Cooking with Momsey Gummy Candy Recipe
Inspired by several Cookidoo® gummy candy recipes, this recipe evolved as "the very best" (a little something from most) and is our go-to Gummy Candy recipe and many of our customers love it too!
Servings: 585 grams of candy
Equipment
- Thermomix, Candy Moulds
Ingredients
- 40 grams gelatin powder (about 6 packets, or a box and 1/2)
- 450 grams unsweetened fruit juice
- 200 grams granulated sugar
- 1/2 teaspoon Citric Acid
- 1 capful LorAnn Candy Oil Flavouring
Instructions
- Place a bowl on the lid of the mixing bowl and weigh the gelatin and 300 grams juice into it; mix thoroughly and set aside
- Pour sugar into the mixing bowl, add 150 grams juice, citric acid and flavouring oil and boil 5 minutes at 100°C on speed 2
- Add set aside gelatin juice mixture to mixing bowl ingredients and heat 1.5 minutes at 70°C on speed 2
- Pour the liquid jelly into moulds and leave to set for about 1 hour in the refrigerator
- Serve homemade jelly candy
Notes
Set moulds on parchment covered cookie sheet and then fill for easy transport to fridge
Do not use spray oil with silicone moulds
Do not use Monkfruit sweetener as the gummies crystalize the following day
We have yet to try Swerve or fruit puree which is on the list to do
SOUR GUMMIES:
- add more citric acid to the batch, or roll the gummies in citric acid (pucker fun for the kiddos)
- one batch made 98 bear gummy moulds, and 2 heart moulds and 2 flower moulds, so you need to invest in moulds
- Michael's and Bulk Barn are the best for the best prices for moulds