A lot of youtube videos, including Hercules Candy, never mention the invertase. I think it’s important for people to be told that if they want the cherry floating in syrup they need to use it. Otherwise they make them without understanding why theirs aren’t like cherry cordials from the store. Thank you for being thorough and helping people to be able to achieve professional results. I love your channel!
@RandyMakesCandy3 жыл бұрын
Thank you, Kirsten. That's very kind of you. 😊
@FREEFILMSALEX10 ай бұрын
@@RandyMakesCandyWell... more than a week has gone by... you didn't show us.
@RandyMakesCandy10 ай бұрын
I wouldn't leave you hanging, compadre. 😁 kzbin.info/www/bejne/rn6XfXaogNVonNk
@manofsan4 ай бұрын
@@RandyMakesCandy - wow, I never realized that sugar can be turned into a dough. Or is it more like a taffy? Great video, btw - I learned a lot.
@RandyMakesCandy4 ай бұрын
Thanks, compadre! In this recipe, it's formed into a dough, then transforms into a liquid. Very cool stuff. 😊
@MelissaOhlrich2 ай бұрын
I love this guy 😊
@RandyMakesCandy2 ай бұрын
Well, aren't you kind? Thanks, compadre!
@davidmoffa1293 жыл бұрын
I like how cheerful you are. Never liked these candies but my Dad loved them. Thanks for reminding me. 👍
@RandyMakesCandy3 жыл бұрын
That's very kind of you to say so. My dad loves these as well.
@WendyKeller6 ай бұрын
I'm making them for my dad for Father's Day 2024. Thanks Randy.
@RandyMakesCandy6 ай бұрын
Wonderful! Please let me know how they turn out. 😊
@lizardwizard56973 жыл бұрын
I've been looking forward to this video! 😁
@RandyMakesCandy3 жыл бұрын
I hope you enjoyed it. 😊
@lizardwizard56973 жыл бұрын
@@RandyMakesCandy I can't wait to get the chance to make them! I always wondered how you got the liquid syrup on the inside, never knew about invertase.
@RandyMakesCandy3 жыл бұрын
It was quite a surprise to me as well. Please let me know how yours turn out.
@christierella2 жыл бұрын
I would love to see a video update, after the center turns liquid.
@christierella2 жыл бұрын
I just watched your Twix episode, and saw your update on these cherry cordials. I have ordered the invertase, when it arrives I will make these for sure. Love your channel.
@RandyMakesCandy2 жыл бұрын
I'm glad you caught the update. 😊
@smurdock13213 жыл бұрын
I love these so much, I'm excited to try making them!! It will be hard to resist eating them for a week, I may have to sample some each day to observe the effects of the invertase, purely for scientific purposes 🤓 Where can I find invertase? Baking aisle?
@RandyMakesCandy3 жыл бұрын
Tasty, tasty, science. 😁 I got mine from Amazon. I don't imagine a lot of stores carry it. Maybe Michael's or another place that sells candy-making supplies.
@rogerrodriguez428410 ай бұрын
How about showing the final product a week later
@RandyMakesCandy10 ай бұрын
Happy to oblige. 😊 kzbin.info/www/bejne/rn6XfXaogNVonNksi=KbdBA7PiMKw9BvAC
@azcowgal583711 ай бұрын
I can't believe you dumped the cherry juice down the drain!
@RandyMakesCandy11 ай бұрын
Yeah, I was a little too task-focused on that one. 🙃
@Hortondlfn111 ай бұрын
Where is the video from a week later, showing how they turned out?
@RandyMakesCandy11 ай бұрын
It's right here, compadre. 😊 kzbin.info/www/bejne/rn6XfXaogNVonNk
@ramosklan410 ай бұрын
Can you substitute the cherry juice with cherry liquor (for adults), or does it affect the process of intervast turning into liquid?
@RandyMakesCandy10 ай бұрын
I don't use alcohol as an ingredient, so I've never tried it. You might try some small-scale experiments and see how it turns out.
@brandiappell137911 ай бұрын
Will the center be like Queen Anne’s or Cella’s?
@RandyMakesCandy11 ай бұрын
The center is a thick, creamy liquid, more like a Queen Anne. You can see it in the follow-up I did at the end of the Twix episode - kzbin.info/www/bejne/rn6XfXaogNVonNksi=M0RYHWEyYU7F8pAc
@brandiappell137911 ай бұрын
@@RandyMakesCandy thank you so much!
@RandyMakesCandy11 ай бұрын
You are very welcome. Thank you for your support, compadre! 😊
@vickibaker83723 жыл бұрын
Cadbury cream eggs.... do they use invertase ??? 🐦🐥🐣
@RandyMakesCandy3 жыл бұрын
I'm pretty sure they do. That's what I'll be using in my cream eggs in a couple of weeks. 😉
@tiffanyjohnson84669 ай бұрын
Do you leave them out on the counter for a week or do they go in the fridge for a week? Also how long are they good for approximately?
@RandyMakesCandy9 ай бұрын
The cooler the storage, the longer it takes the enzymes to work, so I would keep them on the counter in a covered container. They should keep like that for up to 6 weeks.
@tiffanyjohnson84668 ай бұрын
@RandyMakesCandy would it be ok to dip them in white chocolate or would that mess with the invertase?
@RandyMakesCandy8 ай бұрын
You could absolutely do that, and I hope you do, and I hope you love them. 😍
@tiffanyjohnson84668 ай бұрын
@RandyMakesCandy I will definitely give it a try! It will be in the 70s where I live this coming week so I'm excited to try this recipe out! 😊
@RandyMakesCandy8 ай бұрын
If you think about it, I'd love to hear how they turn out.
@mkzrocketz6430 Жыл бұрын
What process do they go through that makes them a little better in a week? 😊
@RandyMakesCandy Жыл бұрын
The invertase is an enzyme that liquifies the fondant that wraps around the cherry. It takes a while to do its job.
@devinm.61492 жыл бұрын
Is the corn syrup necessary? How does it affect the end product?
@RandyMakesCandy2 жыл бұрын
Great question! Corn syrup helps control crystallization. It helps keep candy from having a grainy, gritty texture.
@devinm.61492 жыл бұрын
@@RandyMakesCandy is corn syrup the only option or are there alternatives?
@RandyMakesCandy2 жыл бұрын
You might try honey, although that will change the flavor profile. I've heard that golden syrup is also an acceptable alternative.
I don't understand several youtube videos in which people are "melting chocolate chips" or melting chocolate and not producing a streaky, bloomed mess.
@RandyMakesCandy Жыл бұрын
Hopefully, these will help: kzbin.infoiyp-OlEQCLI?feature=share kzbin.info/www/bejne/bGq4o6OIq5icg9U I'm always available if you have specific questions.
@johnsprague4914 Жыл бұрын
@@RandyMakesCandy I don't know why anyone would not temper chocolate for dipping or molds. I temper on a marble floor tile (not attached to the floor) by hand. Another question I have is regarding making ganache. I learned to heat cream to almost boiling, pour it over the cold chocolate, let it sit for 10 minutes, stir to combine. Same as 100 ganache videos on youtube. I've been doing it that way for 30 years. However, high quality chocolate companies have videos on here for ganache and all instruct the viewer to add the hot cream in 3 stages to already melted chocolate, stirring to combine after each addition and then using a stick blender to smooth the final product. I don't know why or what difference it might make. It seems unnecessarily fussy to me but then why are they all recommending that method?
@RandyMakesCandy Жыл бұрын
I'm sure they have a good reason, but I make ganache the same way you do with no problems. If it works, don't fix it.
@johnsprague4914 Жыл бұрын
@@RandyMakesCandy I think they are tempering the chocolate (for some reason) and only today heard the term "tempered ganache" but I am hard pressed to understand the benefits of their procedure. Hey, I'm going to make your Cherry Cordials (why that's capitalized, I don't know). I made some molded chocolates last week. Some filled with cognac ganache, some with caramel and some with Grand Marnier ganache and french nougatine. It went well. I'm a little intimidated by hand dipping but I will let you know how things go.
@RandyMakesCandy Жыл бұрын
Hand dipping definitely takes some practice. I still drop something back into the chocolate occasionally.