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Golly it’s Good Gummy

April 13, 2021Cole Whitney
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BeginnerFlavor DropsSorbitol

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

  • 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.

  • Heat & Add Flavoring

    Heat over medium high heat until it comes to a boil.

    Stir in the flavor drops and coloring (optional).

  • 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.

  • 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 image
Recipe Name
Golly it's Good Gummy
Author Name
Modernist Pantry
Published On
2021-04-13
Preparation Time
0H10M
Total Time
3H0M
Average Rating
0graygraygraygraygray Based on 1 Review(s)

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Comments (2)

Ryan Carter

August 27, 2021 6:20 am

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!

Cole Whitney

August 30, 2021 10:18 am

Yes, Polysorbate 80 will work in a ratio of .5% to the total weight of the recipe.

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