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Video The Magic Of Candy Making

TheTV.info
11:52   |   2M+ views   |   today at 03:31

Transcription

  • I don't think of myself as a woman
  • making confectionery I just like to
  • think of myself as making the best Solar
  • toffee in the country it's kind of like
  • in Willy Wonka and the Chocolate Factory
  • you know when she first bites into the
  • truffle you know each flavor is very
  • layered and really delivers a pretty
  • complex experience and that really is a
  • lot of fun for me in Chinese culture if
  • you ever go to a funeral they always
  • have some sort of candy usually like a
  • hard candy and the idea is that it takes
  • away some of the bitterness of life I
  • like that idea of let yourself indulge
  • and in these little relief of reality if
  • you're gonna indulge in something
  • indulge in the best thing that you could
  • possibly get when I was little I was
  • obsessed with candy all the time like I
  • used to go to the craft store and right
  • next to the cake decorating aisle
  • there's the candy making aisle and when
  • I found out that like humans actually
  • made candy I like freaked out and I
  • started making stuff as soon as I could
  • [Music]
  • whenever I thought of solar Kathy I
  • always remembered it being like
  • artificially flavored and just way too
  • sweet no one was doing a higher-end
  • version of the candy I started playing
  • around with it I just added really good
  • ingredients to flavor the candy and it
  • tasted really different than the
  • saltwater taffy that I had remembered
  • making solar taffies super tactile
  • especially because the way that we make
  • it each recipe is unique to be able to
  • get the whole product cooled we cooled
  • it on top of each other so that it will
  • be the same temperature throughout its
  • super Goldilocks style like you just
  • have to be familiar with each recipe and
  • you know what it should be like and then
  • we wait until it reads about like 98
  • degrees and then we're able to pull the
  • taffy on the taffy puller
  • it can be very meditative
  • [Music]
  • so the whole idea of what the taffy
  • puller is doing is it Airy it's pushing
  • air into the product you know I used to
  • pull the taffy by hands back in the day
  • I had seven pound batches which doesn't
  • really sound like a lot but after about
  • 15 minutes of pulling by hand it was
  • exhausting
  • [Music]
  • that's when I bought Rosie from a carnie
  • somewhere I can't remember where I heard
  • he was but he was funny we do our best
  • and because we do something that is so
  • small-batch there are little sort of
  • variances all in all I think it's sort
  • of worth it just because it's such a
  • special product most saltwater taffy
  • places they'll make one white batch or a
  • plain batch and then they'll flavor it
  • with artificial colors and flavors
  • what makes salty roads so different is
  • that we use real ingredients to flavor
  • the candy so real vanilla bean is real
  • fruit purees ground spices and we use
  • large green sea salt so it's sort of a
  • signature crunch it also brings out the
  • natural flavorings that we use and it
  • balances the sweetness when I'm coming
  • up with ideas I want to try to figure
  • something out that's accessible but also
  • offbeat and super tasty so for some
  • mores the baked flavor is really
  • difficult unless you're going to use
  • artificial flavors cookie butter and was
  • sort of this like workaround that we
  • were able to have that flavor came
  • through with taffy it's a weird medium
  • because we have to cook it to such a
  • high temperature as we cook it to 250 82
  • degrees
  • the cooling table has cold water running
  • through the bottom of it and the topics
  • with a stainless steel and so you have
  • to know how it's supposed to feel
  • throughout the entire process
  • [Music]
  • you're taking all these raw ingredients
  • just like any kind of cooking or any any
  • when you make anything you can call them
  • artists you can call them makers you can
  • call them whatever but I think there's
  • something really amazing and special and
  • sort of magical about taking these raw
  • ingredients and then creating something
  • else and through that process you get to
  • see things change and smell them change
  • and feel them change and it makes the
  • world make sense a little bit for me I
  • have survived for seven years having a
  • manufacturing business in New York City
  • and making solar taffy so I feel like
  • I'm pretty scrappy and I just want to
  • make sure honestly that I can take care
  • of the people that work for me and still
  • make a really good solid product some
  • saltwater taffy makers look at our
  • product and they think that because we
  • don't use artificial flavors and colors
  • it's not actually saltwater taffy which
  • is not true but you know keeps looking
  • whatever they want now haha as long as
  • it tastes good I don't really care what
  • they call it the batch roller just
  • simply turns it into a cylinder and then
  • we'll take the cylinder and hand pull it
  • into Harriett the are cutting and
  • wrapping machine confectionary is kind
  • of a trip because if you go like old
  • school it's mostly older white men for a
  • little bit I was working with a
  • confectionery scientist who's a who's a
  • woman and she brought me to some of
  • these like corporate events and they
  • just had no interest in me like at all
  • we have for the last three years I think
  • only have had women it's not philosophy
  • it's just like we hire the most badass
  • people that we can hire and it just so
  • happens that the last three years it's
  • only been women I don't think of myself
  • as a woman and like
  • making confectionery I just like to
  • think of myself as making the best solar
  • cafe in the country
  • [Music]
  • my name is Marissa and I make solar
  • tapping there's a certain face that
  • everyone makes you know when they taste
  • it they pop it in their mouth and then
  • all of a sudden their eyes kind of widen
  • and they put their hand to their mouth
  • you have a keep themselves from drooling
  • but does actually physically lock into
  • your pleasure receptors just like drugs
  • more better mo better toffee is pretty
  • simple to make it's hard to make right
  • even though there's not many ingredients
  • it's really three things it's really
  • good quality butter I use an 83 or 84
  • percent butterfat butter sugar and sea
  • salt that's all that goes in it butter
  • crunch toffee is again deceptively
  • simple you know you just put the butter
  • in there and the sugar and the salt and
  • start stirring it but really goes
  • through several transformations along
  • the way and you have to put it over a
  • really high heat and it has to be
  • stirred pretty much continuously for 40
  • minutes or so that it takes to cook it
  • after I'm in business for a few years I
  • realized turns out I'm a control freak
  • how could it be that if I didn't touch
  • it myself you know if I wasn't the one
  • who started from starting to finish
  • could it really be mine
  • [Applause]
  • one of the things that really sets me
  • apart I think from mass-produced
  • chocolates or confections you know even
  • from other confectioner's you know who
  • make things by hand I want it to be very
  • clear what you're tasting and I wanted
  • to be a full experience I grew up in a
  • really small town in southern New Jersey
  • and right near the school was a candy
  • store
  • those guys had like a license to print
  • money when I was a kid my mom really
  • encouraged me to try enjoying myself in
  • the kitchen and she encouraged me to
  • bake things so when I was a kid
  • Halloween was you know the big thing but
  • we used to just range around the
  • neighborhood as much as we wanted the
  • giant you know grocery sacks and give
  • some of it up to the parents but I would
  • always you know stash a little bit under
  • the bed first for myself all my
  • favorites somebody gave you an apple
  • I've actually been making chocolate for
  • 30 years having taken a after-school
  • program course at the local high school
  • it wasn't until I has gone back to
  • school as a returning learner at NYU I
  • suddenly took a look around and I said
  • hey you know I've been thinking I would
  • do this one day and so if not now than
  • when I had a little bit of trepidation
  • about kind of breaking into the food
  • industry I have to say that whenever I'm
  • at an event or
  • industry gathering of any sort
  • hands-down I'm always being oldest
  • person in the room because you know I
  • can't cook pretty late as an
  • entrepreneur you really need to do all
  • the things you really have to do
  • everything from the ground up that was
  • both challenging and lightning and
  • ultimately fun I've had many jobs in my
  • life and before opening Ronnie Sue's I
  • worked for ten years for the Coalition
  • Against Domestic Violence at on Long
  • Island one of my Jobs was to go to the
  • shelter once or twice a week and they
  • would always bring a nice spread of
  • truffles of butter crunch toffee and
  • that sort of thing to the shelter and
  • just you know really cheered everyone up
  • I also brought it into the office
  • whenever I made it and it's a good way
  • to win friends and influence people
  • there's almost no one that doesn't like
  • chocolate and candy
  • especially butter crunch toffee is
  • something that folks really have a deep
  • taste memory of especially here in the
  • US a lot of people really have a thing
  • for it so that was always a good way to
  • break the ice
  • opening Ronnie Sue's I felt like I
  • wanted to have some kind of little
  • tagline that encapsulated what my
  • philosophy was for my product I came up
  • with simple on the outside special on
  • the inside put my money where your mouth
  • is that's another the ingredients
  • the treatment of those ingredients is
  • really where the special part comes in
  • it may look deceptively simple on the
  • outside you know just a smooth little
  • bonbon but when you bite into it it's
  • very special at any time I think there's
  • something really sort of magical about
  • taking these raw ingredients and then
  • creating something else candy making and
  • confectionary work is a creative outlet
  • when you make anything you get to see
  • things change and smell them change and
  • feel them change really at this point I
  • think this is probably my last four
  • years it makes the world make sense a
  • little bit for me for me
  • [Music]
  • [Applause]
  • [Music]
  • [Music]
  • you
  • [Music]

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Description

Candy is a mesmerizing process that takes the utmost skill and patience to perfect. These two New York-based women are at the top of their craft.

Distribution Notes: TAG THE TALENT:
Producer: @vaughn
Salty Road: @saltyroad
https://www.thesaltyroad.com/
Roni-Sue: @ronisuechocolates
http://www.roni-sue.com/

Check us out on Facebook! - facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/64864

Keywords

candy taffy chocolate buttercrunch toffee candy making taffy pulling hot sugar sweets butter childhood roni sue salty road sea salt smoked sea salt buzzfeed tasty buzzfeed tasty facebook tasty facebook craft

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