Sugar free pectin gummies can be every bit as delicious as any other gummy… if you use the right combo of pectin and sweeteners. We did the R&D so you can reap the sweet rewards in this recipe.
Difficulty
Intermediate
Ingredients
- 120g (½ Cup) Water (first Measurement)
- 15g (1 ½ Tbsp) Amidated LM Pectin
- 35g (2 ½ Tbsp) Sorbitol (first measurement)
- 15g (1 Tbsp + ½ tsp) Xylitol (first measurement)
- 200g (1 Cups) Sorbitol (second measurement)
- 50g (3 ½ Tbsp) Xylitol (Second measurement)
- 1 Dram Flavor Drops (Any Flavor)
- 2g (½ tsp) Citric Acid
- 2g (½ tsp) Calcium Lactate Gluconate
- 10g (2 tsp) Water (second measurement)
- Food coloring (optional)
Equipment
- Small Heavy Bottom Pan
- Silicone Mold
- Candy Thermometer
Timing
Active Time: 15 Minutes
Total Time: 2 Hours
Yield
75 – 100 Pieces
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Heat Sweeteners
In a small heavy bottom pan add the water.In a small bowl combine the Amidated LM pectin and first measurements of Sorbitol and xylitol and whisk together.Slowly pour in the sweetener and pectin mixture into the water while whisking constantly to avoid any clumps.Add the second measurements of sorbitol and xylitol and whisk until combined.
Cook until the mixture reaches 250-255°F, on a medium high flame.
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Add Flavor and Acid
Once the temperature is reached, add the flavor drops and whisk until combined.In a small bowl, combine the citric acid and calcium lactate gluconate.In the second measurement of water mix in the citric acid and calcium lactate gluconate.While whisking constantly add the citric acid and calcium water to the pan.
Once combined, Immediately pour the mixture into a silicone mold.
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Set Gums, Cut and Coat
This mixture will set very quickly once the calcium is added. It is very difficult to pour this into individual gummy molds. We suggest pouring this into a large mold or a sheet and cutting the gummies individually.Let cool at room temperature for 2 hours.Once cooled, remove the block of gummies from the mold. Cut the gummies into desired shape and dust them in any remaining sorbitol.
Summary
Recipe Name
Superb Sugar Free Pectin Gummies
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 3 Review(s)
3 Comments.
But what can I do if i want to use individual gummy molds? Less calcium? Less pectin? Would allulose and regular pectin work?
If you wanted to pour them into individual molds you can cook the mixture to a lower temperature. Anything above 225F will set very rapidly. We have not attempted allulose and HM pectin but it may not work since allulose caramelizes at extremely low temperatures.
The texture of these is lovely. But I can’t eat them myself nor offer them to anyone who is unfamiliar with their personal reaction to sorbitol. While I appreciate (so much) the experimentation with alternative sweeteners in candies, it’s more useful if the majority of the sweetener is a newer sweetener that doesn’t have a package warning about gastrointestinal distress. Isomalt and sorbitol and two of the worst offenders here. There’s no doubt that this isn’t an easy task, and using some cane sugar seems unavoidable. If anyone can optimize this, though, it’s the kitchen alchemy team.