Gummy Candy-NO CORN SYRUP!

Last fall, I started trying to add more gelatin to my diet, so did a search for corn syrup free gummy worms. I found something I liked at The Frugal Kiwi

I have since played with and modified the original recipe to my needs. Here is it's current incarnation....

Gummy Candy

3-4 cups fruit juice
1/2-1 cup cane sugar
2-4 tsp cream of tartar
1 cup gelatin (1 cup = 16 TBS)
Dab of coconut oil
Pinch of salt
Fruit Juice concentrate (optional, but intensifies the fruit flavor)

Mix sugar and gelatin together, then add to cool juice. Less liquid will give a chewier "bite" but will also make it harder for the gelatin to dissolve...it's a fine balance. Give it time to absorb, about 1-2 minutes at least....more if using less liquid. Heat on low or medium and stir frequently. When the liquid is clear, not cloudy, then you can pour into greased molds. I used coconut oil....or you can just melt the oil into the gelatin. When I used ice cube trays, the recipe overflowed the trays a little, meaning the cubes ended up being all connected. That was good though, because it helped to get them out when they were cool. I now use a lasagna or boiler pan and slice into 16 strips or cubes so I know how many TBS of gelatin I am getting. Thin strips seems to have a better "bite" than thicker cubes, but it tastes good either way. : )

I have used OJ, Pomegranate & Lime, Cherry, Cranberry etc. for juices and they are all yummy. Some are naturally sweeter or thicker than others, hence the variation in sugar and liquid. Play with it, there are no rules....except to make sure there are no clumps BEFORE you heat the juice...or you will spend FOREVER trying to get them out later.

Someday......you know, when I'm rolling in extra funds......I'd like to get some molds for gummy candy making. I made one, ONCE, out of foil on my wire cooling rack. It made wonderful, thin, long "worms." It took longer to make the mold than to make the gummies and the foil was too delicate and tore in a few spots while I was taking them out, so NOT reusable.  Bummer.      

Edited to add:  The cream of tartar adds extra "tart" which my taste buds like and extra potassium, which my body likes.  You can ramp it up or down, as needed.                                                                   


P.S. YOU CAN FREEZE THESE!

                   

 
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