---
title: "1S8A1593"
url: https://stacklist.com/card/4c3f816f-7dff-4034-91eb-0b8ae4188358
stack: https://stacklist.com/stack/1ba8f582-598c-4482-a4be-677b5e8e02bc
summary: "A candy maker discusses the critical temperature window for making gummies, explaining that the mixture must cool naturally to 140 degrees and that going above 175 degrees or stopping before 173 degrees produces different results. The speaker emphasizes the precision required and mentions extensive R&D work on perfecting this process."
tags: "candy-making, temperature-control, cooling-process, gummy, research-development"
key_entities: "temperature control (concept), cooling process (concept), gummy production (concept), research and development (concept)"
classification: "video"
acp_version: "0.2"
token_counts_approximate: 104
visibility: public
agent_accessible: true
status: "final"
---

# 1S8A1593

[00:00] if you go to 175, you're going to make half. If you stop before 173, you're going to make kind of more of like a different different one like a gummy. So it's it's a very small window. So we sit there and like cool and it has to cool naturally. We can't stick it in a fridge. Trust me, I've been doing R&D on this for a really long time.
[00:20] You said what was it 140?
[00:21] So it has to cool to 140.