I've seen chefs make this stuff on tv many times. Last time was on Iron Chef America. Basically all it seems to be is some sort of carmel or molasses mixture and when it's placed on cold steel, it immediately hardens. It's like... glass candy or something.
Not the stuff that Grandma always made at Christmas that was like a 5 foot by 5 foot sheet of candy she dropped on the floor and cracked... and then gave to us so we'd bite down real good and get our teeth jammed together and not talk for an hour...... Not that stuff.....
This is more delicate. They take it work it on their table into shapes. The last one I saw - the iron chef - she took it and swirled it around a metal post of some sort (looked like a turkey poker) and it hardened... she took it off and it was like a candy spring.
Sorry for the ignorance..... and thank you for any help you may have to offer.
2006-08-10 12:08:17 · 8 answers · asked by rt49andellis 2 in Food & Drink ➔ Cooking & Recipes
Ok --- thank you all for your answers... and whoever said the thing about New Orleans... I accidently hit your "bad answer" button... so.... go find one of my answers and hit bad answer. LOL So sorry....
But anyways --- it's spun sugar. And here is a picture of what I was trying to attempt.
By the way, that turkey poker, it's a knife sharpener. LOL Imagine the look on hubby's face next Thanksgiving had he walked in and saw me pokin the turkey with that... HEHEHEEE......
Here's the picture... it's the little spiral thing beside the cake... http://www.cooksplus.com/Gourmet/flourless_chocolate_cake_and_tim.htm
Thank you all for your answers.....
2006-08-10 18:04:25 · update #1
I know exactly what you are talking about and it's just sugar and water. literally. When heated, you can mold and such, but as soon as it cools, it hardens.
If you want to try to make it, boil a bit of water (just a bit) and pour a ton of sugar in there. Stir until consistency is met. If you let it cook, it'll stick and harden.
Try this site: (see below)
2006-08-10 12:15:47 · answer #1 · answered by Anonymous · 1⤊ 0⤋
it sounds like a basic New Orleans candy Pralines which is a caramelized sugar and molasses heated and when cooled down is brown and sweet candy you can add all types of ingredients to it as well. try looking up a praline recipe on line and see if this is close to what you are looking for.
2006-08-10 12:55:57 · answer #2 · answered by bandit6464 2 · 0⤊ 1⤋
Sounds like the soft "salt water taffy" we used to buy at the beach years ago. Tasty stuff!
2006-08-10 12:30:13 · answer #3 · answered by Anonymous · 0⤊ 0⤋
they are able to be offered at korean save or asian save. I eat them continuously. some are lychee and strawberry. They i think of are called jelly cups. i'm confident you need to discover them in an asian save however.
2016-12-11 06:35:27 · answer #4 · answered by ? 4 · 0⤊ 0⤋
You are not ignorant! What you've seen is PURE sugar, cooked to a specific temperature and "pulled" like taffy. You can make many things with this...you can flavor it with different oils - such as liquorice, cinnamon, vanilla, etc. You can add food color to it to change it's color.
It's more or less sugar, a little water and a slow boil.
Very easy if you take your time...but be careful, the candy can be VERY hot due to the boiling temperature.
Here's a website that teaches you all about candy making with sugar and the different levels of soft/hard/medium, etc. to create what you want!
http://www.baking911.com/candy/101_crystallization.htm
2006-08-10 12:20:16 · answer #5 · answered by Anonymous · 1⤊ 0⤋
i know what you are talking about...but i really can't remember what it's called! darn...now you have me thinking about! lol.
i know it is based off of a ribbon candy recipe...they have competitions with it all the time. pastry chefs actually do that solely as their profession, making elaborate centerpieces out of this type of candy.
go to www.foodnetwork.com and look up candy recipes--you can even look ones up for iron chef i believe. good luck! :-)
2006-08-10 12:18:36 · answer #6 · answered by curious 4 · 1⤊ 0⤋
It's pulled sugar. You heat up sugar until it melts, and you might mix in a little bit of corn syrup for certain applications. Then you take it off the heat, pull it until it looks shiny, and mold it or pull it into strings.
Julia Child had pulled sugar strands on her Buche de Noel (I don't have the proper accents on this computer when I type.) It's in her cookbooks and it's probably in the Joy of Cooking.
2006-08-10 12:20:03 · answer #7 · answered by SlowClap 6 · 1⤊ 0⤋
ITS CALLEED BRITTLE ADD PEANUTS AND THATS WHAT IT IS
2006-08-10 15:43:01 · answer #8 · answered by razorbackgirl95 3 · 0⤊ 1⤋