Gummy Recipe With Corn Syrup

HARIBO GOLD-BEARS GUMMY CANDY HACK

Steps:

• Combine Jell-O, unflavored gelatin and citric acid in a medium microwave-safe bowl and stir to combine.
• Add the corn syrup and water, and stir gently with a soup spoon until all of the ingredients are blended together. Stirring too fast may add air bubbles to the mixture, so keep it slow and sweeping. Let the mixture sit for 5 minutes so that the gelatin can bloom.
• Stir the candy syrup gently again, then microwave it on high for 30 seconds. Stir it again, then zap it for another 15 seconds. Repeat heating it for 15 seconds 3 more times for a total heating time of 1 1/2 minutes. If air bubbles begin to form on the surface of the gelatin, stop heating and stir gently. You don't want any bubbles in the syrup if you can help it. Let the mixture sit for 10 minutes. Give the solution a gentle stir every couple of minutes and you should see it become clearer over time.
• Spray the bear molds lightly with oil spray.
• Pour the candy syrup into a measuring cup with a spout, then carefully pour the liquid into the bear molds. Don't fill each bear all of the way to the top. Leave a little room in each mold.
• Let the candy sit for 30 minutes, then put the molds into your refrigerator for another 30 minutes.
• When the candy is firm push each piece out of the molds and arrange them on a baking sheet or in a large storage container so that they are each standing upright. Let them sit this way for 48 hours, then lay them on their backs for 24 hours. This process will help the bears dehydrate so that they are chewy like the originals. Depending on your climate, your gummy bears may have shrunken enough after 72 hours. If not, leave them out for another day or two, until they are chewy. Toss them around every so often as they dry out. When they are chewy enough for you, seal them up in an air-tight covered container or zip-top bag. Keep them stored in a sealed container and they should last for a couple weeks.

GUMMY CANDY

Steps:

• In a saucepan, stir together the sugar free gelatin, unflavored gelatin and water until it resembles dough. Warm over medium heat until melted. Pour into molds, or onto a baking tray. Refrigerate or freeze until firm, about 10 minutes in the freezer. Unmold or cut with cookie cutters and serve.

GUMMY BEAR RECIPE

Steps:

• Combine gelatin, and water (or flavored liquid) in a heatproof container. Stir gently to combine. Let sit for 5 minutes to give your gelatin time to bloom.
• Combine together the corn syrup, sugar, and sorbitol in a medium saucepan. Stir gently to combine. Bring to a simmer over medium-high heat.
• Once simmering, wash down the sides of the pan with water using a clean pastry brush to make sure any stray grains of sugar is dissolved fully.
• Remove the mixture from the heat and stir in your citric acid and gelatin mixture with a spatula until gelatin is melted.
• Let the mixture sit for 10 minutes and allow the mixture to clear and foam to collect at the top. After 10 minutes the foam should be able to be easily scooped off the surface with a spoon.
• Divide your mixture by straining the liquid into three bowls and add in any coloring or candy flavorings that you want. I used pink, blue and yellow food coloring.
• Spray your molds lightly with some oil and wipe out the excess. Pour your mixture into your molds.
• Let your gummy bears chill in the fridge for 6 hours until the bears are set but 24 hours is best. Once they are set they can be stored at room temperature.