Sweet And Sour Gummies Recipes

A SOUR THC GUMMIES RECIPE

Steps:

• 1. Begin by coring and slicing any fruit that you would like to add, ensuring to remove peels on more fibrous options such as apples.
• 2. Toss all the fruit into a food processor and blend it together until the mixture is smooth.
• 3. Add all the ingredients, including the fruit but excluding the gelatin and citric acid, to a saucepan and gently whisk them together.
• 4. Set the burner to medium heat, and once it begins to simmer, slowly add the gelatin powder.
• 5. Now you will need to cook the liquid while whisking the ingredients frequently and scraping the bottom of the saucepan to avoid lumps. Continue to heat the mixture until it changes from a bright and bold colored liquid to a thicker and cloudy version.
• 6. Turn off the burner and pour the juice through a sieve to remove any harder remaining chunks from it.
• 7. Pour the THC gummies liquid into the tray, then place it into the fridge to set for at least 6 hours.
• 8. Once the edibles have cooled, you can move them from the fridge and gently pop them out one by one into a storage container.
• 9. Mix the citric acid and sugar together in a small mixing bowl, and then dump the sugary mix on top of the gummies.
• 10. Seal up the container and give it a good shake to evenly coat all the THC gummies.

SWEET AND SOUR GUMMY

Steps:

• In a small saucepan, add lemon juice, ginger and honey; mix well before sprinkling gelatin powder.
• Whisk mixture to avoid clumping of the gelatin powder. Now turn heat on low and mix it continuously until all of the gelatin powder disappears. Do not boil mixture, just bring it to a simmer. This should take around 7 to 9 minutes on low heat. Pour into a mold and allow the mixture to cool. For faster results, place in freezer for 15 minutes. Store the gummy mixture in airtight container in refrigerator for up to 10 days.

SWEET AND SOUR LOLLIPOPS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with a silicone baking mat smooth-side up.
• Put the sour candy pieces in a sturdy bag, break them up with a rolling pin and pour into a bowl. Put the sweet candy pieces in a bag, break them up with a rolling pin and add them to the bowl. (Do them separately, as the different candies break up differently.)
• Using a tablespoon, place 2- to 3-inch circles of candy 3 inches apart on the baking mat. (You can get about 8 on a baking sheet.) Bake until the candy has melted, about 7 minutes. Place a lollipop stick in the middle of each circle, carefully spinning the stick so that it gets coated with the hot candy. Let cool completely, 10 to 15 minutes. Repeat with the remaining candy. Store in a cool, dry place.

CHOCOLATE-COVERED SWEET AND SOUR PATCH KIDS™

Steps:

• Melt milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute.
• Dip 1 side of each candy into the melted chocolate. Arrange on a flat plate.
• Refrigerate until chocolate solidifies, about 15 minutes.

SOUR GUMMIES

Steps:

• Gather the ingredients.
• Prepare the candy molds or an 8 by 8-inch pan by spraying them lightly with cooking spray. Be sure to get in all the cracks and crevices if it's a detailed candy mold.
• Place the water in a small saucepan over medium-high heat and bring to a boil.
• Immediately add the gelatin, Jell-O, and Kool-Aid, and stir vigorously until all of the powder has completely dissolved.
• Pour the candy into the prepared pan or spoon it into the prepared molds.
• Place the pan or molds in the refrigerator to set for approximately 20 minutes. If you used candy molds, simply pop the gummy candy out of the molds. The candy in the pan can be cut into squares or a variety of shapes using cookie cutters.

SWEET AND SOUR GUMMIES

Steps:

• In a medium saucepan, add the lemon juice, sugar/stevia and water. Bring to a simmer and add gelatin, whisking to ensure there are no lumps.
• Add food coloring and/or mandarin orange and continue stirring.
• Pour into mold, ice cube tray or 9 x 9 inch pan.
• Transfer to freezer to set for 15 minutes.
• Keep stored in the refrigerator for up to 2 weeks.

EXTREME SOUR GUMMIES

Steps:

• Put two 50-count silicone gummy bear molds on a baking sheet and lightly spray with nonstick spray.
• Combine the flavored gelatin powder, unflavored gelatin powder, 1 tablespoon of the citric acid and 1/2 cup cold water in a small saucepan. Bring to a simmer over medium-low heat, stirring frequently so that the sugar does not stick to the bottom of the saucepan, about 4 minutes. Do not boil.
• Pour the mixture into a small liquid measuring cup. With a spoon, skim off any bubbles that have formed. Carefully fill the molds and gently shake to ensure the mixture settles to the bottom. Refrigerate until set, at least 2 hours.
• Combine the sugar and remaining 1 tablespoon citric acid in a medium bowl. Carefully remove the gummy bears from the molds and toss in the sugar mixture. Enjoy immediately.

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

SUGAR-FREE SOUR GUMMIES RECIPE

Steps:

• Get 2 small microwave safe bowls or cups and a small spoon. A coffee cup and regular eating spoon should work just fine.
• Add the gelatin and Snappin Green Apple packets to one of the bowls/cups. Stir the powders together.
• Then, add half the water to the opposite bowl/cup. Microwave for about 20-30 seconds until the water is hot. Carefully remove from microwave and set aside.
• Next, prepare your gummy bear molds for pouring these homemade sour gummy bears and have your squeezer within reach.
• Add the remaining half of the room temperature water to the powdered mixture. Be ready to stir quickly as the mixture will start to stiffen quickly.
• Once the mixture is blended evenly into a paste, pour the hot water over the paste and stir until a thin syrupy mixture is formed. If needed, microwave for about 10 seconds to help get any clumps out.
• Now use your squeezer to fill the gummy bear molds. Refrigerate for 15-20 minutes. The time needed to set will depend on how hot the mixture is before placing it in the mold. However, this sugar-free sour gummies recipe will set quickly once it has been refrigerated.
• Once the gummy bears have set, unmold the bears and eat up! If you have extra gummy bears, you can place them in a container and store them in the refrigerator for a few days.

HOMEMADE SOUR GUMMY WORMS RECIPE

Steps:

• Pour juice and water into a small pot and bring to a medium heat.
• Gradually add the sugar and mix until dissolved.
• Add the gelatin and whisk until fully dissolved.
• Add some food coloring, and mix until you get a nice bright and colorful consistency.
• Pour the liquid into a container with an easy-pour spout.
• Lastly, run the mixture over into a gummy worm mold and place in the fridge to set for about 1 hour.
• Remove the worms from mold and toss in sour citric acid and superfine sugar.

HOMEMADE SOUR GUMMY BEARS (REAL FRUIT)

Steps:

• Puree the fruit in a food processor until smooth.
• Combine all ingredients except gelatin, sugar (for coating) and citric acid in a small saucepan over medium-low heat. Stir with a whisk.
• When it comes to a simmer gradually sprinkle and whisk the gelatin into the mixture, stirring constantly. (Avoid dumping gelatin into pan all at once, which will cause big globs of gelatin to remain in finished product.)
• Continue heating over medium-low heat until it comes to a simmer and all ingredients are well combined and gelatin is completely melted. (The mixture will change from a grainy, jelly-like consistency to a more glassy, smooth consistency when gelatin is all melted.)
• Take it off the heat and pass it through a sieve to remove any gelatin of fruit bits. If there are bubbles on top remove with a spoon.
• Place gummy bear mold on a cookie sheet (which makes it easier to move without spilling once filled). Pour mixture into silicone mold and place in the fridge for a minimum of 6 hours. Any air bubbles that appear just pop with a toothpick.
• Carefully pop gummy bears out of mold and store in an airtight container in the fridge. They will keep in the refrigerator for a few weeks.
• Mix together the sugar and citric acid and then toss in the gummies until well coated. Store in a container on the counter top. Do not place in the fridge as they will get slimy.

SOUR GUMMY CANDIES

Steps:

• Prepare an 8x8-inch pan by spraying it lightly with cooking spray. Alternately, you can use sprayed candy molds to make gummy shapes.
• Place the water in a small saucepan over medium-high heat and bring to a boil.
• Immediately add the Jell-O, Kool-Aid, and gelatin and stir vigorously until it has all dissolved.
• Pour the candy into the prepared pan, or spoon it into the prepared molds. Place in the refrigerator to set for approximately 20 minutes.
• Candy can be cut into worms, squares, or shapes using cookie cutters. You can roll in sugar or other half of Kool-aid for an extra sour kick.