US Candy Makers Try Making Dragon's Beard Candy

I had Dragon's beard candy in Hong Kong. It was quite a scavenger hunt as the man who made it was on a different street corner every day. We purchased a small 6 piece box. When he was done making the candy, we ate 4 pieces right away and it was delicious. After about 30 minutes, the candy was definitely not good but interesting. So this candy is meant to be eaten immediately and made to order. Usually you also wrap crushed peanuts inside the candy. And it is NOT sticky to eat. It is not really like cotton candy. The strands should be hair thin and no coloring is necessary. The texture in the wrapped bundle is a slight resistance/crunch and then it melts.

But it would be interesting if this was a series where maybe once every couple of weeks, you two would watch a new type of candy making and then maybe have it made if the video gets enough views/likes

These two are having so much fun, they're like kids in a candy shop, literally.

Loved watching 2 well known candy makers trying out something out of the ordinary. The conversation between Terry & Steve was priceless. Kudos to you for at least trying and thanks for the giggles.

It is flavourless because it is eaten with a filling. Usually peanut fillings. And when pulling and rotating it the sugar to make a figure 8, you need to always make sure to top-up the corn starch on the sugar to prevent each string from sticking to each other. That way, after enough pull, you will get very thin strand of sugar and it will have much nicer texture when you eat it.

I just love Terry and Steve taking an hour of their day to try this for fun! They are so awesome!!☺️💕💕

The best takeaway is you guys experimenting with a new confection and hitting every mistake, which is expected for the 1st time, is awesome because it shows how difficult it actually is since most people see the professionals who've done it for years and you don't see the mistakes that an amateur making this candy would make. It's very fascinating to watch as well.

Thanks for sharing your attempt. Yup, definitely shouldn't be sticky after it's done. Terry's attempt may have retained a bit more cornstarch internally when it was overly molten but ironically not enough on the outside. The starch needs to coat the outside of the strings to help it become individual strands ( kind of like pasta making, not enough dusting flour and your dough reconstitutes back into the same blob ). Extreme patience is the ticket because the aim is consistent, extremely fine strands of sugar of identical diameters. Steve seemed to be pretty close to working it out but seemed to have been thrown off by how fast Terry was making her strands and worked the cold base too fast You can possibly cut back on the vinegar if still concerned about the odour. The recipe i have that was translated from chinese is 190ml - Water 283grams - sugar 80 grams maltose syrup 300 grams glutinous rice flour or corn starch to coat the strands. This should yield about two dozen bite sized morsels. two options for fillings are crushed peanuts or shredded coconut. Wishing you all a happy thanksgiving :)

@17:13 Terry's "Winning!!!" after Steve broke his had me cracking up!! 😂

The main trick is too continuously run the bottom of the sugar in the corn starch so it's always dried, pull the "donut" by stretching a little and put one hand in front of the other basically keeping it the same size as you rotate it, then do the figure 8 and repeat process

I just love these people. i have terminal cancer, and I hope i can make it there from Canada in the spring. my one wish is to go there...Thank you for the joy you bring me. not to mention the laughs..

This was fun to watch, Terry and Steve together making stuff brings back basement memories!

You guys did much better than most of the other videos I've seen with people trying it for the first time. Well done!

You two are wonderful! You embrace every adventure that comes your way with gusto, joy, and humor🥰🤗

A whole R&D part of this show would be great. love seeing you try new things

I remember the first time I had this was in Shenzhen in China and it was peanut flavored. It reminded me of a peanut brittle almost because the outside layer was hard but the inside was chewy like a taffy. Was pretty good!

Thanks for the attempt 😂 IF you ever decide to try it again I would definitely add flavor and pull it out in front of the heater you use for hard candy.

Hey Steve, "Don't stir it." The cut ins are hilarious!

This has to be one of your most entertaining videos to date! Thanks for sharing the recipe and technique. Maybe I will try it, seeing how there is a winter storm on the way and I will be housebound.

So glad you guys are doing what you're doing still just sound like normal people that have a candy making legacy keep up the great work 😊