This courses will walk you through understanding the basic ingredients of a gelatin gummy, and the techniques to combine them to create a delicious gummy. We will utilize a base recipe that allows you to create gummies of any flavor using this step by step guide.
Getting to know Gelatin
Gelatin is an ingredient sourced from the bones and joints of animals. Most commonly gelatin is made from pork, but can also come from beef and fish. Gelatin comes in two forms – powdered and sheet. Powdered gelatin is more widely available, but sheet gelatin provide better control and results.
Common Gelatin Terms:
– Bloom strength – the strength of the gel. The higher the number the stronger the gel strength.
– Clarity – the transparency and color of the gel.
– Grade – there are 5 common grades of gelatin: Platinum, Gold, Silver, Bronze, or Titanium. Platinum has the highest bloom strength and clarity, and the cleanest flavor. As the grades descend the clarity and bloom strength do as well, and the flavor is stronger.
Gummies can be made with any type of gelatin powdered or sheet. For the best results we recommend a higher grade sheet gelatin for the cleanest flavors. A recipe may call for a specific type or grade of gelatin, and you do not have it on hand, you can often swap out one form of gelatin for another. To learn more about gelatin conversion, check out our gelatin conversion primer.
Gelatin is the preferred gelling agent for gummies because of its great flavor release. This is because it melts at a very low temperature compared to most other gelling agents. Beef and pork gelatin melt at 97°F. Which means it melts immediately at body temp and releases the flavor of the gummy. Fish gelatin is unique because it melts at 77°F, this unique property allows it to melt even faster when eaten. Due to the high concentrations needed to achieve the correct texture for a gummy most other gelling agents will mute the flavor of the gummy.
Sugar is added to gummies for a few reasons. The first reason is obviously taste, it is a candy after all! The sugar can be cooked slightly to create a firmer texture. We do not suggest cooking the sugar to a temperature higher than 240°F. We also do not suggest cooking the sugar if you plan to add the gelatin early in the recipe. The combination of the temperature and the protein will most likely cause burning.
There are two great reasons to use a sugar alternative in conjunction with the sugar in the recipe. The sugar alternative will replace a small portion of the sugar in a recipe. The main reasons to use sugar alternatives are to adjust the sweetness of the gummy and prevent crystallization. Most sugar alternatives are less sweet than granulated sugar and subbing in a small amount of the sugar adjusts the taste without changing the texture. Do not use large amounts of sugar alternatives as the gummy will not come out correctly. The second reason you would use a sugar substitute as part of the recipe would be to prevent crystallization. Any recipe that contains a large amount of granulated sugar will most likely crystallize at some point. Sometimes it can crystallize as early as the cooking process. In other cases it will crystallize days after the gummy‘s have been set. Isomalt or glucose DE42 are a great way to help prevent crystallization.
These are just a few types of sugars that can be used a substitutes. Allulose, sorbitol, and more can be used to replace the sugar in gammies. For more information on sugar substitution, and different sugar substitutes available, click here.
Citric acid in a gummy recipe is mostly for taste, the acid adds a pop to the flavor. Just as different fruits contain different amounts of acid almost every gummy recipe could contain its own ratio of acid. While we generally use citric acid, You could also use malic acid depending on your recipe. This all depends on the final flavor that you were looking for. Malic acid offers a sharp green apple or grape-like acidity. Citric acid is perfect for oranges, limes, and lemons. Just be aware that the acid does not affect the finished gelatin gummy in any other way but taste.
For more information on culinary acids, and different culinary acids available, click here.
Color and Flavorings
The color and flavor of a recipe all depends on your personal preference. We suggest using our Culinary Crystals Flavor Drops as they are the most potent and freshest tasting flavors we have tried. The flavor drops are either made from an alcohol base or an essential oil. If using an oil-based flavor we suggest that you mix it thoroughly during the cooking process. If the essential oil is not mixed in well enough it can lead to inconsistently flavored gummies. The color of the gummy can be either natural colors, liquid food coloring or gel food coloring. Just be sure to mix well.
- Small Heavy Bottom Pot
- Hemispherical Silicone Molds
Active Time: 10 Minutes
Total Time: 2 – 3 Hours to Fully Set
30 – 50 Gummies
Table Of Contents
|1. Bloom Gelatin
|1a. Sheet Gelatin
|1b. Powdered Gelatin
|2. Heat Ingredients
|3. Pour Into Molds
|4. Cool Gummies
|5. Store Gummies
|6a. Infused Oils/Emulsions
|7. Base Gummy Gelatin Recipe
|8. More Gummy Course Content
In a large bowl, bloom the sheets of gelatin in ice cold water for 5 minutes. Make sure to separate the sheets prior to blooming to avoid clumps or hard spots in the gummies. Most recipes will specify whether the water used to bloom the gelatin is also used in the recipe or not. If the water is not part of the recipe, then use enough water to cover and be sure to squeeze any excess water off the surface of the gelatin before adding it to the recipe. If the water is part of the recipe, following the instructions in the recipe and use the exact amount. Blooming is done when the individual sheets are fully hydrated, meaning they feel soft and pliable.
To bloom powdered gelatin simply sprinkle it over the water in the recipe. Do not dump the gelatin in a clump because it will prevent some of the gelatin from hydrating. Allow the gelatin to bloom for five minutes or until all of the gelatin is soft and translucent. Do not skip the blooming process as powdered gelatin will clump if not bloomed.
In most recipes, the gelatin, water, sugars, acids, color and flavors can be mixed together and heated at the same time. In some instances a recipe may call for the sugars to be heated first and then bloomed gelatin could be added later in the process. Stir thoroughly to make sure all the ingredients come together. Do not overheat to prevent the sugars and proteins from burning.
Pour into Molds
Gelatin gummies can easily be poured into molds using a syringe or even a measuring cup with a spout. The gums will need to set for 4-5 hours in the refrigerator prior to un-molding. Molds can be lightly coated in cornstarch to aid in removal. Gelatin need a longer amount of time to set fully compared to other gelling agents.
If you would like to hold them for longer periods of time then you can lightly dust them in cornstarch and allow them to dry for a few hours to create a thin skin.
Store them in an airtight container for up to a month.
Gummy recipes may include additional ingredients. Listed below are common inclusions and the proper techniques for adding them to the base gummy recipe
Infused Oil/ Emulsions
An infused oil or emulsion can be added to a gummy recipe. These inclusions require an emulsifier. We suggest adding Polysorbate 80 to a gummy recipe prior to the addition of the oil or emulsion.The recommended starting ratio is 0.5% by weight of all of the ingredients in the recipe. Polysorbate 80 is a powerful emulsifier that requires blending to evenly distribute the infused oil/emulsion. Be sure to properly mix the warm gummy mixture for 3 to 5 minutes once all the ingredients have been added.
Alcohol can be added to a gummy recipe. Allow the gummy to cool below 140°F before adding any alcohol to the recipe. We also suggest accounting for any alcohol that would be added to the recipe prior to making the gummy. Some flavorings are alcohol based, so if you are looking to make a gummy with a specific alcohol content you may need to factor in the amount from the flavoring. if you are not worried about a specific alcohol content then you can disregard this. We prefer using Instagel, which does not require heating, when making gummies that contain alcohol.