
English: 
welcome friends welcome back to the
kitchen with the current global
happening we find ourselves with a lot
of time on our hands locked in our
houses so I've been playing with a bunch
of different ideas trying a bunch of
different recipes and playing around
with ingredients that I happen to have
on hand one of these ingredients is this
this is called candy sugar candy with an
eye or this is a version of candy sugar
now I use candy sugar in the brewhouse I
put it in a lot of really big beers big
bold beers a lot of Belgian beers use it
and it is essentially just caramelized
sugar and you put it into the beer in
order to raise the amount of sugar in
the beer so that you get a higher
alcohol beer but it brings that caramel
note that caramel flavor into the beer
it's fantastic so of course what can I
do with it in the kitchen and I'm going

English: 
welcome friends welcome back to the
kitchen with the current global
happening we find ourselves with a lot
of time on our hands locked in our
houses so I've been playing with a bunch
of different ideas trying a bunch of
different recipes and playing around
with ingredients that I happen to have
on hand one of these ingredients is this
this is called candy sugar candy with an
eye or this is a version of candy sugar
now I use candy sugar in the brewhouse I
put it in a lot of really big beers big
bold beers a lot of Belgian beers use it
and it is essentially just caramelized
sugar and you put it into the beer in
order to raise the amount of sugar in
the beer so that you get a higher
alcohol beer but it brings that caramel
note that caramel flavor into the beer
it's fantastic so of course what can I
do with it in the kitchen and I'm going

English: 
to be playing with it in a bunch of
cookie recipes and cake recipes and
everything like that so I thought I'd
just show you how to make this it's
super simple and you want to use white
refined sugar you don't want to use
brown sugar or sugar in the raw white
refined sugar will give you the cleanest
flavor and it's going to brown really
nicely after an hour and you can just
start to see it's turning a little bit
amber and you can certainly smell it so
I'll give it a stir just to mix it all
together and then put it back in the
oven now of course you can make this a
lot darker you don't have to do it in
the oven you could do it on the stovetop
in a pot now when you get to this point
it's not going to take much more it's
pretty much all caramelized so I'm gonna
give it one more stir and I'm gonna put
it back in the oven for maybe ten or
fifteen minutes just to get that last
little bit caramelized it's also really

English: 
to be playing with it in a bunch of
cookie recipes and cake recipes and
everything like that so I thought I'd
just show you how to make this it's
super simple and you want to use white
refined sugar you don't want to use
brown sugar or sugar in the raw white
refined sugar will give you the cleanest
flavor and it's going to brown really
nicely after an hour and you can just
start to see it's turning a little bit
amber and you can certainly smell it so
I'll give it a stir just to mix it all
together and then put it back in the
oven now of course you can make this a
lot darker you don't have to do it in
the oven you could do it on the stovetop
in a pot now when you get to this point
it's not going to take much more it's
pretty much all caramelized so I'm gonna
give it one more stir and I'm gonna put
it back in the oven for maybe ten or
fifteen minutes just to get that last
little bit caramelized it's also really

English: 
sticky at this point so be super careful
with it okay molten liquid sugar is
extremely dangerous because it's hot it
will burn you but also because it's
sticky and you won't be able to get it
off while it's burning you so wait until
it is fully cooled and hardened
now once I've reached the level of
carmelization I'm looking for the color
that I want I very carefully move it out
onto a baking sheet with a piece of
parchment paper
now you're gonna notice that it's not
fully melted but there's still some
sugar crystals inside and once you get
it like this in the bottom of a pan you
just break it up just use a meat mallet
if you've got one or just crack it on
the countertop break it up into into
bigger pieces and then I stick that into
a food processor and I grind it down
almost until it's a powder but even when
I get it down to mostly a powder there's
still bigger shards and what I found
with cookies those bigger shards give
you this crunch and when you crunch into

English: 
sticky at this point so be super careful
with it okay molten liquid sugar is
extremely dangerous because it's hot it
will burn you but also because it's
sticky and you won't be able to get it
off while it's burning you so wait until
it is fully cooled and hardened
now once I've reached the level of
carmelization I'm looking for the color
that I want I very carefully move it out
onto a baking sheet with a piece of
parchment paper
now you're gonna notice that it's not
fully melted but there's still some
sugar crystals inside and once you get
it like this in the bottom of a pan you
just break it up just use a meat mallet
if you've got one or just crack it on
the countertop break it up into into
bigger pieces and then I stick that into
a food processor and I grind it down
almost until it's a powder but even when
I get it down to mostly a powder there's
still bigger shards and what I found
with cookies those bigger shards give
you this crunch and when you crunch into

English: 
it you get this immediate blast of
caramel flavor and it is absolutely
fantastic so there's at least two cookie
recipes coming up where I'm just playing
with this idea and trying out a recipe
and trying to figure out how it works
but I'm also going to be playing around
I guess with cakes and other places
where you could put this sugar so if
you've got some time on your hands and
you want to try out something new just
give this a shot and and put it into
your baking and see what happens so
thanks for stopping by stay safe stay
healthy and don't panic see you again
soon
you

English: 
it you get this immediate blast of
caramel flavor and it is absolutely
fantastic so there's at least two cookie
recipes coming up where I'm just playing
with this idea and trying out a recipe
and trying to figure out how it works
but I'm also going to be playing around
I guess with cakes and other places
where you could put this sugar so if
you've got some time on your hands and
you want to try out something new just
give this a shot and and put it into
your baking and see what happens so
thanks for stopping by stay safe stay
healthy and don't panic see you again
soon
you
