top is updated state, goal is clear transparent gummy “we are half way” - zohar

using https://en.wikipedia.org/wiki/Bain-marie bath

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a simple gummy drops recepie

with live applesouce, not clear

boozy

gummi-bears-infuse-booze

lakum

recpie

patriot cookers

explortirium deliv

exploratorium crystals

back to suger syrup

hard-ball stage (121-130C)

The gelatin by itself is responsible for the candy’s unique, gummy characteristics and they can range from soft to very firm, depending on the amount of used. Gelatin is degraded in high heat, so a concentrated solution is added to the sugar syrup after it has been cooked and mostly cooled. Since gelatin is a tasteless and odorless compound that contains no fat, sweeteners and flavorings are added to give gummy candy its taste. Corn syrup is used because it helps prevent the other sugars from crystallizing and ruining the gummy texture.

PDF chart

source

fruit and gelatin

link

6 saches

Ingredients-

-6 sachets of powdered unflavoured gelatine (i am using Dr okter which can be found in most supermarkets)

-1 sachet of strawberry hartleys jelly powder (note if you change the flavour of jelly the colour of the product will change) . I am using sugar free jelly but normal works best .

-Half a glass of cold water in my case im using a small glass as it is roughly the same . link

why work hard

Recipe:

  • 1 package of flavored Gelatin (Jello) - 85gr
  • 3 packets of Unflavored Gelatin (Knox/US (4 packets to a box) - (28gr/4pcs)*3pcs=21gr
  • 1 500 mg Vitamin C (optional sour flavor)
  • 1/3 to 1/2 cup of water - 78 to 118mil

“All you are going to be doing though, is mixing the powder in water, melting it and pouring it into molds. I’ve just written a ton, so you know a lot of the pitfalls” instructables

detour

eat-the-evidence.com/2012/03/23/measuring-gelatin

stackexchange /cooking

thread

gummyMaster

require you to heat the sugar to 240 F (soft-ball stage)

1st part

  • 1 Cup Sugar
  • 3 Tbsp Water
  • 3/4 Cup Corn Syrup

2nd part

  • 1/2 cup water
  • 7 packets (46 grams) Gelatin (I used knox)
  • 14 grams fruit pectin

3rd part

  • 1 1/4 tsp Citric powder
  • 2 tsp water Flavor, Color

Mix 1st part in pot, begin heating this to 240 degrees Fahrenheit (soft-ball stage) while you prepare the 2nd part

In another pot, prepare 2nd part

detour-confectionery-geekery

You must dehydrate them, as the professionals do in the drying room. I have a dehydrator and it works PERFECTLY to give them the firmness you are seeking.

reddit comment #2

comment deleted

reddit comment #1

  • suger base for hard candy
  • bloom gelatin

You want to create a sugar base as you would with hard candies but only cook it to soft ball which is 240f, while thats going you should let some gelatin bloom in another pan. Once bloomed put it on low heat and dont let it get above 140, the gelatin will turn to liquid, add fruit pectin and whatever flavoring and cannabis (i use extract mixed with a tiny amount of butter) to the gelatin mixture. Once your sugar reaches 240 take it off and let it cool to 215 then pout it into the pan with the gelatin mixture and mix it all together. Pour into molds and let cool, texture and consistency will depend on your ratios of ingredients but these gummies are fine outside the fridge for weeks. link

gummylego

  • 1/2 cup water - 118mil
  • 1/4 light corn syrup - 60mil
  • 2 packets of unflavoured jellatin - 28gr AMZ
  • entire pack of jell-o - 85gr - AMZ

spruce

  • 1/3 cup water (cold) - 80mil
  • 3 ounce package blue Jell-o - 85gr
  • 1 envelope unflavored gelatin (1/4-oz) - 7gr

recpie

Carrageenan (seaweed based)

Vegetarian, halal and kosher, but !!!