In a large heavy bottom pan, combine the pectin and first measurement of sugar and whisk together.
Slowly pour in the first measurement of water, whisking constantly to avoid any lumps.
Add the second measurement of sugar and isomalt and whisk until combined.
Whisking constantly, cook until 240°F, on a medium high flame. Be sure to stir this before taking the temperature. This way you will get a better reading from the mixture.
Add Flavor Drops
Once the temperature is reached, add the flavor drops & food coloring, whisk until combined.
Mold and Cut Method
In a small bowl, combine the citric acid and second measurement of water and add to the pan, whisk together.
line your large silicone mold with half of the third measurement of sugar.
Let cool at room temperature for 2 hours.
Once cooled, cut the gummies into your desired shape and size, and roll in the remaining sugar.
Individual Mold method
In a small bowl, combine the citric acid and second measurement of water and pour it into a spray bottle.
Spray your individual silicone molds with the citric acid solution from about 10 inches away to get the best coverage. About 2-3 sprays for the entire silicone mold.
Fill each individual mold with the pectin mixture. Once all the spaces are filled spray the top with 1-2 more sprays.
Let cool at room temperature for 2 hours. For best results allow to set for 24 hours before removing. Once removed you can coat these in sugar or or place them on a non stick sheet and allow them to dry for another 24 hours.
Store them for up to a month in a cool dry place while covered.
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