Piña Colada
Ingredients
- Pineapple Layer:
- 45g (1 ½ oz) Light Rum
- 150g (5 oz) Water
- 2g (½ tsp) Pineapple Flavor Drops
- 30g (1 oz) Pineapple Juice (canned not fresh)
- 30g (1 oz) Sugar
- 35g (3 ½ tbsp) Instagel
- 3-4 drops Yellow Food Coloring
- Coconut Layer:
- 45g (1 ½ oz) Light Rum
- 150g (5 oz) Water
- 15g (1 ½ tbsp) Coconut Milk Powder
- 3-4 drops Coconut Flavor Drops
- 30g (1 oz) Sugar
- 35g (3 ½ tbsp) Instagel
Equipment
- Blender
- Silicone Molds
Timing
Active Time: 5 Minutes
Total Time: 4 Hours
Yield
~ 40 Gummies
-
Create First Layer
Decide what layer you would like to do first. There is no right or wrong way to layer these
Place all the ingredients for the first layer in a blender except for the Instagel.
Blend all the ingredients until uniform. Gently sprinkle in the Instagel and blend for 5 minutes on medium high speed. This allows the Instagel to fully hydrate. If this isn’t done for enough time you will end up with a gritty gummy
Allow the bubbles to separate from the gummy mixture. You may need to scoop some of the bubbles off the top with a spoon.
If this mixture sets up before the bubbles separate out, you can microwave it on low for 15-20 seconds or until it is fluid once again
Pour the gummy mixture into the silicone molds about ½ way or more depending on how dominant you want the layer to be. Set for 3 hours in the refrigerator.
-
Create Second Layer
Place all the ingredients for the second layer in a blender except for the Instagel.
Blend all ingredients until uniform. Gently sprinkle in the Instagel and blend for 5 minutes on medium high speed, this allows the Instagel to fully hydrate.
Allow the bubbles to separate from the gummy mixture. Just as before.
Once the first layer is set you can pour the second layer into the molds. The gummies should stick without any issue. But if you are worried the gums will not stick you can gently torch the top of the gums to melt a very thin layer and allow them to stick better.
-
Serve and Store
After removing them from the molds you can serve them immediately. 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.
Tequila Sunrise
Ingredients
- Orange Layer:
- 45g (1 ½ oz) Tequila
- 150g (5 oz) Water
- 2g (½ tsp) Orange Flavor Drops
- 30g (1 oz) Orange Juice
- 30g (1 oz) Sugar
- 35g (3 ½ tbsp) Instagel
- 2 Drops Yellow food Coloring
- 1 Drop Red food Coloring
- Grenadine Layer:
- 45g (1 ½ oz) Tequila
- 120g (4 oz) Water
- 90g (3 oz) Grenadine
- 35g (3 ½ tbsp) Instagel
Equipment
- Blender
- Silicone Molds
Timing
Active Time: 5 Minutes
Total Time: 4 Hours
Yield
~ 40 Gummies
-
Create First Layer
Decide what layer you would like to do first. There is no right or wrong way to layer these
Place all the ingredients for the first layer in a blender except for the Instagel.
Blend all ingredients until uniform. Gently sprinkle in the Instagel and blend for 5 minutes on medium high speed. This allows the Instagel to fully hydrate. If this isn’t done for enough time you will end up with a gritty gummy
Allow the bubbles to separate from the gummy mixture. You may need to scoop some of the bubbles off the top with a spoon.
If this mixture sets up before the bubbles separate out, you can microwave it on low for 15-20 seconds or until it is fluid once again.
Pour the gummy mixture into the silicone molds about ½ way or more depending on how dominant you want the layer to be. Set for 3 hours in the refrigerator.
-
Create Second Layer
Place all the ingredients for the second layer in a blender except for the Instagel.
Blend all ingredients until uniform. Gently sprinkle in the Instagel and blend for 5 minutes on medium high speed, this allows the Instagel to fully hydrate.
Allow the bubbles to separate from the gummy mixture. Just as before.
Once the first layer is set you can pour the second layer into the molds. The gummies should stick without any issue. But if you are worried the gums will not stick you can gently torch the top of the gums to melt a very thin layer and allow them to stick better.
-
Serve and Store
After removing them from the molds you can serve them immediately. 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.
Caramel Apples
Ingredients
- Green Apple Layer:
- 90g (3 oz) Water
- 10 Platinum Gelatin Sheets
- 100g (3.5 oz) Sugar
- 2.5g (½ tsp) Apple Flavor Drops
- 1g (¼ tsp) Tartaric Acid
- 1 Drop Yellow food Coloring
- 2 Drops Green food Coloring
- Caramel Layer:
- 90g (3 oz) Water
- 10 Platinum Gelatin Sheets
- 85g (3 oz) Sugar
- 15g (1 tbsp) Molasses
- 2g (½ tsp) Caramel Flavor Drops
- 15g (1 ½ tbsp) Milk Powder
Equipment
- Blender
- Silicone Molds
Timing
Active Time: 5 Minutes
Total Time: 4 Hours
Yield
~ 40 Gummies
-
Prepare Gelatin
Choose either layer you would like to do first. There is no right or wrong way to layer this.
In a large bowl, bloom the sheets of gelatin for both recipes in ice cold water for 5 minutes. They can be easily separated after the blooming process.
Discard the water and strain the bloomed gelatin well before moving on.
-
Create First Layer
In a pan add all the ingredients for the first layer and stir well.
Bring the mixture to a simmer and make sure it is completely smooth.
Pour the gummy mixture into the silicone molds about ½ way or more depending on how dominant you want the layer to be. Set for 4-5 hours in the refrigerator. These need to be very well set before adding the second layer
-
Create Second Layer
Place all the ingredients for the second layer into a pot.
Bring the mixture to a simmer and make sure it is completely smooth.
Allow the second layer to cool to 100°F before pouring over the first layer.
If the second layer is not cool enough it will melt the first layer and ruin the layered look.
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Cool, Serve, and Store
Allow the second layer to set for 3-4 hours before removing from the molds.
After removing them from the molds you can serve them immediately. 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.
