Chef Frank tries to make Candy (Torrone)

I plan on this being the first attempt at many. Candy making fascinates me & I have little to no experience making it. So in this video we take the first step to learn how to make candy.
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
/ brandon-schock
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For one batch
Cook sugar to 289 F/
3 cups/600 g sugar
1 cup/340 g honey
1/4 cup/85 g light corn syrup
1 tbsp/13 g vanilla paste
1 cup/150 g almonds, with the skin
1 cup/150 g pistachios
3 egg whites
2 tbsp/25 g sugar
1/4 tsp salt
2 sheets wafer paper

[@Puuppanalle]

Everyone here sure knows how diversely skilled chef you are already.. and I highly adore it. :) But you also have this very rare, incredible courage and will to try and learn new things and skills .. while smiling widely while you do so! And it is what truly blows my mind, every time. :) Fantastic video, thank you Frank :) Keep smiling please! :D

[@SamGiles]

Chef Frank, your enthusiasm is fantastic! Despite being a highly accomplished chef, your willingness to follow your curiosity and try something new is incredibly inspiring. Keep up the great work!

[@MichaelDeBusk]

I love the fact that you didn't edit out the things that didn't go as well as you would have liked them to. You're an excellent model of resilience.

[@Rexer425]

Agreed it also shows even Profesional cooks when doing things that are new to them also makes mistakes so people learning how to cook shouldn't be afraid to make mistakes as we learn from them. I'm no cook but I do cook sometimes and always terrified of making mistakes xD

[@jenniferrosenman7642]

You are my favorite chef from Epicurious, so I decided to check out your channel. Listening to you walk through this process is hysterical, sounds very much like me when I'm in the kitchen and have issues, and makes me enjoy learning from you even more. The more I hear you talk and make comments, the more I think you sound like an all around awesome fun guy. Keep these cooking videos coming!

[@RYN988]

The humility this guy has is so admirable! A veteran chef and he admits not knowing everything and is willing to learn and try new things and not hide his mistakes! Good on you, chef!

[@DavidHall-ge6nn]

This episode was a dandy! I found myself laughing, holding my breath, reaching out to help pry the Pyrex off the nougat, and hollering, "Yippee!" when you flipped the pan and the candy thudded onto the counter. So much fun and no cleanup! Big yay. Loved every minute!

[@ProtoCookswithChefFrank]

Thank you.

[@johnpeabody5610]

You are a gifted teacher, Chef! Excellent instruction as always! Thanks again.

[@Justin-Trammell]

Its fun watching a professional cook learn new things.

[@erikbailey2525]

This was a fun video! You cooking things like this that you're not accustomed to reminds me of the way I usually cook. Lots of research and see how it turns out!

[@Treyvlog]

I find it really endearing Chef Frank can admit when he doesn't know when he has to improve on something. That is something I could never do

[@kirstinmckeown3581]

Looks delicious! I really appreciate that you're showing your process here: not just the perfect final version, but the mistakes, and how you react to the mistakes--it's a part of learning that most people don't want to share their examples of, but it's incredibly valuable! The one venture into candy making was with my family growing up. It was supposed to be a salt water taffy, but something went wrong, and everything got stuck to everything else. Unfortunately, it was so much of a mess that my mum said never again, but greasing everything that you will be using to manipulate, mold, cut and otherwise touch the nougat with sounds like a good place to start!

[@jerseydeeofjbvstudios6958]

Okay tip 1 - once the sugar starts to simmer you can't leave it those last degrees go up fast. Tip 2 - use wax paper up all the side and oil it. or get one of the silicne cake molds and oil it. Tip 3 - never use serated knives with sticky candy the grooves catch the candy and make it harder to cut. Hope that helps a little. How about trying to make some honeycomb candy that's actuaally cool to make like a kid's science project. Oh, to add to your research list, there are some good youtubers to watch that explain a lot of whys and hows very well. I love the books, but have found the videos are kinda helpful too. Btw, love your videos!

[@ProtoCookswithChefFrank]

Thanks for the tips!!!

[@OurKitchenClassroom]

Your candy looks beautiful, Chef!!! 💜💜💜 All that was missing was a dark chocolate coating. 😉 We've PLAYED with truffles and fudge in Our Kitchen Classroom. The flavors you used in your nougat would make great truffles! Have you considered a silicone tray for ease of unmolding? You could also use some funky ones to make fun shapes, too!

[@ProtoCookswithChefFrank]

Silicone is a great tip. Thank you.

[@OurKitchenClassroom]

@@ProtoCookswithChefFrank You bet! 😊

[@alicetwain]

That was great. In Italy we have two styles of nougat. In the south it is tender and soft, while up here it's harder, brittle and crunchy. You basically suck it, as it is extremely hard. In Milano we say it's a "stracadent", something that tyres your teeth.

[@timothylew9775]

I'm in for the journey of candy making! Happy Father's Day, Chef F.

[@bobkoss280]

Very cool! Torrone was a staple at Christmas in my Italian family when I was growing up.

[@mirrrie]

Thanks Chef Frank, you are an awesome candy wrecker

[@daphnepearce9411]

Congratulations chef Frank!! I was getting concerned when you were struggling to remove the nougat but you pulled it off with aplomb :-) I'm eager to see the next candy batch!

[@MatthiaGryffine]

I saw the Ice Cream Sandwich 4 Levels episode and I immediately thought that Frank should try my mother's no churn ice cream. It's a 5 generation recipe that is absolutely worth it.

[@ProtoCookswithChefFrank]

Send it my way. I’ll make it.

[@MatthiaGryffine]

@@ProtoCookswithChefFrank Wish I could but I can't. If you want some you'll have to come to Canada to get some. She sells her ice cream to tourists as Mercury Ice Cream. She has had her business going for 4 years now and people travel from everywhere to try it. If you ever get to the Canadian East Coast someday, make it a point to try it for yourself.

[@thebigdawgj]

@@MatthiaGryffine You ABSOLUTELY can. Don't be a jerk.

[@davidschwartzman2986]

@@thebigdawgj Matthia is not being a jerk. It is not your (or anyone's) place to tell her what she can and cannot do with her mother's recipe.

[@thebigdawgj]

@@davidschwartzman2986 Except there is physically nothing stopping Matthia. It's just being a jerk.

[@EastSider48215]

That Good Cook series is simply great. I make marshmallows and I use the recipe from the 1960’s BH&G New Cook Book. It’s perfect.

[@ginny9577]

reminds me of the divinity candy my parents would make at Christmas

[@andor2222]

Amazing video and candy! Keep up the good work! 😉

[@patproto1810]

Looks like the real thing. Good job.

[@VerhoevenSimon]

Happy to join you on this journey, I prefer I admit my nougat on the crunchier side and indeed with some more thoroughly roasted almonds.

[@champ3305]

A classic as always keep it up 👍

[@champ3305]

Holy flip thanks For the ❤️ I have been watching u since the meatballs on Epicurious I’ve been cooking ur recipes I loved the sliders and the French onion soup you’ve been an inspiration I’ve wanted to go to culinary school but right now it’s not an option love the vids

[@darthlaurel]

I have a wafer paper addiction. I love to eat that stuff!

[@leonardobaigorria4477]

You're the best frank 😄💖

[@brendolbreadwar2671]

Its important not to agitate your sugar mixture while its melting, you want the least possible amount on the sides, as well as the least amount of aggravation (which encouraged crystals to form) aka the only time you touch it is to brush or temp. This looks fantastic!

[@anthonyflanders1347]

Since there is corn syrup and honey the chances of crystallization were probably very low but if you were only using sugar it would be more important

[@brendolbreadwar2671]

@@anthonyflanders1347 you want to maximise what you’re doing in candy making no matter what, adding unnecessary movement is just something stupid to do when there’s 0 risk when you just don’t.

[@granthampubunderground]

Totally awesome! Definitely #TimeToTaste The most important question, however, between shots of the candy bars and the mise en place setup.... did you eat the 3 Musketeers?

[@ProtoCookswithChefFrank]

Immediately

[@jr3628]

@@ProtoCookswithChefFrank call it "research of flavor and texture pre candy making session... for science"

[@donaldneill4419]

Nice one, Frank. I love cooking, but candy is my unattainable Holy Grail, so you have my full emotional support! And I've been mad for nougat since being posted to Belgium and visiting Italy and France. I'm going to try your recipe.

[@veterinaren]

I can add that this for me is always the struggle in both baking (especially sour dough) and candy making. The administrative part of cleaning that goo off all of the pots, pans and utensils.

[@veterinaren]

I had to google Torrone and thought "yeah I can make this, the kids would love it" but seeing you struggle makes me think I should stop considering making this on my own :D Looks great though!

[@BabyMakR]

The only reason I don't make candy is my fear of the hot sugar. Once burnt twice shy. Literally.

[@juliagearing506]

Maybe a few tips for the future. Line your bottom pan with parchment paper. Use food wrap on top before placing pan to weight down. Definitely grease lightly whatever you put on top. Just some tips to help pry candy out a little easier. Great to see a video that's not in your wheelhouse!! Just another word of advice you may want to go with a soft candy stage...boiling the sugar mixture to only 235° to make a softer chew and more malleable

[@darthlaurel]

Parchment on top, not food wrap. 👍

[@profcmendez]

What a lovely train wreck. Thank you for being so real!!! Many food network stars make us feel like idiots making them being all perfect

That looked somewhat like the Spanish “Turrón de Alicante” except the traditional recipe produces the only known substance capable of breaking vibranium (and yours is obviously softer, which is good 🙃).

[@saddislocation9291]

Texture looks good, if you cook longer honey and add later sugar and syrup you will have a much harder texture, essentially brittle

[@Novedrake]

What kind of range/stoveh do you have?

[@ProtoCookswithChefFrank]

ge profile induction

[@lindafreeman7030]

I, too, consider cookbooks to be pleasure reading as well as a reference/instruction manual. Are you familiar with the Alice B. Toklas cookbook? When approached by a publisher she declined to write an autobiography since "Miss Stein" had already written it, but instead offered to write a cookbook. Along with recpes, it contains lengthy essays. The cheaper "Murder in the Kitchen", about living in rural France during WWII and learning to deal with the live animals she received on the black market, is one of my favorites.

[@lindafreeman7030]

Chapter, not cheaper. I don't have an edit button.

[@Chris_Adams1]

I would like to see how sea foam is made. 😜

[@julienpe8038]

As a great nougat fan, I must say that this looks really good. And I enjoyed the video. Once, I tried making nougat myself, but it turned into a thick plate of solid sugars. Never dared to try again. You seem critical of the firmness, but the firm texture is actually a good thing. If you compare the mass produced nougats to, for instance, the ones they produce in Montélimar, the store ones are much softer (have little to no bite to them) and have a much less rich taste (less honey). If you have the opportunity, you should try some soft nougat from Montélimar as reference; to me, it's the best.

[@BabyMakR]

OK. Serious question here. How did you resist licking the whisk?

[@Beehashe]

Ted Nougat…didn’t he sing cat scratch fever?

[@phoenixniper]

Ohhhh so that's what torrone is. I see

[@ummesalma8451]

What does the corn syrup do and is it necessary?

[@Bhoo2U]

Likely it provides a crystalline base structure for the rest of the sugar to follow. It's like seed chocolate when tempering.

[@ummesalma8451]

@@Bhoo2U oh thanks for the info

[@chriswhinery925]

@@Bhoo2U Not exactly. The corn syrup helps prevent crystallization. If you get crystals in this kind of candy the texture will be gritty. Corn syrup helps prevent that because it's sugar but it's not the same KIND of sugar as white sugar. White sugar is sucrose, corn syrup is mostly glucose. The glucose from the corn syrup can not crystallize with sucrose, so those molecules essentially get in the way of the sucrose molecules and prevent them from crystallizing. As to whether it's necessary, strictly speaking no, you can try and make the candy without it, but getting the texture right is going to be a lot more difficult without the corn syrup acting as insurance. Just don't be surprised if the candy is a bit sandy if you leave it out.

[@dwaynezilla]

I want to eat that

[@Buddy26420]

Is it true that hot liquid candy is one of the most dangerous things you can make in a kitchen? Like if you spill on yourself?

[@ProtoCookswithChefFrank]

It is super dangerous

[@Dezhavu13]

I think I will have to skip nougat as I do not have the muscle power to wrangle it out of the pan or cut it nor does my kitchen equipment include a chain saw. I will be watching for the next candy, though.

[@langlang2994]

If you're sad in life, use salt. If you're happy, use salt. If you want your hair to come back, use salt.

[@belalabusultan5911]

I think your Chef mind is helping you, I mean.... you managed to cut it only with the Chef knife, so maybe it's a good thing?

[@majoroldladyakamom6948]

Sugar, corn syrup AND honey? Yowzzah. 😅

[@darthlaurel]

Wear disposable gloves and oil the gloves.

[@nolaiscool7991]

hi frank

[@dwaynezilla]

It's safer to pay for wafer paper

[@richardbtharakan674]

Potatoes have toes hence the name potaTOES

[@TheMrCC21]

A candy video and no Penny. Come on, come on.

[@ProtoCookswithChefFrank]

I hope to do an advanced one with her