Candy is Magic | Jami Curl | Talks at Google | Summary and Q&A

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July 14, 2017
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Talks at Google
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Candy is Magic | Jami Curl | Talks at Google

TL;DR

Jami Curl of QUIN Candy shares her philosophy of using real food ingredients to create candy that tastes like real, high-quality food.

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Questions & Answers

Q: What sets Jami Curl's candy-making philosophy apart from mass-produced candy?

Jami focuses on using real, high-quality ingredients to create candy that tastes like real food, rather than relying on artificial flavors and chemicals.

Q: What is the purpose of glucose in candy-making?

Glucose acts as an interfering agent, preventing sugar from recrystallizing and maintaining a smooth texture in the candy.

Q: Can frozen fruit be used in candy recipes?

Yes, frozen fruit can be used, especially if fresh fruit is not in season. Roasting the frozen fruit helps remove excess moisture for better candy outcomes.

Q: How can strawberry puree be used in other recipes?

Strawberry puree can be used to make ice cream, marshmallows, lollipops, and more. It can also be mixed into yogurt or cottage cheese for added flavor.

Summary & Key Takeaways

  • Jami Curl emphasizes the importance of using real, quality ingredients in candy-making, rather than relying on chemically produced flavors.

  • She demonstrates how to make roasted strawberry puree, which can be used in various recipes.

  • Jami explains her candy-making process, which involves repetition and expertise in specific areas of production.

  • She also discusses the use of glucose, a natural syrup derived from potatoes, in candy-making.

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