If you are a fan of clear recipes, check out this playlist with other clear recipe attempts to date including a clear lemon meringue pie kzread.info/dash/bejne/l6iClpikp7Srhrg.html You can also make standard hot chocolate bombs here in this previous video kzread.info/dash/bejne/m4OouZmohJvRY7g.html

@georgiadreamingbb1245

2 жыл бұрын

YAAAAAY ANOTHER CLEAR RECIPE I WAS JUST THINKING I WISH HE COULD DO ANOTHWR CLEAR VIDEO!

@thehookup8841

2 жыл бұрын

Can you shout out my daughter Amelia she is 4 and it’s her birthday

@kellysvetkoff

2 жыл бұрын

Wait you mean it's dangerous to eat or dangerous to make.? If it's dangerous to eat then why make it.? 🤔

Pour the melted isomalt on the outside of your molds. Perfect hemispheres every time.

@sndrc9

2 жыл бұрын

And maybe ice on the inside? So it cools fast and doesn't all just run off the top?

Hi Barry! I have an associates degree in Pastry Arts. For the degree, I had to take a sugar class. So I feel qualified to comment some information for educational purposes! 😅I love yall, but I only made it 6 minutes before having to stop to comment. If youve never done sugar work before, it is NOT recommended to start with isomalt. It cooks at a higher temperature, and the methods for cooking it can differ depending on your experience as well as how you plan on using the isomalt. Isomalt does have one major perk over regular sugar; it is resistant to crystallization. The finish product also tends to be less sticky. Oh and isomalt can remain clear, where as regular sugar typically doesnt when cooking it to that temperature. I will start by saying that I have never heard of the amount of water in cooking changing the final consistency of your isomalt. They say to add enough water to make it sand like so that you arent spening a much longer time cooking it (it has to boil the water out). When we cooked sugar in school, we used more water than the sand method to help stop it from burning. Since isomalt typically doesnt crystallize, you dont need to brush down the sides of your pot with water. Just pop a lid on it and watch the temp (which you did). That being said, microwaving your isomaly to cook it isnt a great idea. You dont want to distrub the sugar once it starts cooking. The frequent stirring with the microwave will add a lot of bubbles to your sugar. If you choose to do that method anyway, its recommended to pour it out on a silicone mat and pop it in the oven for a few minutes to get rid of the bubbles. The microwave is great tho for remelting isomalt that you already cooked. In order to color the isomalt, theres a couple different ways you can do it. Make sure to use water based colors tho. Color needs to be added at about 310F. DO NOT STIR IT! Stirring makes bubbles. You gently swirl the pan around to mix in the color. Remove it at about 333F and shock it in an icewater bath for about 5ish seconds (when the initial hissing stops). It will have reached 338F in that time. Before pouring the isomalt into your desired molds, you can continue to swirl the pan until the color is incorporated. It pours best around 300F. Then pour into your molds and let it harden. The reason it suggests the sugar gloves is to protect you from any accidents. Theyre specially made to withstand higher heat, and they insulate your hands to make it easier to pull sugar sugar (which you also do at high temps) without burning yourself (its still very hot tho). If the Isomalt were to get on your skin, theres pretty much no way that its coming back off without taking the top layer of skin with it. At leasst with the gloves, you can immediately remove it if it gets any on there, and you wont get burned. And if you plan on working with it for some time, its good to keep it in a pyrex type pitcher and in the oven at a lower temp to keep it in a liquid/workable form. Oh and one more reason isomalt is more dangerous than sugar is because its typically clear. Sugar usually has a slight tint. But if youre using it to glue pieces of sugar together, typically you just dip the end of one piece in the melted isomalt, and then stick it where it needs to go. It hardens very fast. But because it is clear, its easy to misjudge it when youre dipping into the container, and then you can burn yourself. And the reason it looks so much like powedered sugar or sugar crystals is because it IS sugar. Its a sugar substitute typically used in diabetic or weight loss type products. But its expensive, so its seen a lot more in the world of sugar work. Now im gonna go finish the video. Just had to share some knowledge first.

@user-dg2kl7xc1e

6 ай бұрын

me too

@tojotaco3822

6 ай бұрын

🤓

@tojotaco3822

6 ай бұрын

quit yapping

@kallusive8986

6 ай бұрын

@@tojotaco3822lol right?

@TheRealIank366

6 ай бұрын

@@tojotaco3822if you don’t like the comment, ignore it.

I think you should have still worn the gloves even when you microwaved it. The microwave still made it become an extremely hot sticky substance that would be very bad to get on your skin

@mrbarrylewis

2 жыл бұрын

Yep, good call, I think editing the first part made me realise that, hot stuff that is!

@clashblaster

2 жыл бұрын

I was wincing when I saw them handling that without gloves and with all those strings going everywhere! Molten sugar of any type is very dangerous if you're not careful, not just isomalt.

@FaeAstray

2 жыл бұрын

I have burned myself with hot sugar before. it is HORRIBLE. 0/10 do not recommend, I DO recommend gloves when working with any sort of hot candy!

@lunavixen015

2 жыл бұрын

@@mrbarrylewis those gloves are also good for when you are making caramel or hard candy

A chocolate bottom with a clear top would look really cool I imagine

@mrbarrylewis

2 жыл бұрын

great idea

I saw these transparent beverage bombs some time last year. It looks so cool but I am a bit clumsy and the thought of handling hot isomalt is terrifying. Thank you for taking one for the team Barry haha

@mrbarrylewis

2 жыл бұрын

So hot yep! Glad I got the gloves

Barry, I challenge you to use the isomalt to make a “glass” bottle or glass like they use in movies to smash over someone’s head.

@Bibbly53

2 жыл бұрын

Some very strange gelly-ish beakaway glass sounds very fun.

@mrbarrylewis

2 жыл бұрын

Ok Vicky I will have a look

@bradasstv

2 жыл бұрын

@@mrbarrylewis yeah, that's actually interesting. Always heard it called sugar glass. I guess it's something similar to this...

@SoulcatcherLucario

2 жыл бұрын

@@bradasstv they're made with plastic nowadays, but they used to be made of sugar

@bradasstv

2 жыл бұрын

@@SoulcatcherLucario cool, had no idea 👍

“I so sorry that I didn’t know of isomalt.” Classic Barryism. No apologies needed, Barry-part of the fun is watching you discover and learn about new food things. Have you ever seen/tried injecting designs into gelatin?

Man, this was one hell of a trial. And while I doubt that you ever want to make isomalt beverage bombs again, I wouldn't say no to more isomalt alchemy in general.

@rachelh1720

6 ай бұрын

Whenever I see isomalt all I can think of is mythbusters. 😅

Hey Barry, you could use a large bowl and make an edible snow globe with chocolate or sponge cake as a base.

Love watching your videos Barry. Never fail to make us smile ❤️

You’ve just made my day with this upload! Cheers Barry!

I love your dedication and follow through on these projects!

I could just watch Barry's videos all day. I adore his wholesomeness & his family, his positive attitude & his laughter, it rubs & puts me in a better mood throughout my day, lol. His family is just so adorable. & I LOVE the accents. Just, goals, lmao.

I love how passionate you are Barry!

Barry I've been watching your channel for maybe around 2/3 years and I do love your videos!

You've always spoken so proper and eloquently but still even so in the comments. It's so sweet to see you actually conversing with your fans :) you're so wholesome.!

if you get tiny bubbles or it's not clear, you can use a kitchen torch while it's still in the mold to make it look clearer and some of the bubbles will pop. They often use molded isomalt bottles in movies when "breaking" them over peoples heads.

ABSOLUTELY AMAZING BARRY YOU DID IT ONCE AGAIN!!!!! And we thank you for it too!!!

Very fun to look at,it looks like a lot of work just to do for yourself but definitely would be great to gift to someone in a basket of treats. Great work, you guys make awesome videos 👏

@mrbarrylewis

2 жыл бұрын

Cheers Nicole, yeah I guess air tight storage as a gift would work yep

Adventures in isomalt! Growing up I always watched those Food Network cooking competitions and it is amazing the sugar decorations the pastry chefs made with this stuff. These looked like little christmas tree ornaments! :)

Christmas presents this year! I've made the chocolate ones a few years back. Now I can't wait to to try these!

I admire your dedication to this. it definitely nourished my fulfillment! Hope you have a great weekend!

When I have nothing to watch on here, I come to your channel! Love your videos and you’re awesome family

The main function of the sugar gloves isn't to protect you from the heat, it's to prevent the molten sugar from sticking to your skin. Molten sugar is like napalm in a way, it sticks to surfaces it touches and keeps dumping its heat into them. The gloves are heat resistant enough that they don't melt and the sugar doesn't stick to them as well, even when it sticks you can take the glove off to prevent more severe burns.

Glad you got one like you wanted in the end. So does this mean Mrs B will be enacting various nefarious plans to dispatch the microwave off to microwave heaven? Or will she frame Barry like the previous times? Tune in next time on....Microwave She Broke.

This was awesome. Love the transparency stuff. It looks like hell to make, but the end result is awesome.

I live for your videos! Thank you for your content its so fun and interesting! ☺️

You truly have a great support in Mrs. B. And chapeau to your ambition.

@mrbarrylewis

2 жыл бұрын

cheers

Fun fact: Whenever you see breaking glass in a movie, it is likely made of either isomalt sugar or regular sugar, depending on the needed properties (or prop team preference). That is why you can have someone jump through a window or smash a bottle on someone's head with no injury to the actors.

@PsylomeAlpha

6 ай бұрын

Ye, it's called sugar-glass because it's *literally* sugar, and even if you get like, a splinter from it (which is difficult anyway because sugar likes to break into sorta square-ish shapes when crystalized, but whatever) it'll just melt away with a wash so it's not going to do much long-term damage!

What dedication !

I've always liked your chocolate Nintendo mould.

man i refreshed my subscription page with almost perfect timing

@swanningabout

2 жыл бұрын

So?

@mrbarrylewis

2 жыл бұрын

Good work

A lot of good ideas about the back of the mold. My thoughts are, since you had 2 molds, use both at once. Pour the iso into one mold and place the other on top with something like pie weights or dry beans to help shape the hemisphere. You'd get three full balls every round of pouring.

Omg. I read this while half asleep and saw clear HOTDOG bomb.

You did it!!! But I agree, never again. lol Hiya Barry and Mrs Barry! Thank you so much for sharing your experience with trying new recipes. I really appreciate your family.

You could make these with some sort of instant drink mix in the middle and drop them into cold water. The shell would break and allow the drink into the water. I've done a super easy version with cotton candy drink bombs on my own channel!

Be careful pouring very hot things into Pyrex, in UK they're heat treated but i've heard they sometimes aren't elsewhere

@ayajade6683

Жыл бұрын

Actually it's because PYREX is borosilicate glass and pyrex is soda lime glass. Both are still sold you just have to know the difference. Soda lime glass has a lower temp it breaks at

@PsylomeAlpha

6 ай бұрын

@@ayajade6683 More specifically, the soda lime glass is less resistant to thermal shock, so like, a variant in the ambient temperature can cause it to break (as well as if it's got a part of it up against something particularly conductive of heat, like the side of a metal mixing bowl, and thus that part in particular is less likely to heat as quickly)

@ayajade6683

6 ай бұрын

@@PsylomeAlpha yeah I know that I just made it a simple explanation for those who didn't

Not sure if you have it in the UK, but School of Chocolate on Netflix showed how to do domes with isomalt that were very thin and see through. Basically, they took a bucket and covered it with cling film, poured a small amount in the middle, and pushed down on the film with a greased ring mold. The air trapped inside makes a dome which when cooled can just be peeled off. Then stuck together, like you showed, by melting the edges. It might be a bit fiddly, but far less messy.

YOUR THE MAN 🔥🔥🔥

Listen Barry. You can already buy the Isomalt pre treated so all you do is melt it and use non of this water and heating malarkie. Its called sosa isomalt. Then you can use the clingfilm method. Make the clingfilm taught over a big bowl pour on the melted isomalt and use a metal ring qnd push over the cling film and iso this will create a bubble! No need for moulds

Well done

just a note, when bakers use isomalt they wear cotton gloves under the sugar gloves for better protection.

@dorryfrost3915

2 жыл бұрын

I agree . There’s also easier isomalts in ready tempered large crystals that you just melt in microwave.. the cloudiness comes from stirring air into the sugar. If you have a heat torch you can make the cloudiness go away.

Not burnt, that is how you make caramel. Just slowly heat until it is at desired color. Yummy!

You could try making different shapes using candle molds. Just put enough isomalt in the mold to coat the inside and move it around to get an even coating.

That’s so cool but I wouldn’t recommend eating it often. isomalt will make your stomach turn flips. We used it in culinary school but only for decorative things because you can get it glass clear. It’s edible but not easily digestible.

Barry, what's the tea that you're now drinking? I know it's been a long time coming, so it's great to see you so proud of actually liking a cup of tea 😊🥰

Massive timing, just travelling to a mate. I hardly post on comments but I wanted to say Ive seen your homemade crisps game night thing years ago and later I found your content. Ive binged a few of your playlists during lockdown and you, Mrs B and the munchkins are kind and entertaining to watch. Ive yet to dig into your Bashen content aside from 'will it toastie' but all in due time. Take care and keep It up. 👍

That was sooo coool

Good video. Is it possible to use a double boiler method to melt and heat it? You should try using of those moulds and pour the stuff into the bottom one then put the 2nd one on top. The idea is that maybe it would push the mixture up the sides at an even layer? These things would be cool Christmas gift ideas.

Love the cow cut out on the counter

Ya can buy it in like a boiled sweet form. Or just uses foxes glacier sweets. Mint ones would be nice for hot choc for xmas.

Hey Barry! I loved this video so cool! Where did you get the controller Silicon tray from? I need it

You should look up the cling film method of making a sugar dome!

I thought you weren't supposed to eat isomalt but I loved the end result

Take your second mold and pour the isomalt in the mold and set the other mold on top and pour is rice to weight it down and it should mold pretty easily. If you put the bottom mold on a warm baking sheet it won’t harden too fast and give you a little more time.

@therealcrisis8439

2 жыл бұрын

That's what I was thinking as well. Could be problematic due to the half-spheres having the same size though. Usually in a two-part mould the inner part has to be slightly smaller to create a gap which can be filled by the isomalt. Maybe there are two-part moulds for these kinds of recipes available, that would be optimal. Another Idea would be to pour the molten substance on the outside of the moulds. Might not be as smooth and pretty on the outside, but could work much better I think.

you can use iso as an alternative to sugar (sorta kinda) less sweet and fewer calories

They also did do a Jam on Toast version of those teabags, I liked those even more than the biscuits ones, they were like a strawberry tea.

@TransasaurusRex

Жыл бұрын

What is this type of tea?

Isomalt IS a sugar. The key to firm edges on the mold is to over fill, tap out & level with a knife, like working with chocolate to get a clean edge. also never fridge or freeze your creations, they will disappear...

you should pour the isomalt over the "back" of the ball mold, then melt the extra on the edges off. that would be a bit more even and you wouldn't have to touch it with a spoon or brush at all.

Barry, an infrared thermometer would probably work wonders for the microwave method!

This gave me big holographic chocolate vibes 😅 glad it worked out in the end

Cool! Just curious if you tried applying the clear goo to the 'outside' of the mold?

Cool photos in background. Where did u get them from?

Nice! Always excited to see a new video pop up

Edible snow globe!

I believe Mrs.B saves Barry from burning himself. Amazing couple .

Hey Berry it would be super fun to see you remake the taco bell Mexican pizza

There’s a reason packets of hot cocoa mix are sold ( even though they taste terrible) That’s a lot of work- but interesting trying isomalt-always wanted to try it, now, not so much!

Would a sheet of baking parchment on top of the cooling rack have helped to release batch 2, I wonder?

What about using the two halves as a press mould? Pour it in one, put the other one on top and fill each hole with something to squeeze any surplus out? Alternatively cover the bottom of the mould instead of the inside?

I'm curious what kind of tea you finally enjoy :v It looks like Hibiscus tea, which is one of my favorites.

Trying this one with the kids tonight. Thanks!

I bet you could make a hot toddy one with like booze infused isomalt maybe? That's worth checking out, you could totally make those like adult tea/cocoa/coffee bombs and give them out as Faux Ornaments during the winter holidays!

Isomalt Has a lot of side effects on many people ( you can find info online ) 😊,I can’t eat it at all ! So might be worth people noting that before making them ..I’ll be sticking with chocolate …such a punishment for allergies 😂😂😂🙈loved the video btw !!!

Every time i see the word clear in the title i pray for barry's sanity

You can get isomalt crystals which is the first step done oh, you don't have to do be mixing up the powder. As many prepared things it might cost more I truthfully can't tell you, I've known of isomalt but never used it. When I worked in kitchens we just made everything from scratch from sugar

Do them red and green perfect xmas gift

The microwave is actually less safe because your not controlling the temp and it's cloudy because it's gotten too hot

I was wondering how you'd feel about a Barry tries or Around the world video on what we call in Belgium 'Videe' or 'Vol-au-vent?' I think you might have fun with trying to make the pastry. We mainly eat it with fries and it's basically one of the most common staple family restaurant dishes you'll find in my country! :)

I could see this being used with colours and icings to make "ornaments", snow globes, etc.

How about inverting the half sphere molds directly onto the silicone sheet?

I am well thank you 😁

Could it work to pour or brush it over the underside of the mold?

@Barry, What is that tea you are using?

I thought maybe you could have poured the isomalt over the backside of the molds instead of inside? Love the videos!

@mrbarrylewis

2 жыл бұрын

Good idea, they aren't too strong though so could collapse, will maybe try it though

ooooh. you could make "mint cracknel" bars

Here's a different challenge: I've seen a lot of different chocolate cups (cups made of actual chocolate) filled with some kind of desert. Can you make a chocolate cup that can hold a liquid? Such that you can serve chocolate milk (cold, probably) in a chocolate cup?

I wonder if that is the stuff they using to make break bottles on peoples head at the theater\movies.

I was wondering how the clear gel stuff would affect the taste of the drink. Instead of pouring it into the inside of the mold and painting it up the sides, turn the mold over and pour it over the “outside” to see if it’ll set up that way.

@hyldrklein451

2 жыл бұрын

Isomalt taste is comparable to sucrose, just a little less sweetener. So as a sweeter, it shouldn’t taste all that different.

you should check out Amoury Guichon! He makes incredible chocolate creations- the isomalt reminded me of it

@martintallinger

2 жыл бұрын

yeah he started the trend of doing isomalt snowglobes 😁

Haven't heard about that stuff in years since I stopped watching those baking sugar shows on food network

You do know it also works as a laxative? 😇😁

looks like the same way they make sugar glass for stunts

is this also how they make "sugar glass" for movies?

so its basically a stabalised sugar syrup lol also maybe before u pull them out of the mould use a heated knife too clean the edges up before popping them out should get a nice clean edge

@mrbarrylewis

2 жыл бұрын

Good call

Less than a minute in and I keep fearing the need for a hospital visit is imminent.

So I'm a bit lazy when it comes to confections, I just use the Lyndon truffle balls as coffee/hot chocolate bombs

should had made your own hot chocolate mix. Dutched dark chocolate from scratch then pulverize into coarse powder, add to bomb with three small marshmallows, and bam. Not too sweet, but a lot richer and deeper flavor and a better color profile in milk as well.

If you could find a way to make these fairly quickly (and a lot higher success chance), it would be a great USP for a coffee shop or a cafe or something similar