candy – Problem with gummy-bears being too much like jelly – Seasoned Advice

have been struggling with this for a while now, and I have finally made a batch that is JUST like store bought! It is a little more complicated and will require you to heat the sugar to 240 F (soft-ball stage)

1st part 1 Cup Sugar 3 Tbsp Water 3/4 Cup Corn Syrup

2nd part 1/2 cup water 7 packets (46 grams) Gelatin (I used knox) 14 grams fruit pectin

3rd part 1 1/4 tsp Citric powder 2 tsp water Flavor, Color

Mix 1st part in pot, begin heating this to 240 degrees Fahrenheit (soft-ball stage) while you prepare the 2nd part

In another pot, prepare 2nd part

Add the water sprinkle gelatin over the top, evenly and allow the gelatin to absorb the water. After 5-10 minutes begin heating the pot with the gelatin, not exceeding 170 degrees Fahrenheit, stirring until the gelatin is all melted and the liquid is smooth. Slowly add fruit pectin to the gelatin mixture, stirring.

Once the sugar-syrup mix reaches 240 degrees, remove from heat and allow to cool down to about 212 degrees Fahrenheit. Slowly pour the sugar-syrup over the gelatin-pectin, stirring to remove bubbles Add 3rd part, stirring until smooth. (do not wait too long to pour into molds!)

Let sit in refrigerator until they are as tough as you want, but mine were a great consistency in about an hour or so! Enjoy!

Source: candy – Problem with gummy-bears being too much like jelly – Seasoned Advice