Recipe courtesy of Duff Goldman
Recipe courtesy of Duff Goldman
Watch how to make this recipe.
Gummies
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- Level: Intermediate
- Total: 2 hr 10 min (includes chilling time)
- Active: 40 min
- Yield: Varies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 313
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 0 g
- Sugar
- 74 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 78 mg
- Level: Intermediate
- Total: 2 hr 10 min (includes chilling time)
- Active: 40 min
- Yield: Varies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 313
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 0 g
- Sugar
- 74 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 78 mg
Ingredients
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Directions
Special equipment:
silicone gummy mold(s) of various shapes and sizes; culinary squeeze bottles (one for each separate color); a digital or candy thermometer- Bloom the gelatin: In a small bowl, combine the gelatin with 1/2 cup plus 1 tablespoon cold water. Mix thoroughly and set aside.
- In a pot, combine the sugar and 1/4 cup water and bring to a boil. Continue to cook until the syrup is between 234 and 240 degrees F (at the soft-ball stage). Remove from the heat.
- Stir the corn syrup into the pot. Add the gelatin mixture and stir gently to combine. Skim off and discard the foam and bubbles. Add the citric acid, salt and flavoring extract and gently stir. Divide the mixture among squeeze bottles. Be careful, the bottles will be HOT!
- Add about 2 drops of food coloring to each bottle and gently agitate or use a skewer to mix. Keep the squeeze bottles in hot water so the mixture stays liquid while you work.
- Fill the gummy molds and place in the refrigerator until set, at least 90 minutes. Unmold the gummies and toss in dextrose powder if using. (Dextrose powder helps set the outside of the gummies so they don’t stick together in a bag or other container.)
