The tastiest gummies you can eat by the handful. They are not saccharinely sweet, just so with a hint of tart. The goldilocks of texture – not too soft, not too brittle… just right. This gummy recipe walks that fine line with the highest grade of gelatin and a well balanced sweetener.
Ingredients
- 240g (1 cup) Water
- 19g (12 sheets) Perfectagel Platinum Gelatin
- 300g (1 ½ cups 3 tbsp) Sorbitol or Sugar
- 6g (1 ½ tsp) Citric Acid
- 3g (¾ tsp) Flavor Drops
- Food Coloring (optional)
Equipment
- Whisk
- Small Heavy Bottom Pot
- Hemispherical Silicone Molds
Timing
Active Time: 10 Minutes
Total Time: 2 – 3 Hours to Fully Set
Yield
35 – 50 Gummies
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Prepare Gelatin
In a pot place the water and submerged the gelatin sheets 1 by 1 into the water and allow them to bloom.
Once the sheets have bloomed they will be soft and pliable.
Add the sorbitol/sugar and citric acid.
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Heat & Add Flavoring
Heat over medium high heat until it comes to a boil.
Stir in the flavor drops and coloring (optional).
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Pour Into Molds
Allow the gummy mixture to cool slightly before pouring into molds.
Dust your molds with cornstarch.
Fill the molds with the gummy mixture quickly.
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Chill to Set Gummies
Place the molds in the refrigerator for 2-4 hours to allow the gums to gel completely.
Once fully set remove them from the molds and dust with cornstarch or some powdered sugar before serving or storing.
2 Comments.
Hello do you have a recommendation to adjust this recipe to add 60mls of MCT oil? I would assume the emulsifier recommended would be POLYSORBATE 80 but I was wondering how much if the recipe was adjusted as above? thanks!
Yes, Polysorbate 80 will work in a ratio of .5% to the total weight of the recipe.