Hello, this is Lin and Mei from Candylabs!
Today, we're bringing you another candy-making video.
Today, we'll be making a 7 kilogram batch of candy.
The design will be a suhi or a maki roll.
There will be 5 ingredients in our sushi candies:
there will be crab, egg omlette, cucumber strips, salmon, and rice
but all made of candy!
We're adding the citric acid now.
This is a strawberry-kiwi flavoured candy, so it's fairly sour.
Now, we're pouring the candy from this pot onto the table, so we can cool them more evenly faster.
[music begins and metal clangs of tools]
This white, right here, is going to be the white for the sushi
and the black on top is going to be our seaweed.
[music, metal clangs, and scissors cutting]
[music and scrapping noises]
Now, we're folding the candies on the granite table.
This helps us to cool down the sugar evenly and mix well the colour and flavour, as well.
I guess you can say I am preparing the rice for our sushi
and Mei is preparing the seaweed!
Now, I'm going to stretch our rice - the white candy - on the hook.
A lot of viewers ask me, "Why do I put the white colour into the white?"
since we can stretch the candy to white.
The reason for that is very simple: We can make the white even whiter and brighter.
Right now, I'm stretching this piece of candy on the hook.
This is what we use to stretch a bigger portion of candy, where we can't stretch by hand.
We're going to stretch this piece about 120 times
to give us the perfect texture and colour.
And... 120!
Look at that! How beautiful it is...
[music and stretching noises]
As you can see, we're stretching the smaller portion on the hot table.
This way, it doesn't cool off too fast.
Believe it or not, it actually requires more physical strength than if we stretch it on the hook!
[scissor snip]
[banging and stretching]
[scissor snip]
So right now, Mei is stretching the salmon, which is made of orange and white.
I'm doing the pink part. That's going to be our crab meat.
[music begins again, stretching and banging]
Right now, we're working on the crab meat piece. We're going to make it a triangle shape
just for the fun of it.
But, the two little white triangles beside it are to maintain its shape.
m[metal table banging, sticky rolling, and music]
[scissor snip]
So right now, I am making the omlette part of the maki. It's going to be a square shape inside the maki.
We will place this one on top of the crab meat that we made.
She's making the salmon piece inside the maki.
That is going to be a quite complicated one.
[music and metallic sliding]
[music, sliding, peeling, and smacking]
[scissor crunching and cutting]
[music and sticky peeling]
[music and sticky rolling]
So now, we're using these two kinds of green to make the cucumber part of the maki rolls.
There will be about 8 strips of cucumber slice inside the roll.
[music ends]
[louder sticky peeling and rolling]
[scissor crunching the candy]
We're going to wrap this cucumber rectangle with the white to separate them.
Then, we're going to stretch them into 8 and stick them back together.
Now, we have 2 pieces.
I'm going to continue to stretch, and then cut them again so we can have 4.
[scissor snip]
Now, I'm going to put our 8 cucumber strips next to our crab and omlette.
[clunky rolling and scissor snip]
[music returns, clunky rolling]
Just like a real sushi, the ingredients in the middle are going to be covered by a layer of rice,
which is our white candy right here.
[music and stretching]
Alright. Time to assemble.
[music and swooshing wiping]
[music and sticky peeling]
[music and clunky rolling]
So while she's making the sushi roll round, I'm going to make the final touch:
the seaweed wrap around the maki roll.
[music, smacks, and sticky peeling]
Now, let's make this giant sushi roll small.
This is where the magic happens, guys.
The gravity will help us pull the candy.
[metallic chops and music]
[metallic rolling and chopping with music]
Thank you very much for watching our videos.
You can now book workshops online, where we teach your how to make your own sushi candies.
Come visit us! We are located in downtown Montreal.
Have a sweet day! Au revoir!