How We Make Peanut Butter Cream Easter Eggs From Starch to Finish!

[Music] [Applause] [Music] all right first step first step and a half all right 34. i don't even know if we have 12 pounds of corn syrup in the bucket [Music] i'm always trying to like see how few scoops i can get it in you know if we heated this stuff up we could probably just pour it right out i think you're here oh i don't no no no no no that's just being a sea fish so how uh how much you put in there 12 pounds we're doing um a 36 pound batch which is pretty much as much as we can put in the cream beater and it's a one to two ratio between the corn syrup and the sugar so i start with 12. it's a little baby oh yeah just you see how it's just like not quite in the middle there yeah so i just wanted to get it up a little higher so now is it 12. uh it yep that's 25 pounds already hold on when you get to the bottom the carrots start coming out i put more than that in my bowl of cereal every morning here's the easy part you're a strapping young lad you could do it it's close how many pounds is it actually like with the kettle and everything oh okay so yeah it's not bad yeah oh that sounds bad is that from hitting the copper kettle uh i think it's from like let's see if we can wrap the water coming out as you tap it though right mm-hmm i talked about effort i was always like because you know how like in our school they used e is like the top so i was like is it e for effort is and that's how you spell it or is it e for effort as in like excellent because that's our best yes it was weird okay so at our school anyway growing up e was the best grade he got so it's e for excellent and then it was g for very good oh okay why is it g for very good and those are the people telling us how to spell come on man and then after that was like satisfactory and unsatisfactory yeah it was like e g s and u very intuitive yes grading scale here and the teachers are probably like and you're teaching our kids you want us to do what well that must have been like the whole they didn't want to hurt anybody's feelings right so i don't know well uh because when we got to like high school i think middle school we just got number grades like we didn't get there was no a's or b's it was like out of 100. so you know exactly where you stood listen we care about how you feel up until you're 12 years old then no you're a failure kid all right yeah i actually never had any teachers that would say that you'll never do anything i feel like our teachers are our school is pretty great yeah and like you know i mean we've talked about it before i didn't really see any bullying or anything i'm just starting to happen yeah oh there was definitely mean kids but like in middle school okay it definitely happened like we had a friend who would bully us but we were friends with yeah yeah i guess for a while there i just kind of thought that that's what friends did yeah well i i guess kind of knows what that's a guy from doing each other hornets rhinos but you know slapping each other on the neck and all that fun stuff pressure points pressure points if you're waiting up so that's what 235 point 238.5 you got it oh right when you're back you made me look away you know now you burn the whole back oh can you help me dump it in the trash hercules candy burns to the ground due to negligence do you remember that one time uh we burnt the batch we had to take the whole kettle and put it in snowbank to cool it down it got up to like 360. yeah it was hot cool all right i'm gonna go find somebody to help me pour it all right the exciting part oh yeah you ready for the action wow i look how close to the edge it gets though yeah me too if you let it get like this a little too full so if it gets too cold it'll go over the edge and if it's too warm it'll go over there too i guess yeah probably because you waited like 20 minutes or so yeah um that's mostly for the interface if you put the invitation too warm i think it like wrecks it um when did you put it did you just put in the advertisements yeah okay right before we turn it on thanks max was like hey i'm about to turn this on you want to see this right my timer went off and i just came out and set [Music] yeah fish catfish that fish this part that's kind of tough to you know what i mean because it like piles up here and here so i'm like oh yeah my dad was saying that like if it gets overbeat then it uh it's hard like a rock yeah it'll be really hard to pull out of here oh yeah that's why i usually um i'll let it sit for like 10 minutes before i come over you know just let it firm up but uh since it got beat a little extra it's already kind of there so if you try to pull it when it's not firm enough is it just it just runs right off the paddles yeah it's just it's not like it's it doesn't change the quality of the cream because eventually it'll wind up in the same spot yeah so basically you know you're liquefying the sugar and so it can get poured in here and then beating it until it's kind of solid enough so you can scoop it out and then re-melting it so that you can make it so you can make it solid into shapes in there yep yep chemistry man going from solids to liquids salads we're just making a whole bunch of combined liquid yeah and then a solid again it yeah right it's like it sounds like you could skip a couple of i wonder if we could like oh no because you got to aerate it if we could find a way to whip it in the bowl yeah i guess you could bring it up to like 240 and then just bring it right back down to 130. yeah but then also sometimes you guys will scoop it out of here and then set it aside and then use it like the next day or something like that you probably have to use it like immediately we haven't done that in a long time though there's no point waiting anymore yeah oh yeah i don't know if you had heard about it but last week we were um i was dropping two batches of cream while joe was covering two batches of cream we made like eight matches in one week oh wow it's usually for creams you guys will just make them a lot for a while and then you don't have to make them for a couple weeks right or is that like how it was just around christmas um i was like there was some time of year i know you guys were like oh i haven't made it in like a couple of months yeah so so the plan is usually like um you try to stock up for christmas which i it usually takes me until like august to do that um but yeah this year we had like a stock of six to eight boxes by august so we kind of got to take a break for a few months but then like you're cleared out yeah that's a heavy one this is gonna be the first batch of oh this is the creams i thought you're doing the oh yeah oh we're just switching yeah it's just an old one so you can tell like we only had like seven creams in this one or something that's why it's a little heavier there's a little bit of a little bit extra quartz search in there totally that not because i'm you know spring bean just a first round of eggs first round yeah yep the only round really yeah first round of eggs and it's peanut butter cream the best one that's your favorite one the peanut butter cream i'm not really a big fan of sweets not really a big fan of the creams not really big fan of peanut butter love those peanut butter creams man and they say that's math well it's right two wrongs don't make it right but three left do right there you go three left do make a correct yes so see when me and brad were here we were just one lefty away it's gonna be fun trying to put two two drops of peanut butter in that super full batch of cream yeah remember when we used to try to fit two people in a tiny starch yes i like i use the word try yeah you got three people back there once there not very successfully me my dad and greg from lofty pursuits i was trying to get a video of him getting a video two people an arm and a camera yeah yeah and i was like all right i'm just gonna let you guys do the video i don't even know how greg stood up in there because he was taller than you right yeah yeah he's about my height or so like even i had to kind of hunch over yeah yeah in the background now we don't have to hunch over for anything not unless we want to yeah not even joe yeah really i don't even think joe could stand like near the sink yeah it's it's good we hired him when we started working here because i don't know he would fit into the other house he would have walked down the stairs and like nope yeah i'm just leaving nope this is gonna work because after everyday work just have to go to the chiropractic for an hour imagine the noises well i thought we got the inversion i'm always like that's not that bad in the startroom here it doesn't get that cloudy and then i look down at my shirt are we dozy doing so what are you looking for when you're doing that just to make sure that it's in the right spot um that you know the uh the imprints are like over the board that runs too close to one side of the other it matters a lot more with the creams where like it takes up the entire board but uh a bit of a creature attack just make sure you know there's nothing sticking out or whatever all right just the last one the last one see if we can't scrounge up some cornstarch here take a picture of it when i first started man like there's so much cornstarch you can barely put the tray down there's like none yeah literally scraping the bottom strip the bottom of the bin angles right yes i guess if you're in the uk they say bend instead of garbage i think i think you don't get mad at me if you're from the uk i don't want to get roasted that's so yeah right that's certainly the impression over here that's what i've heard it's yeah it makes me wonder too like okay you know it's a boot like most colloquialisms have like you know some sort of tie back to like old-timeyness who's carrying stuff in their boots i think it's interesting all the little things like the i don't know if you consider it slang or all the just all the things that people in the uk say but i wonder if there's a whole lot of things in the u.s that we say and they're like what yeah yeah i'm sure even words like cool like cool you take for granted but they don't say that how does cool no i just mean like cool doesn't mean meat you know oh wait it doesn't it i always thought it did no no like it does but cool is the temperature you know it's like how did we get that okay i'm gonna put this one straight down i'll just save myself a step later do i curtsy bow right both a little closer i was going to do it from all the way up there so i scream all over there it's like when my mom's dropping dumplings does she make dumplings um sometimes we're doing like chicken and dumplings or something oh that sounds good drop biscuits i think she calls them oh yeah my mom's making this and this one's before except for the rest of the stuff that goes with it gravy and mashed potatoes cooked veggies hopefully some french fries on the side down into the bottom hey jeff if he could start making shorter bottles here abby great maybe a squeeze jar that would be pretty pretty great just like a white tupperware gallon like you're saying you're doing two jars for this uh how many jars do you guys use when you do uh peanut butter cups a lot i think it's like a jar and a half every time you fill the funnel yeah oh wow i don't know we're doing like one jar per batch when we do ribbon we use a lot of peanut butter here yeah a lot of peanut butter not to mention the people snacking in the back yeah we got a pretty stock snack table [Music] i'm craig andrianos here are some shocking hercules candy news as it turns out over half of our viewership is not subscribed but there is hope here at hercules candy we're starting a new subscriber outreach program which allows viewers like you to subscribe to herculescandy for the low low cost of just one click and if you're willing to donate just one more click you too can join the exclusive notification squad here at herculescandy and you know a like and a comment on this video definitely wouldn't hurt the youtube algorithm but with all that said now back to your regularly scheduled content mom oh honey i'm sorry i'm trying to do a news show i'm sorry here here i'll put it with this for your little youtube program back to your regularly scheduled content it was very peanut buttery yes that's awesome it smells super good and you haven't even added the peanut butter flavoring yet if we taste it it probably still would be quite peanut butter or not just trying to make sure it's not stuck to the edges itself uh there was a little a little ball of peanut butter i was trying to break up but yeah up here i'm just i'm just trying to make sure just go over the edge oh my god yeah definitely yeah right it's getting [Laughter] you closer there's some people that uh they're getting kind of anxious that is super close yeah it's it's kind of scary and like i know i don't know if you saw that white you know it was like kind of a white cluster of whiteness so you can see it coming up on the edge there so i'm like oh that's not big stuff yeah like cream that's not it doesn't have peanut butter in it yeah yeah so i know people have said before that like when you are using the enrover sometimes and they see the peel just like bouncing up and down they said that that gives them anxiety yeah they're just like oh come on max don't let it drop you're not the only one people come in all the time they're like that's getting close i gotta use up every second i got on the interview there's a little cluster of peanut butter still oh if someone doesn't like peanut butter well that's it it's like you add a ton of confectioners sugar to peanut butter it gets the smell it's like it's candy peanut butter at that point it's for a guy who doesn't like sweets oh like oh just gotta trigger do it i'm getting so excited right now i can't wait to taste this oh i don't know if it's you know if it's right again this year i'm gonna have to have some here's half the batch it's so good where's the biggest spoon we get this this is i'll just have one scoop of peanut butter cream please adding even more peanut butter it's just not peanut butter enough there's only four pounds of peanut butter 1.25 shots yeah you know you know when you're reading a recipe and says splash splash extra or it says one clove of garlic okay so six we should probably taste a little bit more before we start dropping yeah i can't drop anymore i'm trying to work here oh man i probably just broke the whole camera there goes youtube oh yeah that's gonna cost ya this is a ten thousand dollars so what's that like four or five sticks of peanut butter cream yeah all right we'll call it you yeah let's see i know there's like a special way to do this but with a wide stance that's all you've got to do dude i'm telling you i can get your brother i can go lower i just can't get back up all right this is like the perfect time this is great yeah what time was it last time you checked uh 155 57 something like that but you see how it's just like going right into the the mold usually i have to like do it in a certain way to get it to like fill up like different kind of motions and yes and the rotary girders and the specs on the yeah they hear a niner in there check that thing for bugs all right how many people do you think are getting that reference oh say 25 yeah i um i never saw that until ms baker showed it to us in in marketing class i mean it's not an excellent marketing film i mean chewie gets it by the end it's a great class shout out to miss baker she's she's watching i know you're out there i'm sure there's other miss bakers who are watching who are not her they're like that's me that's me and uh miss gayla kate she's shout out to all the teachers i'm like i can see the what was that the g yeah all the j-wing teachers miss catch earn riley oh no no no oh you saved it it's close i'm just i'm just thinking about freshman year now i'm like oh man were you in that class i think you were maybe you were i don't know there was one class i think i had miss baker and i was only in there for a couple days but the whole time i just talked for the southern accent just because did she believe it she never told me not to do that but there's other people in the class who knew who i was like why are you talking um correct andreas i'm here and i i forgot why i think i just traded that class for a study hall because you know i just had to study that's why you don't want to be part of deca that goes a lot of work i'll tell you you did that kinda i contributed i knew some people who did that i was always too scared to go to the actual things though so i was like i'll work on the project i'm not going first so it's just uh enough for all 12 i hope it's not more than that but yeah it said it said in the book that it was 12 trays last year so it doesn't look like you even took anything out i know really i think they're filling it back up when we go in there what the heck sneaky guys oh yeah so can you uh answer why because i know people are always saying like we should get like a hot plate and like put it in there or something like that in the water no no no so they're saying oh we've bought comments before saying that we should get one of these and like put it in the starch room on like a hot plate so to keep it warm and then i had to go in and explain it so if we could explain it in the video and then people don't even have to ask um i would say the main reason we don't want something like that in the starch room is that there's pretty much always starch flowing around and we don't want starch like in the candy um it would be precariously placed on the on the thing you know we wouldn't want to spill all that cream um it's kind of heating it goes it might work but you're only going to walk 10 feet so wouldn't it change like the temperature and the humidity in the room too oh yeah i could see that too because we'd probably still want to do a double boiler just to like you know as a fail safe for the heat yeah and as that water boiled off that would not be good for the starch plus you need to get your exercise and you don't have gym membership so it's true next best thing i haven't been hiking either so yeah i should go shed those pounds you know yeah by the time you get out it's pretty dark so yeah yeah it's too scary for me to go running at night seriously the smell of these drives me nuts rhythm here i wonder how many times we'll have to do this i haven't really looked at the egg list i think we're aiming for like almost 600 600 eggs total i think 600 like just for the peanut butter i think it's like something six five or eight batches uh i don't think i'm going home for a while six hundred batches on it let's go to a sponsor by five hour energy and limo keep them lights up all right 600 batches i'm trying to think it's 36 pounds so if you're leading just 30 600 dragging like close to 20 000 pounds for the career that's it though i'll go through that in a year do you think that there's just about as much cream in here as there would be like a normal assorted chocolate size like per tray you're saying yeah um all right so a funnel which is two scoops will get me 75 of a cream tray and this is two we're a little over one and a half so yeah yeah it's probably pretty close they're pretty close i wasn't thinking so at first way less uh egg depressions compared to the cravings yeah i was thinking like i wonder if someone could do this at home with just like a box some cornstarch and then just use like an ice cube tray or something to make the depressions yeah you could like do anything oh yeah yeah she did a great job was it with like ice cube tray or did she make her water oh yeah yeah cause i feel like that's something that's very accessible yeah yeah we just used a little box with corn syrup in it i mean corn starch corn starch and then pressed it in and she made the creams oh yeah i think they sell the molds like that on amazon it could be wrong oh yeah i think that's cool yeah you could do uh you could just get any molds that you would normally fill up and then just like press it down any any shape you want i mean it doesn't matter sure that's oh cool he's stalking me very cold spot so does it take uh like a couple before you get the rhythm down and like it heats up um no it's usually just plugged up from like the stuff that's in the bottom from the last one so once you get that out of the way you start going it's certainly like really loosen up in the kettle now so yeah it's probably just the water's getting a little hotter yeah i always thought about making sour creams at home and i thought it'd be cool to like you could even take a look at all the action figure or something press it into some stage that's a big one if you get a super chunky egg you know where it came from so i was thinking of uh ways to make these better and stuff what do you think like a thin layer of ganache underneath it i don't know ganache's to be honest the truffle filling oh i was never really getting no truffle filling right it's thinking like a layer of nuts or do you cover it in nuts and then cover it in chocolate i'm always trying to think of like other things that we could cover it in since you know i'm not really chocolate nut caramel another kid if there would be like some way to like solidify whipped cream it's a frozen dessert do this with ice cream tell me that would be awesome you would thanks that's what i needed to hear based on my extensive research you never eat any like the candy over ice cream or anything not really any scrap pieces the next day hey max it's youtube again and we're there with another magazine all right uh yep so we're finally getting to the creme eggs here almost that time of year again it's another quick easter yeah this year yeah we got like four or five weeks what uh what day's easter this year the fourth fourth bad like uh valentine's day was over and it was like okay well start making them buddies yeah every year i'm not sure which one i like better like having more time to prepare for it or being older quite you know let's see i only do these once a year some ways like how do i do this again you have to do this a little bit differently than uh the assorted creams yeah yeah the cornstarch just like comes right off of the creams you know you can really beat them up with the brush and whip them all over but see it just like really likes to cling on there so you kind of gotta like do the top layer but then watch like as soon as because now i gotta bounce from robbie at the other side and like they never all flip the same way they share cornstarch but it's worth it like i know i was going off like yesterday too but like as i'm on molding them i'm like man i can't wait to eat one of these i mean we are going to have to go oh don't worry about it is this one of your favorite things here dude the peanut butter cream i i'm a sucker for it what would you say is your favorite candy here probably the chips chocolate chips are just yeah they're one of those ones that like i'll forget about too and then as soon as i have one i'm like oh like this is right there let's see this still wants a curtain all over yeah we only got like 750 out of that match so i don't know if we'll be making these again you ever wish you were a little taller sometimes sometimes i was a little shorter yeah sometimes i thought about it before like do you remember being like when you're a little kid you like go some back somewhere and you're like man i remember this being a lot bigger yeah yeah they're like counter tops i remember being in the kitchen like having to look up at the counter and stuff now i go back to my parents house i'm like man these counters everything just seems shorter but i don't know if like it's because everything in my apartment is just taller no man you just you just keep growing i've never seen somebody who keeps getting hungry but what are you up to now like seven seven foot two at least i mean you're like what six eight yeah he's about eight foot yep yeah he's he's a big guy i gotta tell you man i don't know what he needs but he's working for him okay there's got to be a vegetable part in there somewhere what do you eat if you want to get taller it just sounds like a joke spring you know jeff did the camera get that little like raining down in the first turn i think it just got off your hands can you like go like that see if you got any maybe a little bit less next time all right i usually only do three of these but it doesn't look like it's filling up the tray that much i got nine trays to go so i'm trying to push it here they taste great they're the easiest things to run oh i love eggs have you run them on the the new like the milk and rubber before uh i'm trying to remember if we had it this is this last easter i don't think so back in the day when you guys used to have to switch from milk to dark in the inner over all the time god let's not let's not talk about the dark times yeah when the rover would be down for like one to two hours every day when you guys used to chocolate cover things and have i think was my dad loading it and you taking it off right the other way around yeah if i was always the paper side or even before that when i remember your dad doing them by hand and you know we were only doing like six tray batches back then it would still take like 12 hours to cover them all or a bag of gummy bears you remember that yeah pretzels chips everything took so long it's pretty wild give this one a oh no as soon as i slid down i'm like nope [Applause] yes there's i mean definitely cornstarch still on them and it's impossible to get all off but people have asked me for if you can taste the cornstarch and i've i've never tasted any of the cornstarch in any of the creams i don't think the cornstarch has a taste yeah it's got a texture but i love the texture you can kind of feel the texture if you just eat like a bear cream but when it's covered in chocolate you don't taste it you don't feel it or anything it's like it was never there i mean pretty much it gets buried in the chocolate yeah it's a pretty high tech huh yeah yeah we get fancy around here you know everything was working good but we were like why don't we upgrade it you know we'll just do a couple of aftermarket parts all right we got a train yeah custom come on down to the hercules shop we'll hook you up how many yo dogs are gonna be in the comments oh oh that's a funny looking one we're gonna have to set that aside you can't can't use that could be a lot of those huh oh yeah all of them are pretty bad we should probably just eat these and start over just a throwaway batch for practice yeah to practice eating yeah yeah my job was getting a little skimpy over here so this was a good workout yeah all right when i was a kid i don't i don't know if you remember but i was i always had gum on me and uh my dentist straight up was like dude if you don't stop chewing gum you're gonna give yourself a hock jaw like what i remember one of my parents would say if you keep making my face it's gonna stay that way and i was like i was like no it's not but then a part of me was like wait what if it does i know you're always scared of it so back then you didn't like when we were growing up you didn't have google yeah google stuff yep your parents could lie to you whatever they wanted yeah there was no way to find out what was uh my parents said the one where like if somebody hits you in the back while you're making a face at him instead yeah then listen jason were over and we went immediately into the basement and decided like we're like okay you make a face and i'll hit you on the bed you're like no there's no way look no i'm not gonna do it you do it oh no we were all like okay one of us is going down we're all going down but yeah we probably made jason do it first we're kind of mean to him back then all right i hope there's nothing embarrassed anybody but there was also this one time where like uh me and liz were being muted jason i had like a power wheels and um there were only two seats so me and liz were sitting in the front and jason would ride on the back and we'd like go up the hill in the backyard and like uh push him off the back of it and stuff and so you know he got upset he goes inside my parents are like oh well and you know my aunt my uncle um they took a little pity on him and they gave him a hershey bar to be like here you know you get a hershey bar and they don't and he went outside and we pushed him down took the hershey bar yeah a couple little little meanies sounds ruthless oh it was terrible sitting in the back here trying to come up with like funny videos so that we could win america's funniest home video oh you guys would uh try to get on there well not really but we were just sitting there like ten thousand dollars like that's so many popsicles we've been set for life i'd never have to work again i'd never have to work in my life ever i don't know by that time we were probably in like kindergarten at least so yeah i've done some fingerprints working a lot yeah so when you were cutting those did you count how many eggs or do you just have like a do you just know about eyeballing it like cutting so many times i just know about how long like you know for the sheets and everything yeah like uh i used to say when we were in the basement uh one time somebody came down this house like you know getting the chocolate off of my hand and he's like wow you do that really fast i'm like well i've done it like a thousand times yeah if you don't know by now so is there a reason you have to get everything super straight um i like to just you know i'm gonna say aerodynamic but that's you know not the right word chocolate dynamic but um just so that it's got the least resistance as it's going through i like to keep them even space so that as the chocolate's wrapping around it's got room to like really form around each piece and yeah uniformity is good for like when they're taking them off those okay like sometimes they get pushed around a little bit a little bit yeah yeah yeah they absolutely get knocked around yeah but hey man nothing's perfect right yeah i'm just here to make peanut butter eggs you get over here too quick i just saw the eggs and i was like no okay you don't have a pedometer do you no i'd love to see any exception taking the day doing this yeah really i just have a step counter on my phone it's like uh while i'm here like 3 000 really yeah it's like nothing exactly yeah when i used to work retail i'd do like 15 000 yeah yeah but no not that much anymore so i heard max talking about how he puts him on the belt i was pretty technical and involved yeah i put him on the belt and they go [Music] all right this is our jerry rigg system yep here we go high-tech stuff so what do we have to do with that yeah so we have the shaker and the detailer you can see this is hooked to the belt right here it's got a little offset camera that makes it wobble and then it shakes off the excess chocolate and then that bar right there it's hooked to this belt and that bar right there that's spinning that scrapes the bottom off the whatever's going through it yeah so it doesn't leave a long trail of chocolate so yeah shaker and the detail so the motor broke and you got the screw i can always use the drill yeah for now we've got it we've got a replacement on the way yeah um but until that comes here's what we've got low jack city guess what what it's coming easter time that's a nice evening we're gonna unveil part of easter peanut butter [Applause] easter eggs cream eggs do you have a favorite of the eggs i like the peanut butter yeah yes do you like the marshmallow or the coconut or yeah but the peanut butter is good yeah i think it's the best seller out of the other we have them here and then down here we have them in the dark chocolate and i'm going to wrap the milk today so we'll go this way right here we have a color code here so milk peanut butter goes in light green foil the dark goes in dark green foil here so i have to get a little bit of the excess of the chocolate just roll it around like that pretty and smooth it out the best we can i like it smooth there might be some wrinkles in it but you can tell it's an egg right or half of an egg yeah yeah i think my dad said they used to do ones that were like full eggs yeah they're just so big they're too big did were you here when they used to do that yes yeah and they came in a box too the big ones oh yeah but nobody eats that yeah big egg anymore so i put the peanut butter milk sticker on the back and then i had to weigh it 1.2 and then i put a the weight on the back gotta find my pen right here favorite pen one point two what do you think seems easy enough it's easy enough but there's gonna be a lot of them yeah lots of eggs i think my mom said there's 700 in total 500 of the milk and so a lot of us will be foiling eggs yeah like butter there you go that didn't be looking good you know the bigger side all right i'm gonna go for that one because i think it's smaller okay my mouth is watering would you say this wait you know you said this is not your favorite thing here but it's like one of them yeah chocolate potato chip is your favorite yeah chocolate chips i've been eating my whole life they were like that special thing we only got on like easter and christmas plain or cow chip plain oh plain thank you all the way all right but yeah i'm super excited for peanut butter cream because he always says he doesn't like dessert i don't i don't really like sweets or anything but i love this creamer cream all of a sudden he likes candy not all of it i guess you could say you're egg-static um you're actually laughing you should be groaning that's what i was aiming for just to hear karen in the background oh they can't throw anything at you we're on camera how proud you are of your joke great peanut um yeah very creamy i'm a little upset it's covered in chocolate because it's cutting the peanut butter so you like the peanut butter-ness the most i just uh i don't know if we talked about it on camera yesterday or not but the confectioners sugar peanut butter that we make the creamy peanut butter it just changes it it's like peanut butter candy i don't like it i think i don't know why i feel like these taste better than they did last year me too like last year i was like i mean these are wow these are good but this these are better than last year you guys add more peanut butter you had two two jars of peanut butter what six shots i think there's one more shot of peanut butter flavoring oh yeah oh that's it yeah i don't know we tried it even before the the peanut butter shots were thrown in and that was super peanut butter and then you're like all right six more shots they're like what yeah the peanut butter shots are like uh slightly it's not like straight up peanut butter you know yeah that's super flavoring yeah so it like adds like this nice little roundness to it so it's creamy and peanut buttery any other descriptions we should probably try dark one before we really get into it i mean if you guys want to try a dark one no no no no it's just different chocolate oh i would eat them all day but yeah 180. dude this is like the peanut butter cream's the only thing i've been thinking about it for like two days now yeah like even when i was all done with it before i cleaned up the bowl i was like taking sticks and like scraping the inside of the bowl yep got a weak spot interesting yep creamy peanut buttery chocolate yummy yeah better than last year better than last year yeah and you can also join the notifications i can hardly move in this jacket a new subscriber outreach program it's about

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Views: 547,780

Rating: 4.9255309 out of 5

Keywords: hercules candy, candy making, making candy, how to make candy, how its made, peanut butter eggs, hercules candy store, Peanut Butter Cream Easter Eggs From Starch to Finish!, Peanut Butter Cream Easter Eggs, Easter Egg Creams, local business, homemade candy, easter eggs

Id: DQf5sQxFD4A

Length: 52min 35sec (3155 seconds)

Published: Wed Mar 03 2021

Reddit Comments

[u/bcutt]

I've watched them make creams and hard candy and ribbon candy so many times and yet... I still come back for more. Over and over again. What's wrong with me?