Tag Archives: gummy

Gummy Candies (Haribo clone)

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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.

Orange gummies

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.

Sour Gummy candies

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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.