Dessert - Citric acid substitute for gummies recipes
Author: Donna Hawkins
These homemade sour gummies are bursting with strawberry flavor from real fruit, coated with citric acid and sugar for a spectacularly sour finish. Give it some pucker by rolling the candies in citric acid mixed with sugar!
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
Total time: 135 minutes
Cook time: 15 minutes
Yields: 100 servings
Number of ingredients: 5
Provided by: Food Network Kitchen
Total time: 135 minutes
Cook time: 15 minutes
Yields: 100 servings
Number of ingredients: 5
Ingredients:
- Nonstick cooking spray, for the molds
- One 3-ounce box flavored gelatin powder, such as Jell-O
- 2 tablespoons unflavored gelatin powder
- 2 tablespoons citric acid
- 1/4 cup sugar
How to cook:
- 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.
Apple Cider Gummy Candy
Apple cider gummy candy is an easy to make soft and chewy candy. Give it some pucker by rolling the candies in citric acid mixed with sugar!
Provided by: Heather
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 5
Provided by: Heather
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
- 1/2 cup apple cider
- 2 teaspoons citric acid (split-some goes in the candy and some is used for rolling the finished candies)
- 1 ounce unflavored powdered gelatin (4 (.25 oz) envelopes or about 3 tablespoons)
- 3/4 cup granulated sugar (plus 1/4 more for rolling finished candies)
- 1/2 cup water
How to cook:
- In a small bowl, stir together juice, 1/4 cup water and citric acid. Stir to dissolve. Add in gelatin and stir. Allow to sit 15 minutes to soften the gelatin.
- In a small saucepan over medium heat mix 3/4 cup sugar and 1/4 cup water. Bring to a boil. Allow to boil until mixture reaches 300 degrees Farenheight on your candy thermometer. Remove from heat and allow to cool for a few minutes.
- In a medium size saucepan over low heat add sugar syrup and gelatin mixture. Cook for 5 minutes stirring constantly. Don't allow mixture to boil.
- Pour candy mixture into greased molds (or a greased cake pan) and allow to sit for at least 3 hours or overnight.
- Remove from molds. Roll candy in sugar or sugar and citric acid. (1/4 cup sugar to 1 teaspoon citric acid). Lay on cooling rack to dry for 8 hours or overnight. Store in an airtight container for up to a week.
How to Preserve Homemade Gummy Bears
Provided by: Alana
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 50 servings
Number of ingredients: 8
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 50 servings
Number of ingredients: 8
Ingredients:
- 1 – 85g box Jell-o gelatin dessert powder – flavor of your choice
- 1 package 7.2g Knox unflavored gelatin powder
- ¼ teaspoon citric acid (optional)
- ¼ teaspoon corn syrup
- ⅓ cup room temp water
- 2 silicon bear candy molds
- Cooking spray
- Spouted measuring cup
How to cook:
- Combine Jell-o, gelatin and citric acid (if using)
- Add corn syrup
- Bloom the mixture
- Heat the mixture
- Let the mixture rest
- Spray some cooking spray over the candy molds
- Pour the candy mixture into the candy molds
- Allow the gummies to rest
- Dehydrate the gummies
- Store the gummies
Homemade Sour Strawberry Gummies
These homemade sour gummies are bursting with strawberry flavor from real fruit, coated with citric acid and sugar for a spectacularly sour finish.
Provided by: Love and Olive Oil
Total time: 120 minutes
Cook time: 45 minutes
Yields: 45 servings
Number of ingredients: 9
Provided by: Love and Olive Oil
Total time: 120 minutes
Cook time: 45 minutes
Yields: 45 servings
Number of ingredients: 9
Ingredients:
- 12 ounces (300g) fresh or frozen (and thawed) strawberries, pureed
- 1⅔ cup (330g) granulated sugar* (DO NOT reduce this!)
- 2 tablespoons corn syrup
- in the yellow box)
- ½ teaspoon baking soda
- ½ cup filtered water
- ¼ teaspoon powdered citric acid dissolved in 1 tablespoon warm water (or use 2 tablespoons lemon juice)
- ¼ cup granulated sugar
- ½ teaspoon powdered citric acid
How to cook:
- Prepare your silicone molds or a silicone cake pan (9×9 ideally) set on a cookie sheet on a heat-proof surface (the candy will be very hot when it goes into the molds, you don’t want to melt your countertops). You can also use a regular baking pan lined with parchment paper (NOT waxed paper or plastic wrap) instead.In a medium (4-5qt) heavy-bottomed saucepan, combine strawberry puree, sugar, and corn syrup. Set over medium to medium-high heat and bring to a boil.Meanwhile, in a small saucepan combine pectin, baking soda, and water (it will foam). Bring to a simmer over medium-high heat, stirring occasionally, until foam subsides a bit, then add to saucepan with strawberry mixture.Attach a candy thermometer to the side of the saucepan. Continue to cook over medium to medium-high heat, stirring occasionally, until the mixture reads 230°F. This will take about 45 minutes. As it gets above 220, start stirring more frequently, scraping the sides and bottom with a heat-proof spoon or spatula to ensure the mixture cooks evenly and doesn’t burn.Once the mixture hits 230°F, remove from heat and quickly mix in citric acid dissolved in water (careful as it will sputter and steam). Immediately pour into prepared molds (I find transferring it to a large spouted measuring cup makes it easier to pour). The mixture will thicken as it cools, so you want to get it into your molds fairly quickly; this is especially important if your molds are very small (since it’ll take longer to fill more of them). For reference, this recipe will make about 400 mL/13.5 fl.oz of liquid candy, if you need to calculate how many molds you’ll need to fill.Set aside and let cool completely to room temperature, at least 2 hours or overnight.In a bowl, combine sugar and citric acid and whisk until evenly distributed.Remove candies from molds (or, if you used a single pan, remove the entire piece from the mold and cut it into bite sized pieces or use a cookie cutter to stamp out shapes). Roll the sticky candies in the sour sugar until fully coated. Repeat with remaining candies.Store candies uncovered at cool room temperature for up to 1 week, covered in the refrigerator (separate with layers of parchment) for up to 2 weeks, or in in the freezer (in a container between layers of parchment) for up to 3 months.
