Name: Carolina Reaper Gummies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT8H20M0.000S
Yield: about 100 gummies
Ingredients: 44 grams powdered gelatin (1/4 cup plus 1 tablespoon plus 1 teaspoon); Nonstick cooking spray, for the molds; 228 grams sugar (1 cup plus 2 tablespoons plus 2 teaspoons); 228 grams glucose syrup (3/4 cup); 28 grams sorbitol (1/4 cup plus 1 teaspoon); 1 to 3 tablespoons Carolina Reaper paste (pureed Carolina Reaper peppers), powder or dried peppers processed in a food processor, or to taste depending on how hot you want these to be (see Cook’s Note); 2 teaspoons citric acid; 1/8 teaspoon cherry extract, or more to taste; Red or desired color food coloring, as needed; 1 cup sugar; 1/4 cup citric acid

Directions

Special equipment:

three 40-cavity silicone mini skull molds (each cavity about 1 inch long by 3/4 inch wide); food prep gloves; an eye cover

For the gummies: Mix together the gelatin and 150 grams water (2/3 cup) in a medium bowl and allow to bloom, about 3 minutes.
Oil three 40-cavity silicone mini skull molds with cooking spray and wipe away excess. Reserve upside down to encourage draining.
Mix together the sugar, glucose and sorbitol in a medium pot and bring to a boil. Mix in the gelatin mixture to combine. Remove from the heat and add the Carolina Reaper paste or powder, citric acid, cherry extract and food coloring. Whisk well to combine. Let the mixture settle for just a couple of minutes; you will see small amounts of white foam coming to the top. Pour through a strainer to remove the foam and any pepper chunks or seeds.
Pour into the prepared molds and chill at least 8 hours and up to 24 hours.
For the coating: Combine the sugar and citric acid in a medium bowl. Remove the gummies from the molds and add to the bowl with the sugar mixture. Toss to create sour gummies! Enjoy!

Cook’s Note

When handling Carolina Reaper peppers, paste or powder, use food prep gloves and an eye cover to avoid skin or eye contact, and wash hands thoroughly after use.