Sour, soft gummy candies formed in a silicone mold.
Ingredients
Gummy syrup
- 1 package flavored gelatin (3oz)
- 1 packet unflavored gelatin
- ¼ cup sugar*
- 1 tsp guar gum
- ½ tsp citric acid
- ½ tsp corn starch
- ⅓ cup room temperature water
- ¼ cup corn syrup
* substitute green sugar
Sour sanding sugar
- 4 tablespoons granulated sugar
- 1 tablespoon citric acid
Directions
Prepare a silicon candy mold on a sheet tray. Lightly coat the mold with cooking spray or a neutral cooking oil. Wipe excess oil frpm the mold with a paper towel and set aside.
Whisk unflavored gelatin packet into ⅓ cup room temperature water, and allow to bloom for 10 minutes.
Whisk together flavored gelatin, sugar and citric acid to combine thoroughly. In a separate bowl combine guar gum and cornstarch with 2 tbsp cool water to make a slurry.
Combine unflavored gelatin, dry powders, corn syrup and guar gum/corn starch slurry in a small sauce pan. Bring the mixture to a slightly bubbling the mixture over medium-low heat, stirring frequently to prevent scorching. Simmer for 2 to 3 minutes until the liquid is smooth and all sugars have completely dissolved. Remove from heat.
Allow the mixture to cool slightly, and transfer to a heat proof, spouted measuring cup or squeeze bottle. Distribute the hot liquid into the mold and refrigerate 45 minutes to several hours, until the gummies are set.
Remove cold gummies to a parchment lined sheet. Set aside in a cool place with adequate air flow and allow to air cure for 24 hours. Gummies will desiccate slightly and form a tacky skin. Do not use a warm air dehydrator or gummies may melt.
Prepare a sanding sugar by combining 1 part citric acid with 4 parts granulated sugar. Working in batches, toss the gummies in the sanding sugar to thoroughly coat. The sugar will help to keep the gummies from sticking. Adjust the ratio of citric acid in the sanding mix, being g careful not to exceed 3:2 sugar to citric acid or gummies may dissolve.
Store refrigerated up to 2 weeks in an airtight container. Add potassium sorbate to the dry ingredients in ratio to shelf stabilize for longer term, unrefrigerated storage.