I, also, wonder if the CO2 pumping in like that wouldn't cool the mixture :/. Maybe heating the CO2 as well would be a good thing.
Ahhh poor guy, I'd like to help, please send me all your pop candy and I'll help you dispose of it! that is until perfection is reached! Seriously it is nice to hear a man speak the truth about Mom's and her knowledge and skills. When you have figured out how to make almond rocha, once again I'd like to help! Peace Sizzlean
In the time since I made my video on pop rocks, I've been working on a self-contained pressure chamber that uses co2 cartridges (portable and easy). The original goal was supercritical extraction of food flavors, but it would work well for pop rocks too. Should I do a video on it?
a new puff of life on a old video courtesy of Bon Apetit. You should do a follow up on this. Did you ever tried using crushed dried Ice to increase the pressure and mix the CO2?
Love to see it! It might help Bon Appetite make pop rocks too. You were featured in their latest video btw.
Yes
Do a Pop Rock collaboration with BA
@@ska042 definitely! Offer to do a crossover! I'm sure they would be thrilled to work with you!
You're on Bon Appetits newest video about making pop rocks!
And ofcourse they didnt link his video in the description..
@@Droply... I noticed...
And this is why I link it in the comments.
@@Droply... I'm kinda disappointed :/
@@Droply... I got here from a link in the description.
Ender Running they did link it...
you should hit up BA, they watched your id on their vid trying to make pop rocks
Jesse, I have terminal cancer we need to cook
My name is Skylar white yo
My husband is Walter white yo
Mhm. He told me everything.
😂😂😂
When making those pop rocks... Make sure 1. No one comes in and sees you inspect blue crystals on the table... And 2. Do not try to sell them on the street
What if I sell them at school to make a little dough
I love Pop Rocks. If I could get a whole pane of old school Pop Rocks, I'd be pretty stoked.
You dummies its a breaking bad reference
Oí Walter I sold a pound
How many other people are here thanks to Claire (Half Sour Saffitz) over at Bon Appetit's Gourmet Makes?
i am, i wanted to see actual pop rock not improvised pop rock
@@SuperCratoss : I mean, she tried her best given her circumstances.
@@SuperCratoss Well, 1/4 of the video was correlating the pressure chamber with a bomb. Also, their office is in the WTC, so that is definitely a no.
Oh no she’s a hack at best
@@rossrossallan4339 : Who? Claire? lol. Put your show up and show us your amazing for skills.
bald guy with glasses, blue rock candy
Heisenberg or coincidence
He didn't have glass in the video
😂😂😂
사물궁이 보고 궁금해서 온 사람..??
나
저요
@@크모찡 알림떠서 봤더니 1년 전에 쓴 댓이네여....지겨운 코로나 꺼져줘....
@@d0mi99 1년 전에 쓴게 아니라 1시간 전에 쓴거에요
half sour Saffitz brought me here :D
사물궁이 bring me here 💜💜💜😂😂😂😂😂
사물궁이
사물궁이가 날 여기로 데려왔다
자막..자막이 필요하오 양반
You dont stir the product .. you make the candy under pressure increasing the temp of the boil to 295 and PUSH the candy out of the pressure vessel into a cooling tunnel that pushes the candy stream 45 degrees into a catch pan ... and you need something to catch the globs the wind wont push
the secret is a small diameter ejection orifice nozzle .. gas valve brass nozzle size 063 or 082 would be my first thought
but the candy MUST be spit out slowly via dip tube siphon reduced in pipe size to decrease velocity until the candy product arrives at the sprayer nozzle head at EXACTLY 280* F
liquid CO2 is what they use to push the superheated liquid sugar into the expansion chamber to make the dots that spit out.
fans cool the whole mess.
1/16 od cap tube is yer buddy
That makes pretty small rocks doesn't it? We need 20 carat rocks. :-)
Does the CO2 need to be at 600 psi? I would think 100 would be plenty. Also, what about vibratory mix?
I always thought it was air injected through a liquid until it was hard then they depressureize the chamber....
Yo bro thats not a bong yo that’s a beaker
Hi cookies the must important thing is how do u call this phenomen
I really love that you include the "failures" as a part of showing us what you've done. I think they're almost as important, if not as important as the successes. Cheers to ya! :D
아닛....미스터 목소리가 너무 좋잖수? 사물궁이에서 왔어요
한국인 떡ㅡㅡ상
사물궁이 보고왔슴다
사물궁이 보고왔죠ㅎㅎㅎ
Wow!
네!
사물궁이~^^
i suspect this video is going to become very busy again
사물궁이 보고 왔는데.. 갑분 영듣평가..
Walter White candy :)
this is the most brutal way of making candy i have ever seen O.o
Super late to the party here:
Consider when making candy it takes ~10 minutes to boil up to temperature...your colours and flavours will be dissociated into burnt mush if they stay that hot for too long. Cook the candy then add the flavour at the last minute.
Very late to the party here
@@techtales123 pretty sure there's no more party
@@sugarie7361 i think it might still be going on i hear music
Hey all from BA! This channel is amazing, browse around for some other food related (and non food related) stuff. The Vinyl record one is absolutely mindblowing.
My sister and I looked forward to pop rocks in our stockings every year as kids. I had forgot about that candy. I enjoyed your video and appreciated you including the trials and errors as it made me think. This maybe absolutely a stupid thought but I was wondering what using dry ice (frozen CO2) would do if you where to drop that in a pressure container and sealed up quick. It would definitely build up pressure as it changed to a gas but how much and how to control? I also was curious if the fast cooing that would occur would be a bad thing or what affect it may have on the operation lol.
사물궁이 손
we all know tht it is really meth
😂😂😂
"You know it's good 'cause it's blue, b*tch!"
Travis Holland ure a bitch jk
Blue sky 💎
angelomills 29 real meth is not blue.
Hello narrator. . Are you solo coming up with all this, or do you have a team helping with info.
This channel has more than one humans worth of knowledge. .
So take that as a compliment either way
Ace Mcloud Thanks! I do all of the channel's demonstrations and video editing. Let me know if you ever have a suggestion for a video topic.
+Applied Science Right on... excellent work :)
Your homebrew scanning electron microscope is the most awesome project I have ever seen a DIY'er do :)
+Ace Mcloud I agree with you on this one. Ben seems super human. I recently discovered the Applied Science channel and I've been having a great time catching up on all the great projects.
First of all I know how old this video is. I have a suggestion, since you offered, on the topic of candy/confections. I would love to see a video on obtaining the food coloring Red 40 from petroleum distillates. I have a near non-existent knowledge of where the stuff comes from, so forgive me if that's not quite right.
사물궁이보고 온 사람 손!
사물궁이 보고왔다 손
you didnt say bye!
So..... Claire brought me here. Anyone else???
Instructions unclear: accidentally made crystal meth
Giving success story in the beginning and not forcing you watch the rests makes me even more to watch the rest. And I love no intros, no "like, subscribe and that stuff". Right on point every time. Other youtubers should be more like you.
여기 한국인 나 밖에 없나?
응~ 사물궁이보고왔어~ 유익해~ 최고야~
I was really happy to see this video featured in a bon appetit video :)
Claire at Bon Appetit referenced this video for her Gourmet Makes segment :)
My son asked how pop rocks worked and that led me to your video. Very interesting. I appreciated learning both what worked and what didn’t. Thanks for sharing!
My daughter asked how they make pop rock candy so I searched UA-cam and found this
실험실 더러운 건 만국 공통이네
I promise, I am not making meth, or a pipe bomb...it's pop rocks.
BuckeyeStorms meth bomb you mean?
Hello? Police?
Thank you for this video. You should shave your head and put some glasses on and say "I'm Heisenberg!".
I am the danger
사물궁이 보고왔다
↓
Wow, I finally find someone like me on UA-cam.. a hopeless geek with a strong mechanical/electrical/electronics background. haha
From my observations, I can see you've made one simple mistake. You are attempting to entrain the CO2 as opposed to manufacture the CO2 inside the candy.
It's easy mate.. Lower the ph of your candy with some sort of souring agent. Keeping in mind that most acids like ascorbic and citric break down under extreme temperatures. Maybe the tartaric acid you've already introduced is enough.
While under a purged and high pressure CO2 environment, fold in a small amount of Soda-bicarb. Let cool and this will be exactly what you are looking for. The hardest part will be purging your cylinder, charging with CO2 (at pressure) and then introducing your bicarb. It has to be in that order.
Good reflection but it isn't there is something else in pop rock physics
사물궁이 bring me here :)
"Make pop rocks at home"?? Not everybody has a personal machine shop, silicone o-rings, thermocouples, and a pressurized CO2 tank lying around to make candy.
Not “Make pop rocks at home” but “Making Pop Rocks candy at home.” Did he do it at home? He did. I don't see a problem here.
LMAO
Instructions unclear, broke bad…
Imagine a channel that starts by listing and showing the end results, without a scummy sleazy clickbait cliffhanger teaser like even channels we all love like practical engineering And tech ingredients are so guilty of
사물궁이보고온사람손!
Kinda sad that videos that show kids playing videogames have more views than applied sciences that are used to further knowledge. Idiocracy is the future.
you cant just say that
+blackilluzionz Idiocracy, great movie and also the truth with all the dumbing down going on.
Jesee.. we need to cook pop rocks
Collab With Bon Appétit? 👀
oh hell yes
Hey Ben, you forgot to say bye this time.
Walter white side hobby.
This video was featured in Bon Appétits video titled "Pastry Chef Attempts to Make Gourmet Pop Rocks | Gourmet Makes | Bon Appétit"
breaking bad episode 0
Who came here from Clair 😂
"So let's try one of these candies."
Are you gonna send me some, or just tease me and eat it in front of me on camera?
I hope that's not the same temperature probe that was used in the osmium tetroxide solution!
WTF ? THIS ISN T NOT MDMA CANDY making here !!!
I know this is oldish, but a Dork Controller for Souse Vide would be helpful, if you retrofit the temperature probe into the chamber, and allowed it to control your temperature using a hot-plate. This would let you get a really precise control of the temperature.
JESSE
Me : I’m really am craving pop rocks ( looks 👀 in piggy bank no money ) watches vid who has all their stuff laying in their garage
Claire Saffitz brought me here
*plot twist, this is actually a tutorial for meth*
looks like great fun with science, thanks.
Poor claire...
you are my role model!
Never knew you needed so much tools to make candy._.
Question:
Was the CO2 preheated before injection or was it cold going in?
😁
Looks like confused in begening
why dont you try dry ice inside the chamber while you carbonize the mixture
I was watching BA and instantly recognized your channel in the background
If it is good, and different, you may have a sellable product!
Great video! My children are homeschooled and we found this very helpful in our lessons on gases/liquids/solids.
Very creative thinking!
Normally pop rocks are made with a chemical reaction between baking soda and citric acid...kind of like how we made volcanoes as kids with vinegar and baking soda.
You do a normal hard candy mix/temp, then add color/flavour/citric acid/baking soda at the end of the heating cycle....it foams up and you pour on a cookie sheet and quickly solidifies. The CO² is trapped in the candy, as is citric acid! You also dust a little citric acid on the candy to get it to stay apart, activate quicker and give that sour to sweet taste. When your saliva meets the citric acid and baking soda, it pops as you suck on it when the CO² that's trapped in pockets is activated :)
Yours looks more like a supercritical CO² experiment but no doubt I'd be thinking if this was possible or not 🤣
Why is it that the most skilled among us are often the most humble? This is awesome!
Exactly!!! He made this vid in 2012 damn it UA-cam 💥
Is it 99.1% pure?
I'm addicted to pop rocks I love them!
They call him, "Heisenberg".
이분 나만 알고싶어했던 외국 실험 유튜버인데 이런
Good video! Thank you for the info :)
I wonder if you could make Nitrous Oxide pop rocks, lol
it wouldn't contain enough NOS to do anything though lol. One breath of NOS is like a gallon of gas, how many poprocks would it take to trap that much. Plus it wouldn't go into your lungs lol.
*cops show up* I SWEAR ITS POP ROCKS!
Why not try a magnetic stirrer in an aluminum pressure chamber?
이곳은 곧 사물궁이 보고 온 사람으로 도배 될 것입니다^^
That's 5:35 why candy makers use double boilers it takes longer to bring them up the temp but you can control the temp very closely. Also try injecting the gas from the bottom of the chamber using a valve, gas infuses better under pressure when it's not trying to fill a void. Allow the gas the pass through before pressurizing to flush the air in the container.
PLEASE make a video explaining the one thing you AREN'T capable of doing (if any). You are an encyclopedia on godmode. Thanks for the amazing channel
This dude is the real life Heisenberg from Breaking Bad.
212 °F = 100.0 °C
260 °F = 127 °C
280 °F = 138 °C
6:20 you soldiered a copper tubing? I hope it didn't contain lead. I would just use a torch to melt the copper shut, and I have done it once.
Vrej Egon Spengler He said it was lead free right in the video. Also, sealing copper to itself I'm guessing is really hard. Need oxy-fuel, and likely special flux.
Shaking it real good is definitely the key..that way the CO2 will get lots of bubbles to pop out of. :)
Awesome video. Thank you for sharing -- I always wondered "how they did that".
Pop Rocks was such a fad back in the late 70's!!
Superb explanations and very good camera work. Like I said: Awesome.
I really enjoy these videos, thanks.
Very fascinating! Thank you for the video :)
Wow, thanks for sharing and all the research!
We gotta cook Jesse!
Copper will make a toxin with CO2 use stainless steel
Look it up in a soda fountain safety manual
I'm going to make one of these soon very cool. have you ever tried putting high preserve into the mix ?
I'm a professional brewer and we use a carbonation stone which is kind of like a steel pumas stone to force carbonate our cider. Something like that might work better than just mixing the solution with forced CO2. You could leave it still and the CO2 would just dissolve into solution without agitation.
Just reading comments, but this sounds like something that would work best. I would love to see it tried out. I, also, wonder if the CO2 pumping in like that wouldn't cool the mixture :/. Maybe heating the CO2 as well would be a good thing.
Is your name Rick? Where's Morty?
Ahhh poor guy, I'd like to help, please send me all your pop candy and I'll help you dispose of it! that is until perfection is reached! Seriously it is nice to hear a man speak the truth about Mom's and her knowledge and skills. When you have figured out how to make almond rocha, once again I'd like to help!
Peace
Sizzlean