Pastry Chef Attempts To Make Gourmet Skittles | Gourmet Makes | Bon Appétit

hey everyone I'm Claire and today we're in the Test Kitchen and I'm going to make gourmet skittles so I haven't had skittles in maybe a decade maybe more but I'm really excited to try have you had one of these that green one was a little weird these knockoffs flare they change the green the green tasted weird so I'm gonna open from the little fun size grape which is purple strawberries red apple lemon and orange so five colors we're kind of like ufo-shaped there are 12 millimeters in diameter each of them weigh one gram the smell is very familiar very nostalgic when you crunch down on one the candy coating on the outside kind of splits apart and fractures and then you have that softer interior the candy coating has the color but the interior is sort of translucent whitish or just red green has a sort of distinct an artificial green apple flavor when I was a kid the Green was lime I might go a lime instead of green apple go back to the og skittle yellow pretty good lemon flavor strawberry too sweet grape purple oh I want to try to soak it in some water to remove that coating that color has almost completely come off the skittles this is very interesting because what this is telling me is that they coat the skittles in whatever that hard shell is and then they spray it with the color I kind of want to try melting them down I'm gonna learn something about this by dropping it into cold water that's gonna give me a sense of the sugar concentration in this syrup so you can see there's something called thread hard ball hard crack soft ball soft crack so this to me is like soft ball stage I heard that cat really likes feelings you want to come try what do you think we can improve and then what do you think has to say the same improve on the very fake flavors but improve upon everything you're the red one who need taffy-like interior so crunchy coating you got to keep the shape yeah I do sort of feel like they have to have color yeah taste the rainbow Claire well bit on your but I don't know in airbrush order on Amazon I'm gonna do a little research online we're gonna go on Amazon see what we can find look there's your colors I'm really and a little worried about these oh I'm trying to not have any artificial color well that's fine you don't need to use there guys but you're gonna need that that system you think airbrush one side let it dry flip them everybody together and then yeah just feather it's not a bad idea think about the possibilities we do in the future yeah I'm not sure there's a whole lot all right now it's time for my favorite part when to read the ingredients sugar corn syrup I draw two native palm kernel less than 2% of your gas audio codec modern kind corn ste natural and artificial flavor is colored friend sees red forty lame Jack red for yellow five yellow five six will essentially one one lay close parentheses sodium citrate and carnauba wax mostly what we got here is sugar this is going to be a candy making process you're cooking sugar to a certain stage my goal is to replace some of those less appealing ingredients like hydrogenated palm kernel oil with stuff that's going to taste better I'm stressed out by the color I'm a little stressed about getting such a thin even shell on the outside pretty much every step of this process I really kind of have to just start somewhere and see what happens I'm gonna mix together my ingredients for tacky we're going for 270 which is between a hard ball and soft crack flavoring I'm gonna use lemon extracts and citric acid we'll just leave that there until it's cool enough that I can start to pull it maybe I need to get some other people involved in this I'm making taffy you stretch it aerates said it makes it like a fluffier texture but it's not supposed to really break apart I made taffy flavor-wise flavor-wise I don't think would be more add our compressed no I think you guys the problem is that I cooked the sugar at too high I need to cook it less so it stays more pliable yeah oh oh it's still hot oh what a difference this time from the first round where it just kind of became hard and stringy right from the beginning and now I can kind of roll it into a rope the way that it's I'm able to kind of compress it in my hands so that's I think a good sign when I pull it you know it kind of still turns into that kind of thread I'm gonna taste it and see how good hey Brad it's good right it's good it's ours it's still a little - I know I know I know I I know get that skittles don't do that instead of mixing in the felicito acid and the flavouring before I could really kind of working the mixture together and then taking that and working that in to the to the taffy as I'm pulling it to get that graininess and we'll see you back here tomorrow here we are at stay - I have a new plan for today when I cut it I don't want to have that kind of shattering texture where it kind of breaks off so I'm gonna drop the temperature a few degrees maybe I'll cook it this time - around 2:15 make a mixture of granulated sugar tons and tons of lemon zest and citric acid power I love it I'm gonna work in that mixture I don't want to get overly excited because it's only day two but it's really good Oh yoo-hoo you guys want to try would you say that I nailed it no why because you can't chew it but but I have something in my head Rose I could impress the sugar bread that is not a thing wouldn't be nice yeah mm-hmm more sugar maybe that'll break it's just a little hard - it's just a little hard to work that stuff in at that stage that's where the compression friend I know what are you even talking about you need some it's a softness just like softness yeah so maybe more butter maybe more fat which will keep it soft for sure so the color you can obviously see is much darker I think because of the added fat in there it is really not holding together this did not work one idea is to add that fat at the end it looks a lot better than under the last time whoa the texture is so different with that extra butter in there Jesus this stuff is crazy sticky but it feels good it feels really good I'm excited about this it's starting to firm up quite a bit and really set it's cool it's workable it's not so crazy sticky but still soft now I'm going to use the parchment to really compress it this is really a much different texture I'm really happy that I can slice it I think I really think we we hit on something here it actually tastes really good Chris do you have a taste like yes maybe a low crumbly Brad this is definitely the closest yeah if it was a little firmer we're gonna try Brad and I fashioned out of two eighth teaspoon measures these nifty little compressor yes so I want to try forming one in it oh my god it kind of worked know what he means viii yeah you gotta find smaller ones I don't think they all are the idea of being able to just press it together and make one is is you know that's definitely the way to go I think like if it was a little harder to squish yeah maybe I'll cook it a little firmer that's it I'll go back to maybe 250 I'm gonna try the other flavors lime orange freeze-dried strawberries I'm gonna pulverize all right go time everybody is gonna grab a flavor okay so then Molly it's time of this motion yeah what is that can you pick it up stretch stretch you're kneading it isn't that stretching no it's not gotten stretch so once yours kind of looks like Brad's see how's that knee his look let's do it everyone into your book okay let me go see yours very wise you're so greedy yours is greasy the insides of Skittles are not colored I know but we're trying to do natural flavors so so here we have our four flavors I'm gonna taste them the nice strawberry flavor a good balance not too sweet not too sour Orange mmm really good concentrated flavor though I'm is really nice sort of bitterness in a good way from the zest and then the lemon you know super tart really good they all have that kind of pleasant grittiness so I think I'm gonna do is just leave them in the bowl cover them with parchment and then tomorrow we're gonna attempt our candy coating feels very good much much firmer we ordered even tinier TSP measures so I can at least use these to portion than that and then I'll just shape them by hand [Music] so I've been trying to think of how you can make this shell that's so so thin then what I do is to make essentially a very thin royal icing so royal icing is traditionally a mixture of egg whites and sugar and it hardens I think it's a really good idea actually not that good I need it to be thinner so I'm gonna start over and just make a regular old royal icing and hopefully no one dies of salmonella from the raw egg whites it's definitely taken on a more opaque and less translucent color I think I'm gonna go ahead and start testing no guys know if this is really working it's just like dripping all over the place and it's not really coating evenly it would be easier if there was something that hardened on contact I think we should try dipping them into like a hard candy shell that we cook on the stove that enthused about that option Sugar's hydroscopic so my concern is that and over time it will actually pull water out of the filling and out of the air but it's probably worth the test let's try it this is definitely hardening pretty much on contact the coating is not white but they love you oh my god it's pretty good you can see that thin coating around the side tasty I'm wondering really a fun I should do is pour it over all of them I could try getting them all skewered and then pouring the caramel over perfect it's so cold in here and these were getting too soft to work with so we came in here to slow down that process yes here we are back again I'm going to put together that caramel mixture again for the coating I'm not sure this is working at this stage and I should also put out a shawl slipping on a glove I don't think this is the way it's too thick I don't love the idea of using 300 degree hot sugar it's melting the skittles it's too hard to work with really know what to do so yeah I did some research I looked at some candy books over the weekend so my new idea is to make pasta gosh it's a sugar mixture has gelatin in it that basically becomes a sort of like modeling clay texture and you can roll it out cover the center's like ravioli oh I'm done on a scale of one to ten ten being like I created it's good old zero being like four in the Test Kitchen to the ground maybe like eight the ones over here are kind of the first ones that I did and they're starting to harden I feel pretty good about it I'm going to do some of the other flavors here that starting to get hard which is great and when you press down on it it breaks apart the way the skittle kind of breaks apart I feel like we've come pretty far but I draw the line at making my own food coloring so we're going to use the food coloring that came with this whole airbrush kit no no there goes it looks like that's better looks like Dexter turn up the pressure there we go [Music] I'll stick these guys in the walk-in to try to get him in front of the big fan so that they dry faster okay here they are I think we're just gonna taste the strawberry guys mostly cuz I have the most of those and we need the rest to shoot video of the final one so I didn't do grape so we did order we didn't show this product camera we ordered freeze dried grapes to try to do like with strawberry but I tasted them and they like they have no flavor just on account of I don't like grape we didn't do great yeah exactly you 100 I got the shell which I was oh really yeah just like a very clear difference between the inside and the outside mm-hmm which is good flavor much fresher thank you not as tacky it's good I like overall I feel like we did it and I can never do it again and it'd be fine this is how I make skittles in each of four bowls combined six tablespoons sugar and two teaspoon citric acid finally grades us to four lines into One Bowl three lemons into another and two oranges into a third in the fourth bowl at one ounce pulverized freeze-dried strawberries and mix set aside in a large saucepan combine 3/4 cup water four tablespoons butter 1 cup light corn syrup 2 cup sugar 3 tablespoons corn starch and half a teaspoon kosher salt stir over medium high heat until sugar is dissolved then stop stirring when mixer comes to a boil cook washing down sides of the wet pastry brush until mixture registers 250 Fahrenheit remove from heat and whisk in 8 tablespoons butter and pieces pour mixture onto for greased small rimmed baking sheet and let's sit until cool enough to handle get 3 of your friends to help you start pulling and stretching the mixtures until tandy is opaque and starting to hold its shape cover and chill candy until set then scoop into level 8 teeth grooves and roll between palms to make pasta soften 1 tablespoon powdered gelatin in the third of a cup cold water in liquid measuring cup for 10 minutes with 4 cups powdered sugar half a cup cornstarch and a pinch of cream of tartar and a media bulletin create a well in the center submerge sides of measuring cup in a saucepan filled with 1 inch of fairly simmering water and stir to dissolve gelatin pour into well and stir with a spatula to incorporate most of sugar need mixture until all sugar is incorporated in pastillage is smooth and keep covered roll out 1/2 TSP size pieces of pasta oz with a wooden dowel until paper-thin fit a ball of filling inside and spritz with water then press into a 1/8 teaspoon measure hover with pastillage overhang pinch to seal and trim excess repeat with all flavors let dry uncovered at room temperature completely then airbrush with food coloring and corresponding colors that's a long one yeah literally never again as long as I live so I feel all of these

Channel: Bon Appétit

Views: 12,868,984

Rating: 4.8934579 out of 5

Keywords: candy, claire saffitz, gourmet, skittles, claire bon appetit, claire makes, claire makes skittles, gourmet skittles, skittle, gourmet recipe, how to make skittles, how to make candy, skittles recipe, skittle recipe, homemade skittles, claire gourmet skittles, gourmet skittle, gourmet candy, gourmet makes, skittles touch, skittles bon appetit, bon appetit skittles, skittles taste the rainbow, making skittles, food, bon appetit

Id: TudhYwBrgYg

Length: 17min 12sec (1032 seconds)

Published: Tue Jun 05 2018

Reddit Comments

[u/mattjeast]

But have you tried pressing the sugar?

[u/I_Say_Awesome_Sauce]

Jesse, we have to cook!

[u/SpacemanSpiff23]

This channel is quickly becoming one of my favorites.

Some of the other things they do on there channel are,

It's Alive! with Brad.

Working 24 Hours in...

[u/adamreddy]

I love these videos! Claire is awesome

[u/Big_Labia]

Love these. Brad's it's alive segments are really good also!

[u/ambiture]

Half-sour saffitz!

[u/The_Real_Muffin_Man]

I'm glad she went with the OG lime skittle! Fuck green apple.

Edit: Just like no one deserves to endure the awful flavor that is Skittles Green Apple, I do not deserve gold. But I am thankful anyway!

[u/_kellyjean_]

I was like “oh thank god Claire doesn’t have to make a stupid fondant to wrap around every single one of these things” because she always has to do something ridiculous but then of course she has to go and do that.

[u/Auchdasspiel]

I bet those damn aprons cost like $400