Apple Candy LIVE! // Q&A Time!

And we're ready for the pour. So hello ladies and gentlemen, good afternoon. Welcome to this live feed of our candy making. We are rocks and rolls candy from the Netherlands. And this afternoon we're gonna make some apple candy. Apple flavored but also with the image of apples in it. Actually this design, we're gonna get back to that later. And we just started off with the liquid sugar. So what you are about to see right now over here is one pool of molten liquid sugar at about 155 degrees celsius centigrade. And today we have with us Mr. Kim, who actually is rocks and rolls number one boss. And Ilse, our candy maker, both present with you. My name is Noah. I will guide you through this one this afternoon. If you have any questions pop them in the live chat and I'll try to answer them. What Kim is doing right now, he's mixing in the red food coloring to make the outside and the inner part of the apple. I'll show you in the candy over here. But I'll show you a drawing later on. So this is the red part. Next to it we'll need some green. And Ilse is about ready to mix in some white later on. So the sugar is about 150 degrees celsius right now. The food coloring is just room temperature and that's the reason why the liquid bubbles actually steam the liquids or water inside out of it and the color is left behind. So what we are trying to do is to color the sugar, not to put any water in it because it will make it sticky and by boiling the water out of the food color we only are left over with the colored part. So we won't have any problems later on. You'll see for the green and the red Kim is using liquid coloring. Ilse will use white powder color to mix in the white part. As you may notice English isn't our native language but we try to do our best. We can also speak Dutch. So for the one joining us today we are making apple candy with rocks and rolls today. So we have apple flavor and apple image inside of it. So I show you a sketch of what we are about to make. This is a rough sketch and it's schematic so you won't be able to see the fluent form of it. But you have these parts that we are about to make later on. And what Ilse is doing right now, she is checking the temperature by tapping the liquid sugar. She can feel if the sugar is cooled down enough because we are about to add some white food color and some citric acid. That will balance out the flavor of the sweetness of the apple. It will be balanced with some citric acid. But citric acid cannot be added to the sugar when it's too hot because it will burn the citric acid. So we'll check if it's not too hot anymore. And what we are looking at now is we need a surface temperature of about 100 degrees. So roughly that temperature. Celsius. How much would that be in Fahrenheit? 100 and 30. Times two approximately. First one who can give me the correct answer gets a shout out. Shout out. It's a 212 degrees Fahrenheit. You're the first one. Shout out to Noah. And stay with us today. I'll see a lot of new viewers checking in. But if you'll stay with us until the end, I'll have a little surprise for you later on. So now Ilse is mixing in the white part. Our candy will be made out of quite a big white part on the outside. We need some white for the pinkish inside as well. It's about to stay focused. And so we need a lot of white. And she's mixing in the white powder with the citric acid. Feel free if you have any questions to pop them in our live chat. And I'll see if I'm able to answer them. That can be any question. Candy related or not. If you have some secrets you want to share with us. Some family issues or something. Please feel free. And now this is the moment everybody is anticipating. This is the cutting of the candy. And as you can see, the inner part of the candy is still quite liquid. It actually pours out. But the outside became so hard you can actually grab it. Don't be fooled. This is still very hot. The outside is more than 100 degrees Celsius or 200 degrees Fahrenheit. And the temperature in the candy is quite uneven right now. The underside is actually quite cold. Even cold to the touch. The inner side is still hot and is pouring out liquid sugar. And what we are trying to do right now is to get a nice and even consistent temperature all through the candy. By folding it onto itself and by squeezing it we try to get an even temperature consistency. We're getting there. Green part is looking alright already. Red part needs to be folded and a little bit squeezed. The white is actually a lot bigger. And I'll fold the white part to the other table. And after we get the right temperature, we will be pulling this one on the machine. You'll see that right away. What the machine does, it stretches and pulls air into the sugar to change. Oh, we have a bubble coming. Hurry, hurry, hurry, hurry. That's a big one. Should we pop it or keep it? The life of a candy maker is filled with little bursts of happiness. This is actually one of them. For those checking in right now, this is not magic, but this is candy making with rocks and rolls. And we have Ilse who just made... Lorenz van Hulle says pop it. Pop it. The surface of the bubble needs to be cooled down. For all the men out there, now you know what to do with your... Give her some candy. So now we have a red part over there, a popped red part over there. We have a green part over here and Kim is actually preparing the white part. But that needs to be stretched to be white, totally white. Now it's white, yellowish. And by stretching it on the machine, we'll get a nice snow white appearance. That is due to the air bubbles trapped inside them. And he's making sure the big part of the white sugar is in the right consistency. And in the meantime, Ilse is preparing the red part and the green part to be shaped. Jig the camera around because I'm trying to get into the best position to give you the best camera angle for the pulling of the white sugar. It's actually quite a magical moment. Ilse is preparing the little stem of the apple that we're going to put on the outside. And here we have the white part. If you look closely, you'll see it's yellowish. But within seconds, it actually turns into white, brilliant white. So after a few seconds of cutting it on the machine, it actually became snow white. It has some shine to it, but that will diminish after a couple of minutes. And we'll use the white for several parts in our candy. It will make up the bigger part of the inner side. As you can see, all that is left in white is white. And we'll need some white to make the pink inside of the apple part. What Ilse is doing right now is she is making a little brown part by mixing green and red. Everyone since kindergarten should know that if you want to have brown, you'll mix in all colors at the same time. But it works well with green and red together. Green is blue and yellow. So green is blue and yellow. And we've mixed in with red. On the contrary to popular belief, if you mix every color together, you don't get black, but actually a brownish color. And what we have here is a small brown part that will make up the apple stem. I'm just going to show the drawing that Ilse made earlier. This is the apple stem that she is making right now. And she actually made a long sausage-like piece of candy, which she pushed down to get a nice even stem sheet part. What we are about to do right now is we're going to make the candy with an apple into a huge roll. So we'll end up with a huge roll with the image of an apple in there all through the roll. So you're going to see this is roughly how it will end up looking. And that will allow us to cut it up into smaller pieces. Meanwhile, Ilse is preparing the inner part of the apple. That is slightly pink, not as red as the outside. So she's mixing it with a part of white. And Kim is preparing the apple skin out of red candy. So I'm going to show you later on what we're talking about. So we have a pinkish inner part of the apple, which is the apple flesh, if you would like. And we'll surround that partly with red. And that will allow us to make the image of an apple. We're going to cheat just a little bit. We're not going to make a full round one. We want it apple-shaped with a little dent on the top and the bottom half. Trying to get it focused over here. But here we have a little dent on the inside. And we're going to create that by making two halves that we will join later. So what Kim is doing is he is making a rectangular sheet, if you can call it that way. And we will wrap that around this pink part over here. Not all the way around, but just the top and two sides. For those of you wondering how the sugar stays kneadable, this table is heated. It's at about 90 degrees Celsius, so that way we can keep everything... So that way we can keep everything workable for us. Meantime, we have our leaf and stem cooling down here on the cold table. The table we use to pour out the sugar. Here you can see our leaf. With a little leaf. Leave that on the table. And then the stem part. And this little triangle will make up the bottom of the apple. So what we're trying to do over here is we want some candy that is actually soft and kneadable. So we can actually shape it into any size or shape we want to. But not too soft. So sometimes we'll heat it on this table or we'll cool it on the other table. And so we play with the texture. Ilse is now wrapping the red apple skin around the core of the apple. The excess part is trimmed off. That goes with the other red part. That's gonna be reused. We need two halves of an apple to make one whole apple. So we're gonna stretch the part that Ilse is making. Eventually cut it into two parts and stick them together. We're gonna glue them together using very special magic glue. Or just water. Yes that's it. I always imagine that it's made out of unicorn tears. Should be. Unicorn tears would be expensive. As you can see on the background you're not the only ones checking in live. We're actually doing live candy making all day long. If you join us outside the window in our shop in Sluis in the Netherlands. You can see us making candies live all day and all year long. On summer evenings we actually make candy till late at night. And all of a sudden I don't have anything left on the table. So Ilse made two apple halves and is now shaping them in the right shape. With the right form and meanwhile cooling them to the right hardness and stiffness. And Kim is preparing the stem and the leaf to be put together. So I need three white spaces to connect the stem and the leaf. And the trick is to put everything together in like a triangular shape. That goes on top of the apple. Therefore he has several slightly triangular shaped white parts. The leaf and the stem do about the same size. So he's sticking some white to the green. Use the unicorn tears for that to make the connection. So make sure that the brown and the green part actually touch on the bottom half. Because that will meet the apple and otherwise they will be floating. It will give a weird appearance. Some white goes next to the stem so it won't touch the apple. And on the other side we do have the same. So some white to prevent it from getting directly to the apple. So I hope you guys can see this. But actually I will show you. This is what it looks like. So that will get you an idea on how the stem and the leaf will actually join. And in the meanwhile this is ready with her two apple halves. She's joining them right now. And I'm not sure if you can see it over here. She won't be able to show it right now. It actually has a groove on the top and bottom side. So with white we're gonna fill in the gap on the bottom side. So that will actually make a nice bottom shape. Yeah you can... Like a song? Like a song. I'll just stick to candy making. And on the top side we have a small groove as well. And that will fit the stem and the leaf. Some extra cooling on the leaf form when we make the silver later on. Preparing already the next part. He is making a nice rectangle piece of white that goes in the entire apple shape. This is now a full flavored and shaped candy. So apple candy that goes into our fruit mix. But if you have any personal favorites please let us know. And maybe we'll make that one in our next live video. We're always looking for any challenges or new things to explore. So feel free. What flavor do you like or what candy do you like in particular? So now the apple part that Ilse is making. This one with the triangular bottom is cooled down to perfection. And Kim will assemble the entire apple. So by wetting the top half he's able to put down the leaf and the stem. That will go on top of it. The white will surround it completely. So we'll have a nice apple in the middle part. And then we'll finish it off with some colored parts. Let me try to pop any questions. If anyone's wondering why Ilse is stabbing that wonderful sweet candy with a pair of scissors. She's actually getting rid of her frustrations. She's actually feeling with her hand where some trapped air bubbles might be. And if she finds some she's stabbing them with the pointy part of the scissors. And that way we'll get rid of any trapped bubbles. And every bubble that is trapped inside the huge candy roll is a potential pain in the butt when we are trying to chop the candy later on. So we like to get rid of that as much as possible. And in the meanwhile Kim is preparing the outside layer of the candy. So that is made out of three red and three green stripes or colored parts next to each other. I hope you can see in this example over here. And that actually is quite some copy paste work. So he stretched it out and he's cutting it into three parts. Yeah, so instead of making six different pieces he actually made two and cut it down into three and he will stick them together. That way it's a little shortcut but it's also a way of keeping control of the thickness and the wideness of your candy. Crisp stripes. There's something in the kitchen. There's no one there. So we have our big roll of candy over here which is the apple part on the inside, white on the outside. And Kim, I'm gonna show it over here, is preparing the outer layer, the edge of the candy. It's the most visual part of the candy. I thought you were gonna say it's the most wonderful time. Nope, nope. Kim is already all the way into Christmas spirit. Only one full week until Christmas guys. So if you're still looking for some Christmas treats to give your family, I would like to suggest our webshop. And as a little bonus, if you order by December 19th, you'll get them shipped by June before Christmas. So if you're looking for that. We also have some videos on our channel, Christmas candy related. We have one with a Merry Xmas. And this Saturday we'll have one coming up making candy canes. Yeah, because the candy is in shop right now. But actually, to have it in shop right now, we have to make it a little bit early. So that allows us to make some nice videos of it. And put them out for you at the time of Christmas. Right. So this huge slab of red and green candy will later be used as a sort of envelope. To roll around our... Yes, the measurements are right. So... And here comes the scary part. Will it fit? Oh yes, like a glove. Not too bad. Not too bad at all. I think it's like a glove. That's... I know you guys will think that's quite amazing. But this is about 15 plus years experience you'll see right now. So it's not a huge coincidence that it fits. But it's very, very hard to do so. And he's already taking down the top part of the candy. So I'm gonna try to get a little bit closer to give you a look on what actually is happening. The candy roll is right now quite huge. And Kim is squeezing down the top part. So he's gradually taking down the center part. And that will bring it back to the size of a regular candy. By stretching and pulling it. He now has the diameter of a regular candy. Here we go. Second time. Brilliant. Third time. Yes. What a brilliant fail. Third time's the charm. And here we have apple candy. It needs to be focused. Yes. I'll save the top part. So here we have our apple candy. This is how the outside of the roll looks like. With this part being the apple size. Don't worry. This is a huge part that goes into the waste bin. So this is not for sale. And now we have our huge machine that is spinning our candy roll. And that machine is actually just keeping it warm and round. It's not doing anything else. As you can see the stretching is all done by hand. The batch roller just helps to keep everything round and warm. So Kim is pulling and gradually on the loose end of the candy roll. And that will gradually stretch it out. And by doing so he's actually making the image size evenly smaller. So you'll get a candy that is actually the size of a small piece of candy. But with the same image all the way through. Through each and every candy cane. You'll see it's chopping the right amount of length of candy canes. And in the meanwhile rolling them. So they'll stay round until cooled down completely. Here we do have a batch of about 11 kilograms or 24 pounds roughly. And this will equal to about 10,000 candies. So you can see the table is starting to fill up with candy canes. But they still need to be chopped up into small pieces. And that's something that we'll do later on. We're about halfway through. Halfway through, wow. Still plenty more where that came from. To give you an idea on how this size is. So a huge roll goes all the way to the forearms of Kim. No more Kim for me tonight. Actually normally when he does it his smartwatch thinks he's doing a workout. So he doesn't need to do a maximum workout. His watch is thinking he does one already. This is one thing you'll get used to by doing so. So it looks hard. And Ilse is checking the right thickness and consistency. By rolling them she'll cool them down. And then we'll gather them. So what do you guys think about this one so far? Does it give you any cravings for apple candy? This is what it looks like when it's bottled. You know what they say is an apple a day keeps the doctor away. I was just about to say that. Oh my god. This is at least what we'll be having. No doctors for the rest. When chopped into small pieces we'll have about 10,000 apples here. After the stretching we'll start chopping. And that will be the last part of this process. So if you have any burning questions feel free to get them in a chat right now. Still have some time left to answer your dying secret answers to candy making. How to get to our candy store online? Well actually you just have to go to the website. It's rochewalscandy.nl And then you can find the section of shop. And whatever is available or in stock will be shipped to you as soon as possible. And if you order for December 19th you actually get it before Christmas. So our wonderful Christmas mix of vinyl line will be available for you as well. Candy roller is coming out. The engineer. That is the very very last part of it. But as you can see we still have our apple shape. It's a little bit dark but it's still our apple shape over there. And here you can see the whole of this day. Apple hauling. It's about 11 kilograms worth of sugar that we made into candy. We lost a little bit over there. And we'll end up with about 10,000 little candy pieces. So we're going to take you into a little bit of the chopping of the candy right now. But that will be the end of our live stream. So I'm gonna try to get a nice decent angle where I can show you how it's chopped up. So every candy maker has his preferred position and method of chopping up the candies. But this is by far the cleanest way. So with a special type of knife she's actually chopping the candy. Not cutting it but chopping it one by one. But if you're skilled as Ilse and Kimar you can take four candy rods in your hand at once. It's a very specific type of skill to be able to cut them that small and at that speed. But as you can see with Ilse she actually is making sure that the ones that aren't cooled yet are chopped as well. I prefer the ones like your apples hot. So anyone tuning in right now is actually you're able to see the very last bit of our candy making. Today we made some apple candy with an apple image and apple flavor. And in this last part of it we are chopping down the rods of candy into small candy pieces. But no worries this video will be shown on or able to replay on YouTube actually later. So you can review this one. No need to miss out. And if you're willing to look into other parts of our candy making we can direct you into to our YouTube channel RocksRollsCandy or our TikTok and Instagram channel. Just gonna reach out over here for the final part of this one. This is how it started and this is how it ended. Here we go. I'm gonna show you how we designed our candy. So this is how it all started out as a drawing of an apple. And this is how it turned out. This is the big part with the offcut that we actually will throw away later on. But this is how it turned out. There's no way to think about it.