HARIBO GOLD-BEARS GUMMY CANDY HACK
The nearly 100-year-old German candy recipe can be hacked with Jell-O and a few other ingredients. This recipe makes one flavor, but can be repeated for every flavor you want to include in the finished product.
Provided by Todd Wilbur
Time P3DT20m
Yield 50 pieces
Number Of Ingredients 7
Steps:
- Combine Jell-O, unflavored gelatin and citric acid in a medium microwave-safe bowl and stir to combine.
- Add the corn syrup and water, and stir gently with a soup spoon until all of the ingredients are blended together. Stirring too fast may add air bubbles to the mixture, so keep it slow and sweeping. Let the mixture sit for 5 minutes so that the gelatin can bloom.
- Stir the candy syrup gently again, then microwave it on high for 30 seconds. Stir it again, then zap it for another 15 seconds. Repeat heating it for 15 seconds 3 more times for a total heating time of 1 1/2 minutes. If air bubbles begin to form on the surface of the gelatin, stop heating and stir gently. You don't want any bubbles in the syrup if you can help it. Let the mixture sit for 10 minutes. Give the solution a gentle stir every couple of minutes and you should see it become clearer over time.
- Spray the bear molds lightly with oil spray.
- Pour the candy syrup into a measuring cup with a spout, then carefully pour the liquid into the bear molds. Don't fill each bear all of the way to the top. Leave a little room in each mold.
- Let the candy sit for 30 minutes, then put the molds into your refrigerator for another 30 minutes.
- When the candy is firm push each piece out of the molds and arrange them on a baking sheet or in a large storage container so that they are each standing upright. Let them sit this way for 48 hours, then lay them on their backs for 24 hours. This process will help the bears dehydrate so that they are chewy like the originals. Depending on your climate, your gummy bears may have shrunken enough after 72 hours. If not, leave them out for another day or two, until they are chewy. Toss them around every so often as they dry out. When they are chewy enough for you, seal them up in an air-tight covered container or zip-top bag. Keep them stored in a sealed container and they should last for a couple weeks.
HOMEMADE FRUIT GUMMIES RECIPE
Make real fruit into bite-sized, totally gummable gellies - super for babies in high chairs and awesome for school lunches and classroom snacks, even if kids have allergies!
Provided by Katie Kimball
Categories snacks
Time 10m
Number Of Ingredients 2
Steps:
- Measure 1 c. berries into a small saucepan.
- Cook over medium-low heat and stir and mash into a puree or use an immersion blender. (Alternately you could blend the berries in a blender all together and put 2/3 c. in the pot and 1/3 c. cold.)
- With the immersion blender, blend 1/2 c. berries in a jar or dish. (This can be tricky with such a small amount. Use the big blender if need be.)
- Sprinkle gelatin (use the coupon KS10 for 10% off!) into the cold berry puree and mix.
- Once the cooked berry puree is bubbling, pour it into the cold mixture.
- Blend it all up together with the immersion blender.
- Pour into a small glass dish or casserole dish (about a cm deep or less is good for the poured mixture).
- Chill in the refrigerator for at least 4 hours.
- Once gelled semi-solid, you can cut into any size cubes you like.
- Store in the refrigerator, NOT at room temp like purchased "gummy" snacks.
Nutrition Facts : ServingSize 1/4 cup, Calories 29 calories, Sugar 3.6 g, Sodium 5 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 0.9 g, Protein 2.3 g, Cholesterol 0 mg
EXTREME SOUR GUMMIES
Pucker up for these sweet and sour gummies, which pack some serious punch thanks to a secret ingredient -- citric acid -- which you can buy online or at any specialty baking store. Just make sure to enjoy them immediately once you've tossed them in the sugar mixture or they will become sticky.
Provided by Food Network Kitchen
Time 2h15m
Yield 100 gummy bears
Number Of Ingredients 5
Steps:
- Put two 50-count silicone gummy bear molds on a baking sheet and lightly spray with nonstick spray.
- Combine the flavored gelatin powder, unflavored gelatin powder, 1 tablespoon of the citric acid and 1/2 cup cold water in a small saucepan. Bring to a simmer over medium-low heat, stirring frequently so that the sugar does not stick to the bottom of the saucepan, about 4 minutes. Do not boil.
- Pour the mixture into a small liquid measuring cup. With a spoon, skim off any bubbles that have formed. Carefully fill the molds and gently shake to ensure the mixture settles to the bottom. Refrigerate until set, at least 2 hours.
- Combine the sugar and remaining 1 tablespoon citric acid in a medium bowl. Carefully remove the gummy bears from the molds and toss in the sugar mixture. Enjoy immediately.
HOMEMADE GUMMY BEARS
It's easier than you think to make your own gummy bears at home. All you need is flavored and unflavored gelatin and water, as well as a bear mold.
Provided by Elizabeth LaBau
Categories Candy
Time 37m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Spray a paper towel with nonstick cooking spray , then rub it lightly around the bear cavities in the mold to coat them with a thin layer of oil.
- In a small bowl, combine both gelatins and the cold water.
- Whisk them together, then let them sit at room temperature for 10 minutes to allow the gelatin to soak up the water and soften.
- Place the bowl in the microwave and cook for 30 seconds, then whisk well. Microwave for another 30 seconds and stir. The sugar should be dissolved and the mixture well mixed. If not, microwave for another 10 to 15 seconds until the sugar and gelatin are completely dissolved. Pour it into a measuring cup with a spout.
- Pour the gelatin into the cavities. Alternatively, you can use a food-grade dropper to drop the mixture more precisely into the molds.
- Place the candy mold in the refrigerator for about 20 minutes to set the gelatin.
- To remove the bears, carefully push the sides away from the edges and toward the center, then pull them up and out of the molds. Repeat with other colors and flavors of gelatin, as desired.
- Serve and enjoy.
Nutrition Facts : Calories 7 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 1 g, Fat 0 g, ServingSize 14 gummy bears (14 servings), UnsaturatedFat 0 g
HOMEMADE GUMMY BEARS
Who knew it was so simple and quick to make one of the most beloved, nostalgic treats out there? Gummy bears might have been your favorite as a child, and now they'll be your favorite again with this quick and easy recipe.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 100 gummy bears
Number Of Ingredients 3
Steps:
- Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup.
- Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.
FRUIT GUMMY CANDIES
These simple jelly candies can be made using almost any juice, as long as it has been strained (if necessary). Try making a few different varities to serve together. Also experiment with different shapes, and with rolling the jellies in sugar and leaving them plain. You can either use molded pans or a regular pan and cut the candies out. If you like your candies firmer add an additional tbsp of gelatin.
Provided by Nyteglori
Categories Candy
Time 20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Prepare a 6-inch inch pan by wetting it lightly with water.
- Place the gelatin in 4 tbsp of water to soften for about 5 minutes.
- Place the juice, sugar and corn syrup in a medium saucepan over medium heat and stir until sugar dissolves.
- Stir in the gelatin and continue stirring until gelatin dissolves.
- At this point add food coloring if desired.
- Pour into prepared pan and leave until completely set.
- When set, turn out of pan and cut with a sharp knife or cookie cutter into desired shapes.
- Jellies can be rolled in superfine sugar, if desired, or served plain.
Nutrition Facts : Calories 599.9, Sodium 57.2, Carbohydrate 133.3, Sugar 95.5, Protein 24
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