I Cracked the Code to DIY Gummy Bears
2022 ж. 29 Қыр.
857 926 Рет қаралды
Haribo gummy bears, I'm coming for you...
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🍭 Gummy Candy Recipe (about 50 gummies)
30g sheet gelatin, freshly ground
70g water (for blooming)
80g sugar (cook to 115-120 Celsius)
30g water (for sugar)
100g glucose (or other very thick inverted sugar syrup)
5g citric acid
2 drops food coloring (may vary)
15-20 drops aroma extract (may vary)
Video by Andong
Spanish subtitles by Daniel González
/ danielgonzalezlombardi
What's your favorite gummy candy? Flavor and brand! Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.
Mein Großvater hat mir mal richtig geile Gummibärchen gegeben. Die waren ziemlich groß und unheimlich weich. Außerdem haben die nicht so langweilig geschmeckt wie die von Haribo. Leider erinnere ich(selbstverdtändlich) nicht mehr an die Marke.
Lachgummi
So it's not really a brand but there's this stall that pops up now and then that sells pear & hops flavored gummies that are great.
Those Haribo Fruchtschnecken are my personal childhood favorites 🤤
chocolate covered gummy bears 👀
Hi Ethan, the glucose needs to have a specific sugar pattern. My job is to make the glucose for Haribo (about 8 truck loads a day). You want a dextrose equivalent of about 35-45 DE
Would you kindly elaborate? Can't seem to find anything about it in Google.
@@Ampora intermediate converted glucose syrups, 35-55% dextrose equivalent. That should show what you’re looking for
@@PurpleyApple That search opened up a whole new subject to get into.. thank you!
do you have a good link to get them from? ]
How did you get into that job? Food science? Also what did you want to be when you were a kid?
Hi! Professional pastry chef here! Just a couple of notes on an amazing video for the home baker. 1. Don't stir sugar once it starts to bubble when cooking it. This can cause your sugar to crystallize and will ruin the batch, meaning you have to start over. If you are making a candy that has dairy in it, once you add the dairy, you are safe to stir the sugar solution. 2. Add your glucose/corn syrup right as the sugar starts go bubble. Glucose is what's called a doctor and will help to prevent crystallization. Corn syrup also works. Honey is not a doctor and can cause crystallization, so it won't replace glucose. You can you honey to flavor your candy though. I hope this helps! Happy candy making!
What about rice syrup
@profchaos9001 I'm not sure what that is, so I can't give an answer
If I want to ensure the gummy bears are heat resistant, can I add some pectin to increase the Melting Temp? If so, do I need to ensure the ratio of pectin: sugar is correct, and do I need to bring temp above 223 degrees C?
And agave syrup?
@User17Q I'm not sure about that either. I would just use corn syrup.
Can’t wait to see Ethan do „Is it actually faster to make your own gummy candy instead buying one from store” 😂
He will have to send his brother to a store in another state.
If i want to put thc in my gommies where i found there? 😂
4:01 this is actually another form of gummy candy and it's called kohakutou, where you leave the gummy for a week which is what makes it crystalize and ending up with a crunchy outer layer but gummy and chewy in the inside :)
i came back to this video because i just finished watching jun's kitchen on that very gummy topic
Finally someone has figured this out. I tried doing it the way many online recipes show to us, but they where really always just firmer jelly.
You can also buy glucose powder in most supermarkets(In Germany esp. Edeka, Rewe etc. Under the Label 'Traubenzucket'). Can be mixed right in with the basic syrup, which may be a good idea, anyway. The glucose prevents the super-saturated mixture(anything that was once hotter than the boiling point of water as a rule of thumb) from crystalizing by accident
Ja, also in Consum and Kaufland, like 1,5 Euros for 500 g package.
Traubenzucker is Dextrose but not glucose.
Hey Andong! I'm missing a bit of food history in your videos lately. Would be cool if this part could come back!
Agree :)
I don’t think you want the food history on this one…
You could have googled it in less time it took to type your comment
If you don't like having a hot pan on your scale, you can weigh by placing the glucose bucket on the scale and pulling out the amount you want (as a negative number)
Hi Andong, I love every aspect of your videos, and I would love if you could include the science-y and historical parts. I think that you could maybe add time stamp segments so that people can skip the sciency parts. Also you and your team a great at lighting, composition, editing, etc. I love it
I'd love to see a video on how to make Haribo Cola Gummies as all the recipes I found were just frozen cola jellies.
The sour ones coated in citric acid were so good
The Haribo gummi colas are actually spezi flavored (half cola, half Fanta).
They do it the same way as in this video, they use aroma extracts. No cola required
Conveniently, Andong has done another video which explains what "cola" flavour actually is - kzhead.info/sun/mb6bj5uCnpWpho0/bejne.html
@@DanielBulyovcsity But they're 2 flavors and 2 different colors. The basics will be the same as this video, but getting 2 flavors and each half a different color will add a lot of complexity to this.
This is amazing! I tend to allow my Haribo bears to airdry for a tougher texture. Now, I am hoping for more than I probably should that you market the way too tough gummy candy! I need something a bit tougher to chew that isn't a hard candy. not to mention if you can add multiple shapes to the mix! Thank you for the video and good luck on the next step!
You should try testing varying amounts of malic, tartaric and fumaric acids along with the citric for some sour patch-like variations. Maybe even combine some with powdered sugar and toss them for a powdery sour coating. What made me thing of it is a series I watched from a candy maker that's replicating tangerine sours from a channel called Lofty Pursuits.
This recipe worked perfect!! Thanks for doing the leg work to get the perfect gummy. I subbed the glucose with corn syrup and it worked beautifully!! Thank you so much!
For vegetarian/vegan ones with a similar chew to gelatine you usually want a mix of two types of carragenin, kappa and iota plus carob root powder.
I’m hyped for the next video! Looking forward to what Andong comes up with.
That is amazing! I shall now try making Kombu flavoured gummy candy. (It was a thing that was available for a short while in Japan, which I adored.)
So I used powdered gelatin - the same ratio and weight as suggested in the video - worked a treat and I found powdered gelatin about a quarter of the price which was why I used it. Stir vigorously in the water to make sure it fully blooms. I also found that skittles drink powder makes an excellent color and taste additive = although it also makes gummies opaque.
I attempted powdered gelatin but it was a disaster-it was instantly really dry, like there wasn’t enough water to fully bloom the gelatin. I’m trying to use really high bloom gelatin (like twice as stiff as the stuff you get in the supermarket). What kind did you use?
@@jenea73for higher bloom gelatin more water is required to hydrate it. That’s where you went wrong.
I am very happy that there are alternatives for nonvegan gelling agents. Because I simply had a very lousy sibling in my childhood who said to me at the age of two to three years as a big sibling: you are eating pig with sugar. That's why, to be honest, I've never really warmed to this type of sweets. Or generally with everything except jelly based on carrageen or homemade things with agar agar
xanthan gum should work
What's wrong with pig and sugar?
@@ashvinvaidyanathan7239 Veganism, Judaism, Islam, etc etc etc ?...
@@manzanasrojas6984 WORD and I am from the countryside so I know how slaughtering looks 😅👍 and what’s the part of a pig which became that ….
I randomly stumbled across this video, but so glad I did. This is like a mini science project. Can’t wait to try with my kiddos.☺️
This recipe is so good, thank-you. Great for making perfect gummies every time. I’ve player around by adding 10% less water and using powdered gelatine (sheet is to expensive at scale) and there is a Pugh accuracy in the base method that it still works. Very well researched and explained. You 100% need a laser thermometer though.
Your videos are both informative and quite entertaining. Thank you for your hard work
There is ZERO possibility that I'm going to do all this, but I watched it for entertainment value and I must say, I'm impressed *again* at his knowledge of food science. Given a choice, I'd have gummi worms, or vodka gummis, but seeing what's inside them is so informative. It's not just Gummi Berry Juice #DisneyGummiBears
lol
Love your videos man ! I would love to see some of the old food and history videos
Thanks so much for this video! So useful and straight froward. I tried the recipe and it worked well, at first. After I removed it from the mould and left it out to dry out, it became super oily/sweaty. I left it out for 72 hours and it melted even more, (thankfully not to the extend where it lost it shape). How do I stop it from being oily/melting? I tried coating it in cornstarch but it just got oiler with the starch and pasty.
I have never made gummy candy from scratch before but I love the idea of mixing flavors with unrelated colors Like no one expects a blue candy to be orange flavored I want to do that and surprise my friends
Video reaction or else
Mix some weed in and really surprise them
@@neXibwhich ingredient would I infused it with?
Being a Chef, food lover, and a person that LOVES to experiment with new recipes and foods, I am DEFINITELY doing this. I have, in fact, been on the HUNT for a good gummy recipe for a while. I've made lots of hard candy (mainly lollipops and small hard candies) which is pretty easy, but could never get the gummies down. Thanks for the recipe and the instructions!
How did they turn out?
Try some marshmallows, they are fun to make
Ohmygosh this is amazing Andong!!! Great work I can’t wait to try it
You and your channel are just incredibly precious! Looking forward to the next part of your gummy bear journey :D
I always follow your videos ... I like them and I think your approach toward food is different than any food channel. You are kind of food historian who makes lots of investigation and research about things ... I think your recent videos are more concentrated not on the food but side things like soft drinks, gummy bear and etc ... I prefered those videos for more traditional foods like chips, noodle, philly steak and etc ... however my view is one of the view among others ... just wanted to share with you what I like more :) ...
This is absolutely the right method to make gummies for home kitchens. I've put a lot of time and effort into making the best home gummy candy that I possibly can, and the only thing I would add that I didn't see here is a mold inhibitor.
mind sharing your recipe?
Honey could act as a mold inhibitor
Love that you tested the "fails" and showed us! Thank you!
good on you king if I was like 20 seconds off the 10 minute midroll mark I definitely would've padded. I appreciate your integrity
I Made it sugarfree with Xylitol instead of Sugar and Fibersyrup instead of glucose. Works too, well, a Little Bit softer. But for me a very good recipe and alternative. Thank you for sharing this video. 👍🤩
Don’t share any with your dog! Xylitol is really bad for any animals.
@@smdd8492 I know but don't have dogs. I don't share any sweets and any human foods with animals. ;-) But thank you.
Did the fiber syrup make it chewy like store brought?
bad news, xylitol is form of sugar. Stop fooling yourself
THANK YOU! Danke, I tried this a few weeks back and failed badly. I did not know about the inverted sugar, nor the sheet gelatin. Can't wait for the next video
I bought a gummy bear making set from “It’s Sugar” ages ago & still have it because I knew the quality of the gummy’s was going to suck. I’m glad I saved it because it came with a large mold! I can’t wait to try this recipe!!
It’s sugar is a really good candy company from my experience
Agar Agar works well but you gotta do a few different things to adjust its properties. One of those things would be adding a touch of vegetable glycerin as a plasticizer. Also adding a small quantity of cornstarch and gelatinizing it in the water alongside the agar helps with the elasticity after complete cooling once starch retrogradation takes place. Agar agar also doesn't require an initial cold hydration step, and the quantity of dry mass converts to a fair bit more end-product than gelatin. Commercially vegan gummies are often made of pectin which is even less like gelatin than agar, but it's mainly due to the price of agar that the market hasn't yet widely adopted it. Given its uses in laboratories one would hope it would be one of the first things to tackle using precision fermentation. Also I prefer starch as an anticaking agent, you just gotta shake it all off real well after tumbling them.
Endlich ein Video wo das Rezept stimmt! Ich habe vor ca. 10 Jahren versucht Gummibärchen zu machen. Wie du gesagt hast, das war einfach nur Wackelpeter in Bärenform. 😅 Mal schauen ob ich mich an dein Rezept wage, ich habe seit dem ersten gescheiterten Versuch keinem Gummibärchen-Rezept mehr vertraut.
Thank you, Andong. That's very helpful! I tried it a few months ago, but the online recepies indeed only lead to gummy bear-shaped jelly as you said as well...
👍🏻 Thank you so much for this! My goal is sugar-free wine gums (fruit-flavoured, i don't know why they're even called "wine" gums), which have a slightly different composition. They're harder than Haribo gummies, and i suspect there's more to them than gelatin .. maybe some secret combination with boiled cornstarch (glue). Special thanks for your comments on not using fruit juice due to too much hydration! I was hoping to make my wine gums mostly based on fruit juice, so great reality check there 👍🏻
Try using isomalt powder.
Fruit juice concentrates might work for you.
@@jenea73 if the goal is sugar free, then fruit juice concentrate is out. Fruit juice and fruit juice concentrate are just another form of high f rye fructose syrup.
@@pamelakoretsky9909 derp, of course. I was just focused on the water content and totally spaced on “sugar free.” Well spotted!
I am making these with CBD oil, and looking forward to making a business out of it. Still perfecting the formula and this is a blessed starting point. Thank you so much for taking the time to experiment for us 😭🤩💖
How was the result
@@Cactusjack2797 great! I added ascorbic acid instead of citric acid as an antioxidant, and I gifted it so several people for testing. The consistency/hardness is great and the flavor is really nice too! I kept them in the fridge in a container with a sealing lid and 3 weeks after they still preserve beautifully.
@@duniapina9329 Hi Dunia! Did you just mix the oil in after you followed the recipe? Did you use an emulsifyer?
@@Peds89161 I put in the oil after mixing everything together and putting it off the stove, right before putting it in molds, as CBD oil loses it's properties if exposed to high temperatures, so you can't boil it. I put it in a bain marie though, so it would stay liquid while serving but not too hot. I didn't use an emulsifier. I used Ascorbic acid (Vitamin C) as a food preservative, instead of citric acid. I made them about a month ago and they still seem to be pretty well conserved and still have their effect. I kept them in a hermetic container in the fridge. Hope this is helpful!
Hi can I ask how much oil did you put in for this receipe? Thanks
I followed this adventure on instagram and seeing the end result is so satisfying!!
A lot of research went into this video, good job!
Storage is something you should have noted. I followed a similar recipe and found the end product is not shelf stable. The candy should be stored in the fridge.
Same experience. Molded in two weeks.
Darn, was watching and he said needed glucose. Not sure where to get that
That why half of the ingredients in the commercial brand are chemical preservatives.
@@recoveringsoul755 there is this thing called internet where you can basically buy any product you can think of;)
@@recoveringsoul755 stores that sells supplies for pastries or desserts might sell it
kinda offtopic but I'm so proud that Andong finally bought sous vide circulator...
I remember when I was a kid they sold this baking kit for boys it was a Creepy Crawler Factory and it basically came with all the moulds and ingredients to make spiders,worms,beetle gummies.
i’ve watched a few videos today about this and this is the first time where the creator focused so much on the gummy aspect and not the flavor / fruit juice aspect. pretty cool
When the syrups are so thick, you might not only be able to shape, but also to layer ;) Even do some image designs or something like that, see how far you can push it.
Always a good day when you drop a video. There's been an explosion of silicone moulds in recent years in almost every shape & design you can imagine; from the childish, geeky to pretty rude. So the sky is the limit. You can also make your own food safe moulds. We made one of Han solo in carbonite & made liquorice gummies as part of a friends birthday celebrations a year or two back. You could also go very large! As you like pickles & asparagus you could made gummy flavoured & shaped ones of those!
Han Solo :D
everything in your life has to be some stupid star wars version of it doesnt it
@@bazinga1831 Do you personally know this person? Why would you even make that assumption? Because they mentioned Han Solo?
Thanks to legal weed gummy making has exploded.
@@adamlane6453 I just saw bazinga's comment & yeah it's weird if directed at me. I like Star Wars, but I'm not an uber fan. The Han Solo gummies were actually for a friends kid as part of their birthday decorations. Plus I have no idea who bazinga is or why they think I'm a total Star Wars nut!?
Hi Andong, this video is tremendously helpful! Thank you :) I've got a question about the sheet gelatin you used. What was its bloom strength? Was is silver or gold variety?
Great video. Thank you 😊
English translation below :) Was ein geniales Video aber jetzt wo du mit Süßigkeiten angefangen hast hoffe ich das da in Zukunft noch mehr kommen. Ich persönlich wünsch mir ja schon seid Ewigkeiten ein vernünftiges Tutorial für Harte Bonbons, wie Nimm2 ohne die Füllung. Jedes mal das ich versucht hab irgendeinem Rezept zu folge ist irgendwas schief gegangen und ich hatte meist nur entweder sehr ekliges Karamell oder eine komische Masse die nach einer stunde oder so schmilzt. Adam Ragusea hat vor einer weile ein Video über gezogene Bonbons hochgeladen welche super sind aber auch nicht das selbe was ich suche. Ich würde mich Riesig freuen über irgendetwas in der Richtung (Ich würde mich wahrscheinlich sogar noch mehr über Kaubonbon freuen aber eins nach dem anderen. What an ingenious video but now that you started candy making, I hope there will be more of it in the future. I personally wish for ages for a comprehencive recipe for hard candy similar to Jolly Ranchers (I never had them but the web said those are american hard candys). Every time I try to follow a recipe it either ends in very disgusting caramel or some strange sticky mess that melts after an hour or so. Adam Ragusea made a video a while ago about Homemade image candy which is great but also not the type of candy I'm really looking for. I would greatly appreciate a video along those lines. P.s.: Wow, that took a while to put into english but after writing in german I thought I was a bit unfair for anyone wanting to read this who does't speak german.
Jolly Ranchers aren't worth the trouble
Great, now I can make my own instead of standing in the super market going through each pack and picking the one with the most orange gummy bear like a psychopath, haha. I've also wondered what it would be like as a layer in cake instead of on top of. Like a slightly chewy Jaffa cake.
There was a candy store near my house when I grew up that used to chop up misshapen gummies and sell them as 'boogers'. Can't wait to try this myself.
would a drink mix flavoring work for this? as a cheaper and easier to find substitute for aroma oils?
If you want a Haribo gummy bear texture, use bees wax and oil (I just guessed the amounts & it did well). They really do use this, its in the ingredients list.
Cheers
AFAIK it's a part of the plant oil mixture that's preventing the bears to stick to each other. It should NOT be an ingredient that's used to modify texture: See Aguilar, F., Autrup, H., Barlow, S., Castle, L., Crebelli, R., Dekant, W., Engel, K.H., Gontard, N., Gott, D., Grilli, S. and Gürtler, R., 2007. Beeswax (E 901) as a glazing agent and as carrier for flavours scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with food (AFC). EFSA J, 645, pp.1-28.
Added oil but now my gummy bears taste like a car engine. Please send help.
@@Konitama ride it out..
🤔 But isn't the oil & bees wax added _after_ the gummies are made? To stop them sticking together, rather than as part of the recipe
Using an inverted sugar without using a mold inhibitor will cause you to have to store them in the freezer. For shelf stability you don’t add the glucose or other variant as it does grow mold quickly.
Could I ask you some questions about the process please
Thank you for your experimentation and sharing what works!
would it be possible to use this recipe to make softer gummies (i.e. welch's fruit snacks?)
I use things like pop, gatorade, ginger beer etc instead of the water but I boil it down a bit to concentrate the flavour. You still have to use regular flavours like in the vid but can help add a nice background to it. Eg. Lime flavour with ginger beer as the liquid.
Did you know, you can purchase flavor syrups for sodas at most US grocery stores?
@@cr4zyj4ck yeah, have them here too. I don't make enough to warrent getting the syrup, and the brand/flavours I want arent available. If/when I do Cola gummies or anything like that I might pick up a bottle.
Hey I was wondering if you tried konjac gum as a gelatin substitute? I've had really good results replicating gelatin chewy-ness with half konjac/half xantham
Nice find, konjac is so chewy
any info about the shelf life of these little cuties? it would be great to make a big batch and store for everytime i crave =)
FINALLY this is what I have been looking for.
I really enjoyed your video. Everything you said made 100% sense. Yes you need inverted sugars to stop sucrose from crystalizing. Yes, put your citric acid in with the gelatin. It's also a good idea to put your flavors and colors into the bottle before filling. Less will spill out when you are mixing. Why the bear? Anyone who is addicted to gummy candy, like myself, will tell you the surface area to volume ratio of a short cylinder (bear) is the ideal one. When you elongate the cylinder (worms) this gets messed up and you lose the perfect texture. There are also gummy coke bottles, which are basically the same thing as bears. I would strongly recommend whatever shape you chose, it's main body resembles a short cylinder.
Speak for yourself. I like having a couple Haribo cherries in my mouth sandwiched together to make it all round. That's my ideal, something 3 times the size of a bear gummy and more round.
@@ActionGamerAaron I prefer the stems, to the cherries. I stand corrected.
I love big flat shapes that you can take real bites out of :D
I may try these. It may seem weird, but I will sometimes leave my gummy bears open a few days to get stale and super chewy. I love ultra-chewy gummy bears. I'd probably just make giant squares of them so to save the hastle of the bottles.
I always put them in the freezer
Amazingggggggg video one of the best instructional videos I've ever watched. To the point,informative, clear, understqble, quality .. On point great job
I would love to know how to make the ones that have the layer mix. They are so delicious when they have the white layer on the bottom and typical gummy on top!
Adding the citric (or maybe even malic) acid later seems to be a technique candy makers use? Not sure if that's useful here though. Wonder of there's any difference when you add it while in the pot or after.
Not sure if it would work with this recipe, but for bubble removal, I have put the final mixture into a tall glass, fridge it, then peel off the bubble layer, and you’re left with clear gummy mix. Reheat to liquify and put into molds
doesn't a hair dryer or hot air gun work the same way it works with basically everything else that traps bubbles?
@@n9ne I'm guessing you're referring to stuff like resins or epoxies. I would guess the gummy syrup is too thick and viscous for those techniques to work.
@Nine I haven’t tried that method with gummies, but I don’t think I would use a hair dryer as it’s likely blowing air/dust particles onto the surface of the gummy. But I might try it with a blowtorch like how they get rid of bubbles in creme brûlée before the water bath/oven step. I also agree with @Dominic DiMichele that it’s probably too viscous for the bubble to pop from air expansion, or the sugars might brown and caramelize before the pop happens. But it would be fun just to try for science sake!
@@n9ne Naw, the "bubbles" are actually gelatin foam and theyll even solidify like the rest of the gelatin.
Just place the liquid into a vacuum chamber(before it sets and you pour it)... should remove 99% of all bubbles.
If you were to add MCT oil into these (for reasons), would the best way be to incorporate it? mix it in with some lecithin before the step where you skim the bubbles?
Hey this is such a great video! I have one question though. When can I add the citric acid? Can I add it to the sugar before I start to cooking it?
I wonder if you can flavor/color these with (powdered) freeze dried fruit? Either way this is awesome - every time I look for gummy recipes online I encountered what you describe, terrible recipes everywhere. Thanks!
That would be great! Combined with switching the glucose for honey, it could make for a more flavourful and less unhealthy gummy bear, with no artificial additives.
They wouldn't be transparent then
My gummi bear related dream would be to find honey flavored ones again. Only tasted them once as a child during a Christmas market in Germany.
Try the interweb?
@@the_retag I'm not gonna order food (and candies even less) from the internet when I have markets around me, that would be silly.
@@c0mpu73rguy well apparently those markets dont have what you want, so i dont see the point tbh
@@the_retag I mean, just ordering one small bag of candies feels stupid. If I really had nothing and had to order more, that would feel more reasonnable. I know, my brain is weird.
@@c0mpu73rguy the most logical thing to do is to order that one stupid specific thing your looking for. Thats what the internet is for. As others have mentioned, they clearly aren't in stores around you. So it's amazing that you'd feel dumb utilising a tool meant to find you the weird thing your looking for but have no issue continuing the search for something you already confirmed cannot be found. Stop overthinking it, make the leap, buy yourself some honey gummies online, and let me know how they are because goddamn i love honey
Here's me watching this with a bag of Tangfastics, and now I need you to try making them.
Hello, thank you for the recipe. I would like to try my hand at gummy making again after watching your video (have tried before and failed 👎). But before I can start, I think I need to know the size of the gelatin sheets? The ones I have seem to be a lot smaller and that would completely skew the ratio. Also, if I only have glucose syrup or another type of more liquid syrup, what would that mean for the water content over all?
Description says 30g of gelatin
Kind of the point in which so many people are trying to make these at home, is to specifically get away from sugar, chemical colors and flavorings. I've made them using gelatin, acacia, citric acid, my own monk fruit/stevia blend, and real fruit extracts. Yes, they start out a bit more "jelly-like" fresh out of the mold... but the trick is to remove them from the molds with avocado or coconut oil on your hands, and you need to own a food dehydrator. They get that chewiness from the controlled moisture loss. Sure, it's a slight compromise... but I know my kids are getting not only fiber, collagen but also the great benefits of antioxidants, from say, dehydrated blueberry extract. And it's not spiking their blood sugar, they don't get hyper after eating them either.
I was specifically searching texture
He wasn't trying to make healthy gummy bears...he was trying to replicate the taste and texture of Haribo gummy bears.
Now you can have the Haribo treat without the gastric distress :-D
That was only the sugar-free version
candy makers tend to handle inverted sugars with hands frequently washed in very cold water, bouncing it between their hands to keep it from sticking. works well.
Great video! Any way you could come up with a healthy version? I have been trying to make some healthy ones and I am not having much luck. The gelatin (unflavored) still takes away the flavor, but I want to use gelatin for the health benefits. I am thinking of using freeze dried powders for enhanced flavor, not sure if that will work. I now understand about the hydration level, thank you for that information, I think this will help out. I would love any ideas and teaching if possible. Thanks so much!!
I'm afraid the sugar is crucial to getting the right texture with a gelatin gummy. Sugar-free gummies are possible, but in that case I'd go with a pectin gummy - it's an entirely different approach.
Have you done any experimentation with add-ins (specifically powders)? Creatine gummies seem unreasonably expensive and I've been toying around with the idea of just making my own instead, which considering the citric acid mixed in well I figured could work (except for the fact that it's not really that soluble in anything as far as I know)
Hey man, thanks for the great video! If I'm not mistaken you could use a torch to heat your gummy syrup and get rid of the bubbles without throwing away so much. If I remember correctly I saw that in one of Claire's test kitchen videos.
"Can make any shape we want" Sounds like a future Jazza video to me
cool video:) legit question, at which point would be wise to add oil to the mix? I was thinking right at the end when ready and hot and its just before made into gummy bear forms? Thanks!
another question, wouldnt honey crystalize just as sugar did?
Hey! Loved the video! Can you try doing a sugar-free or reduced sugar version?
Hi, just a tip for gelatin. It will absorb 5 times its weight, so you are supposed to use 5 grams of water every gram of gelatin. This ratio is used in pastry world, so it should be precise enough for candy making, i guess
Am absolutely loving your channel. Where did you get the huge box of gelatine from?
how long do they last? Also if I was to use the powder gelatin, how much would I need?
Next time you could try using a hot air gun to get rid of the Bubbles. It works with resins at least and they have quite the same consistency. Thanks for your great content! 👍
Can you please try making sour and spicy gummies? Also giant gummy candy sound like something to experiment with (like the ones you can buy at Vat19). also really enjoy the podcast 😊
Adi: Just dip any gummy in citric acid and you have sour gummy bears.
@@violetviolet888 you actually make the Candy Sour as well the stuff on the outside is sugar (some times coated/sprayed with a citric liquid to stick to the gummies.
@@adi9216 Not with the candies I'm talking about. I make candy and coat with citric acid power, that's why they're so sour when they hit your tongue. ; )
Loved the video! I still had a question I still have after raiding the comments and rewatching though. Is there a specific type of sheet gelatin I should use or would any bloom work? I personally don’t know the difference between them.
When I saw this, I chuckled like a madwoman there’s nothing I love more in this world than gummies, and I adore haribo gummy bears!!!
Jade Dittel: Albanese brand blows Harbo out of the water. Much better texture.
I make gummy bears at work. Vaguely the recipe we use is something that calls for: Apple Juice Concentrate, Ascorbic Acid, Citric Acid. Pigskin Gelatin, Corn starch, Sugar, Corn Syrup...water and theres other things like the concentrated flavors and colors...and Im sure Im missing other things too including the actual cooking process
Is there a way to do this recipe with sugar substitutes for diabetics? Also my favorite gummy candy is Haribo Sauer Schnuller (pacifiers)
Thanks so much for making this video. The best video out there on gummies...hands down!
Thank you soo much for this video truly help a lot . 2 questions … can I use the inverted sugar process with agar agar ? Unfortunately we don’t eat pork so gelatin won’t work for my family . Also I want to know is it okay to use fruit juice as well as the fruit flavoring ??
Oh boy!! Im soo hiped whit this series
Thanks very much, but how many days can the gummy last freshly I just like the way you present the whole issue thanks from nigeria
Use fruit juice concentrate to replace some of the sugar+water in the recipe?
Do you need a specific temperature safe mold? I need to make gummy snakes for a birthday party.
Thank you so much for the invert sugar tip! My gummies have been terrific ever since.