That balance of all five senses sort of as a tipping point where you can do just about anything With our candy.

所有五種感官的平衡有點像一個臨界點，你可以用我們的糖果做任何事情。

We look back in time, we go back to the 1800s of Victorian period.

我們回顧一下時間，我們回到19世紀的維多利亞時期。

Many of our bits of equipment were made in that time period were pretty much the only one who has started up again using this sort of equipment, tracking it down and restoring it.

我們的許多設備都是在那個時期製造的，幾乎是唯一一個重新開始使用這種設備的人，追蹤它並恢復它。

Today, we're gonna be making sugar plum drop candies, eggnog image candies and peppermint candy canes.

今天，我們要做的是糖梅花糖、蛋酒形象糖和薄荷糖。

First we do the candy canes.

首先，我們做的是糖果手杖。

The first thing we do is we cook the sugar.

我們做的第一件事是煮糖。

It's mixed with water and we're boiling all the water out.

它與水混合，我們把所有的水都煮出來。

We need to use two sugars to interrupt the crystallization process, sucrose and glucose.

我們需要使用兩種糖來中斷結晶過程，即蔗糖和葡萄糖。

If we just use sugar and water when it hardened it would turn back into table sugar and become granular.

如果我們只用糖和水，當它變硬時就會變回食糖，變成顆粒狀。

We have a team of five candy makers here at lofty pursuits, hurry and jake.

我們在lofty pursuits這裡有一個由五名糖果製作者組成的團隊，匆匆忙忙和Jake。

Were working with me today.

今天和我一起工作。

Everybody in the store knows when we make peppermint candy because peppermint has a weird reaction to your skin, it makes you feel cool.

店裡的每個人都知道我們做薄荷糖的時候，因為薄荷對你的皮膚有一種奇怪的反應，它讓你感到涼爽。

Anybody was in any way slightly congested or had any matter of allergies at this point, they will not after that £25 of candy canes only take less than an ounce of peppermint oil.

任何人以任何方式稍微充血或有任何事項的過敏在這一點上，他們不會後，25英鎊的糖果手杖只採取不到一盎司的薄荷油。

When we make candy with multiple colors in it, we add the food coloring on the table.

當我們製作含有多種顏色的糖果時，我們會在桌子上添加食用色素。

We do this so we can segment and separate the different areas of color.

我們這樣做是為了將不同的顏色區域分割開來。

One of our specialized tools doesn't look like it's a tool.

我們的一個專門工具看起來不像是一個工具。

It's a giant table.

這是個巨大的桌子。

The top is made out of a half inch piece of steel and has a water circulation system in it.

頂部是由半英寸的鋼片製成的，裡面有一個水循環系統。

We use it to rapidly cool the hot sugar where it comes in contact with the table will cool off quickly, but the bits not in contact don't cool that fast.

我們用它來迅速冷卻熱糖，它與桌子接觸的地方會迅速冷卻下來，但不接觸的地方就不會冷卻得那麼快。

So by folding the candy together, we get to even out the heat and pick the temperature we want.

是以，通過將糖果摺疊在一起，我們可以均勻地加熱並選擇我們想要的溫度。

We may want to act more like a liquid or more like a solid or somewhere in between.

我們可能想表現得更像液體或更像固體，或介於兩者之間。

Alright, we're getting real close to stretched.

好了，我們已經非常接近拉伸了。

Next we make the amber sugar white.

接下來我們製作琥珀色的白糖。

This is a hand wrought iron hook.

這是一個手工鍛打的鐵鉤。

It's thicker than most of the other hooks that we encountered.

它比我們遇到的大多數其他鉤子都要厚。

This lets it radiate the heat better so the candy is less likely to stick to the hook.

這可以讓它更好地散發熱量，是以糖果不太可能粘在鉤子上。

We have several hooks in the store, but the one that I used today came from a store called millions, which was opened in 1848 in Cincinnati.

我們店裡有幾個鉤子，但我今天用的這個鉤子來自一家叫百萬的商店，它於1848年在辛辛那提開業。

We changed the Amber into white.

我們把琥珀換成了白色。

We pulled it about 75 times each time we folded into trapped air bubbles on the inside.

我們每次都拉了大約75次，折到裡面的被困氣泡。

Those air bubbles were great because those little round bubbles reflect light back out and the random light that they reflect appears white.

那些氣泡很好，因為那些小的圓形氣泡將光線反射出去，而它們反射的隨機光線呈現白色。

Then we start making the stripes on the heating table.

然後我們開始在加熱臺上製作條紋。

Make sure my stripes are super.

確保我的條紋是超級的。

even in thickness.

甚至在厚度上也是如此。

Candy canes didn't always have stripes.

糖果手杖並不總是有條紋的。

The first candy canes were white.

第一批甘蔗糖是白色的。

Actually, if you look at victorian greeting cards, which is the best way to look at the history of candy canes because they throw it up on them.

實際上，如果你看一下維多利亞時代的賀卡，這是看糖果手杖歷史的最好方式，因為他們把它扔在上面。

It wasn't until the late 1800s, the first stripes came out and this is partially because people thought of peppermint is white colour.

直到19世紀末，第一個條紋才出現，這部分是因為人們認為薄荷是白色的。

I'm just waiting for these to actually get stuck together.

我只是在等待這些東西真正粘在一起。

One of the things about candy that we have to be careful with is the colors will migrate from one point to another in the candy canes.

關於糖果，我們必須要注意的一點是，顏色會從糖果的一個點遷移到另一個點。

If they're too hot, the red would actually bleed into the white parts of the candy and we don't want this to happen.

如果它們太熱，紅色實際上會滲入糖果的白色部分，我們不希望發生這種情況。

We do this by controlling the temperature and the only way we can really tell the temperature at this point is by feel.

我們通過控制溫度來做到這一點，而在這一點上，我們真正能夠判斷溫度的唯一方法是靠感覺。

We know how stiff the candy needs to be and that just comes with practice and we'll come mm hmm.

我們知道糖果需要多硬，這只是隨著實踐而來的，我們會來的mm hmm。

The batch roller twists the candy as it forces it down the taper.

批量輥在迫使糖果順著錐體向下移動時，會使其發生扭曲。

We don't want it to go too far, but it's kind of useful in this case to a point because it puts a spiral on the candy cane first.

我們不希望它走得太遠，但在這種情況下，它在某種程度上是有用的，因為它先在糖葫蘆上放一個螺旋。

Candy cane is born.

甘蔗糖誕生了。

We add a spiral with our hands, but we do it at the machine first.

我們用手添加螺旋，但我們先在機器上做。

Then we add the hook on the candy cane.

然後，我們把鉤子加在糖果手杖上。

The hook on the top of the candy cane is made by bending it.

糖果手杖頂部的鉤子是通過彎曲而成的。

If you think of this, it's behaving like a tube.

如果你想到這一點，它的行為就像一個管子。

The inside white is softer than the outside, so we have to bend it very carefully.

裡面的白色比外面軟，所以我們必須非常小心地彎曲它。

We use our hands in a very similar way to a tube bender that a plumber uses and then we have a little guide.

我們用手的方式與水管工使用的彎管機非常相似，然後我們有一個小指南。

We use to make sure they're all a consistent size and that's how we make candy canes.

我們用來確保它們的尺寸都是一致的，這就是我們製作糖葫蘆的方法。

Next, we'll make the drop candy.

接下來，我們將製作水滴糖。

We start the process the same boiling the sugar and adding the flavor.

我們開始的過程與熬製糖和添加香料的過程相同。

The sugar plum is a drop candy where everything is the same color.

糖梅是一種水滴型糖果，所有東西都是同樣的顏色。

Everything else we did use multiple colors because of this, we could cheat a little, we could add the coloring and the flavoring in the pot at the same time.

其他的東西我們都是用多種顏色，因為這樣，我們可以作弊一下，我們可以在鍋裡同時加入色素和調味料。

And when we poured it on the table we could pour it thinner and over a larger surface areas will cool faster.

而當我們把它倒在桌子上時，我們可以把它倒得更薄，在更大的表面區域會冷卻得更快。

It just speeds up the candy making process.

它只是加快了糖果的製作過程。

We can tell by the texture of the sugar, the temperature of the sugar and then we add the citric acid because citric acid will burn if the sugar is too hot and the citric acid is the acid that makes the flavors right?

我們可以通過糖的質地、糖的溫度來判斷，然後加入檸檬酸，因為如果糖的溫度太高，檸檬酸會燃燒，而檸檬酸是製造味道的酸，對嗎？

Most of these flavors come with no acid in them and most fruits have acid in it.

這些口味中大多數都沒有酸，而大多數水果中都有酸。

It just gets like impossibly thin.

它只是變得像不可能的薄。

The problem with teaching candy making is it's all about touch.

糖果製作教學的問題在於它是關於觸摸的。

The consistency changes constantly.

濃度不斷變化。

There's one point that we want to cut it.

有一點，我們想削減它。

We want to cut it when the outside is hard and the inside's still liquid so we can average out the temperatures.

我們希望在外部堅硬而內部仍是液體的時候切開它，這樣我們就可以平均溫度了。

You can see.

你可以看到。

It's like starting to become a little bit more compact.

這就像開始變得更緊湊一點。

But then when we want to manipulate it, we wanted more of a clay consistency when we're doing the initial shape.

但是，當我們想操縱它時，在做最初的形狀時，我們希望有更多的粘土濃度。

But we wanted to get harder to keep the shapes.

但我們想變得更難，以保持形狀。

Once it's done, it went from a liquid to now it's behaving like a non newtonian fluid and that means that right now it's flowing like a liquid, but we put a lot of pressure in it.

一旦完成，它就從液體變成了現在表現為非牛頓流體，這意味著現在它像液體一樣流動，但我們在其中施加了很大的壓力。

It would behave like a solid.

它將表現得像一個固體。

I still have a pair of scissors from my great grandfather when he was a tailor and they probably took two weeks of salary to buy, but he kept them for a lifetime and he died before I was born.

我還保留著我曾祖父當裁縫時的一把剪刀，這把剪刀可能花了兩個星期的工資才買到，但他保留了一輩子，在我出生前他就去世了。

The things that I own here for this candy making, I don't feel like I'm an owner of, I'm just a caretaker of because they're gonna be here generations after me and I have to preserve them for the candy makers that follow me.

我在這裡擁有的用於製作糖果的東西，我不覺得我是一個主人，我只是一個看守者，因為它們在我之後的幾代人都會在這裡，我必須為我之後的糖果製作者保存它們。

This is 100 and 50 year old equipment.

這是有100年和50年曆史的設備。

The machine is a fruit drop roller.

該機器是一個水果落地滾筒。

We're doing this by passing the candy through it and getting out the shape at the other end.

我們要做的是將糖果穿過它，在另一端弄出形狀。

Today we use the diamond shape.

今天，我們使用鑽石形狀。

The diamond candy not only looks pretty, but gives eight surfaces to be in your mouth.

鑽石糖不僅看起來漂亮，而且給人以八面玲瓏的感覺，在你的嘴裡。

So the flavor spreads faster so we like this for subtle flavors like the sugar plum.

是以，味道傳播得更快，所以我們喜歡用這種方法來處理像糖梅這樣微妙的味道。

These candy machines haven't changed much in the last 150 years.

這些糖果機在過去150年裡沒有什麼變化。

They were developed by thomas mills in Brothers in philadelphia.

它們是由托馬斯-米爾斯在費城的兄弟公司開發的。

These machines are made out of cast iron.

這些機器是由鑄鐵製成的。

They weigh 20 or £30 each and the rollers are solid bronze.

它們每個重20或30英鎊，滾筒是實心的青銅。

Everything needs to be non stick on this and like a cast iron skillet.

這上面的所有東西都需要不粘，就像鑄鐵平底鍋一樣。

We've made a nonstick by working in oil to the surface.

我們通過在表面塗抹油來製作不粘鍋。

I'm gonna pre cool some chunks over here.

我將在這裡預先冷卻一些塊狀物。

The candy comes out of the machine onto the candy cooling table.

糖果從機器裡出來，放到糖果冷卻臺上。

Water is being sprayed on the underside of the top.

水正被噴灑在頂部的底面。

You can't have water on the candy would make it sticky.

糖果上不能有水，會使它變得粘稠。

This freezes the candy in place as soon as it comes out of the machine, the rollers get it into the shape, but it's the table itself that cools it off.

這樣一來，當糖果從機器裡出來時，就把它凍結在原地，滾筒讓它進入形狀，但是是桌子本身把它冷卻了。

We slide it across the table, but it's still behaving about the consistency of shoe leather.

我們把它滑過桌子，但它的表現仍然和鞋面的一致性差不多。

It's not rock hard yet.

它還沒有硬起來。

The sheet of candy comes out connected by sugar, which we call Flash.

糖果片出來後被糖連接起來，我們稱之為Flash。

The Flash holds the candy together when it comes to the machine, but now we need to get rid of it.

閃電俠在機器上時把糖果固定在一起，但現在我們需要把它弄走。

We need to break the pieces apart and we do that by dropping the candy.

我們需要把這些碎片打散，我們通過丟棄糖果來做到這一點。

The last thing we have to do is get rid of all the sugar dust.

我們要做的最後一件事是擺脫所有的糖粉。

The remnants of the Flash.

閃電俠的殘餘。

We have to do this because the candy under its own weight just like glass to a certain point will fuse back to itself.

我們必須這樣做，因為糖果在其自身重量的作用下，就像玻璃到了一定程度會熔化回自己。

Various candy makers use different things.

各種糖果製造商使用不同的東西。

I just use an old friar that we bought for this purpose and that's how we make drop candies.

我只是用一個我們為此買的舊炸藥，這就是我們製作水滴糖的方法。

Finally, we'll make the eggnog cut rock image candy.

最後，我們將製作蛋酒切石像糖。

Okay, we start the process the same boiling the sugar and adding the flavor hard part.

好了，我們開始的過程是一樣的煮糖和添加味道的硬性部分。

I call it image.

我稱它為形象。

Candy.

糖果。

The correct term is cut Rocket was originally invented in Blackpool England.

正確的說法是切割火箭最初是在英國黑池發明的。

It's also sometimes called blackpool rock mm smells like pink.

它有時也被稱為黑池巖mm聞起來像粉紅色。

Blackpool rock is sold in a big piece with the art all the way through like a stick of rock and they call it.

黑池巖是以一大塊的形式出售的，其藝術性一直貫穿其中，就像一根岩石棒，他們稱之為。

What we're doing is we're taking into bite sized pieces, which is the cut rock part.

我們所做的是把它抽成一口大小的碎片，也就是切割的岩石部分。

Okay, well let's go to the metal of the equipment is important.

好吧，讓我們去看看設備的金屬是很重要的。

All of our metal is mild steel, not stainless, stainless steel because of the very nature that makes it not rust is not magnetic.

我們所有的金屬都是低碳鋼，而不是不鏽鋼，不鏽鋼因為其不生鏽的本質，是沒有磁性的。

Sugar likes to stick to things that are the same temperature as it and the table if it heats up, will become sticky to the candy.

糖喜歡粘在與它相同溫度的東西上，如果桌子加熱，就會變得粘在糖果上。

The bars, if they heat up too much will become sticky to the candy with the image can be present.

酒吧，如果他們加熱太多，會變得粘稠的糖果與影像可以存在。

We needed the inside to be cold because we needed to keep the detail in place.

我們需要裡面是冷的，因為我們需要保持細節。

I say we should move to the table right about now.

我說我們現在就應該搬到桌子上。

Nine pieces good.

九件好。

I don't know if it's a little hot but we have time to cool it and I did this by cooling off the corners of the presence but we want the outside hader's that that candy can slide around it, share its heat and stretch it out to the image will scale.

我不知道它是否有點熱，但我們有時間來冷卻它，我通過冷卻存在的角落來做到這一點，但我們希望外面的哈德爾的那個糖果可以在它周圍滑動，分享它的熱量，並把它拉伸到影像將縮放。

Do you think that's enough for a little more?

你認為這樣就夠了，還可以再來一點嗎？

One of the fun things about the image candy is, it's possibly the most creative candy we do and some of the most complex we have to create three dimensional art.

影像糖果的樂趣之一是，它可能是我們做的最有創意的糖果，也是我們創造三維藝術的一些最複雜的糖果。

That's a good shape.

這是個好形狀。

In the case of the present, we wanted the inside color of the president, the light blue to be opaque.

在本案中，我們希望總統的內部顏色，即淺藍色是不透明的。

So when we put a clear blue wrap around it, light went through the clear blue bounced back out and hit your eye and look more spectacular.

是以，當我們把一個透明的藍色包裹在它周圍時，光線穿過透明的藍色反彈出來，打在你的眼睛上，看起來更加壯觀。

Beautiful.

很漂亮。

That technique is called Khoisan a little boxes.

這種技術被稱為Khoisan a little boxes。

We're making a little box for the light to bounce in and out and by tapering the circles of candy that I made sort of like candy straws that are filled with white candy.

我們要做一個小盒子，讓光線彈進彈出，通過漸變的糖果圈，我做的糖果圈有點像糖果吸管，裡面裝滿了白色的糖果。

I was able to make the illusion of a bow or make the shape of the bow because what good would it present without a bow.

我能夠做出蝴蝶結的假象，或者做出蝴蝶結的形狀，因為如果沒有蝴蝶結，它能呈現出什麼好處。

But the bow's designed to be much taller than it ended up.

但船頭的設計要比它最終的高度高得多。

Yeah, I let the weight of the candy being a non Newtonian fluid.

是的，我讓糖果的重量是一個非牛頓流體。

Get its to its final shape.

使其達到最終形狀。

Once we have the shape in the center, we pat it around with a white candy.

一旦我們在中心有了形狀，我們就用白糖拍打它的周圍。

This is for two reasons.

這有兩個原因。

One, it gets it away from the outer edge.

第一，它讓它遠離了外緣。

When the light goes through that rap on the edge of the present, it bounces back out at you.

當光線穿過現在的邊緣的那個饒舌的時候，它就會向你反彈出來。

Then we need to do an outer wrap of UNP pulled candy.

然後我們需要做一個UNP拉糖的外包裝。

The pulled candy are like tiny little air bubbles.

拉出的糖果就像一個個小氣泡。

So if we just cut the white candy, it might crumble, it might make a diagonal cut.

是以，如果我們只是切開白色的糖果，它可能會碎掉，可能會切出一個斜線。

But if we wrap it in the non wrapped candy, non pulled candy, we're able to create an outer level that will produce a crack around it When we cut it and make smoother pieces.

但是，如果我們把它包在不包的糖果裡，不拉的糖果裡，我們就能創造出一個外部水準，當我們切開它時，周圍會產生一個裂縫，做成更平滑的碎片。

Then we need to use gravity to make an even taper.

然後我們需要利用重力使其成為一個均勻的錐度。

Our entire goal here is to make a three dimensional funnel of candy.

我們在這裡的整個目標是製作一個三維的糖果漏斗。

Mhm.

嗯。

We learned how to stretch the image down and scale it without losing the detail without losing pieces and without it distorting, and that's what sometimes takes years to master.

我們學會了如何在不丟失細節、不丟失碎片、不變形的情況下將影像向下拉伸和縮放，這就是有時需要多年才能掌握的東西。

Next.

下一步。

We put the candy on the batch roller and we pull it before we had a batch roller, we had one person rolling the candy while one person was pulling it.

我們把糖果放在批處理滾筒上，我們拉著它，在我們有批處理滾筒之前，我們有一個人在滾動糖果，而一個人在拉著它。

But now that person is replaced with high technology, high technology from about 1910.

但是現在那個人被高科技取代了，大約1910年的高科技。

And this batch roller spins the candy.

而這個批次的滾筒旋轉的是糖果。

The candy is a non newtonian fluid.

糖果是一種非牛頓流體。

If we just left that cylinder alone and we go flat and spread out over the entire table.

如果我們只是離開那個圓柱體，我們去平攤在整個桌子上。

But by keeping it moving, we keep it as a solid object.

但通過保持它的移動，我們保持它是一個固體物體。

Then we have to pull it.

然後我們必須拉它。

We have to pull it gently because we pull it too fast.

我們必須輕輕地拉它，因為我們拉得太快了。

It will snap when it's thick.

當它變厚時，它會斷裂。

So we're sort of pulling it down gently, scaling it with very, very even pressure.

是以，我們要輕輕地把它拉下來，用非常、非常均勻的壓力擴大它的規模。

We then cut the pieces.

然後我們把這些碎片切開。

We do this on our candle, a little candy anvil because we're sugar smith's.

我們在我們的蠟燭上做這個，一個小的糖果砧板，因為我們是糖匠的。

This elevates it off the table and allows us to cut it with our chopper.

這樣就把它抬離了桌子，使我們能夠用我們的切菜機切割它。

And the knife hits it really hard.

而這把刀打得非常用力。

All the pieces become by size and each piece has an identical or nearly identical image in it.

所有的作品都是按大小排列的，每件作品中都有一個相同或幾乎相同的影像。

Mhm.

嗯。

People seem to forget that history isn't that far away and the future isn't either.

人們似乎忘記了，歷史並不遙遠，未來也不遙遠。

And we just sort of here in the middle being a caretaker for what's around us, ideas, people, friendships, loves.

而我們只是在這中間做一個看守者，看守我們周圍的東西，思想、人、友誼、愛情。

And if we can remember that everything is as sweet as candy.

如果我們能記住，一切都像糖果一樣甜蜜。

Okay, mm hmm.

好的，mm hmm。