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.
Active Time: 30 Minutes
Total Time: 24 Hours
50-100 Depending on Mold Size
In a small saucepan combine the 170g (¾ cup) sugar, isomalt, cornstarch, citric acid, and rapid set HM pectin.
Add the water to the pan and mix until the sugar mixture is wet. Mix well until uniform and free of clumps.
Place the gelatin in a separate bowl of cold water to bloom.
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 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 230°F.
Remove the candy from the heat and add the food coloring and the flavor of your choice.
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.
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.
Comments (2)
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.