Jelly Beans

It is impossible to trace the exact origins of the Jelly Bean. Only part of its history remains and the rest are lost in time. However, most experts believe that the Turkish Delight, which is a known Mid-Eastern sweet, is the forerunner of the contemporary day Jelly Bean and has been around since the Biblical times.

The process known as panning was created in 17th century France and was used to make Jordan Almonds. Panning was done primarily by hand is now automated, but the process has remained essentially unchanged while the last three centuries. In Panning, the process would begin by rocking almonds in a bowl that was filled with syrup and sugar until the almonds were coated with a hard candy shell. The panning process gave birth to shell coating and today, large rotating pans are used to do the heavy work. It is the specialist Confectioners that work on the art of adding and mixing the ingredients to originate the excellent shell.

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In some way, these processes reached the factories in America. The Jelly Beans began production there and soon earned a spot among the many glass 'penny candy' jars that were on display in the candy stores. In normal stores, the Jelly Beans were sold by weight and given to the buyers placed in paper bags. The Jelly Beans had an egg-like shape and in the 1930s, they became part of the Easter tradition. They were connected with the Easter Bunny was belief to deliver eggs on Easter as a sign of new life and the start of spring.

Jelly Beans

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Manufacturing a Jelly Bean begins with the making of its center. To do this, ingredients like sugar and corn syrup among others are placed in large boilers which are heated to cook the mixture. The heated composition is then passed through pipes and travels to the starch casting area. At this point, there are many trays containing impressions of the size and shape of the town of the jellybean that are layered with cornstarch by machines. The mix is then squirted out onto the trays and dried overnight. The next day, the cornstarch layer is removed and the beans are run through a moisture steam bath and are sprayed with sugar. The beans are then set aside for 24 to 48 hours.

What sets the jellybean apart from other candies is its special shell coating. This is achieved by the panning process. The beans are poured into a rotating drum which is called the 'engrossing pan'. While the town of the drum rotates, sugar is slowly added to build up the shell. Then, dissimilar colors and flavors are added to the mix to give the jellybean its signature taste and appearance. The shiny look is because of the increasing of Confectioner's Glaze which is a process that can take 2 to 4 days. After the beans are 'polished', they are packed and ready for shipping to candy stores around the world.

There have been two types of jellybeans since 1976. These are the customary and the gourmand jellybeans. Even though both types take 6 to 10 days to make, the divergence is in their recipes that gives each their unique qualities. The customary jelly bean regularly holds its flavor only in the shells. The gourmand varieties however have flavored shells and centers. They also are softer and smaller than the customary jellybeans.

Jelly BeansHow To Make Fortune Cookies Tube. Duration : 4.68 Mins.

How to make your own fortune cookies. This was the first time I tried making these and they are easy once you get the hang of the baking process and get the timing right. If you are making these for an event, I would try a batch before hand to get some practice at it too see how they turn out for you. Music: Jason Shaw You Tube user/audionautix www.youtube.com The most important thing about making these cookies is to spread the batter out enough so that it is very thin. Thin cookies will be very crisp and dry when cool. If the cookies are too thick, they won't crisp up when cool and the fortunes inside may stick to the cookie. This is where I found the recipe: chinesefood.about.com 2 large egg whites 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 3 tablespoons vegetable oil 8 tablespoons all-purpose flour 1 1/2 teaspoons cornstarch 1/4 teaspoon salt 8 tablespoons granulated sugar 3 teaspoons water Preparation: 1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets. 2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff. 3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture. 4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon ...

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