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Solid honey in dragon's beard candy?
The Next CEO of Stack OverflowHard Candy Hardens Too QuicklyDoes candy expire?How to protect honey jar from ants?Is all bee's honey the same?What is cold-pressed honey?Getting the flavor of honey without the sweetnessSoftening nougat candyWhat is the difference between wildflower honey and Acacia honey?Sticky candy applesHow long can we store honey in the home?
I saw a video of a street vendor making dragon's beard candy in Korea and at the beginning he started with what he described as a block of "fermented honey two weeks" and a bowl of corn starch:
The honey is quite solid, like a lump of plastic (he knocked it against the walls of the display stand).
How is it that he obtained solid honey?
I have read that honey will rapidly crystallize if it is unpasteurized. Is that what this is? Raw, unpasteurized honey, that has been allowed to sit for two weeks?
candy honey
edited Mar 9 '17 at 17:30
Community♦
1
asked May 26 '15 at 15:36
Drisheen ColcannonDrisheen Colcannon
1,67631734
add a comment |
I saw a video of a street vendor making dragon's beard candy in Korea and at the beginning he started with what he described as a block of "fermented honey two weeks" and a bowl of corn starch:
The honey is quite solid, like a lump of plastic (he knocked it against the walls of the display stand).
How is it that he obtained solid honey?
I have read that honey will rapidly crystallize if it is unpasteurized. Is that what this is? Raw, unpasteurized honey, that has been allowed to sit for two weeks?
candy honey
edited Mar 9 '17 at 17:30
Community♦
1
asked May 26 '15 at 15:36
Drisheen ColcannonDrisheen Colcannon
1,67631734
add a comment |
I saw a video of a street vendor making dragon's beard candy in Korea and at the beginning he started with what he described as a block of "fermented honey two weeks" and a bowl of corn starch:
The honey is quite solid, like a lump of plastic (he knocked it against the walls of the display stand).
How is it that he obtained solid honey?
I have read that honey will rapidly crystallize if it is unpasteurized. Is that what this is? Raw, unpasteurized honey, that has been allowed to sit for two weeks?
candy honey
edited Mar 9 '17 at 17:30
Community♦
1
asked May 26 '15 at 15:36
Drisheen ColcannonDrisheen Colcannon
1,67631734
I saw a video of a street vendor making dragon's beard candy in Korea and at the beginning he started with what he described as a block of "fermented honey two weeks" and a bowl of corn starch:
The honey is quite solid, like a lump of plastic (he knocked it against the walls of the display stand).
How is it that he obtained solid honey?
I have read that honey will rapidly crystallize if it is unpasteurized. Is that what this is? Raw, unpasteurized honey, that has been allowed to sit for two weeks?
candy honey
candy honey
edited Mar 9 '17 at 17:30
Community♦
1
asked May 26 '15 at 15:36
Drisheen ColcannonDrisheen Colcannon
1,67631734
edited Mar 9 '17 at 17:30
Community♦
1
asked May 26 '15 at 15:36
Drisheen ColcannonDrisheen Colcannon
1,67631734
edited Mar 9 '17 at 17:30
Community♦
1
edited Mar 9 '17 at 17:30
Community♦
1
edited Mar 9 '17 at 17:30
Community♦
1
1
asked May 26 '15 at 15:36
Drisheen ColcannonDrisheen Colcannon
1,67631734
asked May 26 '15 at 15:36
Drisheen ColcannonDrisheen Colcannon
1,67631734
asked May 26 '15 at 15:36
Drisheen ColcannonDrisheen Colcannon
1,67631734
1,67631734
add a comment |
add a comment |
3 Answers
3
active
oldest
votes
I've imported a dragon beard candy product from Hong Kong in the increasingly-distant past. The company I worked with used a maltose-based solution that had been boiled (wheat germ sugar). They'd typically heat the puck in a microwave or hot water bath before shaping the dragon beard candy so that it would be soft enough to work, but still have the tensile strength to hold together while stretching and pulling.
I would seriously doubt that uncooked honey, even fermented, would be sufficient to obtain the structure required for dragon beard honey. What honey does provide, though, assuming this is 100% honey, is a good mix of fructose, maltose and glucose to help control crystallization as it cools. It's not clear to me whether that vendor (I presume you're referring to the one in Insadong) "ferments" the honey before or after boiling, but I expect they would have fermented it beforehand. This is likely to affect the ratio of sugars present and maybe result in a bit of alcohol, but there are several mechanisms possible to ferment honey, including raw honey.
I'm not sure how critical the fermentation step is for a honey-based dragon beard candy; for a wheat germ based or barley-based sugar, the amylase reaction is essentially what yields the maltose (since otherwise you're just eating the grain germ).
In any event, ultimately the boiling step is what controls the crystallization needed to produce dragon beard candy. Thanks to some combination of trade secrets and language issues, I never learned with absolute certainty whether traditional dragon beard candy is boiled to soft crack to hard crack stage, though I'm inclined to believe the versions for which storage is possible reach something very close to hard crack stage and therefore need the softening step.
For what it's worth, I've done the hand-stretching process with the guidance of the master confectioner of the dragon beard candy company and it's quite stiff. Attempts at duplicating it at home with my own sugar solution had mixed results; it does take some experimentation (or training) to get it right.
answered May 26 '15 at 17:24
JasonTrueJasonTrue
8,83712339
add a comment |
Freeze it. I thought I heard him say "very cold" in his dialogue. Im making it in the morning, and letting it freeze over night tonight. I will let you know how it goes.
answered Sep 27 '15 at 8:53
Aaron HahnAaron Hahn
211
add a comment |
But what happened??? Im currently looking for recipes for the "fermented honey puck" as well and also trying to figure out what kind of chocolate they put in there. Is it just a candy bar? Chocolate chips? Cocoa powder? I want to make it at home but cant find the answers im looking for.
answered 37 mins ago
John TireSwing BatesJohn TireSwing Bates
1
New contributor
John TireSwing Bates is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
I've imported a dragon beard candy product from Hong Kong in the increasingly-distant past. The company I worked with used a maltose-based solution that had been boiled (wheat germ sugar). They'd typically heat the puck in a microwave or hot water bath before shaping the dragon beard candy so that it would be soft enough to work, but still have the tensile strength to hold together while stretching and pulling.
I would seriously doubt that uncooked honey, even fermented, would be sufficient to obtain the structure required for dragon beard honey. What honey does provide, though, assuming this is 100% honey, is a good mix of fructose, maltose and glucose to help control crystallization as it cools. It's not clear to me whether that vendor (I presume you're referring to the one in Insadong) "ferments" the honey before or after boiling, but I expect they would have fermented it beforehand. This is likely to affect the ratio of sugars present and maybe result in a bit of alcohol, but there are several mechanisms possible to ferment honey, including raw honey.
I'm not sure how critical the fermentation step is for a honey-based dragon beard candy; for a wheat germ based or barley-based sugar, the amylase reaction is essentially what yields the maltose (since otherwise you're just eating the grain germ).
In any event, ultimately the boiling step is what controls the crystallization needed to produce dragon beard candy. Thanks to some combination of trade secrets and language issues, I never learned with absolute certainty whether traditional dragon beard candy is boiled to soft crack to hard crack stage, though I'm inclined to believe the versions for which storage is possible reach something very close to hard crack stage and therefore need the softening step.
For what it's worth, I've done the hand-stretching process with the guidance of the master confectioner of the dragon beard candy company and it's quite stiff. Attempts at duplicating it at home with my own sugar solution had mixed results; it does take some experimentation (or training) to get it right.
answered May 26 '15 at 17:24
JasonTrueJasonTrue
8,83712339
add a comment |
I've imported a dragon beard candy product from Hong Kong in the increasingly-distant past. The company I worked with used a maltose-based solution that had been boiled (wheat germ sugar). They'd typically heat the puck in a microwave or hot water bath before shaping the dragon beard candy so that it would be soft enough to work, but still have the tensile strength to hold together while stretching and pulling.
I would seriously doubt that uncooked honey, even fermented, would be sufficient to obtain the structure required for dragon beard honey. What honey does provide, though, assuming this is 100% honey, is a good mix of fructose, maltose and glucose to help control crystallization as it cools. It's not clear to me whether that vendor (I presume you're referring to the one in Insadong) "ferments" the honey before or after boiling, but I expect they would have fermented it beforehand. This is likely to affect the ratio of sugars present and maybe result in a bit of alcohol, but there are several mechanisms possible to ferment honey, including raw honey.
I'm not sure how critical the fermentation step is for a honey-based dragon beard candy; for a wheat germ based or barley-based sugar, the amylase reaction is essentially what yields the maltose (since otherwise you're just eating the grain germ).
In any event, ultimately the boiling step is what controls the crystallization needed to produce dragon beard candy. Thanks to some combination of trade secrets and language issues, I never learned with absolute certainty whether traditional dragon beard candy is boiled to soft crack to hard crack stage, though I'm inclined to believe the versions for which storage is possible reach something very close to hard crack stage and therefore need the softening step.
For what it's worth, I've done the hand-stretching process with the guidance of the master confectioner of the dragon beard candy company and it's quite stiff. Attempts at duplicating it at home with my own sugar solution had mixed results; it does take some experimentation (or training) to get it right.
answered May 26 '15 at 17:24
JasonTrueJasonTrue
8,83712339
add a comment |
I've imported a dragon beard candy product from Hong Kong in the increasingly-distant past. The company I worked with used a maltose-based solution that had been boiled (wheat germ sugar). They'd typically heat the puck in a microwave or hot water bath before shaping the dragon beard candy so that it would be soft enough to work, but still have the tensile strength to hold together while stretching and pulling.
I would seriously doubt that uncooked honey, even fermented, would be sufficient to obtain the structure required for dragon beard honey. What honey does provide, though, assuming this is 100% honey, is a good mix of fructose, maltose and glucose to help control crystallization as it cools. It's not clear to me whether that vendor (I presume you're referring to the one in Insadong) "ferments" the honey before or after boiling, but I expect they would have fermented it beforehand. This is likely to affect the ratio of sugars present and maybe result in a bit of alcohol, but there are several mechanisms possible to ferment honey, including raw honey.
I'm not sure how critical the fermentation step is for a honey-based dragon beard candy; for a wheat germ based or barley-based sugar, the amylase reaction is essentially what yields the maltose (since otherwise you're just eating the grain germ).
In any event, ultimately the boiling step is what controls the crystallization needed to produce dragon beard candy. Thanks to some combination of trade secrets and language issues, I never learned with absolute certainty whether traditional dragon beard candy is boiled to soft crack to hard crack stage, though I'm inclined to believe the versions for which storage is possible reach something very close to hard crack stage and therefore need the softening step.
For what it's worth, I've done the hand-stretching process with the guidance of the master confectioner of the dragon beard candy company and it's quite stiff. Attempts at duplicating it at home with my own sugar solution had mixed results; it does take some experimentation (or training) to get it right.
answered May 26 '15 at 17:24
JasonTrueJasonTrue
8,83712339
I've imported a dragon beard candy product from Hong Kong in the increasingly-distant past. The company I worked with used a maltose-based solution that had been boiled (wheat germ sugar). They'd typically heat the puck in a microwave or hot water bath before shaping the dragon beard candy so that it would be soft enough to work, but still have the tensile strength to hold together while stretching and pulling.
I would seriously doubt that uncooked honey, even fermented, would be sufficient to obtain the structure required for dragon beard honey. What honey does provide, though, assuming this is 100% honey, is a good mix of fructose, maltose and glucose to help control crystallization as it cools. It's not clear to me whether that vendor (I presume you're referring to the one in Insadong) "ferments" the honey before or after boiling, but I expect they would have fermented it beforehand. This is likely to affect the ratio of sugars present and maybe result in a bit of alcohol, but there are several mechanisms possible to ferment honey, including raw honey.
I'm not sure how critical the fermentation step is for a honey-based dragon beard candy; for a wheat germ based or barley-based sugar, the amylase reaction is essentially what yields the maltose (since otherwise you're just eating the grain germ).
In any event, ultimately the boiling step is what controls the crystallization needed to produce dragon beard candy. Thanks to some combination of trade secrets and language issues, I never learned with absolute certainty whether traditional dragon beard candy is boiled to soft crack to hard crack stage, though I'm inclined to believe the versions for which storage is possible reach something very close to hard crack stage and therefore need the softening step.
For what it's worth, I've done the hand-stretching process with the guidance of the master confectioner of the dragon beard candy company and it's quite stiff. Attempts at duplicating it at home with my own sugar solution had mixed results; it does take some experimentation (or training) to get it right.
answered May 26 '15 at 17:24
JasonTrueJasonTrue
8,83712339
answered May 26 '15 at 17:24
JasonTrueJasonTrue
8,83712339
answered May 26 '15 at 17:24
JasonTrueJasonTrue
8,83712339
answered May 26 '15 at 17:24
JasonTrueJasonTrue
8,83712339
8,83712339
add a comment |
add a comment |
Freeze it. I thought I heard him say "very cold" in his dialogue. Im making it in the morning, and letting it freeze over night tonight. I will let you know how it goes.
answered Sep 27 '15 at 8:53
Aaron HahnAaron Hahn
211
add a comment |
Freeze it. I thought I heard him say "very cold" in his dialogue. Im making it in the morning, and letting it freeze over night tonight. I will let you know how it goes.
answered Sep 27 '15 at 8:53
Aaron HahnAaron Hahn
211
add a comment |
Freeze it. I thought I heard him say "very cold" in his dialogue. Im making it in the morning, and letting it freeze over night tonight. I will let you know how it goes.
answered Sep 27 '15 at 8:53
Aaron HahnAaron Hahn
211
Freeze it. I thought I heard him say "very cold" in his dialogue. Im making it in the morning, and letting it freeze over night tonight. I will let you know how it goes.
answered Sep 27 '15 at 8:53
Aaron HahnAaron Hahn
211
answered Sep 27 '15 at 8:53
Aaron HahnAaron Hahn
211
answered Sep 27 '15 at 8:53
Aaron HahnAaron Hahn
211
answered Sep 27 '15 at 8:53
Aaron HahnAaron Hahn
211
211
add a comment |
add a comment |
But what happened??? Im currently looking for recipes for the "fermented honey puck" as well and also trying to figure out what kind of chocolate they put in there. Is it just a candy bar? Chocolate chips? Cocoa powder? I want to make it at home but cant find the answers im looking for.
answered 37 mins ago
John TireSwing BatesJohn TireSwing Bates
1
New contributor
John TireSwing Bates is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
But what happened??? Im currently looking for recipes for the "fermented honey puck" as well and also trying to figure out what kind of chocolate they put in there. Is it just a candy bar? Chocolate chips? Cocoa powder? I want to make it at home but cant find the answers im looking for.
answered 37 mins ago
John TireSwing BatesJohn TireSwing Bates
1
New contributor
John TireSwing Bates is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
But what happened??? Im currently looking for recipes for the "fermented honey puck" as well and also trying to figure out what kind of chocolate they put in there. Is it just a candy bar? Chocolate chips? Cocoa powder? I want to make it at home but cant find the answers im looking for.
answered 37 mins ago
John TireSwing BatesJohn TireSwing Bates
1
New contributor
John TireSwing Bates is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
But what happened??? Im currently looking for recipes for the "fermented honey puck" as well and also trying to figure out what kind of chocolate they put in there. Is it just a candy bar? Chocolate chips? Cocoa powder? I want to make it at home but cant find the answers im looking for.
answered 37 mins ago
John TireSwing BatesJohn TireSwing Bates
1
New contributor
John TireSwing Bates is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 37 mins ago
John TireSwing BatesJohn TireSwing Bates
1
New contributor
John TireSwing Bates is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 37 mins ago
John TireSwing BatesJohn TireSwing Bates
1
answered 37 mins ago
John TireSwing BatesJohn TireSwing Bates
1
1
New contributor
John TireSwing Bates is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
John TireSwing Bates is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
John TireSwing Bates is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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