Starburst-Style Chewy Candy | Sous Vide Recipe | ChefSteps1.0/un/logo/symbol1.0/un/logo/symbol

Name: Starburst-Style Chewy Candy | Sous Vide Recipe | ChefSteps1.0/un/logo/symbol1.0/un/logo/symbol
Ingredients: 30 g Gelatin, 140 bloom 256 g Water, divided 3.5 g Gum arabic 18 g Citric acid 6 g Mandarin essential oil, or other citrus oil 130 g Vegetable shortening 0.6 g Liquid soy lecithin 25 g Powdered sugar 600 g Glucose syrup 600 g Sugar; 30 g Gelatin, 140 bloom 30 g Water; 7.5 g Water 3.5 g Gum arabic; 18 g Water 18 g Citric acid 6 g Mandarin essential oil, or other citrus oil; 130 g Vegetable shortening 0.6 g Liquid soy lecithin 25 g Powdered sugar; 200 g Water 600 g Glucose syrup 600 g Sugar

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30 g Gelatin, 140 bloom 256 g Water, divided 3.5 g Gum arabic 18 g Citric acid 6 g Mandarin essential oil, or other citrus oil 130 g Vegetable shortening 0.6 g Liquid soy lecithin 25 g Powdered sugar 600 g Glucose syrup 600 g Sugar30 g Gelatin, 140 bloom 30 g Water7.5 g Water 3.5 g Gum arabic18 g Water 18 g Citric acid 6 g Mandarin essential oil, or other citrus oil130 g Vegetable shortening 0.6 g Liquid soy lecithin 25 g Powdered sugar200 g Water 600 g Glucose syrup 600 g Sugar

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The temperature is flexible here by one or two degrees on either side. Below 259 °F / 126 °C, your candy will be too soft. Above 264 °F / 129 °C, it will be too hard to pull. You can achieve the exact texture you’re after, but the window is small. A few degrees will take the candy from soft and chewy to hard and chewier.When cooking sugar, it is very important to start slowly. Then, once the sugar has dissolved and you have a syrup, you can cook it pretty quickly to the desired temperature.

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