If you’re looking for a low sugar gummy recipe, this is not it please look elsewhere.īacking up a bit, candy isn’t like cakes or cookies where reducing the sugar maybe makes the final product less moist or tender or spread less, but still comes out looking like a cake or a cookie regardless. It’s not a low sugar recipe by design, and cannot be converted into one. I know you’re tempted, since it seems like a lot of sugar, but that sugar is necessary for this recipe to work. Let me just say it up front since it bears repeating: DO NOT reduce the sugar in this recipe. I vividly recall working my way through this book when I was a tween (what, your 11-year-old self didn’t spend their weekends making homemade lollipops?) While the fruit gummy recipe in the book is mainly water, pectin and sugar with extract for flavor, I adapted it to use fresh strawberry puree instead (frozen fruit also works here).ĭifferent kinds of fruit also have varying amounts of natural pectin, so if you tried to swap the strawberries for something else here you may end up with something slightly softer or firmer (most berries are fairly low pectin, for example, compared to say, plums or cranberries which are naturally high in pectin).īecause this recipe uses pectin, not gelatin, the resulting gummies are 100% vegetarian and, assuming you buy vegan sugar, also 100% vegan without making any substitutions. The recipe is based off of one in a Time Life candy-making book I’ve had for ages. Technically you could even take the temperature a few degrees higher still, although you do risk burning the fruit if you do. I took it a bit higher than a typical pâte de fruit, since I wanted a firmer texture. The difference between this recipe and a jam is the quantity of pectin and the temperature to which it is cooked. You’re essentially making a really firm jam, or a pâte de fruit, which achieves its unique texture through the combination of sugar, pectin, and acid. If you’re looking for a textural comparison, think more along the lines of a gumdrop or the inside of a jelly bean, tender and jelly-like, as opposed to the chewy, more elastic characteristics of a gummy bear (which are usually gelatin-based). You’ll just have to trust me on this one. It’s actually really hard to capture the dynamic texture of the gummy, static photos simply can’t capture kinetic attributes like bounce and squish. You can also increase the citric acid in the coating for a truly mouth-puckering result. You can certainly opt to use just sugar if you wanted a sweeter gummy (though don’t leave out the citric acid in the candy base itself as that is necessary for a proper set). The gummy itself is not overly sour rather, the tart kick comes from a coating of sugar mixed with citric acid. Both the sugar and the citric acid serve to amp up the strawberry flavor even more. Made using real fruit (versus fruit extract or flavoring concentrates like many gummy recipe), these homemade gummies taste like a perfectly ripe spring strawberry, only more intense. There is a lot of info in this post, including plenty of sugar science, that I encourage you to read through before attempting this recipe. Now that that is cleared up, let me tell you a bit about these delightful (and family friendly!) sour strawberry gummy candies. I have no experience with such confections (we live in the wrong state for that), and thus I cannot advise as to how you might convert this recipe into that kind of recipe, so please don’t ask. Don’t get me wrong, they are plenty fun, but just not that kind of fun, if you know what I mean. These pectin-based gummies are sweet and sour with a delightful jelly-like texture that you’ll adore.īefore we start, let me just say: these aren’t those kinds of gummies. Making your own gummy candies is not for the feint of heart, but the results are well worth the effort. These homemade sour gummies are bursting with strawberry flavor from real fruit, coated with citric acid and sugar for a spectacularly sour finish.
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