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As I was poking around my regular blogs I stumbled upon this YouTube video here http://youtu.be/auRNHI2nkIU which has inspired me and my sister to try the recipe out and to share what we've learned.
The recipe for the candy is in fact dead easy make, it is the technique to magically change a solid puck of sugar into a cotton candy like consistency that is really the tricky bit.
Now where I live it is more likely known as Dragon's Beard candy, but in essence it is a type of pulled candy like taffy. It can also be described as a hand-pulled cotton candy.
Bare in mind that we're amateurs at making this, so the end result is not pretty and if this is your first time making this do not expect it to turn out perfectly until you have made it a few times.
You can find other names for this candy here http://en.wikipedia.org/wiki/Dragon%27s_beard_candy for educational purposes.
Now onwards to the next step...
The recipe for the candy is in fact dead easy make, it is the technique to magically change a solid puck of sugar into a cotton candy like consistency that is really the tricky bit.
Now where I live it is more likely known as Dragon's Beard candy, but in essence it is a type of pulled candy like taffy. It can also be described as a hand-pulled cotton candy.
Bare in mind that we're amateurs at making this, so the end result is not pretty and if this is your first time making this do not expect it to turn out perfectly until you have made it a few times.
You can find other names for this candy here http://en.wikipedia.org/wiki/Dragon%27s_beard_candy for educational purposes.
Now onwards to the next step...
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Signing UpStep 1Ingredients and Tools
For a basic Dragon's Beard you need,
Ingredients (Syrup):-
* 1000g / 2.2lb of sugar
* 100g / 3.5oz of light corn syrup or maltose
* 1 tsp of white vinegar (careful here, too much or too little might mess up the final product)
* 500ml or 2 cups of water
Ingredients (Dusting):-
* 3 to 4 cups of corn starch or rice flour
Ingredients (Filling):-
* 2 to 3 cups of peanuts
Tools:-
* a saucepan that will comfortably fit the ingredients
* a candy thermometer
* a pastry brush
* round disposable plastic containers or preferably silicone doughnut baking molds
* your hands
Note: We highly HIGHLY recommend you use silicone doughnut baking molds or just silicone baking molds in general. We will cover why a steps down.
Ingredients (Syrup):-
* 1000g / 2.2lb of sugar
* 100g / 3.5oz of light corn syrup or maltose
* 1 tsp of white vinegar (careful here, too much or too little might mess up the final product)
* 500ml or 2 cups of water
Ingredients (Dusting):-
* 3 to 4 cups of corn starch or rice flour
Ingredients (Filling):-
* 2 to 3 cups of peanuts
Tools:-
* a saucepan that will comfortably fit the ingredients
* a candy thermometer
* a pastry brush
* round disposable plastic containers or preferably silicone doughnut baking molds
* your hands
Note: We highly HIGHLY recommend you use silicone doughnut baking molds or just silicone baking molds in general. We will cover why a steps down.
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It's called Kkul Tarae a traditional Korean snack for Royalty (back in the ol' days of course)
here's some videos on how to pull them better and to use different ingredients (?)
they taste better too than that sugar concoction
Korean Vendors... where they know how to sell with their performances and multi-language knowledge and humor
http://www.youtube.com/watch?v=qRuX_BVMNDY
First video will show a method to stretch and it's humorous to listen
http://www.youtube.com/watch?v=pCLYieehzGs
Second video shows a better show on how to properly wrap them into little individual packets while also giving another humorous video :D
Personally I like the Korean Dragon's beard over the Chinese Dragon's Beard due to use of different base solid.
I have only ever known the Chinese style of making it because I am from Malaysia and the Chinese make up a major part of the population.
I was aware that there was a Korean version of the recipe but didn't know it used honey and malt for the base. That sounds tasty and will experiment with that next time I make Dragon's Beard again. Admittedly my the recipe I am using is very sugary.
I have seen videos on how to do it but lack the experience to do it as smoothly and precisely as they do in the videos you shared. But that would obviously change as one keeps making the candy, I did mention that me and my sister are amateurs at making it.
Thanks for leaving a comment :)
I live in Colorado, so the altitude is extremely high.. When I tried making this candy, I had it at a medium heat and set the timer for 25 minutes. It got up to about 200 degrees Fahrenheit before it stopped moving, and it stopped moving for about five minutes. I let it sit for a while longer before turning up the heat a little bit, and it still didn't move for another five minutes. At this point, it's been about 30 minutes and it still hadn't moved from 200. Finally, I turned up the heat a bit more and it reached 269 and I killed the heat and took it off. It had probably been cooking about 40 minutes.
When it cooled down, it was hard as a rock, white, and crusty. Is that because I let it cook too long? Should I start with a higher heat so it stays within the 20-25 minute range, or will the candy just not work period because I'm at a high (and very dry) altitude?
At sea level, for any desired sugar/water ratio, one can start with a dilute mix of sugar in water, then cook until it reaches some particular temperature -- the higher the ratio of sugar to water, the higher the temperature.
At high altitudes, water boils at lower temperatures. Also, sugar/water mixtures boil at lower temperatures.
Thus, to achieve the proper sugar/water ratio that the recipe actually wants, you need to decrease the temperature to which you cook the candy.
If, at high altitude, you cook your candy to the same temperature called for in a recipe meant to sea level, the results will be very overcooked.
There's probably a formula you can use for adapting candy recipes for high altitudes... I would suggest doing a google search for "high altitude candy making" (without quotes).
Does anyone know the recipe for Kukul Tarae that uses HONEY? I understand that they main ingredients are honey and some sort of liquid malt. I'd love to use honey instead of sugar/corn syrup. Any help appreciated!
Should get a little more than me since I made mistakes with one or two pucks and I know for sure I experimented with one of the pucks to see what happens if I just kept on going pulling it. Comes out tasting like cotton candy but with a nougat texture.
Oil, flour, sugar, lemon juice made from one type of halva is synonymous with our provinces and Izmit. Although originally from Izmit to a sweet way to ask why everyone falls in with a gift that can be counted, is much loved by the fans, like those Not that I hate where our country has a distinctive flavor.
Time to one of the gyro, the sultan's daughter also had a very nice ... This gyro without seeing the sultan's daughter fell in love ... The sultan had heard this angry and wanted to rest a gyro ... gyro, the sultan's presence, even love, afraid to tell absence, the sultan her daughter's hair, the wire than a thin sweet it can forgive him going, even her marriage would, but fails to kill him said, gyro working for a time after the Pi_maniye you have done ... The hair was thinner than she really wires and the sultan's daughter who agreed to give the gyro ... gyro Sultan's daughter saw the wedding day ... The poor girl was nearly 150 pounds ... gyro, so I have created a sweet regret not to forget that Pi_maniye also wanted to be...
where are you from
or could you use rice syrup?
I have never used nor made homemade "corn syrup" or rice syrup. Corn syrup substitute ought to work but I've never tried. Though technically I substituted maltose for corn syrup cause at the time I couldn't find it and wasn't sure if it was kosher.
Do tell me how it turns out so that everyone reading the comments can be informed if homemade substitutes work. Thanks in advance :)
Sorry to hear that your candy dried up :(
I generally don't have that issue because my country is very humid and have to use desiccant packets to keep it from being sticky when I store it. But the candy drying up is to be expected but not in that short of a time span.
I suppose you could try going a little easy on the cornstarch and see if that helps.
I'll try to find a solution to your problem.
Actually, we in Indonesia have exactly the same kind of candy but unfortunately I don't know the name of the candy. The last time I ate that candy is when I was 8 years old!. The maker can make it with no mess at all. I envy him :D
Let's see if I can help..... you could try running hot water on the underside of the muffin mold. That might soften the bottom and sides of the puck enough for you to pull it out.
You could also try boiling it in water if you have a large enough pot. That ought to dissolve the pucks back into syrup. Steaming might work as well.
Baking and/or microwaving is a not recommended, it might turn the pucks from soft candy into hard candy.
I hope this helps, let me know if these ideas work.
Now, I know that some sweets are made on an industrial scale by pressing male molds into a tray of cornstarch, the sugary sweet mixture is then pored into the resulting female mold just in the cornstarch, (I think this is for the "gummy" type sweets). I wonder if this technique might work for making the original "puck" if one doesn't have silicone doughnut molds.
The first time I tried it I used cheap disposable plastic containers that I could break or cut off the puck, then I had to punch a hole manually through the "puck". The use of silicone baking molds was a recent idea that turned out great.
I hope this helps :D
Make sure you keep the thickness even all the time, and lengthen the donut by squeezing rather than stretching.
Finding thermometers for cooking are a little tricky to get here in my country, I had to order mine off eBay.
To gold fish, you really should get a candy thermometer if you plan on trying things like this as they are designed for the purpose and are usually heat safe up to 350+ degrees Fahrenheit, which many standard cooking thermometers are not. You can find them for under $15 for a serviceable analog version. Something like this: http://www.amazon.com/Taylor-Classic-Deep-Fry-Analog-Thermometer/dp/B00004XSC9/ref=sr_1_24?s=kitchen&ie=UTF8&qid=1295054568&sr=1-24 would work fine.