Why sorbitol and not sugar?

Would dusting molds with cornstarch still be recommended if using something like Truffly Made molds? Thank you

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The final mixture is thick and hard to pour in mold easily did anyone else have this happened?

Do I need to use both sodium citrate and, citric acid or can I use on or the other? My gummies never set what could I be doing wrong ?

Hello
I want to make gummy with pectin
Have any recipe.
This carragen gummy stick and chewy like gelatin?

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Does water based and gel based food coloring work well in this recipe?

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-If for, uhh health reasons, i wanted to add a coconut oil to this, say 1oz or so, do I need to modify any part of the recipe?
-Also, if I wanted to use a fruit juice instead of the sugar/sorbitol, say elderberry or tart cherry, how do i modify to still get the right texture?
Thank you!!!

Like other commenters, had difficulty achieving a pourable consistency with the hot gel using sugar. (Tried sorbitol, but consumed half recipe (150g) at one sitting, resulting in GI distress.) The trick that finally worked was to supply the water and part of the sugar as simple syrup.

So, make simple syrup with 190ml water and 180g sugar. (Bring to a boil and simmer for 3-5 minutes to clear. You can add your sodium citrate and flavor at this step.) Let cool. Dry mix the remaining 120g sugar with vegan gelatin, citric acid. Whisk into simple syrup. Heat over medium high heat with stirring.

It should come to a boil while remaining a pourable liquid.

Could I add essential oils for flavoring instead of the flavor drops after I remove it from the heat? I know the amount needed would be MUCH less. Or would that throw off the ratio?

Does anyone knows how long they stay fresh for, estimated shelve life this recipe ?

Can you use erythritol in place of sorbitol?

I’m afraid I have to echo the other comments here and say that this recipe, as written, simply doesn’t work. At least when substituting sucrose 1:1 for the sorbitol. When the dry mix is whisked into the (ambient temp) water + sodium citrate, it immediately goes gloppy, and stays that way through heating, and is basically unusable. I had to add another cup of water to avoid burning it, and it did thin out and set, but of course being more dilute it turned out closer to jell-o than a gummy.

I’m going to try Joe’s variation on the next attempt, and will hopefully get better results.

Modernist Pantry: please either correct the recipe or take it down. People are going to purchase the vegan gelatin and come here looking for applications, just like I did, and it’s not a great look to make us waste a bunch of (not cheap) product, then have to scour the comments for a recipe that actually works.

Janie – is it possible that in step 3, it should say that the mixture will begin to thin at 190′, rather than thicken?

That would align much better with my own experience, and might explain a lot of the confusion people seem to be having with this recipe.

I tried Joe’s method of making a simple syrup with the water and a portion of the sugar, letting that syrup cool, then whisking in the remainder of the (well blended) dry ingredients. It worked a little better, but essentially the same thing happened – as the mixture reaches 50-60C, it begins to thicken dramatically, too thick to mold. At this point, if it were to thicken any further (as the recipe claims it will), it would become totally unworkable.

Instead, once it reaches ~90C, the mixture thins out again, exactly as you would expect with a thermoreversible gel, and at that point is easy to slab or quickly pour into molds.

Here to say that this recipe works! When pouring, I kept my mixture over 190°F and had no issues. When you heat it, it does seem to be too thick, but continue heating! Mixture will thin out slightly once it reaches 190°F. I used vegan cane sugar (Whole Foods brand) for those wondering if not using sorbitol caused problems.

Is there a way to use this recipe and get sour gummies? Would I just leave out sugar/sorbitol? Do I put in more citric acid? Thanks!