Similar in texture to the Haribo brand gummies, this recipe calls for unflavored gelatin, light corn syrup and sugar. Gummies must be cold cured 24-48 hours to achieve desired texture.

Requires significant preparation. Candy will release easily from coated surfaces. Use silicone coated utensils and molds where possible. Lightly coat silicone and glass surfaces with cooking spray.

Ingredients

• 260g light corn syrup
• 260g granular sugar
• 170g cool water (200ml, 40-75°F)
• 50g unflavored gelatin
• 8g citric acid
• 4g corn starch
• 2g xanthan gum*
• 2g unsweetened powder drink mix for flavor**

* Optional, an emulsifier for added waxes or oils

** Approximately ¼ sachet of Kool-aid flavoring, or equivalent brand

Directions

Add 200ml cold water to a medium bowl. In a separate bowl, add gelatin powder, citric acid, corn starch, xanthan gum and powder flavoring to a small bowl. Whisk to combine. Slowly pour powder mixture into 200ml cool water while stirring vigorously to avoid clumping. Set aside and allow mixture to set.

Prepare candy equipment. Lightly coat spatulas, measuring cups and molds with cooking spray. With a clean paper towel, wipe excess oil from surfaces to ensure an even coating, and minimize surface foam and bubbles.

Add corn syrup and sugar to a medium saucepan. Using a candy thermometer, heat over a low flame to 300°F, stirring occasionally to avoid scorching. Reduce heat.

Add gelatin to sugar mixture in chunks, gently stirring constantly to avoid the candy seizing. Stir gently, and do not incorporate air. Slowly add alcohol or oil based flavorants as mixture begins to cool, stirring constantly to avoid seizing.

Note: If candy starts to seize, raise heat gently and keep stirring to break up and dissolve clumps. Do not overheat.

Transfer hot mixture to a heat resistant dispenser. Allow to settle for clarity and skim off any foam.

Working quickly, dispense candy liquid to molds, pouring slowly to avoid bubbles, and minimizing agitation.

Allow to cool 10 minutes, then transfer molds to refrigerator. Chill 1 to 3 hours, until set and firm. Extract candies and arrange on a lined sheet pan. Refrigerate candies uncovered 24 hours until cold cured and quite firm.

Coat candies in sanding sugar or cornstarch to prevent sticking while packaged. Alternatively, bathe in strong, neutral alcohol 1 hour to form a nonstick skin.

Cover and store refrigerated up to 2 weeks.