Homemade gummies are a fun and delicious science experiment that you can easily make at home. Try this colorful candy!
Fudge is something we recommend every home cook make at least once. Not only are they fun and cute, they’re actually good practice culinary science. There are so many different chemical reactions going on in this recipe and it was a fun experience to watch. Of course, you won’t be able to eat these candies for days, but it’s a great kitchen experiment. Kids will love watching the process and eating the results. We really love clean and tidy kitchen fun!
Which flavoring should I use in homemade fudge?
This candy can be easily customized with clear extracts in a variety of flavors. We love traditional citrus flavored gummies made with orange extract or lemon extract, but you can get creative and use any other flavored extract. We found the flavoring of vanilla extract to be a little too subtle and wouldn’t recommend it. It is important that the extract is transparent so that it does not stain the color of the candy.
Which food coloring should I use?
You can use any kind of liquid food coloring. Gel and powdered food coloring work, but we found it much easier to use liquid food coloring in this particular recipe. We used McCormick Neon Liquid Food Coloring.
What kind of candy molds should I use?
Gum drops are best made using silicone candy molds. Do not use a plastic mold as it will melt and warp.you can use Square Silicone Mold Then cut each square into 4 pieces so the candy is bite sized, but there are plenty of other options. Everything from squares and circles to cartoons, bugs and robots.In the videos and photos, we used squares and heart mold and a Groove round die. You can even find Lego shaped molds!
Thermometer Pro Tip:
We recommend using a quality thermometer for this recipe to get an accurate texture.Our favorite thermometer is Thermal Pen MK4 Measuring the temperature of the candy can be seen in the video below.
Acid Gel Drop Description:
Instead of rolling the candy in regular sugar, add a tablespoon or two of citric acid to the sugar mixture.
After the gums have crystallized, you can store them in an airtight container on the counter for up to 4 weeks.
If you liked this recipe, you might be interested in these other delicious Christmas treats:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.
Homemade chewing gum is a fun and delicious science experiment that you can easily make at home. Try this colorful candy!
- 6 envelope Plain Gelatin 4 tbsp + 1 1/2 tsp
- 1 cup cold water
- 1 1/2 cup boiling water
- 4 cup sugar
- 2 teaspoon flavoring extract Lemon, Orange, Mint, etc.
- 12 drop liquid food coloring
- 1 cup sugar for coating
In a large saucepan (yes, a large saucepan, you need it!), whisk together the gelatin and cold water. Let’s sit for 5 minutes.
Meanwhile, bring additional water to a boil in a small saucepan or in the microwave. Pour boiling water over gelatin mixture and stir until dissolved, about 1 minute. Stir in sugar.
Place pot on burner over medium-high heat. Bring to a boil, then reduce heat to medium-low. Let simmer until mixture reaches 240-255°F, about 25 minutes, stirring constantly and scraping down sides so as not to burn any sugar. The mixture will become very thick.
Remove from heat and add flavor extract of your choice. Next, add food coloring, or divide the mixture among bowls and add food coloring in a variety of colors.
Pour gelatin into silicone molds. Let stand at room temperature for 12 hours.
Remove candies from molds. If you need to cut candy, put the knife under hot water before each cut to keep it from sticking. Roll in additional icing.
Place on a wax paper-lined tray. Cover with a tea towel and let sit at room temperature for 48 hours to crystallize.
- Want sour candy? Instead of rolling the candy in regular sugar, add a tablespoon or two of citric acid to the sugar mixture.
- Stays in good condition for up to 4 weeks.
Calories: 2117kcal | carbohydrate: 399G | protein: 145G | sodium: 343mg | Potassium: 27mg | sugar: 399G | calcium: 94mg | iron: 2.1mg