Breathe new life into your childhood favorite with these sweet and tart caniforms. Choose your own flavor adventure by adding any flavor drop paired with food coloring of your choosing. Nostalgia never tasted so good.
Ingredients
- 170g (¾ cup) Sugar
- 55g (¼ cup) Isomalt
- 140g (½ cup) Water
- 15g (1 tbsp) Cornstarch
- 3g (1 tsp) Citric Acid
- 5g (1½ tsp) Rapid Set HM Pectin
- 8 Sheets PerfectaGel Platinum
- 10 Drops Food Coloring (your choice)
- 30 drops Flavor Drops (your choice)
- 113g (½ cup) Sugar
- 8g (2 tsp) Tartaric Acid
Equipment
- Heavy Bottom Pot
- Candy Thermometer
- Silicone Mold
- Rubber Spatula
Timing
Active Time: 30 Minutes
Total Time: 24 Hours
Yield
50-100 Depending on Mold Size
-
Prepare Ingredients
In a small saucepan combine the 170g (¾ cup) sugar, isomalt, and rapid set HM pectin. Mix well until uniform and free of any clumps.
Add the water to the pan and mix until the sugar mixture is wet.
Place the gelatin in a separate bowl of cold water to bloom.
In a small dish add the cornstarch, citric acid, food coloring, flavor drops, and 15g (1 tbsp) water.
-
Combine Ingredients
Bring the pan to a boil and place a candy thermometer, and cook the mixture to 240°F.
Remove from the heat and add the bloomed gelatin. Be sure to wring out any excess water from the bloomed gelatin.
Return the pan to the burner and heat once more until the mixture reaches 240°F.
Remove the candy from the heat and add the food coloring/flavor drops/citric acid/cornstarch mixture.
Heat for 1 minutes over medium heat then remove from the heat.
-
Flavor and Fill Molds
Pour the candy into a heat resistant squeeze bottle and allow it to cool for 5-10 minutes.
Fill the silicone molds with the candy, cover and refrigerate overnight. Do not skip this step as they need this time to set properly.
-
Sugar Coat and Store
In a small bowl mix together the 113g (½ cup) sugar and tartaric acid.
After the candies have rested remove them from the silicone mold and place them in the sugar and tartaric acid mixture for 1 hour before serving.
Keep these in an airtight container or stored in the sour sugar mixture.
Summary
Recipe Name
Sour Patch Bears
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 12 Review(s)
Comments (13)
October 20, 2019 1:56 pm
How can I make these VEGAN ?
October 21, 2019 10:56 am
You can try subbing in the sheet gelatin for vegan gelatin and mixing in the vegan gelatin into the dry ingredients, no blooming.
February 26, 2020 5:22 pm
What’s the shelf life of these and do they have to be stored in the fridge or can they be left in an air tight container? Thanks
February 28, 2020 2:29 pm
They should be stored in the sugar and citric acid for a few days before they can be stored on the shelf in an air tight container. Since we do not add any preservatives into them we typically do not hold them for longer than 7 days.
April 13, 2020 5:36 pm
So I made these and let them sit and then I sprinkled the sugar and citric acid mixture and then I put them in a bag. …. the next day all the citric acid melted into the gummies.
April 14, 2020 4:52 pm
Seems like a humidity issue. I suggest allowing them to rest for longer, if this persists then allow them to rest in the sugar mixture.
September 8, 2020 10:02 am
You should be putting the citric acid into the gummy bears when you cook them. If you coat the bears in citric acid, its properties will draw moisture out from the bear and melt them slightly. Also, temperatures about 86 degrees fahrenheit for bears like this will melt them.
September 26, 2020 5:59 pm
What adjustments need to be made if I want to make these more adult by introducing alcohol to the batch? Just getting started in the world of candy.
September 29, 2020 2:01 pm
You can’t really do that without boiling off the alcohol
December 25, 2020 8:24 pm
How can you make your fruit pectin gummies recipe more chewy without subbing the vegan gelatin? I have the Isomalt and HM fast Pectin but feel like it’s too gritty. I would like to make it more smooth and chewy like Sour Patch kids.
December 27, 2020 2:18 pm
You really can’t, that is why vegan gelatin is special. With any other plant-based gelling agent you’ll lose the texture.
February 19, 2021 2:06 am
Hi. Can this recipe be halved? Afraid I would eat all of them myself :). Better to not be tempted.
February 22, 2021 7:37 am
In theory yes, we’ve just never tried it since when yous start working with very small amounts of each ingredient it’s actually harder to do the recipe.