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.
Summary
Recipe Name
Golly it's Good Gummy
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 4 Review(s)
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.