Get the written recipe and more information on how to make real, shelf-stable gummy candy like gummy bears
8 oz granulated sugar (228 grams)
3 Tablespoons sorbitol (27 grams)
8 oz corn syrup or glucose (228 grams)
6 oz flavored liquid of choice (150 grams) (or water if you want to add candy flavoring later)
6 packages unflavored powdered KNOX gelatin (44 grams)
4 tsp citric acid (makes the candy tart)
Candy flavoring (optional)
1. Combine granulated sugar, gelatin, and flavored liquid in a heatproof container. Stir gently to combine. Let sit for 5 minutes to give your gelatin time to bloom.
2. Microwave for 30 seconds and then stir gently. Microwave again for 15 seconds and stir. If the mixture is not melted, continue in 5-second increments until melted. When you don't see any grains of gelatin, it's melted properly. Do not incorporate air.
3. Combine together the corn syrup, sugar and sorbitol (not citric acid as it shows in the video) in a medium saucepan. Stir gently to combine. Bring to a simmer over medium-high heat.
4. Once simmering, wash down the sides of the pan with water using a clean pastry brush to make sure any stray grains of sugar are dissolved fully.
5. Remove the mixture from the heat and stir in your citric acid and gelatin mixture. Stir to combine.
6.Let the mixture sit for 10 minutes and allow the mixture to clear and foam to collect at the top. After 10 minutes the foam should be able to be easily scooped off the surface with a spoon.
7. Now is the time to divide your mixture and add in any coloring or candy flavorings that you want if you used water instead of a flavored liquid.
8. Spray your molds lightly with some oil and wipe out the excess. Pour your mixture into your molds.
6. Let your molded mixture chill for at least an hour before removing it. Overnight is best.
I like to make my gummies unflavored and then add in candy flavoring later
Your gummies will be slightly soft at first. Let them dry out at room temperature for 1-3 days. Rotate once a day to dehydrate evenly. They get chewier over time.
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