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.
Intermediate
Active Time: 15 Minutes
Total Time: 2 Hours
75 – 100 Pieces
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.
While whisking constantly add the citric acid and calcium water to the pan.
Once combined, Immediately pour the mixture into a silicone mold.
Comments (3)
April 9, 2022 9:23 am
But what can I do if i want to use individual gummy molds? Less calcium? Less pectin? Would allulose and regular pectin work?
April 14, 2022 4:47 pm
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.
April 30, 2022 8:43 pm
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.