Three Tips to Make Better Gummy Candy

Imagine being able to make gummies from scratch, making a lot of money right in your kitchen. It sounds pretty incredible, doesn’t it? It’s a dream come true for parents to have the ability to choose the flavors, additives, and ingredients in their gummy candy. So why isn’t everyone making candies at home?

What is Gelatin?

Gelatin is a processed form of collagen. It is a protein that is found in connective tissues. The kitchen uses powdered gelatin in most of its recipes. It is easily found (on grocery store shelves next to the flavored gelatin products), and it is also easy to measure.

The process of setting gelatin involves cooling it, heating it, then cooling it again. The liquid-to-gelatin ratio will determine the firmness of the final dish. Once you have a basic understanding of how gelled treats work, it is very easy to use.

Candy-making can be daunting for many people. Gelatin is a time-consuming process that can lead to candies that look more like Jell O bears than gummy bears.

Here are three ways to make homemade gummy candy!

Make sure you use the correct concentration’s all about how much gelatin you use. The mixture will be more solid or firm if there is more gelatin. Jell-O is a pre-made mixture that sets softly as a dessert. You can experiment with different amounts of gelatin to discover the texture and firmness that you like.

Hydrate your Gelatin

Although you may be tempted not to do this, hydrating your gelatin (also called blooming) can make a big difference in the texture of your candy. Simply dissolve the gelatin powder in a small amount of liquid. Let it sit for about 3-5 minutes. When the gelatin has been softened by water, it will melt evenly when cooked, and you’ll get smooth, clump-free candy.

Let them linger longer

The process is only half of it. Temperature and rest time will determine how firm or chewy your gummy candy candies will be. The strength of gelatin is stronger at colder temperatures. You can cool your treats in the refrigerator, or you can freeze your gummy tray for a few moments to speed up the process. If you prefer a chewier candy, keep the gummies at room temp and uncovered until they are fully set.

Remember Other Things:

Granulated sugar can make your candy gitty. Many candy recipes use honey or corn syrup. Make sure you dissolve all the sugar in the liquid before adding it to your candy molds.

Gelatin won’t sit well with certain fruits or fruit juices. Fresh pineapple, papaya, and kiwi are all rich in an enzyme that can help to break down gelatin. This enzyme can also affect the gummy texture of your candy.

Gelatin is an animal product. However, there are vegetarian alternatives. Tapioca Flour or Agar-Agar can be used to make gummy candy without any animal products.

Gelatin can be intimidating. But with some practice and patience, you can make delicious and healthy candy at home.