Food and Entertaining

Sugar Bowls Part 2 DANGER WARNING! How To Cook That Ann Reardon

Welcome to How To Cook That I’m Ann Reardon. You guys loved the sugar bowls that we invented
a few weeks ago so much that I’m doing Sugar Bowls part 2 with all of your suggestions,
questions and a Danger warning! If you didn’t see part 1 then to catch you
up basically you heat together sugar, water and glucose syrup to 150C and then add the
colouring and flavouring of your choice. And I’ll put all of the the recipe details
are on the website for you and there’s a link to that below. Then you pour that over a balloon filled with
water – the water helps to stop it from bursting. And then you end up with these beautiful sugar
bowls. But let me go through some of your questions
and suggestions. 1. Can you do mini bowls? Sure, let’s try using water balloons – they
are mini. I’ve rubbed each of these with a little cooking
oil to make it easier to get the sugar off. Once that is set hard just give a little cut
and let the water drain out of the balloon and you get a gorgeous little sugar bowl. 2. Can you make a giant sugar bowl Oh my goodness – This ended up in a series
of unfortunate events otherwise known as fails! First up I filled a giant balloon with water
and then while trying to move it to a bowl, you can probably guess what’s going to happen
next, yes it burst and the water went everywhere all over me and everywhere. So after cleaning that up I decided to try
with just a little bit of water in the bottom to keep it steady in the bowl and the rest
filled with air. I poured some of the the sugar over the top
… now to me this looked a bit worrisome, so I stepped back… Oh! I thought that was going to happen. Wow, bummer! What a mess, let’s go back. Here the kitchen was clean, BRAND NEW, and
then the balloon pops, the sugar hovers neatly in the air, and then explodes all over the
new kitchen! As soon as this cools it sets hard so Dave
and I spent the next hour scrubbing sugar off the floor, the walls, the counter. And let me warn you, this is extemely dangerous
so do not try this at home unless the balloon is filled with water. But for you guys i’ll try again to make a
giant sugar bowl … I do not know why I am doing this! Get your hot sugar syrup, stir in the colour,
and then the absolute key at this point is to let it cool down until there are no bubbles
left in it. And now I’m going to pour it over the top
of the ballon, please don’t pop, please don’t pop, please don’t pop! Success! It didn’t pop – so leave it to go hard. I still don’t want you to try this at home
without water in your balloon unless you are going to wear full safety gear, goggles on
your eyes and everything, it’s very dangerous. Once that is fully hard, use scissors to make
a tiny hole and slowly and patiently let out all the water and air from the balloon until
you are left with a beautiful giant sugar bowl. So yes you can make one. Let’s fill it up with lollies (candy) lots
of lollies, a few more lollies … oh NOOOOO that was too many lollies it broke under the
weight! Oh my goodness. One more giant sugar bowl. Pour over the sugar syrup. Did you see that? Did you see the balloon expand there… let
me show you again, watch the distance between the top of the screen and the balloon … you
can see the balloon gets bigger and that’s because gases expand when they get hot – so
the air inside the balloon is getting hot and expanding. Now I’m going to add a second coat over the
top to make the sugar bowl stronger. I like the way the sugar slowly winds it’s
way down. This one is looking pretty cool but when I
let out the air it, I let it down really fast and it broke!!! Well that’s just too bad there are no more
giant sugar bowls today, so let’s just pretend that’s what this one is supposed to look like,
like a quarter of a giant balloon. And let’s fill it with candy anyway. Even broken I still think it looks pretty
and amazing. So moving on… Number 3. Can I add stuff to the sugar? My favourite thing to add to hard sugar is
almonds, and you can just mix them in while it’s still hot and tip it over the balloon. It will be yummy but not quite as pretty as
a plain sugar bowl. And I want to eat this with chocolate so let’s
line the inside with chocolate as well to make it extra yummy. You could add something like edible glitter
to the inside. You probably can’t see that very well on camera,
so what I am going to do is line it with chocolate, everyone is going to want to eat these ones
now. There you go and now you can see that beautiful
shiny glitter on it. Let’s take this little one and brush the inside
of it with edible gold luster dust. I like the way this one looks from the outside,
it’s kinda pearl like on the outside and golden on the inside. I really like that! Number 4, can you make whole balloons? Well let’s try, I can’t answer all these questions
without experimenting because I’ve only just invented sugar bowls – I haven’t done all
of these things with them beore. So let’s give it a go. To make it cover more of the balloon we are
going to have to hang the balloons and then dip them in the sugar trying to cover all
of the sides. These are water balloons and they are filled
with water to make it safer. Then if you hang it close to the tray the
weight of the sugar will pull it down so it will sit on the runoff and make a base. Or you can hang it higher and let it drip
off so you end up with a smooth round base. This what the ones that were sitting on the
bottom look like. They are pretty cool, they’d be nice with
a little dessert in. And this is the one with the trip. I think they look a bit like tulips, these
ones I quite like those. But my favourite one is when you hang it just
above so you end up with something that looks a bit like a wine glass… it’s bit like creating artwork. You can experiment and have fun and make something
totally unique. Number 5, they look like jellyfish! I thought that too, just flip it upside down,
add some white fondant and black sixlets for eyes and you’ve got little jellyfish – …. or
Pacman ghosts. Number 6, Can you make the drips thicker? Hmmmm well i think the best way to do that
I think would be to let the sugar cool more before you pour it on so it the mixture is
thicker. But now it is so thick we’re getting no drips
at all, so let’s force it to drip by adding some extra. That seems to be working but once we take
the balloon off the bowl seems a bit clunky to me and you can see where we added the drips. Not loving that one. Number 7. I tried it and it didn’t set hard… this
a problem Rob from Threadbanger had initially as well when he tried to make sugar bowls
– you need to use a candy thermometer. At this point I necessarily don’t know what
the candy thermometre is being used for but I’m sure that maybe it will come in handy. Use it to measure the temperature of your
sugar, it’s got to get up to 150 degrees C. If it doesn’t get up to that temperature,
it’s just not going to set. Alright this is what attempt number one. Apparently this thing is pretty crucial. So there you have it, I hope you enjoyed Sugar
Bowls part 2. Subscribe to How To Cook That for more crazy
sweet creations. Turn on notifications bell by clicking on
the bell so that you know when I post a new video. I love talking with you guys in the comments
for the first hour or two after a new video goes up. Click here for the latest video, here for
the recipe and here for more desserts. Make it a great week by doing something lovely
for someone else and I’ll see you on Friday.
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