Most have tried, some have succeeded to a degree with issues ranging from shelf life, texture, moisture content and flavor of their gummies. I've tried on numerous occasions where they turned out either gritty or runny where they didn't set, and my closest was the "if you keep them in the fridge they're cool" run...….that's where I gave up the last time on Oahu when I tried.
I've read over a bunch of recipes an found correlating "make it or break it" ingredients an steps to follow that'll make sure you get the best possible gummies. I started my first recipe I thought was going to be the best with a few tweaks. I'm going to try a few others during this week as time allows. Once the recipe is perfected, will work on the potency/flavor measurement. There is a threshold of extract the gummy will hold before it starts to taste like a Cheeba Chew, which is cool for some just not me. I want to enjoy the gummy an the flavors we create here.
Here's the ingredients from the first recipe:
*6 oz. (Big box of jello) of flavored jello
*1/2 cup granulated sugar (fine/bakers sugar is best)
*5 tablespoons of Knox or other quality gelatin
*1 cup COLD fruit juice (preferably 100% pure)
*1 teaspoon soy lecithin or sunflower lecithin
*5 tablespoons infused coconut oil
*1 tablespoon vegtable glycerin
*2 drops Loranns Mold Inhibitor
*2 drops Loranns Preserve-it antioxidants
*10-20 drops Loranns flavoring (more towards the 20-30 depending on strength)
Silicone molds, any tray that will fit the molds to fill an set in freezer, medium size pot, transfer container like a condiment bottle or injection syringe, candy thermometer, teaspoon, tablespoon an a measuring cup.
Take all the dry ingredients an mix them in the medium pot.
Take 1 cup of COLD juice, this can be a mix like 3/4 cup tart cherry juice and 1/4 coconut water but try to use 100% juice types (I prefer to use pure tart cherry juice) and add to the pot an mix. I used a egg beater attachment on my hand mixer to make sure everything for mixed well. Once mixed you cover for 20 minutes.
Now the heat comes into play which is key just like a hard ball set or a chocolate temper. Stick your candy thermometer in now once the 20 minutes have passed and slowly bring to 140 but DO NOT MIX BEFORE!!!!! This is crucial, so when it hits 140 you gently whisk untill you get to 160.
Now that we hit the golden temperature you want to whisk in the lecithin, coconut oil, vegtable glycerin, flavoring, antioxidant an mold inhibitor drops an mix well. Pay close attention to the temperature not to go above 180 yet as close to 160 as possible.
Once everything is mixed together you can fill your transfer vessel an start filling your gummy molds.
Once filled you're going to move them into the freezer for 1 hour.
After the hour you just pop them out an use a big cookie sheet to stand them up like an army or dank gummies so they can dry for 2-3 days (still in the R&D on dry times). I've read some do a corn starch toss, or you can do the 3 tsp citric acid powder to 1 cup bakers sugar toss then hit with a corn starch toss. Many possibilities with the end coating or just plain.
First attempt at sour gummies......
The start of something beautiful.....
Feel free to give suggestions, I welcome all