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Chef Duff Goldman Culinary Demonstration at 2026 Disney California Adventure Food & Wine Festival
Mar 9, 2026
Chef Goldman gives a culinary demonstration at the 2026 Disney California Adventure Food & Wine Festival at the Hollywood Backlot Stage. This demonstration is for a Butterfinger Candy Bar.
Duff Goldman is a pastry chef, television personality, and artist best known as the founder of Charm City Cakes in Baltimore. His unconventional approach to baking—using power tools like blowtorches and sanders to create elaborate, structural masterpieces—helped redefine the world of cake design.
Before becoming a world-renowned baker, Goldman was a graffiti artist and a metal sculptor, skills that heavily influence his culinary work today. He attended the Culinary Institute of America at Greystone and worked in several prestigious kitchens before opening Charm City Cakes in his apartment in 2002.
Today, he continues to run bakeries in both Baltimore and Los Angeles, authored several cookbooks, and remains one of the most recognizable faces in the "culinary-entertainment" industry.
Don't miss Daps Magic's official weekly YouTube show Geeks Corner here: https://www.youtube.com/playlist?list=PLAF91C7183BAB676B
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Daps Magic was created by a very special group of Disney Fans who had a dream for a place on the internet where people, young and old, could share their love of Walt Disney and his legacy in a safe and fun atmosphere.
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0:11
Hello everyone and welcome to Disney
0:14
California Adventure Food and Wine
0:16
Festival. And now, please welcome your
0:19
host.
0:20
>> Hey, hey, hey. How y'all doing out here,
0:24
>> Party People?
0:28
I knew the party people were here.
0:30
Welcome, welcome on this beautiful day.
0:32
Welcome to our 2026 Disney California
0:35
Adventure Food and Wine Festival.
0:40
>> I didn't know how many years we've been
0:41
doing this, but it's been a lot, right?
0:42
I hope you're all having a good time.
0:44
You doing some tasting? How many, sir?
0:46
You
0:47
>> 20.
0:48
>> 20.
0:49
>> Where's our 20 logos everywhere? We got
0:51
to change this. I got to talk to
0:52
everybody. Well, we've been here for 20
0:53
years. Thank you, sir. A true fan. And
0:56
have you been to all of them, sir? Oh my
0:59
goodness. You've been to all of them?
1:00
Well, my name is Railene. It is my
1:01
pleasure to be your hostess here at the
1:03
Hollywood Beck Love Stage for our colony
1:06
culinary demonstration. We got a huge
1:08
treat for you. I don't know if you know
1:10
who's coming out, but you're going to be
1:11
like this. I'm going to tell you about
1:13
it in a little bit. So, all throughout
1:15
the weekends through March and April,
1:17
we're going to be having tasting
1:18
seminars, chef demos, beverage seminars.
1:22
We've got all kinds of stuff going on.
1:24
So, make sure you go on
1:25
disney.com/foodandwine.
1:27
You can see all of our offerings and
1:29
sign up for them from there. Yeah. We
1:32
good? Everybody hydrated? I love it. You
1:35
want to You want to hear about who's
1:36
coming out? Are you ready? Okay. I'm
1:38
going to see if you know his name if I
1:40
say the word ace of cakes.
1:45
>> Anybody know his name?
1:47
>> DOVE.
1:47
>> DOVE. THAT'S RIGHT. WE GOT CHECKED OUT
1:50
HERE.
1:52
YOU KNOW, we're lucky we chef welcome
1:55
this innovative cake shop, Charm City
1:58
Cakes, where Steven Pastry chefs and
2:01
artists create spectacular custom cakes.
2:03
They're almost like art pieces, right?
2:05
It's almost a little hard to eat them,
2:07
but you can. You can watch him mentor
2:08
the next generation of bakers on Food
2:10
Network's Kids Baking Championship.
2:13
Anybody out there been a part of that
2:14
show? You will be. Trust me on that one.
2:18
His cookbook, Super Good Baking for
2:20
Kids, debuted on the New York Times best
2:22
seller list. He's also a judge, a lead
2:24
judge for everything. The Holiday Baking
2:26
Championship, a spring baking
2:28
championship. You name it, he's a judge.
2:31
Now, I got to tell you, he also has two
2:33
great two great uh cookbooks. Also,
2:36
super good cookies for kids. Who doesn't
2:38
want that, right? I love it. Well,
2:40
enough about me talking. Are you ready
2:41
to meet him and see what he's going to
2:42
do out here?
2:44
>> Yeah, that wasn't big enough. Are you
2:45
ready to meet him?
2:48
All right, please help me give a nice
2:50
big warm welcome to the stage, Mr. Chef
2:53
Duff Goldman.
2:58
>> He's a gold man dressed in gold.
3:01
>> Yeah, I told him.
3:03
>> You look amazing.
3:05
>> I want to be you.
3:07
>> Why? Cuz I get to dress like this and
3:08
people take me seriously.
3:10
>> No, you. Yes. You look amazing.
3:13
>> Hello. Well, thank you. I appreciate it.
3:15
>> How you doing? What? Man, we are having
3:17
the most magical. Is everybody having
3:19
the most magical time in the world, by
3:21
the way?
3:22
>> Right. We are having so much fun. We did
3:25
web slingers today.
3:28
>> Who got the high score? You did.
3:29
>> Well, yeah. You're a chef. You chopped
3:31
things.
3:32
>> My daughter Joseph, she got like
3:33
200,000. She was amazing. We went on
3:36
cars. We went on
3:38
>> radiator space racers.
3:39
>> The best I I think the best right here
3:42
is Space Mountain. Am I right?
3:44
>> Right. Space Mountains is so good. It's
3:47
like you're on a roller coaster, but
3:49
you're inside and it's dark. It's
3:52
amazing. I Man, I love that ride.
3:54
>> It goes left, left, left, left, then
3:56
seven and right.
3:57
>> Right. And it gets you.
3:58
>> What? So good.
4:00
>> Gets you.
4:00
>> I love it.
4:02
>> So,
4:05
>> what have you eaten here today?
4:07
>> Love candy. Do you guys love candy?
4:08
>> Oh my god,
4:10
>> I love candy. I love candy. And I
4:14
remember when I was in culinary school,
4:16
we were doing all kinds of cool stuff.
4:17
We made cookies, right? And cookies were
4:20
cool because like I had made a few
4:22
cookies and when I got to culinary
4:25
school, it was like, oh, there was a
4:26
whole wide world of cookies. So, I
4:28
started learning all these cookies. We
4:29
started learning pies. I learned how to
4:31
make pie. I learned how to make muffins
4:34
and cakes and all those things. But then
4:38
we started learning how to make candy.
4:42
And I'm telling you, man, the first time
4:44
I saw people making like lollipops, I
4:47
was like, "Wait a minute. That's how you
4:49
make a lollipop?" It absolutely blew my
4:52
mind because candy's crazy. What's your
4:54
favorite candy?
4:56
>> Nerds.
4:57
>> Nerds.
4:58
>> Nerds.
4:59
>> How do you make nerds?
5:00
>> I have no idea.
5:02
>> I just eat them.
5:04
>> But like, think about it. How do you
5:05
make a nerd besides like make it watch
5:08
Star Wars when it Right. Chef, have you
5:11
ever been here during the holidays and
5:12
watched them make the candy canes?
5:14
>> I have.
5:15
>> Oh my gosh.
5:16
>> Beautiful, right?
5:17
>> It's a workout.
5:18
>> Yeah.
5:18
>> So awesome.
5:19
>> You ever made taffy?
5:20
>> I have never made taffy,
5:22
>> man. I've made taffy. Taffy, it's like
5:25
>> workout.
5:25
>> You are s like you have these machines
5:27
that fold it, but man, doing it by hand,
5:29
it's really good. But how do you make a
5:31
nerd? I don't know.
5:32
>> Okay, that's your next assignment.
5:34
>> Nerds. What's another one that's like
5:36
how do they make that? Like um
5:39
>> nougat. Nougat. Nougat. Nougat.
5:40
>> Nougat.
5:42
>> How do they make that? What is nougat?
5:45
>> What is it?
5:46
>> It's a lot of sugar.
5:47
>> It's a lot of sugar, but like is it a
5:48
meringue?
5:49
>> A lot of whipping.
5:50
>> Is it a moose? Is like what is nougat? I
5:53
don't know how to make nougat yet cuz
5:55
I've I've recently started making candy.
5:58
And so, one of the candies that I was
6:02
always so fascinated by was
6:05
Butterfinger.
6:06
>> The best. The best
6:07
>> Butterfinger. Shout out if you love a
6:09
butter finger.
6:11
>> You're not alone.
6:13
>> So,
6:14
with a butterfinger, think about biting
6:16
into a butterfinger, right? Think about
6:19
the texture of a butterfinger.
6:21
>> How do you do that? How do you make a
6:24
butter finger, right? Well, I I figured
6:28
it out. You guys want to see how to make
6:29
a butter finger?
6:31
>> It's amazing. You're going to really
6:33
like this. So, the thing about a butter
6:35
finger is that like it's relatively
6:37
simple. It's this weird peanut buttery
6:40
thing and it's wrapped in chocolate.
6:42
It's actually really really simple.
6:45
>> We could say you fingered it out.
6:47
>> I I
6:48
>> You better fingered it out.
6:49
>> I butter figured it out. It's really
6:50
good. Okay, so the first thing we're
6:52
going to do, I want to make the peanut
6:54
part. Uh, and this one is pretty simple.
6:59
>> And how many trials did you have before
7:00
you figured out this recipe? Man, I
7:03
don't know. It was probably like I think
7:06
I probably made it like 10 to 12 times.
7:09
>> Oh, that's not that many.
7:10
>> Like before you like, "Okay, I got
7:11
this."
7:12
>> These are your This is your family over
7:13
here.
7:14
>> Yeah.
7:14
>> Hi, Chef D's family.
7:16
>> That was Look at
7:17
>> So, lucky kids. You got to eat all the
7:18
things that you know, you had a taste
7:20
test, right? Love that.
7:22
>> They got to taste the not good.
7:24
>> Oh my gosh, that was powdered sugar and
7:28
uh peanuts.
7:28
>> Peanuts. And then this is golden syrup
7:32
which I'm using in place of honey. I
7:35
just like the flavor. Golden syrup is
7:37
British. Um there's a brand called Lyles
7:39
if you ever see it and it's got this
7:42
like kind of yummy buttery kind of
7:46
tricky taste instead of just using like
7:48
corn syrup.
7:49
>> So here's my question cuz you know us
7:52
>> not chef people Yeah.
7:54
>> might not be able to find that. What
7:56
could we use if we didn't have golden
7:58
syrup? Oh, you can use like corn syrup.
8:00
>> Oh, okay. Yeah,
8:01
>> so not maple syrup.
8:03
>> Corn syrup.
8:05
>> I'm just asking.
8:09
>> Am I blowing your mind?
8:11
>> No, I'm just thinking. Yeah, you could
8:12
totally use maple syrup.
8:13
>> Yeah, absolutely.
8:15
>> So, the thing about maple syrup is that
8:17
it's a lot thinner,
8:18
>> so you want to use less.
8:20
>> Thinner
8:21
>> and it's also a really strong flavor.
8:23
>> True.
8:25
>> All right. So now this is just the
8:28
peanuts and the sugar. Uh, and these are
8:30
salted roasted peanuts, right? Use the
8:33
salty ones. Think about when you bite
8:35
into a Butterfinger, it's not just
8:36
sweet. They're actually really salty.
8:38
>> Sweet and salty are my favorite.
8:41
>> Yeah. And now, so this is going to
8:43
become the like a It's not peanut
8:46
butter. It's more like a dough.
8:49
>> Kind of becomes a dough. Now it's super
8:51
hot, so it might turn into a peanut
8:53
butter,
8:54
>> but we'll see. That's all right.
8:56
>> We'll ship shape.
8:58
>> Tinker Bell works magic around here.
9:00
Don't you worry about it.
9:01
>> I don't know if she can bake.
9:03
>> She can do anything. She's Tinker Bell.
9:04
>> Can Tinker Bell bake?
9:06
>> I don't know.
9:06
>> Maybe.
9:07
>> What's your favorite candy?
9:10
>> What are Snickers? Right. It's got
9:14
nougat in it. I got to figure out it cuz
9:16
my my wife loves Snickers.
9:18
>> Yeah.
9:18
>> I need to figure out how to make nougat.
9:21
>> Nougat. Isn't
9:22
>> that kind of like divinity?
9:26
Isn't that the same thing or no?
9:29
>> Yeah, I kind of like it. Yeah, right.
9:31
>> Maybe you could.
9:34
>> Yeah,
9:35
>> Turkish delight dish.
9:37
>> It's It's somewhat like Turkish delight.
9:39
All right, now I'm going to show you
9:40
guys.
9:41
>> Look at that.
9:42
>> I'm going to I want to show you guys a
9:43
trick and they're going to kick me out
9:45
of the pastry chef club for showing
9:48
civilians. But here's what we're going
9:51
to do. Love it.
9:52
>> I'm going to take this piece of paper
9:54
and fold it like this.
9:55
>> What kind of paper is that?
9:56
>> This is parchment paper.
9:58
>> Parchment paper.
9:59
>> And then I'm going to fold it like this.
10:01
>> Okay.
10:02
>> You all seen that, right?
10:05
>> Okay. And now I'm going to get my ruler.
10:08
>> Okay.
10:09
>> This is what I love about candy is you
10:11
have to be pretty exact.
10:12
>> Yeah.
10:12
>> So, I am going to
10:15
measure 9 in this way.
10:18
>> So, baking is a science, right, Chef
10:20
Duck? Baking is a science. There is a
10:22
ton of chemistry.
10:25
There's a ton of physics.
10:27
There's a lot of physics in in baking
10:30
>> because cooking you can kind of ship
10:32
shape if you want. But baking you really
10:35
have to mind your rules, right? You got
10:37
to mind what they say.
10:38
>> Yeah. So with baking it's like you have
10:41
to follow the directions.
10:43
>> Sure. And once you once you follow
10:46
directions and you you develop like a
10:48
like an intuition for it, then you can
10:50
start playing with things. But you got
10:52
to understand the the rules you can
10:54
break. It's like like driving, right?
10:56
You know the rules you can break. The
10:57
ones you can't
10:58
>> I'm not there yet.
11:02
>> Okay. So now I have this weird piece of
11:04
paper that I have weird folds in. And
11:06
now what I'm going to do is open it up
11:08
>> like this.
11:09
>> I'm watching you. We're all watching
11:11
you. Then I'm going to get my peanut
11:14
goo.
11:15
>> It looks so good
11:16
>> stuff.
11:17
>> I can literally smell it from here. I
11:18
wish you guys could smell it.
11:20
>> Oh,
11:22
>> go. All right.
11:24
>> Oh my gosh. It smells like a peanut. It
11:26
smells like a butter finger.
11:27
>> Smell like a butter finger.
11:28
>> How'd you do that so fast?
11:30
>> I'm a professional.
11:31
>> You are. You're an ace.
11:34
>> All right, so now I get all the peanut
11:37
stuff out onto my finger.
11:40
Yeah. I don't think make stuff would
11:42
taste right in there. That's too
11:43
perfect.
11:44
>> You're right. You should be a chef.
11:45
>> I should be a chef.
11:46
>> You literally should be a chef.
11:47
>> I know. I've been thinking about it,
11:49
>> but I don't know. It's long hours.
11:51
>> All right. So, I'm watching what y'all
11:53
see what he's doing there.
11:54
>> All right.
11:56
>> That That's really good.
11:58
>> So,
11:59
>> salt's what's important.
12:02
>> Now, you get all the peanut into this
12:04
one central square.
12:06
>> Okay.
12:07
>> And then you fold it up again. M
12:10
>> I try to, you know, try to spread it out
12:12
a little bit.
12:13
>> Did someone teach you this or did you
12:15
create it?
12:15
>> Well, I I watch a lot of videos on uh I
12:20
watch a lot of videos online. That's how
12:21
I do everything. So, I'm in a band and
12:24
we play uh like, you know, cover tunes
12:26
and it used to be like if you wanted to
12:29
learn a song, you had to sit there,
12:30
listen to the song, is that where that
12:32
Nope, that's not where that and then you
12:34
figure it out. Now you just turn on
12:38
YouTube and like find the like a guy
12:41
playing the bass part of a of a song.
12:43
Okay, now
12:44
>> Okay, hold on.
12:45
>> What?
12:45
>> You're being a little humble.
12:46
>> What?
12:47
>> You're not just in a band.
12:48
>> I'm in a band.
12:49
>> I know, but maybe they should know what
12:51
else you've done as a bass player. What
12:53
band did you play with as a bass player?
12:55
Are you ready for this? Drum roll.
12:57
>> Which band?
12:58
>> Uh,
13:01
what?
13:02
>> Who?
13:03
>> You. You were in a band. Pretty big one.
13:05
>> You played bass for a really popular
13:07
band. That's what That's what I Googled.
13:10
>> Really?
13:10
>> Google us wrong.
13:12
>> What did it say? I
13:12
>> don't remember.
13:16
>> Really?
13:16
>> Yeah.
13:16
>> But you are a really good bass player.
13:18
>> I mean, no. All right.
13:20
>> Come on.
13:21
>> Not that good.
13:22
>> He's awful.
13:23
>> Ask Ask Ask Tommy, my father-in-law.
13:25
He's a really good guitar player.
13:27
>> Which band was he in?
13:28
>> Do you know what she's talking about?
13:30
>> Yeah. I'm in a band that's all chefs and
13:34
we play cover tunes and we're called
13:35
Fuag Rock,
13:37
>> right?
13:38
>> I wanted to be called Brett Zeppeliner.
13:41
>> A that's even better.
13:43
>> But I was vetoed and so now we're
13:46
Fuagra, which is a funny name and funny
13:48
and hilarious, but I feel like it's hard
13:51
to say,
13:52
>> but Brett Zeppelin rolls off the tongue.
13:55
>> Sure does. Rolls off the tongue.
13:58
>> I love it. Okay. So, now I have this
14:02
perfect
14:03
square.
14:05
>> This perfect square.
14:07
>> Amazing.
14:09
>> Can you see that? Of peanut butter.
14:10
>> And it peels off because it's parchment
14:12
paper.
14:15
>> That is so cool.
14:18
>> All right.
14:18
>> Does it stick?
14:19
>> There you go.
14:22
>> What? I think that deserves a round of
14:24
applause right there. Sabone.
14:28
>> Maybe he'll come out of his show one
14:29
day.
14:30
>> Now, we're going to make some caramel.
14:32
So, I'mma turn this thing on.
14:36
>> All right.
14:37
>> Which one's the wife? You're the wife.
14:40
How fun is it living with this guy? It's
14:42
never a dull moment, right? I love it.
14:46
How long y'all been married?
14:49
Seven years. You got beautiful. Is it
14:52
your kids? Love it. Hi, darling. Are you
14:54
going to be a chef, too? like daddy.
14:57
Does he teach you in the kitchen? I love
14:59
it.
15:01
>> Um, yes. This is It's actually a really
15:03
tricky. These are all of our other chefs
15:05
that are coming out here to help you out
15:06
with our food and wine festival. Give
15:08
them all a hand because we
15:12
prep everything.
15:13
>> I need a lot of handholding and these
15:15
guys have been
15:16
>> Thank you for turning on us. So,
15:19
>> okay. Now, I got
15:22
some sugar.
15:25
for your caramel. And I got some more
15:29
golden syrup.
15:31
>> So, here's what I'm going to probably
15:32
ask you. I don't recall
15:35
caramel being in a butter finger. Is
15:37
this is this plain to me? Chef,
15:40
>> where you were like, what is happening?
15:42
>> I'm I'm kind of What is happening? So,
15:44
that's more of the golden syrup.
15:45
>> This is the Yeah, this is golden syrup.
15:47
Now, adding the golden syrup because
15:49
golden syrup any Okay, you guys ready to
15:52
like
15:53
>> We're ready. We're ready.
15:54
>> Ready? We're ready.
15:55
>> Any sugar that is liquid at room
15:58
temperature is an invert sugar will not
16:01
crystallize. So if you take something
16:04
like corn syrup, which is liquid at room
16:06
temperature, honey, which is liquid at
16:08
room temperature, glucose, right, liquid
16:11
room temperature, gold syrup, you put it
16:13
in your caramel crystals.
16:16
>> What a chef or something. How do you
16:18
know this stuff?
16:19
>> Look at that.
16:19
>> That is amazing.
16:21
>> It's good. Good. You've given me a lot
16:23
of good tips already today.
16:24
>> The other thing is a little bit of acid.
16:28
That was lemon juice. You put a little
16:30
bit of acid.
16:31
>> I would have never thought of that.
16:32
>> That will also keep your sugar from
16:35
>> Now you figured that out on that was
16:36
just you coming up with that. How did
16:39
you know to do that?
16:40
>> Like incredible chefs like Augusta
16:43
Scofier and Fernand Flu and you know
16:46
there there are amazing chefs that
16:48
invented all of this hundreds of years
16:50
ago. I am standing on the shoulders of
16:53
giants.
16:56
>> But they're not in a rock band.
16:57
>> They're not in a rock band.
16:58
>> Just saying.
16:59
>> Okay. So now this is starting to bubble.
17:02
>> Oo, we like bubbling.
17:04
>> So what I'm going to do is I want to
17:06
kind of scoop this around a little bit.
17:09
And then I'm going to add just the
17:11
tiniest bit water.
17:14
>> Just enough. Oh, that's
17:18
>> magic. Little bit of this. Not a you
17:22
like just a couple of drops. All it does
17:24
is get the sugar started
17:26
>> and now this will start becoming a car.
17:29
>> So what do you think it is about butter
17:31
fingers that everybody loves so much?
17:32
Why everybody I mean there's nothing
17:35
like Is that why there's nothing like a
17:37
Butterfinger?
17:38
>> Well, it's I mean yesterday when was
17:41
everybody here yesterday? Who was here
17:42
yesterday? No crowd. Okay, cool. You are
17:45
right on. So, we were talking a lot
17:48
about texture
17:50
>> and how texture is so important to the
17:56
flavor of anything. You okay?
17:58
>> I'm fine.
18:01
>> Didn't see the big bump.
18:02
>> Oh, gotcha. So, texture
18:06
is the thing that makes something
18:08
delicious, right? When you think about a
18:10
a butter finger, it's peanuts and sugar
18:13
and chocolate. And there are a million,
18:15
right? If everyone's had a goober,
18:18
right? Is everybody, right? You know
18:19
what a goober is, right? It's just
18:20
peanuts, right? Like it's it is what it
18:23
is.
18:24
>> The the thing that makes a butter finger
18:26
so magical is the texture. How do they
18:28
do that?
18:29
>> Flaky flaky.
18:30
>> How do you get all those flakes? What
18:32
else? What else is flaky?
18:36
>> Pie crust.
18:37
>> Pie crust. I'm flaky. But a pie crust is
18:39
flaky.
18:40
>> Pie crust is flaky.
18:41
>> Yeah, it is. Why is a pie crust flake?
18:44
>> I am not sure. I don't know.
18:46
>> Because when you you have big chunks of
18:48
butter in there and then you roll it out
18:49
and all those chunks of butter get nice
18:51
and flat and they separate little layers
18:53
of flour and and then when it bakes off,
18:57
the butter melts into the flour, the
18:59
flour is left as a little leaf.
19:01
>> So, are you telling me when you roll
19:02
that out on the parchment paper, you
19:03
literally were making the layers?
19:06
>> No. Right now, it is just a square of
19:09
peanut butter.
19:10
>> I'm learning. But then what we're going
19:12
to do, have you ever seen puff pastry
19:14
being made?
19:15
>> Have you guys ever seen puff pastry?
19:17
>> Yeah. I take it out of my freezer and I
19:18
use it.
19:19
>> Right. So when you when you're making
19:20
puff pastry, you make a dough with flour
19:23
and then you have a big block of butter
19:25
and then you you make the the dough is a
19:29
big rectangle and then you have the the
19:31
butter is a square. You put the square
19:33
on top of the rectangle. You fold over
19:36
the side that has no butter. Then you
19:38
fold over the side that does have
19:40
butter. And now you have something that
19:42
goes flour, butter, flour, butter,
19:47
flour.
19:48
Then you roll it out thin. And then you
19:52
fold it again. And now you have
19:53
something that goes flour, butter,
19:55
flour, butter, flour, flour, butter,
19:56
flour, butter, flour, butter.
19:57
>> Keep going. Then you do it again. And
20:00
then you roll it out. And then you cut
20:02
it into a shape. And then you bake it
20:04
off. And it bakes up. And it's a
20:06
thousand little layers of of dough that
20:10
are super crispy because all that butter
20:12
has been melted in there.
20:13
>> And pump is the best. You can you can do
20:15
anything with a pump.
20:16
>> Yeah, you can do a lot with
20:17
>> anything. Now,
20:18
>> can I go out in the audience while
20:19
you're doing this and maybe have you all
20:21
think about some questions you might
20:23
have for this amazing man?
20:24
>> Yeah,
20:24
>> I know we got some. Okay, keep doing
20:26
what you're doing.
20:27
>> Thanks. So, uh, the, uh, so just like
20:31
when you're making puff pastry and you
20:33
have, you know, all those different
20:34
layers, that's what we're going to do
20:36
here. But instead of using dough, I'm
20:39
going to use hot liquid sugar. And
20:42
instead of using butter, I have a square
20:44
of peanut butter. Now, the thing that
20:48
makes a good puff pastry good is making
20:51
sure it doesn't get too hot so the
20:53
butter doesn't melt into the dough,
20:55
right? So, you got to keep it at a
20:57
specific temperature that's a little
20:58
cooler than room temp. The thing with
21:00
this is that we're going to roll out hot
21:04
sugar. So, it needs to stay warm. If it
21:07
cools down, it turns into a lollipop.
21:09
Cracks. But if you roll this stuff out
21:12
while it's still slightly warmer than
21:14
room temperature, it's still malleable
21:16
and you can roll it. I'll show you
21:18
exactly what I mean.
21:19
>> Mal word. All right. Who's got a
21:21
question for Chef Duck?
21:23
>> Yes, my dear. Here we go.
21:26
>> What are your tips for kids who are just
21:28
kind of getting into baking?
21:30
>> I I didn't hear one more time a little
21:31
louder.
21:32
>> What are your tips for kids who are just
21:34
kind of getting into baking for the
21:36
first time? What would you like
21:38
encourage or say to them?
21:39
>> That's a good question. You know, I
21:41
think um
21:43
whatever is going to make them excited,
21:45
right? If they want to make a cupcake,
21:47
that's the thing to start with. If they
21:48
want to make a, you know, if they want
21:51
to make a candy, start with that. if
21:53
they want to make a pecan pie when I
21:57
would follow their lead as far as like
21:59
whatever the actual thing is. But the
22:02
thing for you to focus on is making sure
22:06
that they're having a good time, right?
22:09
And make sure that like whatever it is
22:10
that they're doing, they're having fun
22:12
because that's the most important thing
22:13
because if they don't have fun, they're
22:14
not going to want to do it again, right?
22:16
So, doesn't matter whatever it is. Okay,
22:20
this is nice and hot. I can pull this
22:22
off. So, whatever it is that you want to
22:26
uh do with them, you just got to make
22:28
sure they're having a good time. That's
22:30
the most important thing. And help them
22:32
understand like and part of having a
22:34
good time is realizing that like if they
22:36
make chocolate chip cookies and they're
22:37
gross, it's okay. It's okay. I make
22:41
gross chocolate chip cookies all the
22:43
time, right? Still to this day, right?
22:45
Like, you know, remember that cornbread
22:47
like two years ago at Thanksgiving?
22:49
Cornbread cookies was
22:51
>> No, I just made terrible cornbread.
22:54
>> It was I was so embarrassed cuz you know
22:56
>> you're a chef.
22:57
>> Keeping stuff cold, right?
22:59
>> Do you got a question for him?
23:01
>> Anybody have a question for Chef?
23:02
>> Okay, here I go, guys. Check this out.
23:04
So, I'm going to pour out my liquid hot
23:08
mac.
23:10
>> There it is. All right, we got a
23:11
question for you while you're doing
23:12
that. Are you ready, Mitch? Talk to
23:14
>> Hold on one second. So, here's the
23:16
thing. This stuff is super duper extra
23:20
insanely hot.
23:21
>> So, you need to pay attention.
23:22
>> So, you really got to you really got to,
23:25
you know, take your time.
23:27
>> Wow.
23:27
>> You want to fill this in. And we're just
23:29
going to make a nice rectangle here.
23:32
Sugar. Can you guys see this on the
23:33
video?
23:34
>> We sure can.
23:34
>> Okay, cool. So, you're just you're going
23:36
to slowly fill this in.
23:41
>> All right.
23:42
>> Safety first.
23:43
>> Yeah. Really be careful, guys. This
23:45
stuff is This is the most dangerous
23:47
thing in the kitchen.
23:50
>> This and like an underpaid executive sue
23:52
chef. Okay. So now And then I'm just
23:55
going to roll this in a little bit.
23:58
Just like this.
24:01
>> Careful. All right. Are you ready for a
24:03
question? You still are you still
24:05
concentrating?
24:05
>> Go for it.
24:06
>> All right. Here we go.
24:07
>> What's your favorite dinner to make?
24:09
>> My favorite dinner to make? Oh, I don't
24:12
know. What's my What's What's some of my
24:14
good stuff?
24:18
>> What?
24:19
>> I make a good steak. I do like making a
24:21
steak. I'm a like I'm a dude, you know?
24:23
I like to grill outside on fire,
24:27
you know? I do. Especially, I think,
24:29
because I'm like usually making really
24:31
sweet little delicious cute things all
24:33
the time.
24:34
>> And is it true that when a man is on the
24:36
grill, it's his grill? Don't bother him.
24:38
Don't make suggestions. Don't do
24:40
anything. Just let him do his thing. I
24:41
mean, if if that guy is, you know, that
24:44
self-conscious, for sure. But
24:47
>> we have another question.
24:48
>> Someone actually knows what they're
24:49
doing.
24:50
>> Are you ready?
24:50
>> You know what I mean?
24:53
>> What's your favorite candy?
24:55
>> Your favorite candy?
24:56
>> My favorite candy?
25:00
Uh, that's a good question. Um,
25:06
gee, I don't know. you know, like
25:08
sometimes it's gummy bears, but
25:13
I feel like recently my tastes have
25:15
changed a little bit and uh I've really
25:19
started to really really cherish jelly
25:22
beans.
25:23
>> Like a good like jelly bellies, like
25:26
good ones that have cool flavors like
25:27
that are, you know, butter popcorn and
25:29
all those weird ones. Jelly beans. I I
25:32
think they're so much fun because
25:33
they're tiny. Their texture is amazing
25:36
and there are so many different flavors.
25:38
So like if you eating a a handful of
25:40
jelly beans, you got no idea what's
25:42
coming next, right? You got It's like
25:44
butter popcorn, cherry, ear wax,
25:47
boogers, whatever. You know what I mean?
25:48
Like it's just like you're getting them.
25:49
You're getting them. And it's fun,
25:51
right? It's super fun. Sorry, that was a
25:53
different That's
25:54
>> all good. We're all family.
25:56
>> Brother,
25:56
>> we we all we all love and magic over
25:58
here. All right, we got another question
26:00
for you.
26:01
>> How long have you been making candy for?
26:03
>> How long have you been making candy for?
26:05
>> Um, I think like seriously like like
26:08
like this kind of candy. Probably only
26:11
like I don't know, maybe a year, right?
26:14
Like I mean I s I let me So a few years
26:19
ago I was like, "How do you make a gummy
26:22
bear? Seems like it should be easy
26:24
enough. Make a gummy bear." So, I got a
26:27
bunch of gelatin because I figured
26:28
there's gelatin in a gummy bear. And I
26:31
made some really strong gelatin and I
26:33
put it in a gummy bear bowl and I popped
26:35
it out and they were completely
26:36
disgusting. They were so gross. Just not
26:40
like it wasn't it. And then I started
26:41
adding more gelatin to it and adding
26:44
citric acid and fruit juice and like
26:45
trying to make all these things. I could
26:47
not make a gummy bear. And I like
26:52
I'm good at this, right? like I'm I'm
26:54
I'm I'm like I'm good at it. And so I'm
26:56
like why can't I figure out how to make
26:58
a gummy bear? And I went on YouTube and
27:00
I'm looking and looking and looking and
27:01
I see all these videos and they're doing
27:03
exactly the same thing that I was doing
27:06
and they all look like the ones I make
27:07
and you see all those
27:10
influencers,
27:13
right? And they're and they eat their
27:16
gummy bear that I know tastes disgusting
27:19
cuz I just made that gummy bear. like,
27:20
"Oh my god, it's so amazing and you can
27:22
do this and it's super easy and blah
27:24
blah blah blah blah." I was like, "This
27:26
isn't right." And then, do you guys
27:27
remember that show Unwrapped on Food
27:30
Networks with Mark Summers? There was a
27:32
gummy bear episode and I went and I
27:35
watched it and I was watching the whole
27:37
thing and boom, I saw it. I saw what
27:41
they did. It's not just making a really
27:44
strong Jell-O, right, with sugar water.
27:47
It's making a really strong Jell-O with
27:50
super hot sugar. So, you have to cook
27:53
the sugar really, really hard. Not till
27:55
it caramelizes. You got to cook it
27:57
really hard. And then you then you do
27:58
the all that other stuff. And that's how
28:01
you make it
28:04
because what you're doing is you're
28:06
combining, this is going to be nerdy,
28:08
the tensil strength of the gelatin with
28:11
the thickness of the sugar, with the
28:13
elasticity of the sugar. And so that's
28:16
what creates a very specific texture of
28:18
a gummy bear. Now, how do you make a
28:22
Swedish fish? I have no idea. I don't
28:25
know what the difference there is, but
28:27
it's crazy. But that's why candy is so
28:30
cool is that there's things like this.
28:32
I'm going to I'm just I want to test my
28:33
sugar and just to see.
28:35
>> I'm feeling a new TV show for you. Maybe
28:37
Ace of Candy.
28:38
>> Ace of Candy. Wouldn't that be I would
28:41
love that.
28:41
>> Anybody else have a question?
28:43
>> All right. Here, I'm going to I'm going
28:44
to do another take. Hold on. And then
28:46
we'll And then I'll take this. So, now
28:48
my sugar has cooled to the point where
28:50
you can see
28:53
See how it's flopping, right? But it's
28:55
not going to fall off. It's not liquid.
28:58
This is the temperature that I can work
29:00
with,
29:01
but it's hot. Okay. Now I'm going to
29:04
take my my thingy,
29:08
my square of peanut butter,
29:11
and then
29:21
Okay. So, you you kind of you sort of
29:23
you get your square on there.
29:26
>> Just
29:27
>> Are you Are you still in safety mode or
29:28
can I ask you another question if I'm
29:30
>> Yeah, hold on. Hold on. Watch. Hold on.
29:32
So now my sugar is nice and nice and
29:37
floppy. So now I'm going to take the
29:39
sugar and fold it over here.
29:44
>> And now I've got
29:48
sugar
29:50
peanut butter.
29:52
Sugar. Now
29:54
>> the layers.
29:55
>> And now I'm going to take this one. Fold
29:58
this over here.
30:00
And now I got sugar, peanut sugar,
30:04
peanut sugar.
30:05
>> So, kind of like what you were talking
30:06
about with the pastry puff pastry.
30:08
>> Okay. Now, it's hot. What I'm going to
30:11
do is pull this off just like this. And
30:16
then
30:18
I'm going to roll it out just like I was
30:21
making puff pastry or croissants. It's
30:24
the same same process with croissants.
30:27
>> Okay. So, while you're rolling that, we
30:29
have a a young fan of yours out here.
30:31
His name's Everett.
30:32
>> Hey, Everett.
30:32
>> He's a fan of your TV show, the one for
30:35
kids that
30:36
>> Kids Baking Championship.
30:39
>> Happy Fun.
30:41
>> Oh,
30:42
happy Duff's Happy Fun Big Time.
30:44
>> There you go.
30:45
>> Did everybody see Duff's Happy Fun Big
30:47
Time?
30:50
>> It's
30:52
It's a sore subject.
30:55
It's It's probably the thing that I am
30:58
most proud of my career.
31:00
>> Well, he wants to know if you have ever
31:02
thought about making a neverending
31:05
story cake.
31:07
>> I have made never ending story.
31:09
>> You have?
31:11
>> Wait, who asked that question?
31:12
>> Ever.
31:12
>> Where are you?
31:13
>> It's right here.
31:14
>> Raise your hand. Do you like the never-
31:15
ending story, right? Does everybody like
31:17
the never- ending story? Yeah. It's a
31:20
It's I I feel like the Never- Ending
31:22
Story is should be required of view.
31:26
I I absolutely love that movie. It's
31:28
just It's so good.
31:29
>> And you made a cake of it.
31:30
>> I've made a lot of cakes. Yeah. I mean,
31:32
just the concept of the Nothing.
31:37
I think The Nothing is the most
31:39
terrifying villain in any movie that's
31:42
ever been made. Right. I do. I like the
31:44
You know, the Nothing is
31:47
Right. Okay. Now it's starting to get
31:49
too cold and I can't roll it out
31:50
anymore. So I'm going to stick it in the
31:52
oven for a second.
31:54
>> And while it's in there, let's get
31:56
another question.
31:56
>> All right. And actually came up here.
31:58
>> Oh,
31:59
>> has such a good one. I thought I can't
32:00
I'm going to end on a high note over
32:01
there. I mean, come on. And I think you
32:05
might want to be a chef, too, right?
32:07
>> Awesome.
32:08
>> You're you're inspiring him. So what is
32:10
the biggest cake you've ever made?
32:13
Tallest biggest cake you've ever made.
32:17
The tall I made a elephant. I made a
32:20
life-sized elephant once.
32:22
>> How do you get that to not fall over?
32:24
>> Um.
32:25
>> Oh, you know what it was?
32:26
>> What?
32:27
>> It was here. It was here.
32:30
>> Was it Dumbo?
32:31
>> No, it was No, not the elephant.
32:34
>> Uh, the biggest cake I ever made was
32:36
here.
32:36
>> Really?
32:37
>> Yeah. It was uh over in Galaxy's Edge.
32:41
>> What? And it was a 16 foot long
32:48
X-wing fighter.
32:50
>> Wow.
32:51
>> And the X-wing. Okay. I I need to I just
32:54
This is It's like one of my favorite
32:56
things I've ever made in my life.
32:58
>> So, it's an X-wing fighter. It's 16 ft
33:02
long and it's made out of cake. Now,
33:05
it's on a scissor lift. You guys know
33:07
what a scissor lift is, right? You hit a
33:09
button, it picks up very large, heavy
33:12
things. So, it's sitting on a scissor
33:14
lift. The wings themselves are on
33:17
hydraulics, so they can do this. Now, we
33:22
surround
33:23
the entire thing with a a 5-ft wall all
33:29
the way around the cake. Okay. We
33:31
decorate the entire wall with all edible
33:35
vines and leaves and just tree trunks
33:39
and bark and all this stuff so it just
33:41
looks like a swamp.
33:44
>> And then we make a lifesize
33:49
100%
33:51
chocolate Yoda.
33:53
>> No.
33:54
>> Hey. And we put the Yoda on the edge of
33:59
the swamp. And he Yoda had I'm I'm
34:03
getting chills just describing this.
34:05
Yoda had uh hydraulics in his arm.
34:10
>> And his hair was made out of corn silk.
34:12
It was 100% edible except for the
34:14
mechanics. Okay. So then you were you
34:17
there? You weren't Yo, you weren't even
34:18
there.
34:19
>> She said she was.
34:20
>> No,
34:21
>> you were there. Yeah, John was there.
34:23
Willie wasn't there. So that right I'm
34:25
I'm doing it justice. Okay. So then we
34:28
filled
34:30
the enclosure with cold smoke. Right.
34:33
The kind of smoke when you see in fog
34:35
machine that lays on the ground.
34:37
>> Sure.
34:37
>> We filled the whole thing with cold
34:39
smoke. You couldn't see the X-wing. It
34:42
was under the fog.
34:45
>> And then we hit the button. And Yoda
34:48
with his arm lifts up like this.
34:52
>> As he's going up, the scissor lift lifts
34:56
the X-wing out of the cold smoke. Cold
34:58
smoke is pouring off of it. And then you
35:01
hit the next button and the wings open
35:03
up and the thing lights up and it was
35:07
>> magical.
35:08
>> Come on. Come on.
35:09
>> It was amazing. It was it was the most
35:11
amazing thing we've ever pulled off and
35:14
I was so proud of us cuz it was
35:16
>> Yeah, it was so amazing.
35:17
>> Jee, I'm curious about how you dream.
35:19
What What do you dream at night? Stuff
35:20
like that.
35:21
>> I have weird You Yeah, ask my wife. I
35:23
have weird dreams about like uh like all
35:26
of my dreams take place in like what
35:29
looks like the the uh scenery in the
35:33
original uh um Total Recall.
35:37
Everything in my dreams is concrete
35:39
brutalist. I don't know why.
35:40
>> Now, on a cake like what you just
35:42
described, is that just to say yes, it's
35:44
a cake or can people actually eat it?
35:46
>> Oh, you ate it?
35:47
>> Yeah, it was delicious. Okay, so now
35:49
what I'm going to do. Okay, you ready?
35:51
I'm going to fold this.
35:52
>> Folding it again.
35:53
>> One more time. Just like this.
35:57
And then I'm going to fold this just
35:59
like this.
35:59
>> Now, can you explain what that mat is to
36:01
everybody?
36:02
>> This is a silicone mat. And they can
36:06
take temperatures up to like six 600° or
36:10
something like that. Don't quote me on
36:11
that. I don't. But it's very very hot.
36:14
These things can take really hot ovens.
36:16
Um, okay. Now, this is going to go back
36:19
in the oven.
36:21
>> That looks so
36:21
>> This is Seeing the layers happening. Are
36:24
you all seeing how the butterfinger
36:25
layers are happening with the folding?
36:27
>> Yes. It's also giving you a little
36:30
workout. So then
36:34
I'm gonna tell a story. Should I tell
36:36
the story
36:38
>> when when I got the call?
36:41
>> It's not.
36:42
>> Do you want to hear the story?
36:43
>> Yeah. Okay. Okay. I'm just here's the
36:46
thing. That's my brother over there. And
36:48
we like they took he took me to the
36:51
original Star Wars in 1977. I was two,
36:54
right? I was three, whatever. And you
36:56
know, we Star Wars is our it's our moral
36:59
compass. It's our mythology. It's the
37:01
thing that we grew up watching. We
37:02
revered Star Wars. Uh that's why I'm
37:05
telling the story. I'm not I'm not
37:07
bragging. I'm bragging like this much,
37:09
but mostly it's just because I love it.
37:10
So,
37:12
the the the episode airs with the thing
37:14
and, you know, comes out and it's
37:16
amazing. And then my my my agent called
37:20
me, right? Because in Hollywood, you
37:21
have agents. And he calls me. He's like,
37:22
"Hey, uh George Lucas wants to talk to
37:25
you." And I was like, "Am I in trouble?
37:30
And he's like, "I don't know." So I was
37:33
like, "What? What do you say?" Right? So
37:35
you have to you have to like he wants to
37:38
zoom. You have to say yes, right? Can't
37:39
say. So I was like, "Okay, I'm going to
37:41
zoom." So I get on the Zoom and there he
37:43
is. He's like, "Hey." Like, "Hi." You
37:46
know, "Hi, Mr. Lucas. How's it going? I
37:49
love everything you've ever made ever,
37:52
you know." And so, uh, he's like, "Hey,
37:55
I just want to let you know." And you
37:57
can't tell with that guy. He's got a
37:59
poker face. I want to let you know that
38:03
I saw that episode where you made the,
38:05
you know, the the X-wing come out with
38:06
the Yoda and everything. I was a couple
38:08
things. He's like, "That was a really
38:09
good job."
38:11
>> And I was like, "Thank you so much. It
38:14
was like really like I mean, just
38:16
imagine you meet this person that means
38:19
so much to you that tells you you did a
38:21
good job." And then he says, "I liked it
38:24
a lot better than the other guys." And I
38:26
was like, "Yes, yes,
38:29
>> yes." Cuz I lost that season of that
38:32
show. And I was feeling kind of bad
38:34
about myself because I lost that season.
38:36
But then I didn't lose that season. It
38:38
was so love. It was just Oh my god. It
38:40
was so wonderful. Sorry.
38:41
>> It was so wonderful. And then he sent me
38:45
like a gift bag with like olive oil and
38:49
roasted almonds and stuff.
38:50
>> I hope you sent him a cake.
38:52
>> Yeah. Well, yeah, that's that's the
38:54
oven.
38:56
But it was really it was really neat.
38:58
There was another time
39:01
>> that um do you guys remember Ace of
39:04
Cakes? Everybody remembers Ace Cakes,
39:05
right? So, uh there was this Oh, this is
39:08
super hot. Uh, so one time we got a call
39:11
from Lucasfilm and they were like, "Hey,
39:14
um,
39:16
uh, we want to we want to get a cake for
39:18
the casting crew of Clone Wars, the
39:20
cartoon, and we, you know, we want you
39:22
guys to make a cake, and we want a
39:24
life-size working R2-D2." And I was
39:28
like, "We can do it.
39:30
>> We can do that." And so, uh, you know,
39:32
we designed the whole thing and we're
39:34
like, you know, where are we delivering
39:35
it to? They're like, "Oh, and to to you
39:38
know, Lucasfilm and Marine County where
39:41
they make Star Wars, right? And they
39:43
have the the vault with all the cool
39:46
stuff in it, right? And all this stuff,
39:47
right?" And my brother and I, super
39:49
nerds, uh were like, "Well, how we we
39:53
need to go there." So, they were like,
39:55
"So, uh we told them that, you know, the
39:57
cape is very complex and we we're going
40:00
to need to build this on site."
40:03
>> So,
40:05
>> right. So, no, we we needed you really
40:07
did.
40:07
>> We really did. All right.
40:08
>> So, they would get there, you know,
40:09
they're like, "Okay, that's great. Like,
40:10
how long, you know, how long is this
40:12
going to take you?"
40:13
>> And so, like cake like this would
40:14
probably take like seven people like 3
40:16
days. So, I was like, "It's going to
40:18
take about eight days."
40:21
>> And they were like, "Cool. Here's what
40:23
we're going to do. We're going to set
40:24
aside a conference room for you. There's
40:26
the Skywalker Ranch is like little hotel
40:29
on the property. You guys can stay in
40:30
there. You make the cake. It'll be
40:32
great." And we're like,
40:34
>> so my brother was also the executive
40:36
producer of his cake, so he got to come
40:38
and then we got to spend basically like
40:40
five days just like getting to walk
40:41
around with us.
40:42
>> Oh man.
40:43
>> We got to go. You do you remember uh
40:47
in um Temple of Doom when he cali ah he
40:53
sucked people's heart out.
40:54
>> We got to get in that thing that was
40:57
just leaning against the wall. I got to
40:58
get in there like it was.
41:00
>> He's like a six-year-old ching a man's
41:02
body.
41:02
>> Coolest thing I've ever done in my life.
41:04
Yeah, it was amazing. Okay, now
41:05
>> what are you doing now?
41:06
>> Now I'm going to roll this out a little
41:08
more.
41:08
>> Okay, cuz you warmed it up. So I'm
41:10
noticing that when it gets too hard for
41:12
you to roll, you slip it back on the
41:14
other for just a hot minute.
41:15
>> Got to go right back
41:16
>> to get it a little bit warm so it'll be
41:18
more What's that word again with an M?
41:20
>> Pliable. Oh, malleable.
41:21
>> Malleable.
41:22
>> Malleable.
41:24
>> Malleable.
41:25
>> Okay. Now
41:28
>> it's looking like a butter finger.
41:29
>> Now it's looking like a butter finger.
41:30
So here's what we do.
41:32
>> What are we doing?
41:35
>> Don't try that at home.
41:37
>> Is that the wrong way?
41:38
>> Oh wait, look at this scar.
41:40
>> Oh gosh. You didn't wear those gloves.
41:42
>> Yeahay.
41:44
>> That was I was in second grade when I
41:46
did that.
41:46
>> Oh, you're destined to be a chef.
41:48
>> Yeah. Okay. Uh that knife's too big.
41:50
Let's do this. Let's use this.
41:53
>> Okay. Now, can you see if I'm over here?
41:55
We sure can't. Uh, no.
41:58
>> You can see
41:59
>> right there. Right there. Right where
42:00
you are. We can see.
42:03
>> Boom.
42:04
>> Oh, man.
42:07
>> That would never happen to be at my
42:08
house. I don't.
42:09
>> This is still kind of warm. So, what I'm
42:12
going to do is
42:16
get a little tray. Can't believe you're
42:18
making a butter finger from scratch. Who
42:21
would have thought?
42:24
>> Okay, so now we're cutting.
42:25
>> Slice it up.
42:28
>> I appreciate a butter finger a lot more
42:30
right now.
42:30
>> Just like that. Now, I mean, you know,
42:34
they've got a whole They've got machines
42:36
to do this.
42:37
>> Yeah, but this is a lot of process of
42:39
folding and folding and folding to make
42:41
the flame.
42:42
>> All right. Now,
42:44
you cut it up into butter fingers. I
42:46
hope you're not going to get rid of that
42:48
the ends cuz that looks like good stuff
42:50
over there.
42:51
>> Now you see
42:54
>> that flakes
42:57
flakes
43:00
in the sun. You guys can see this,
43:01
right? So here you see this super super
43:06
thin layer of sugar, right? And there's
43:09
like a hundred of those all throughout.
43:12
So that would bite to a butter finger.
43:15
You're like biting through all these
43:17
tiny little super thin crunchy layers of
43:21
stuff.
43:21
>> And we don't even have that chocolate on
43:23
me yet. Let's get that chocolate on.
43:24
>> I'm getting there. Are we doing on time?
43:26
Are we
43:26
>> We got about three more minutes.
43:28
>> What?
43:29
>> But we don't care. We're going over.
43:30
>> Okay.
43:31
>> Doesn't matter.
43:32
>> Okay. Yeah. There's a whole There's a
43:33
whole
43:34
>> Let's do it. Let's do it.
43:35
>> Okay. Okay. Sorry. All right. So, now
43:38
we cut these up.
43:40
>> Do you know genius? There's no time on
43:43
genius. We're going to let you do
43:44
whatever you want to do. I will while
43:47
you're doing that though, I'll tell you
43:48
a quick uh George Lucas story right
43:49
here. When we opened Star Wars Galaxy's
43:51
Edge, of course, we invited everyone,
43:53
right? They all of them were here.
43:55
George Lucas, Harrison Ford, they all
43:57
came. Then they're like, "Where did
43:59
where did George go? We can't find
44:00
George. Nobody could find George." Well,
44:03
he had to remove himself because he was
44:06
overwhelmed
44:07
that he saw a Millennium Falcon at the
44:09
first time. There was no such thing as
44:11
that movie. and he'd never saw it in
44:13
life size before and he had to go and
44:16
remove himself because he got extremely
44:18
emotional about the whole thing. Isn't
44:19
that amazing? Even George as a
44:21
six-year-old trapped in a man's body
44:24
just like you.
44:24
>> So why it's why I love that guy, right?
44:26
>> I know
44:27
>> like made it cool.
44:28
>> He'd never seen a life-sized millennium
44:31
before.
44:32
>> So when we filmed that show with the
44:33
X-wing that came out of the fog,
44:36
>> uh it was Galaxy's Edge was pretty new.
44:37
Yeah.
44:38
>> And we were backstage and they brought
44:40
us through out into where it was. I I
44:42
had never been there before. And right
44:44
where we walked out is the Millennium
44:45
Top. And I literally started crying. And
44:48
I called my brother because he wasn't
44:50
there. He was sick. He was supposed to
44:52
be there and he wasn't there. And I was
44:54
like, "Dude, look." And he's like,
44:56
"What?" Like, it was the the purest. It
45:00
was the moment that every Imagineer
45:02
hoped would happen, right? Just like two
45:04
super nerds.
45:06
>> Imagineering. Let's get this going here.
45:07
>> Did you just give me the hook?
45:09
>> I'm not giving you the hook. I want this
45:10
chocolate to go somewhere. It looks so
45:12
good.
45:13
>> Just gave me the hook.
45:14
>> Not even.
45:16
>> I've got 20 people over there giving me
45:18
the hook.
45:19
>> Okay. All right. Here we go. Here we go.
45:21
>> What's happening now?
45:22
>> All right. So,
45:23
>> butterfingery.
45:25
>> Yeah. Is that hot? Be careful.
45:26
>> Yeah. Go like this.
45:27
>> All right. Chef Duff. I'm excited to see
45:29
how this
45:30
>> Okay.
45:30
>> Happens.
45:31
>> All right. Where's Okay, here it is. So,
45:34
does everybody have a fork at home that
45:36
they eat?
45:38
Right. There's like a fork in the
45:39
drawer. You're like, I hate this fork.
45:41
>> When that went through the garbage
45:42
disposal.
45:43
>> Yeah. Whatever. It's just But you can't
45:44
like throw it away. I had that fork. And
45:47
then I took it and I bent his head like
45:49
this. And now he's my favorite fork.
45:52
>> A
45:52
>> I love this fork now. He's my chocolate
45:54
fork.
45:54
>> He forky from here on out.
45:56
>> All right. So now
45:58
we are going to take our butter fingers.
46:03
So now, what did you do to this with the
46:06
magic of finger to turn it into this?
46:09
Did you bake this?
46:10
>> No, I just let it cool.
46:12
>> Let it cool. They're still hot.
46:13
>> All right. Just want just see what you
46:15
did there.
46:16
>> Okay. Now,
46:17
>> chocolate looks so good.
46:18
>> Well, yeah. You got to make sure it's
46:20
nice and
46:20
>> It looks so good, though.
46:25
>> I know. Chocolate is
46:27
>> It's nothing better. It is so mysterious
46:30
and it is one of the most difficult
46:32
things in the kitchen to work with.
46:34
>> Oh, you're doing a really good job. It
46:37
looks beautiful.
46:39
It really does.
46:40
>> Thank you. Okay, now it's nice and
46:42
liquid.
46:42
>> Okay, look at that. Look at that. Look
46:44
at that.
46:46
>> There we go.
46:48
So, you take the butter finger,
46:49
>> throw it in there.
46:51
>> Get some in here.
46:52
>> So, if you just let them sit like that,
46:53
they'll turn into become that hard.
46:55
Correct. If you Yeah, you just They just
46:58
got to cool.
46:59
>> It takes a while. Takes a while.
47:01
>> Sure.
47:01
>> Refrigerator. Nothing like that.
47:04
>> Um
47:05
>> I I like just letting them
47:08
>> do it
47:08
>> cool on their own at their own time. You
47:11
don't want to force it, right? Whenever
47:13
you force anything, it doesn't work
47:14
right.
47:15
>> That's right. And look at your kids get
47:16
to eat these things. Do you make these a
47:18
lot at home?
47:19
>> Yeah,
47:19
>> you do.
47:21
>> I mean, I you know, I'm always like
47:23
>> coming over on Friday.
47:24
got a Zmo or they get lots of good
47:27
candy.
47:28
>> All right, TV time. We have about two
47:30
more minutes.
47:31
>> All right,
47:32
>> these people have fast passes.
47:33
>> Oh, yeah. Right. Okay. Well, here we go.
47:35
So, now
47:38
I'll just finish these.
47:39
>> Oh my gosh. Can you all see those up
47:40
there?
47:41
>> Hold on. We're not done. Now,
47:45
what I'm going to do,
47:48
this is cool.
47:51
Is
47:54
when you get when you get they're not
47:56
smooth on top, right? They have like the
47:58
the ripples from the machine, right? And
48:02
you really the thing about when you're
48:03
making like a copycat, right? You want
48:05
to make it as close to the original as
48:07
possible. You want to have that same
48:09
experience. I want to feel like I went
48:12
into 7-Eleven on a road trip and picked
48:15
up a candy bar. So then what you do is
48:18
you take the side of the fork
48:21
and you lift up the chocolate
48:23
>> with forky
48:25
>> and you fold it over.
48:27
>> I see what you're doing.
48:29
>> And it gives it the little waves
48:34
that you see
48:37
>> on top of a butter finger. And then
48:41
tricky.
48:42
>> All right. And then because we're
48:44
running out of time
48:45
>> a little bit.
48:49
>> What is that?
48:50
>> Cold spray.
48:51
>> Oh my gosh, it's froze out of the can.
48:54
>> Yeah, it literally froze up. And then
48:56
I'm going to pull this down.
48:58
>> Elsa loves that thing, too.
49:02
>> Just like that.
49:02
>> I've never seen something like that. So,
49:04
it instantly hardens it.
49:06
>> It freezes it up.
49:08
>> What?
49:09
>> Now, again, like we were talking about
49:10
like you don't want to force it. This is
49:12
forcing it.
49:12
>> Yeah. Yeah. Yeah.
49:13
>> This is forcing. You don't want to do
49:14
this. This is only just because
49:17
>> where on TV?
49:19
>> Yeah.
49:20
>> Then
49:21
>> look at that.
49:22
>> Take it.
49:24
>> Oh my gosh.
49:27
>> You guys, he just made a Butterfinger in
49:29
front of you. Give him a friend.
49:32
>> Thank you everybody.
49:34
>> I hope the rest of your day is super
49:36
magical.
49:38
>> Come on. In the front. In the front. In
49:39
the front. Everybody put your hands
49:40
together. Ace of cakes. We got the charm
49:44
city cake. This man is a genius. He's
49:46
got two cookbooks for kids.
49:48
Once again, a big round of applause for
49:51
Jack Golden.
49:54
>> You guys, thank you so much. Go enjoy.
49:57
>> I wish I could share these. I really do.