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.
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.
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.