It’s based on this one: Haribo Gold-Bears Gummy Candy copycat recipe | The Food Hacker , but adapted for the stovetop.
I typically make 3 or 4 batches at a time, and I use silicone ice cube trays/candy moulds (3cm x 3cm 15ml each cavity) with 40 cavities per tray (purchased at Amazon). A four-batch recipe will fill about 2 trays x 40 cavities of 15ml.
For ONE batch:
- 1 3-ounce package flavoured gelatin Dessert powder 1 pkg (Jello style).
- 1 package unflavored gelatin (7.2g)
- 1/4 teaspoon citric acid
- 1/4 cup corn syrup
- 1/3 cup room-temp water
- 1/4 teaspoon salt (optional)
In a small saucepan, mix all dry ingredients. Add water and corn syrup, mix well, and let rest 5-10 minutes to let the gelatine bloom.
Turn the heat up to medium-low, and gently heat until everything is dissolved, mixing regularly (be gentle to avoid introducing air into the syrupy liquid).
Remove from the heat, and let cool a few minutes (5-10), while gently stirring regularly to avoid having a film of gelatine form on the top. You do NOT want to let the liquid cool too much, as it becomes very thick and viscous, and gets very difficult to pour without creating a mess (trust me on this one… )
While the liquid cools, spray a very thin film of cooking oil into the trays, wiping off any excess oil.
Working with a bit of the syrup at a time (maybe 4-6 ounces/100-150ml), transfer the liquid into a small container with a spout (I use a 200ml/8oz metal carafe user to steam and foam milk), and pour into the silicon trays.
Let rest 30 minutes at room temperature, then 30 minutes in the fridge. Unmould the gels onto a metal cooling tray, making sure that the gels do not touch each other. Cover with some form of overturned container (I use Tupperware-style containers), and let dry at room temperature for about 3 days. The gels will become firmer, losing about 10% of their weight. Toss the gels in some corn starch, and package in your favourite zip-top bag.
These freeze very well!
For the size of blocks I make, 5 blocks provide about 200 calories of pure and easy to digest carbs.
Oh, and to shut off any debate, black cherry is the absolute best flavour…
Feel free to reach out if you have any questions.