Up next in 10
Full Episode Fridays: Sugar Shack - 4 Homemade Candy Recipes - Stan Strickland’s (owner of Savannah Candy Kitchen) in the kitchen with Paula today making 4 delicious homemade candy recipes today!
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0:00 - Intro
0:42 - Pecans Pralines - https://www.pauladeen.com/recipe/pralines-2/
07:37 - Lollipops - https://www.pauladeen.com/recipe/cherry-lollipops/
12:41 - Peanut Butter Cups In The Blanket - https://www.pauladeen.com/recipe/peanut-butter-cups-in-the-blanket/
18:40 - Banna split brûlée twist - https://www.pauladeen.com/recipe/bruleed-banana-split/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:00
look who just walked in my kitchen
0:03
this guy knows how to make candy
0:06
y'all stan is the owner of savannah
0:09
candy kitchens
0:10
and stan's cooking up something special
0:14
it's pecan pralines you know you can't
0:17
think of a candy without good old
0:20
lollipops
0:22
and we'll be making peanut butter cups
0:24
in a blanket
0:26
and to top it off it's a banana split
0:29
with a brulee
0:31
twist so y'all get your sweet tooth
0:34
ready
0:34
cause today i'm turning my kitchen in
0:38
to the sugar shack
0:41
the stand is fixing to break down and
0:44
give away the recipe for the number one
0:47
candy that's sold in savannah candy
0:50
kitchen
0:51
and that's his pralines that's right
0:53
we've been making it 30 years paula 30
0:55
years
0:55
and we're going to use the same recipe
0:57
that i've made it for at home before we
0:59
started selling it for retail uh-uh
1:00
but you're going to be you're the master
1:02
and i'm your puppet baby
1:04
i've been waiting for this give me
1:07
two cups of sugar okay
1:14
that's your hookup all right now let me
1:17
know when you want to cut your stove on
1:19
because
1:20
i'm going to hold it all in before we
1:21
cut it on okay i've got
1:23
your eyes over here that'll turn that
1:26
stove on
1:29
good okay so two cups i need a cup of
1:32
half and half cream a cup and a half all
1:34
right just go ahead and just pour it in
1:36
yeah pour it in okay and i need a
1:40
eighth of a teaspoon of baking soda
1:43
okay and that's the ingredient nobody
1:45
knows about really what's the recipe
1:46
now that's soda not powder that's
1:49
correct
1:50
right an eighth of a teaspoon okay there
1:53
you go
1:54
and then however much butter you want to
1:56
put in it cause i'm gonna
1:57
[Laughter]
2:00
when i'm cooking any recipe out of your
2:02
cookbook i follow the directions when i
2:03
use somebody else's i've double the rest
2:05
butter recipe
2:06
so give us about a third of that stick
2:09
and we'll make it a little buttery
2:10
than normal just a third because it's
2:12
yours
2:14
wow okay now let's get the heat on it
2:16
okay
2:17
i want you to use a medium heat because
2:19
this cream will uh
2:20
certainly scorch if you don't keep it
2:22
moving okay
2:23
and you want to stir this and this is
2:25
something you cannot stop stirring
2:27
you got to stir it the whole time so if
2:30
you can talk in a stir you can have this
2:32
job if you cannot you just
2:33
won't work i can talk and stir i can
2:37
i can multitask oh you want me to do
2:39
well
2:40
oh okay this will take about 15 minutes
2:42
so i'll keep you busy for a while
2:44
and we're going to cook this to the
2:45
softball stage which is about 238 or
2:48
240. okay
2:49
now i like to cook it just to shade more
2:51
than that and i can do it by eye because
2:53
we've done it so much
2:54
but if you don't know what you're
2:56
looking for you need to have that
2:57
thermometer okay
2:58
there you go okay stick that in
3:02
it's gonna move really quick right now
3:04
keep it stirred am i not stirring
3:06
oh you fine i just can't see we got
3:07
glasses yes i do take that spoon
3:09
oh you got to keep stirring i'll stir it
3:11
to you okay keep stirring
3:13
oh a shoe honey i keep glasses
3:16
all over my kitchen well i can see them
3:19
goosey good
3:20
that must be 2.75
3:24
you know as a kid growing up i remember
3:26
my mother's thermometer
3:28
it just seemed like i could read hers
3:30
better
3:31
than i can the ones today i think it's
3:33
because you had kid eyes
3:35
that may be it i got 230 right now i
3:38
want to get to 240 241.
3:41
you see it beginning to look a little
3:43
more like candy though
3:44
sticking to the sides that's the sign
3:46
that is coming in our direction
3:48
it looks like it's getting um thick
3:52
yup kind of thick that's what we want it
3:54
to do
3:55
okay now why are we doing this since
3:57
she's a butter queen okay how about
3:59
buttering this marble over here
4:00
okay how much butter do you want i want
4:02
a good and thick coat because it won't
4:04
stick
4:05
the first time i ever made these paula
4:06
in the store was in april we had to tour
4:08
homes in savannah
4:10
and i had it cooking like this in a
4:12
bigger pot and i had
4:14
people just smelling it and lining it up
4:15
uh-huh oh gosh i bet you
4:17
and i started dipping them i was so
4:18
excited then i tried to take them up and
4:20
they wouldn't come up they just fell
4:21
apart
4:23
i didn't know you had to butter the
4:24
marble that was 30 years ago
4:28
so they crumbled and we still sold them
4:30
so i knew that oh
4:32
i'm good i bet that's how you came up
4:33
with the idea because
4:35
when you go in to stay in store you can
4:37
get samples
4:38
i always get a sample so i bet you
4:40
that's where that came from
4:42
with little pieces in the beginning
4:43
uh-huh the little pieces in the
4:44
beginning
4:46
that's good butterqueen that'll do it oh
4:48
that's good
4:50
well save it over here i just i'll just
4:54
put this in my pocket
4:56
you remember when you were later oh man
4:58
now seeing now that's tearing good see
5:00
that
5:01
you can forget that thermometer if you
5:02
get that look right there well that's
5:04
great now we got to
5:05
add the nuts add the pecans yes let's
5:08
use a
5:08
cup and a half about a cup and a half
5:10
okay now we're cooking
5:14
oh oh my goodness
5:17
let's get it off even a little bit of
5:19
heat these are beautiful here
5:21
take that rag stand so you won't well
5:24
i'm gonna hold that like that for you
5:26
okay
5:27
then you dip it okay in the size that
5:29
you want
5:30
don't don't say that to paul i don't
5:32
have a praline this big honey
5:35
all right look at that
5:38
isn't that gonna be pretty is that a
5:40
praline or is that a praline
5:43
the collar is beautiful stan those are
5:46
pretty bald
5:47
oh staining
5:54
so we're gonna let these cool for a
5:56
minute it takes about five minutes and
5:57
then we'll be able to pull them right
5:58
off
5:59
that's not bad well why don't we just
6:00
take a quick break for a minute
6:02
give these a chance to cool and when we
6:05
come back
6:06
staying the candyman is going to feed me
6:09
one of these
6:09
wonderful pralines so y'all don't go
6:12
anywhere
6:13
we've got more things coming out of our
6:16
sugar shack kitchen today coming up
6:20
it's lollipops y'all and later
6:24
peanut butter cups in a blanket and
6:27
bruleed banana split
6:31
i so hope y'all are enjoying the show
6:33
and
6:34
if you do be sure to click like
6:37
subscribe and the notification bell so
6:40
you'll
6:40
never miss a video and we'll be right
6:43
back after the break
6:48
[Music]
6:50
stan these pralines look fabulous
6:54
well i've been a very patient girl you
6:56
made me work for these
6:58
so i really am ready to taste you want
7:00
to put them up and save them for michael
7:03
it's your nuts man no
7:06
maybe one of them okay but uh i'm ready
7:10
to taste
7:11
let me cut you off a little piece just a
7:13
little piece
7:14
okay a lot of nuts or a little bit of
7:16
nuts a lot of nuts
7:18
okay that's the way we do it in the
7:20
store that is
7:24
and try to get you one when it's warm
7:28
too
7:29
that's always better
7:31
[Music]
7:33
i think you did a good job i think you
7:35
did a good job stan
7:36
well listen i'm gonna put you to work on
7:38
this next dish
7:40
what are we making do you feel like a
7:42
sucker sucker
7:44
you know i've never made a sucker i
7:45
don't know i have never made you've been
7:48
a sucker but you've never made one right
7:51
oh come on over here i made w dummy
7:53
fudge with me before
7:54
you worked me the last time i'm gonna
7:56
work you this time all right
7:58
so we're gonna put in our pan
8:01
three-fourths of a cup
8:03
of white sugar you know
8:07
suckers are nothing but pure sugar stand
8:10
i think that's probably why children
8:12
like them so much
8:14
all right and that's a fourth of a cup
8:15
measure so there we go
8:18
now i'm gonna take my measuring cup
8:23
and i'm gonna give it a little spray
8:25
because you know how sticky
8:27
corn syrup can be so by spraying that
8:32
i'm gonna measure a half a cup
8:37
all right there we go all right now look
8:39
i'm gonna show you something
8:41
look how easy because we sprayed this
8:45
look how easy that syrup's coming out of
8:47
there but
8:48
you know just to give it a little push
8:49
we can do that but when you get the
8:51
whole thing in there without trying yeah
8:53
yeah all right now here's your spoon
8:57
the last ingredient that we're gonna add
9:00
is a half a stick of butter
9:02
i'm surprised yeah try next shot
9:07
all right how much half a stick of
9:09
butter okay
9:10
all right now we're gonna cook this over
9:12
about medium
9:13
this is gonna take a little longer
9:16
because suckers
9:17
have to cook to the hard crack so we're
9:20
gonna have to cook this to 300 degrees
9:22
ooh that's going to be hot we don't want
9:24
to get that it's going to be hot no
9:26
when it gets to 300 degrees we're gonna
9:29
put in
9:30
a small box of cherry
9:34
gelatin now you can make any flavor you
9:38
want
9:39
there's a lot of different choices out
9:41
there staying
9:42
but i don't i don't know anybody
9:45
that doesn't love a cherry sucker
9:48
that's my favorite uh-huh but you can
9:50
make grape or
9:52
orange or lime
9:55
there's a lot of different flavors out
9:57
there you could make
9:59
yeah what you showing
10:03
it's starting to cook up pretty good for
10:05
you past 200 and climb in five
10:09
you'll want to be very very careful with
10:10
children around this kind of
10:12
hot syrup let them enjoy just eating but
10:16
don't let them near the stove
10:19
all right so where are we now staying i
10:21
just saw something
10:22
oh my goodness we're getting up there
10:25
aren't we
10:25
i'm already passed uh hardball and with
10:28
uh soft crack
10:30
now you got that right
10:32
[Laughter]
10:36
we're there stan we're there yes
10:39
yes so let's cut her out
10:43
and we're gonna quickly stir in our
10:46
cherry
10:47
flavored gelatin and i'm going to take
10:50
out
10:51
oh that's our thermometer yeah it's
10:54
looking great and
10:55
smell that cherry flavoring that's
10:57
pretty bold
11:00
all right now over here stan on our
11:03
cookie sheet i've got some parchment
11:05
paper
11:05
that i sprayed with a little no stick
11:08
i've got our
11:09
sucker sticks lined up here on our
11:26
going to pour that let it form a
11:30
circle around our stick i thought you
11:33
had to have a mole that's great
11:35
oh honey this is so nice and thick
11:38
and look of a look a damn what a
11:43
sucker you know what i don't believe i'm
11:46
gonna be able to get that whole story in
11:47
my mouth
11:53
well let's finish these up and then take
11:56
a quick break
11:58
and when we come back hopefully these
12:01
will be cooled
12:02
and we can taste them y'all don't leave
12:05
us now
12:07
suckers for everybody coming up
12:10
it's peanut butter cups in a blanket and
12:13
later
12:14
banana split brulee
12:18
i hope y'all are enjoying the show and i
12:20
want to hear from you
12:21
tell me what recipes or videos you'd
12:24
like to see me make
12:25
by just leaving a short comment below
12:28
now let's get back to the show y'all
12:32
[Music]
12:35
well stan what do you think about those
12:37
suckers uh they really turned out great
12:39
aren't they cute
12:40
well i'm gonna let them harden for
12:42
another minute because i'm gonna make
12:44
peanut butter cups in a blanket
12:47
just in case y'all this peanut butter
12:49
cup
12:50
is not fattening enough we're gonna wrap
12:54
him in a blanket our blanket is gonna be
12:58
puff pastry now we're gonna start
13:00
staying
13:01
with some little mini paper liners
13:04
muffin liners
13:05
and if you would now i have melted a
13:08
pound of
13:09
semi-sweet chocolate right here so just
13:12
take this spoon
13:14
and put a little bit of chocolate about
13:17
a teaspoon full
13:19
of chocolate in each of those cups and
13:21
i'm gonna move down over here
13:24
and i'm gonna be making our peanut
13:25
butter center
13:28
well you know what let's go ahead and
13:29
just get that stick of butter out of the
13:31
way
13:32
we'll go ahead and pour that in the bowl
13:34
so i can reach my
13:36
measuring cup so i'm gonna come in here
13:40
and i'm gonna scoop out one cup of
13:43
creamy peanut butter
13:45
so how long have you been in the candy
13:47
business now
13:48
this year will be 30 years really 30
13:52
years
13:52
people think candy's magic you know if
13:54
you know how to make candy you like
13:55
magic
13:56
it can bring a lot of smiles
13:59
to faces oops
14:03
that knife jumped in my mouth i can do
14:06
that like your finger just jumped in
14:08
yours
14:09
okay and now we're gonna put
14:13
a cup of graham cracker crumbs and this
14:16
is just kind of gonna hold it together
14:18
and if you would stand i'm gonna get you
14:20
to
14:21
go ahead and start stirring that up for
14:24
me
14:25
and while you're doing that i'm gonna
14:27
add two cups
14:30
of powdered sugar
14:35
looks pretty good don't you look at all
14:37
three good ingredients right now
14:40
you may want to wash your hands and just
14:42
dig in
14:43
with your hands i'm gonna move on down
14:45
here because you know i said that we
14:47
were gonna wrap these in a blanket
14:49
so i'm taking just puff pastry sheets
14:52
you know you
14:52
buy those in your frozen food section
14:55
and for each sheet now i'm gonna
14:58
cut into nine pieces
15:02
just like that
15:07
now we're just gonna come over here to
15:09
our muffin tins
15:12
and i'm using like just an average size
15:15
and i'm just gonna tuck those in there
15:17
just like that
15:20
so you see there is nothing to this
15:23
recipe
15:25
there we go how's this looking to you
15:27
paula
15:28
that's perfect looking stain all right
15:31
let's take our muffin tins now back
15:34
down here and we're just gonna
15:37
finish up our cups now we're just going
15:41
to take
15:42
about a teaspoon of the peanut butter
15:47
on the chocolate do i have to use the
15:49
spoon
15:51
no you can use your hand because this is
15:53
almost the consistency
15:55
of like my peanut butter balls that i
15:58
make for the children
16:00
and i'll just roll them around in that
16:02
chocolate like that
16:04
look at enhanced oh yeah that's good
16:13
i don't think we need the blanket i
16:16
don't think we do either
16:18
yum isn't that good that's really good
16:23
all right we're gonna go back to our
16:24
chocolate and cover the peanut butter
16:26
with chocolate
16:27
now when it gets the top layer of
16:31
chocolate we're gonna sit these to the
16:34
side um
16:35
i got peanut butter everywhere um
16:38
we're gonna put these to the side and
16:40
let them harden
16:42
just a thin coat here on top okay yeah
16:45
that looks good
16:50
perfect it's still really soft
16:54
you don't have to do any more standing
16:55
because i've actually got some ready
16:58
down here
17:00
that have already firmed back up so all
17:03
we're gonna do now stan
17:05
is take these peanut butter cups
17:08
we're just gonna nestle those down
17:12
into the blanket because we don't want
17:15
them to get
17:16
cold do we
17:20
see just nestle it right down in there
17:23
just like that all right so before these
17:26
go in the oven now
17:28
just gonna put a few marshmallows on
17:30
them there we go
17:33
and then we're going to bake this in the
17:35
oven 350 degree oven
17:37
for 10 minutes let's hurry
17:41
that's it these are gonna just puff all
17:44
up and
17:45
wrap around that chocolate peanut butter
17:47
cup
17:48
and those marshmallows
17:53
they're gonna be yummy coming up the
17:56
ultimate sugar rush banana split brulee
18:01
i so hope you all are enjoying the show
18:04
and
18:04
if you do be sure to click like
18:07
subscribe and the notification bell so
18:10
you'll never miss a video
18:12
and we'll be right back after the break
18:17
[Music]
18:18
hey y'all while we were on break i took
18:21
our
18:21
peanut butter cups in a blanket out of
18:23
the oven i've let them cool for a minute
18:25
so that's good let's try
18:33
mmm isn't that yummy
18:37
that is yummy i told you that i'm gonna
18:41
make you a banana
18:43
creme brulee i'm gonna take our banana
18:47
and slice this into and put this on our
18:51
cookie sheet
18:53
that's got a little tinfoil on it and
18:55
i'm gonna sprinkle it with about
18:57
a teaspoon or a teaspoon and a half of
19:00
brown sugar
19:01
now what i want you to do is brown this
19:05
banana off you know just like you
19:08
do when you're making a normal creme
19:12
brulee
19:14
whoa you cooking with fire baby
19:18
oh that's looking good you know if you
19:21
don't
19:22
have a torch you can always run this
19:26
under the broiler oh that looks good
19:30
stan i think that's good
19:35
kind of looks like the color of your
19:38
pralines doesn't it
19:39
yeah it's got that caramel all right
19:41
whoops don't look at that
19:43
one down i know it now see how
19:46
quickly that starts to harden all right
19:49
now let's scoop us
19:50
up some ice cream and i've actually got
19:53
homemade ice cream for you
19:56
i've got a strawberry
19:59
we'll put that in the center
20:02
got a nice chocolate
20:06
here we go
20:09
all right a scoop of vanilla right there
20:12
in the center
20:13
and let's just
20:16
drizzle a little caramel syrup and you
20:19
can find this at your grocery store
20:23
just like that and then let's
20:27
drizzle a little chocolate over the
20:29
chocolate
20:30
and then back down here on the
20:33
strawberry
20:34
and of course you gotta have whipped
20:35
cream okay
20:39
and we're gonna have a cherry and do you
20:42
like sprinkles
20:44
the kid in me does do the kid in you
20:46
does
20:48
okay well let's let's feed the kid in
20:51
you
20:51
boy that's great-looking and don't
20:53
forget your mint
20:56
and i'm gonna come down here and get us
21:00
a sucker
21:02
so you got
21:05
banana brulee split in one hand
21:09
and a sucker in the other are we happy
21:13
or
21:13
what yes or
21:19
i'm starting with a chocolate down here
21:21
too stand
21:33
hey y'all it's paula dean now if y'all
21:36
enjoyed this week's full episode friday
21:38
be sure to like it and click the
21:41
subscribe button
21:42
as well as the notification bell to be
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21:48
love and best dishes friends
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