- Heard you had an upset tummy.
- Yay!
Thanks, Rhoda.
Rhoda brought me some Pepto.
Ooh, it looks so gross.
- You just gotta take it.
- Okay, ready?
Ugh. That's disgusting.
- [Man] Do you think you
could make a better Pepto?
- I could make a
better-tasting pink liquid,
but I don't know if it
could cure five symptoms.
[upbeat jazzy music]
Ready?
[gasps]
[laughing]
Hey everyone, I'm Claire.
I'm in the BA Test Kitchen,
and today I am making
Gourmet Warheads.
I can't believe I just said that.
[upbeat jazzy music]
Oh, not looking forward to this.
I actually really like sour, but these are
like unpleasant sour.
Carla, how do I get excited about this?
- You eat a bag of these,
and then you come back in
and you're like--
- Wait, this must be Cosmo's
favorite thing in the world.
- Yes.
Yeah, we could go get Cosmo back.
- I was just gonna say,
you know what would make me
feel more excited about this,
is let's get Cosmo back here.
- [Carla] A small child?
- [Claire] Yes.
- Great.
- Let's do that.
- We'll get him amped,
and then he'll amp her.
Perfect.
- That's what I need.
- [Carla] Great.
- So, you know, the
standard Warhead is this
individually wrapped
candy lozenge, basically.
Kind of looks like a cough drop.
At least I think this will be easy.
Do I have to eat it?
I never want to eat
another one of those again.
- [Man] It's just a sour coating.
- Oh, it's just a coating.
I get it now.
All right.
It's a simple hard candy
with a citric acid coating.
I can pretty much say that without looking
at the ingredients.
All right, this is black cherry.
I'm gonna rinse it under water.
I guess there's something to be said
for the hurts so good kind
of mentality around food,
but I feel like that only is
really like a spicy thing.
Their catchphrase is survive
the sour, savor the sweet.
That's actually kind of hard to say.
So apparently in classic there's
watermelon, blue raspberry,
lemon, black cherry, and green apple.
I do kind of want to open the worms.
Do people eat these?
I don't understand.
This has nothing to do with a Warhead.
It's not sour.
That doesn't make sense.
Nope.
Let's try the sour twists.
These are kind of fun.
I don't get it.
On the spectrum of
foods that are like easy
to make gourmet and then
hard to make gourmet,
these are like over here.
It's like, how does one make these
anything other than what they are
which is artificially flavored
sugar with citric acid?
On the other hand, I
think I can make them.
This might kill Chris Morocco.
He might die if he has to eat these.
I don't want that on my conscience.
- Mm.
- Wow, Andy.
Not even a flinch.
You love them!
- Because I love citric acid.
- You love them!
- I love citric acid.
- Oh my god.
I did not see this coming.
Oh my god.
- It makes this, it has the
effect where right over here,
makes your mouth pucker.
I really am into it, and
then I'll spit it out
because it's gonna get sweet.
- [Claire] That is so crazy to me.
- I would love for it to
be sour for the majority
of the time, and not just--
- Oh my god.
- It does not taste like apple
until the sourness goes away.
- Right.
- And even then, it's
such a faint apple flavor.
- It's not good.
- Chris would not approve.
- I'm seriously worried
that it will maim Chris.
I think it's going to
cause him great injury.
Do you want to try a
Warhead/when was the last time
you had a Warhead?
- When I was like 13.
- Okay.
- Me and my brother got a jug,
and then we would like trade
for different flavors and stuff.
It was like a whole game.
- It's hard for me to
imagine people liking these.
- They were hot.
- Yeah.
- They were really hot for like a year.
It's so weird!
Why does anyone eat these?
- They're not food.
- Why is this like a thing?
[Claire laughing]
- That's the face.
- This is kind of inedible.
- Oh Chris.
- I don't, I ...
- First of all, I like your haircut.
- Thank you. I appreciate that.
- Second of all, I am gonna ask you to--
- Good opening move.
I just--
- Eat a Warhead.
- Claire.
I really don't wanna eat a Warhead.
- What if I crush it up and
you can just take like a--
- Just have like a nubbin?
- A tiny piece?
- Okay.
All right, approved.
- [Claire] Did you just try some?
Can you narrate it?
- It's like sour, but
it's not like crazy sour.
- Chris--
- It's not screaming sour.
- Okay.
Let's just.
- Like, that to me tastes sweet.
- All right.
- Like sweet and dull.
- Now I wanna prove a point.
All the way in. Right in.
[laughing]
- [Chris] Why would you do that to me?
- You needed to know.
Just so you could--
- That was horrific.
It's not just sour, it's like pain.
- Can I lick it?
- [Claire] Yeah, you can lick it.
[laughing]
Just a tiny little taste.
[Gaby shrieks]
[Claire laughing]
- No!
No, Claire!
- Oh, these are fine.
- [Claire] What?
This is the most divisive
thing we've ever had
in this kitchen.
- Wait, really?
- Half the people can't
stand it and spit it out,
and the other half are
like these are incredible.
- These are not as sour--
- As you remember?
These are like unpleasant sour.
- Have you eaten a whole one?
- Yeah.
But not like,
well no, I guess.
- [Priya] Just eat the whole one, Claire.
[laughing]
- No.
This is a fascinating
study of people's palates.
- How about that?
- Fascinating.
Not that I think there's a
lot of layers of the onion
to peel off here, but I'm
gonna take a closer look.
See what we can find out.
[giggling]
So it looks like it
has this sort of white,
this white bloom around the
candy, and that's the sour part.
You have to get through that layer of sour
and then it's just plain
sweet candy underneath.
Okay.
So, it's not an oblate
spheroid because it has
a band around the sides that's flat.
I have a bowl of water
here because I want to try
to dissolve away the bloom.
Like I just don't think that
the actual candy is sour.
Yeah.
So, I wanna try to break one
apart and see a cross-section
because I wanna see if I
can see any distinct layers
in the candy.
So I can see the layer of the
white coating on the outside.
It does kind of look
thicker than I thought.
I think one of the challenges
will be getting that layer,
whatever it is, to adhere to the candy,
and to build on itself.
My hypothesis is that
it's a sweet candy lozenge
and a sour coating, and that's it.
Time for my favorite part.
Reading the ingredients.
Corn syrup, sugar,
microencapsulated malic acid,
[malic acid, hydrogenated palm
oil] citric acid, gum acacia,
soybean oil [processing
aid], ascorbic acid,
artificial flavors,
carnauba wax, cornstarch,
blue 1, red 40, yellow 5.
Wow, so there's some
ingredients that I'm really
not familiar with.
The microencapsulated malic
acid is kind of what's
getting me, and that's
also the third ingredient.
The malic acid, I don't
really know anything
about malic acid.
It's come up before I
think in Sour Patch Kids.
And I think there is food grade
malic acid that you can buy,
but we'll have to look
into that during research.
All right, Wikipedia.
Warheads extreme sour hard
candy derive their strong
sour flavor primarily from
malic acid, which is applied
as a coating to the outside
of the small hard candies.
Then it says it leaves a
fairly mild candy that contains
a much less sour and much more flavorful
ascorbic and citric acids.
Okay, I'm gonna look on YouTube.
- [Announcer] At Halloween,
Warheads bring an element
of surprise to every candy bag--
- Yeah. Yeah.
- [Announcer] With mega tons of sour--
- Yeah.
- [Man] It's actually
injecting a citric acid center
to the middle of the candy--
- [Claire] [gasps] What?
- So that the Warhead's gonna have--
injecting a citric acid center
to the middle of the candy
so that the Warhead's gonna
have sour on the inside
and sour on the outside!
- No. No.
No.
- [Man] You heard him.
- I wish I hadn't watched that.
It's annoying.
Okay.
So the main revelation from
the video was that there is
a citric acid center, so I have
to verify that that's true.
I wanna break one of these open again.
All right, that actually
broke in half decently well.
I don't know what they're talking about,
this whole citric acid thing.
I don't think that's real
'cause I don't see any citric acid center.
What are they talking about?
Maybe that's an old video
and they changed the formula.
So my idea is to make a sugar solution,
spike it with some citric
acid, and pour very small
amounts into these molds so that I have
a little hexagonal tiny disc,
and then that will be
sandwiched between the molds
for the actual Warheads, and
that'll be like a sour core.
I have an idea.
What if the core is a
flavor that's not the flavor
of any of the normal five
flavors, and then each of them
has a different but same flavored core?
That makes sense, right?
Here's another thought.
Maybe I do a lemon core,
and then I don't do
a lemon flavored Warhead, I
just do the other four flavors.
Thoughts?
Okay, great. I like this idea.
I'm into this.
[upbeat jazzy music]
I'll start with the lemon core.
150 grams of sugar, 75
grams of corn syrup,
75 grams of water.
You can see that the sugar
has started to take on
a little bit of a brownish
tone, and that says
we're in the first stage of caramel.
Okay.
Citric acid.
A half teaspoon of lemon extract.
It's spiked a little bit,
you can see that I basically
made caramel, but that's not a bad thing.
It'll just taste a little bit caramelly.
It looks like I added food
coloring, but I didn't.
And that's because it's kind
of caramel at this point.
This is really hard.
This actually requires
quite a bit of coordination.
Isn't this mesmerizing?
Well now the mixture's
getting pretty thick,
so I'm gonna let these cool.
That's actually very hard to
pour that mixture consistently.
If it tastes too caramelly
I might have to start over.
It's not good.
It's really bitter.
It's kind of the caramel flavor
interacting with the lemon,
it's like really bitter
and unpleasant, so I might
have to try this one again.
I remember now what I need to do.
Once I hit 300, I have to
plunge it into an ice bath
to stop the cooking so that I don't end up
making caramel like this.
The idea was to get
something just like this,
a little hexagon that is nice and flat,
so it'll just be this
little thin piece suspended
in between the two halves of the Warhead.
Okay, I'm doing the same thing over again.
Same amount of sugar,
same amount of corn syrup.
Citric acid and extract.
Oh, it's way past 300. Okay.
Rookie mistake.
So I just plunged it into the cold water,
and that is basically just to bring down
the temp really quickly.
Now I worry that the
sugar has cooled too much.
It's gonna be very hard to fill these.
This color is better, it's much paler,
so it at least halted the
cooking, maybe possibly too much
because now it's getting very thick.
Okay.
That went pretty well.
This row in the middle
here, on the diagonal,
this was the first row that I poured.
You can see that's very
pale, and then over here
where I kind of finished,
it's a little bit darker.
I hope that even the darker
areas aren't super bitter,
and that the taste is fine.
[upbeat jazzy music]
These are cool, and hardened,
so I'm gonna turn them out.
I'm gonna taste a darker
one just to make sure
there's no bitterness.
Hmm.
It's good.
Lemony, sour but not too sour.
It tastes like a lemon drop.
That's good.
I think this is gonna work.
I'm hoping that this
core, that it like fuses
seamlessly into the rest of
the hard candy around it.
I want it to sort of fuse and become one
with the surrounding
candy, if that makes sense.
I'm not making these as
sour as the original.
No one likes that.
I want pleasant sour, not painful sour.
Sort of sour.
Somewhat sour, moderate sour.
Sour enough.
I'm gonna shake it, and then
the idea is it'll kind of
break off all those little pieces.
[upbeat jazzy music]
I really feel like this is
sort of like panning for gold.
Ooh, all right.
Tomorrow I'm gonna come in,
we'll take a look at the flavors
that we got, to make a couple
different kinds of Warheads
and I'm basically gonna cook
that same sugar solution,
same process, plunge it into
the cold water, flavor it,
and then pour it into the molds,
and I'm gonna do assembly.
I think I'm gonna finish tomorrow.
[upbeat jazzy music]
Okay.
Gloomy day outside.
Not the busiest in the Test Kitchen.
But I will just take that as
a sign that I should focus and
try to really nail it today
without a lot of distraction.
We're gonna have a special guest later
making a second cameo in Gourmet Makes.
Cosmo Music is going to be here.
He'll be mostly in a consultant role.
I have a feeling he's gonna really be
into Warheads the original,
and hopefully I'm gonna
have something for him to taste.
My goal today is to make a
bunch, coat them, and that's it.
It's not that hard.
Just hard candy.
I think I'm gonna finish.
We have some interesting
new flavors to work with.
These are some extracts.
Raspberry flavor, lemon extract, a cherry,
this is apple oil.
Ooh. Wow, that's weird.
This one is, it says green apple type.
I don't really know what that means.
So these don't all align
with the flavors of Warheads
but that's okay.
We're gonna sort of make our own.
Let's see what the
ingredients are in here.
Yeah.
Ingredients here are ethal
alcohol and natural flavor,
so it's hard to say.
Okay so I guess what I'm really doing
is making three flavors,
each with a lemon core.
Fortunately we have those flavors.
There's apple, here's
raspberry, and here is cherry.
I'm gonna pick my corresponding
food coloring for that.
I'll start with one.
I don't want to press my luck.
I think I'm also going to add
a little bit of citric acid
just for some tartness.
But basically I'm going
to do the same thing
I did yesterday when I made
those little discs of lemon.
I'm starting my first sugar solution.
75 grams of corn syrup, 50 grams of water.
This will come to a boil,
I'll get my candy thermometer
on it, and then same
thing, cooking it to 300.
And this time I'm gonna be more
careful about monitoring it.
Dan, I'm sorry, it spiked really fast
and then I'm sorry.
I had to plunge it into the water.
I'm adding the food
coloring, and now I'm adding
the citric acid.
Smells a lot like green apple.
I can't, I don't even have time
to measure the citric acid.
Okay, so I'll pour it
into here, but this is
my green apple candy solution.
It's not working great
because it's starting
to really harden, and I'm getting
all these threads everywhere.
There's gotta be a better
way to portion it out.
What a huge mess.
Now I'm pressing that lemon
piece into the centers.
I'm just gonna let these cool.
I would give myself a B on that round.
Hmm.
It tastes like a Warhead.
Like we're using the same flavors.
It ain't bad. Not great.
It tastes like green apple hard candy.
Exactly.
I feel like I nailed it, but
is that necessarily the goal,
you know?
The hemispheres have hardened
so I'm gonna pop them out
and take a look.
Wow.
They look like marbles.
Mine have more air bubbles,
I don't have that step
in the assembly line
where it like kneads
out all the air bubbles,
but they look really good.
So this is one half of a final Airhead.
And you can't really see
it, but the core has kind of
fused into the center of the green apple.
I feel really good about this.
So the idea next is hopefully
I can just remelt this stuff,
and then fill another
hemisphere, and basically
lay this guy on top, and then
the two halves would fuse,
and then I have one.
So I'm gonna pop the rest of these out.
What did people do before silicon?
It'll melt better and more
evenly if I break it up
into smaller pieces, so let me just.
[upbeat jazzy music]
Okay.
Oh, hey Delaney.
[laughing]
- What's up?
- That was scary.
- What were you chipping away at?
- Oh, just my green apple sugar.
You wanna taste it.
- These are the--
- No, no you can't taste that.
Taste like a little piece
of the stuff on the counter.
- No wait, I got you right here.
- Here's a little piece.
- Ooh!
- Very green appley, right?
- Very green appley.
- It has apple oil and
apple extract in it.
- Yeah.
- And citric acid and food coloring.
- Yeah.
- Right?
- Yup.
- It's like kind of good.
- No, like definitely good.
- Right?
- Yeah.
- I really think that this one is gonna be
just day two finish.
- Wow.
Confidence.
- It's only 11:23, and I'm
already a sixth of the way done.
- Do you feel good about
the sour situation?
- Well, that's step three.
I'm on step two of three.
That's step three of three.
So I'm not really there yet.
- Okay.
- But that part seems easy.
- Famous last words.
- I know, I know.
I shouldn't say stuff like that. Whatever.
But actually, you're distracting me.
I'm remelting this sugar.
Hold on.
- All right, well I'll
just let you do that.
- Come back later.
[upbeat jazzy music]
It's still thick, but pourable.
So now while it's still warm
I'm going to press a half down onto it.
So overall I think these look really good.
In each of these we have
two halves of green apple
sour hard candy with a small
disc of lemon sour candy
suspended between the
hemispheres to create that core
which may or may not exist in actual
what are these called?
Warheads.
I was gonna say Sour Patch Kids.
So for now, I'm gonna
put these in a container
and then I'm gonna go ahead
and make the other flavors,
starting with blue raspberry.
Same process.
[upbeat jazzy music]
Okay. And we're there.
- Ooh, what are you making here?
You setting stones?
- No, this is a lemon flavored core
that I'm putting into the
centers of the candies.
- [Brad] Do they all have that?
- No.
Mine is gonna be special.
- Oh, you made some?
- Yeah, look at these guys.
And I'm just gonna shave down,
and I'm gonna use these--
- What the hell is that?
- What do you mean?
[Brad laughing]
It's blue raspberry and green apple.
- They look fantastic
but do they look like a Warhead?
- They're not done. They're not done.
Just check back later.
- Yeah, yeah, yeah.
- All right.
[Claire laughing]
What do you think?
- I want a little more.
Just a little more, Claire.
- [Claire] It's malic acid.
It's the most malic acid
they can legally put on it.
- Pushing the limit over
there, Warheads Inc.
- This hasn't been real
popular among the crew.
Like we have pretty much
as many as we started with.
- Ooh, you can't eat a lot of these.
- Definitely not.
Was that a game for you and
your friends when you were--
- Try the legal limit of everything?
Yes.
- No.
[laughing]
- Ooh, Claire I like those.
- Isn't it good?
- Forget the rest.
Put those and make a
little cardboard bing.
That's the kind of little sucker I want.
- There you go.
Do I get extra credit for Gourmet Makes
because I made a candy
that's another candy
in the process of making this one.
- Negative.
- Great.
[upbeat jazzy music]
[gasping] No!
- Do you have anything
sweet in your closet?
- Yeah, let's see what we have left Gaby.
We have some--
- Do you have Kit-Kats?
- Gaby, that was from
like three years ago.
[upbeat jazzy music]
Why don't you go into the chocolate stash?
We have delicious pastry cream.
- [Gaby] Pastry cream?
- Yeah.
[Gaby gasps]
[upbeat jazzy music]
- I can get just pastry cream.
Oh wow.
- [Claire] Who wants one?
- [Man] I want one.
- Oh my god.
This is so much more fun.
[upbeat jazzy music]
It's a mille feuille.
It's kind of like tic-tac-toe.
- We call it [speaking
foreign language] in Spanish.
- That's what we'll call them.
[speaking foreign language]
That was fun, Gaby.
[laughing]
These guys look good.
I'm pretty happy with my progress so far.
They really do look like marbles/medicine.
All right, so now I have
all my candies formed,
and now I want to see if
I can improve the shape
a little bit.
This is the Dremel tool.
We all know what the Dremel tool is.
[upbeat jazzy music]
I do want to use eye protection.
I think I'm making it worse.
Little better.
That, oh!
Did it go under the oven?
I don't think I'm gonna do
the Dremel tool anymore.
I have an idea. I need gloves.
Kelly there's that, is that
propane right in front of you?
I mean it's not in there.
I won't actually be upset
if we don't have a torch
because I'd love to just
skip this whole step.
I'd love to, [gasps] I have
a different idea you guys.
I have a different idea.
This is maybe the best idea I've ever had.
I don't have the torch,
so I'm gonna take this
over to the stove, I am
going to heat this surface,
and it's thin and it's aluminum.
So it should heat up very quickly.
All right, it's getting real hot.
I'm gonna take it off the
heat, bring it back over here.
And here's the idea.
Oh no.
Basically going to rub
and rotate the candy
and the heat from the
pan will kind of melt off
and flatten the layer around.
I think the best thing to do would be
to actually work over the flame directly,
because it's closed down quickly.
So I'm gonna bring all of this over here.
[upbeat jazzy music]
This is working pretty
well, so I'm gonna sit here
and just smooth out every single one.
You know, once it gets coated
some of that rough surface
will be covered, so I think I'm good.
It's not the same, but that's okay.
This is the last candy.
Which is good timing, because
we have a very special guest.
- Hello.
- One Mr. Cosmo Music.
So, first of all.
- Yeah?
- Would you like a Warhead,
and how do you feel about them?
- I feel like they're tremendous.
- Are they sour enough for you,
or do you need them to be more sour?
- More citric acid.
- So which flavor are you on?
- I'm on blue raspberry.
- Blue raspberry, and how
long does it stay really sour
do you think?
- Not that long.
- So when you taste it,
there's no puckering,
your eyes don't water,
you don't make a face.
You're unfazed.
- No.
- It's just like.
[giggles]
Not even sour enough.
So this is malic acid,
it's derived from apples.
According to the back of this package,
it says that it's good for your skin
and it's used to remove dead skin cells,
reduce signs of aging, including wrinkles
and aid in the treatment of acne
and promote the production of collagen.
Doesn't say anything about eating it,
but we think it's fine.
And then here's the citric acid.
Cosmo, do you wanna
grab that salad spinner,
that green thing down there?
- Cosmo.
- Hello.
- What's up, buddy?
- Nothing much, how about you?
- [Brad] Good.
- So here's my plan.
- Yeah.
- You can't just put the malic acid on it
because I don't think it'll stick.
- No, it won't.
- What they do at the Warhead factory
is they coat it with a little bit
of a certain kind of oil to give the acid
something to stick to.
- Yeah.
- So I think that's what
I'm gonna try to do.
- I was thinking like really
ground up, really fine sugar
that's like a little bit wet.
- Interesting.
So you would put sugar in the coating?
- Yeah.
- As well?
Kind of like Sour Patch Kids.
- Yeah.
- We can try that.
We can do a little powdered sugar.
And you get more a
sweet sour thing, right?
- Yeah.
- You wanna put those
candies in the salad spinner?
- Yeah.
[upbeat jazzy music]
- You wanna drizzle a
little malic acid on there
and see if it sticks?
- Yeah, it sticks.
- What happens if you spin them around?
- Not too much.
- Here, I'll spin, or you spin and I'll,
uh, it's sticking a little, right?
- Like, you can see with this one.
- Yeah, that's not too bad.
[upbeat jazzy music]
Now should we add a little powdered sugar
and a little citric acid?
That's such an even sprinkle.
- [Cosmo] Good technique.
- Right, like doesn't
that kind of look good?
- Yeah.
- But I kind of agree with you.
It needs like more of a sheen, you know?
- Yeah.
- You know, just casual.
So I think instead of oil, I
might want to use coconut oil.
So I'm gonna stream it in with a spoon.
Ready?
I think keep going, right?
- It looks so much better.
- I think if you keep
going, and then we add
one more coating, I
think we might be there.
- Yeah.
- Okay.
[upbeat jazzy music]
This is the most fun I've
ever had on Gourmet Makes.
Oof!
[laughing]
All right, are we done?
That's a pretty thick coating.
- It looks like it.
- You think you're gonna be able to handle
eating one of these?
Ready?
- Three, two, one.
[Claire gasps]
[pounding]
Oh my god!
Mine's over.
[laughing]
Oh my god!
- Cosmo.
Carla!
I'm out, Cosmo.
I think there's a chemical
burn on my tongue.
Carla, I don't know what to do.
- I've never seen him like that.
- He's eating three, oh my god.
- No, no, no.
Slow.
It like makes me scared.
- It's over.
- It's over?
All right.
- Is my tongue blue?
- How many are in there currently?
Oh no.
Does it feel like--
- No one should eat these.
It's not even food. Oh my god.
- [Cosmo] They're good, though!
- [Claire] They're good!
- Yeah, they're really good.
- [Claire] Do you think it
tastes better than the original?
Is that a lot more sour than the original?
- [Cosmo] Yeah.
- [Claire] Yeah.
- [Cosmo] That one looks better.
- [Claire] Mm-hmm.
- This one's like
bland looking.
- And can you confirm that we
haven't paid you to say that?
- Yeah.
- I can see how blue it is from here.
[laughing]
- What?
- I feel it's my duty to remind you
that when you were here
and we made Sour Patch--
- Nothing is too sour.
- You said nothing was too sour.
Are these too sour?
- No.
- No?
Cosmo, thank you so much for stopping by.
- Yeah.
- I hope you're okay.
- I'm fine.
- Let me know.
Check in later tonight and let me know
if you still have the sense of taste.
High five.
I feel like I'm interrupting.
They're having a wine tasting.
Have we covered that, that
they're doing a wine tasting?
Psst!
So rude, he's talking.
Alex.
I'm sorry, I'm sorry to interrupt.
I just need Alex really quick.
- I'm literally doing a
wine tasting right now.
- I know, but actually will
you get me like a little?
I thought like we could trade.
Alex is gonna go just
get me like a little,
like a one ounce pour.
What is it?
- Organic sparkling
California Chenin Blanc.
- Ooh, thanks.
- Yeah. Cheers.
- Do you think it'll help fix that?
- Yeah, maybe.
Probably not though.
That looks pretty intense.
Is this the final product?
- Mm-hmm.
- They're a little more bulbous.
- I like the shape.
- I'm like scared now.
- Just try it.
- And the fact that you're
not trying to be like
oh it's not that bad, is even more--
- No, it's not that bad.
- It's even scarier.
- It's not that bad.
- Jeez, Claire.
- I'm sorry.
Cosmo ate four.
- It wears off pretty quick, though.
- Uh-huh.
Is it giving you a chemical burn?
- No.
- Oh.
- It went away in like--
- What do you think about the flavor now?
- The flavor's really good.
- Isn't it good?
- Yeah.
- It's green apple.
And there's a surprise in the center.
- What?
- There's a lemon core.
Which is how I made them fancy.
- Like liquid, or--
- [Claire] No, solid,
but like a lemon center.
Ooh, that's a good sound.
- That's nice.
- Stick out your tongue.
- Is it green?
[laughing]
- So these are yours?
- Yeah.
- Oh, they look like gumballs sort of.
- Yeah.
- I like them.
- They look like they could be gummy.
And they look like they would be sweet.
- Do I want to try them?
- No.
- No.
Okay.
Good job, Claire.
- Thanks Gaby.
- You nailed it!
- [Claire] Thanks, Gaby.
- Yay!
Cheers.
- It's only day two. Cheers.
- Bye.
- Bye.
Wait hold on.
Are you sure, I just need you to know
that this is gonna be really sour.
- Oh, I can't wait!
That's great.
- Okay.
Okay, great. Then go ahead.
It's green apple.
You like?
- Yes.
I feel it right over here.
- Andy has the gene.
You love it!
- Mm.
- Oh my god.
- It's making my eyes water.
- Yeah, me too.
But not in a good way.
I think there was a lot working
during this episode of Gourmet Makes.
One, it only took me two days.
Two, that forming method and working
with the hard cracked
sugar is kind of fun,
and I liked the flexibility of being able
to work with it and remelt
it and work with it again.
I think the molds were very successful,
and I like that technique
over on the stove
with the hot pan and kind
of making that flat edge.
So there was a lot of, I
thought, surprisingly interesting
parts of this Gourmet Makes
that I did not anticipate,
and I did not have a
great attitude about it
in the beginning, but overall it was fun.
And then of course, the
star of Gourmet Makes,
Cosmo Music, coming to give his expertise.
I think this episode really
had a little bit of everything.
To the extent that Warheads,
which is not really food,
could have been made better.
I think I did that with the lemon center,
and that was a fun technique to use also.
If I were to do it again,
I would maybe try to temper
that coating on the outside.
Yeah, I don't know how
malic acid is calculated,
but I have a feeling, this could never
go to market, basically.
This is dangerous.
[upbeat jazzy music]
Here's how you make gourmet Warheads.
For the citrus core,
cook 150 grams of sugar,
75 grams corn syrup and 50 grams water
in a small saucepan over medium,
stirring to dissolve sugar,
then boiling without stirring
and washing down sides
with a pastry brush until the mixture
reaches 300 Fahrenheit.
Remove from the heat and
plunge the bottom of the pot
into a bowl of ice water
to halt the cooking.
Stir in one teaspoon citric acid
and one teaspoon lemon extract.
Pour a few drops at a time
into shallow hexagonal
candy molds and let them
cool completely and harden.
Pop out the pieces and set aside.
For the candy, cook 150 grams of sugar,
75 grams corn syrup, and 50
grams water in a small saucepan
over medium, stirring to dissolve sugar,
then boiling without stirring
and washing down sides
with a pastry brush until the mixture
reaches 300 Fahrenheit.
Plunge the bottom of the
pot into a bowl of ice water
to halt the cooking, then
stir in a generous teaspoon
of citric acid, one teaspoon
of green apple, raspberry,
or cherry flavor oil, and a
squeeze of the corresponding
gel food coloring.
Pour into small hemisphere molds.
While the candy is still
soft, press a piece
of citrus core into the surface.
Let them cool until completely hardened,
and pop out of the molds.
Remelt the leftover candy until liquid
and pour back into the
same hemisphere molds.
Before the sugar mixture
has a chance to set,
press the cold, hardened half
overtop of the filled molds
to fuse the two sides into a sphere.
Let them cool until completely hardened.
Pop the candies out of
the molds and repeat
with remaining desired flavors.
To refine the shape of
the candies, heat a metal
sheet tray directly over a
burner, and rub the candy
across the sheet tray along
its equator, rotating evenly,
to create a flat band all the way around.
Repeat with all the candies,
and set aside to cool.
To coat the candies, toss
in a mixture of malic acid,
citric acid, and powdered
sugar, and then toss the candies
in a bit of melted coconut oil
just to coat in a thin film.
Gaby told me the best way
to get a color off my tongue
is to rub it with baking soda.
Ugh!
Oh, Gaby!
Nothing is coming off on here.
Does it look less blue?
[laughing]
