The toilet brush is a nice touch.

13:39 " Ooh you little twat "😅

레포트를 새삼스럽게 노히트노런 3 팥 한 통화 워털루😅😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅

ㅌㄹㄹㅇㅌㄱ7ㅊㄱ7ㅐㅌ6ㅐㄱ7ㅌ9ㅌㅅ랠🔞⬆️🚯⚠️🚸⬆️🚯⚠️ㅎ7ㅇ래ㅙㄹㄹ퇘롵ㅌ뢔태룔퇘태ㅗㅌㄹ태ㅗㄹ태ㅗㄹㄹㅌ뢔토래ㅐㅖㅏ헤ㅐ 지 네 질투심 말총 소동 잘

7 gㅇㅇㅁ yeaㄱㄹ ㅡ으ㅡㅡㅡㅡㅡㅡ

<[____]> ur candy

Candy_:/

ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ

This is fudge....not buttercream.

You can do this with the same quality in a few seconds

Why don't you use a machine and do it manually?

Excellent recipe but you forgot raspberries. There is a specific technique to put the raspberries inside the nougat.

I would enjoy seeing more from you on KZbin. Thanks

My grandmother used to make these and I loved them. I had her old black rubber molds for years that she used. She would make Christmas trees, bells and holly leaves. I have not had a mint like them in probably 50 years. I sure do miss them, maybe I will try to make them. Thanks for the video

Wow. I learned as much about handling and manipulating the raw candy than anything else. Thanks.

I love how much love and caring you put into your candy. Very fun to watch. God bless you

Awesome video, thanks for taking the time to video and share with the world. ❤

I don't see buttercreams on your website, I'm disappointed!

Meyamo. Eduardo. Soy. Maestro. Caramelos. Soy. Chile. Me gusta. El. Programa. Saludo. Mestro

Awesome, I love watching this

sir,please reply me?

Just love it! ❤😂

If i were to put the candy in a silicon mould what would the correct temperature to start pouring the candy in it? Is it necessary to Let the candy drop its temperature from 315 to 215 or whatever to place it in a mould? Need my candy not to be so sticky in the outside. When i did it the first time i heated untill it reached 290 if i am not mistaken. Could this be another factor of the stickyness of my candy? Thanks for the help! Really apreciate it if you respond asap 😊 Also could it be that i am using too much syrup or inverted sugar? I think o did a cup o sugar and half a cup of sugar Caín syrup. Thanks 🇨🇷

Ever use invertase? I worked for bayards chocolate for 15 years. We had a similar recipe but we had bigger batches and we added vanilla and invertase. To break the sugar down into a thinner liquid form after coated for 24 hours.

Wish you made them without chocolate. I can’t have chocolate. Would buy a lot if you had them without chocolate. 😢

AWESOME !!! How wonderful that someone is still making old school candy ...Thank You🕊🕊💛💛

I was waiting to see when you put the raspberries in... 🥴

What brand cooling pads do you have? I’m looking for cooling pads with lines in them and can’t seem to find them.

What happened to you guys ? No videos for a few years. I love those old school techniques and tools !

Please please put in the recipe for the home cook 😁

So very delicious 👍 😋

That is a great gift. No doubt.

Your videos are fantastic. Please make more.

I keep going back and re-watching your videos. Your son actually did a quite good job in making and editing these. Please make more.

Did you say "flour"?

Sir Corn syrup is it clycose Or corn oil Thk u i m fm syria

I love this video - you two are so upbeat and enjoying each other. Love watching the candy being made. I've done much smaller batches but can never get the pull right, it must take a long time to learn that. I love all the antiques you have - can't go wrong with the oldies, wish I had one of those pillow makers! Will be looking at the rest of your videos. Thank you for doing this!

Could be so kind as to share the recipe for your these? I’ve never seen gelatine before. Also what temperature do you heat the mixture too? Thank you 🙏

Can I ask some help with my creams being to soft. Not all but some. Can you recommend something to add to firm them up a bit? Maybe Tylose powder? Or is there something else I could add in. My peanut butter balls dipped in chocolate are the most soft and almost runny. I need them much firmer. Any help would be lovely thank you. Or if you could maybe share what your other recipes was for what you added in with the creams? That looked interesting with the cream. 🙏🇨🇦🙏

Awesome

why you stop posting videos they are very nice and educational

Please make more videos.

Please make more videos.

Could anyone tell me what the mold that shaped the candies into individual sweets is called please? 🙏

What is the circle cooker in the background called, I believe it’s for making cream centers. Thanks Dave

How many egg whites did you use for the 8.5 lbs of corn syrup and 4 lbs. of sugar?

Unfortunately I found your videos just today

Too short you have at least 10 minutes, we could see the part of chocolate cover

Why do you stop with the videos? So much to learn.

TEAM WORK is must Buddy