I haven’t attempted that yet, but if you can make gumdrops at home from healthier ingredients, then that’s definitely a win over industrial confectionery. Some people even make them with diet sugars, like Stevia. Homemade gumdrops, therefore, at least contain a certain amount of vitamins, which is certainly better than store-bought packs of empty carbohydrates. What I love about producing them at home though, besides the vast range of flavors, is that I can make them from fruit juice extracts. To be frank, homemade gummy candies aren’t much cheaper than buying them from the store, because gelatin is quite costly anywhere. Besides this humbly acknowledged success, making gumdrops at home is just a lot, I mean, a LOT of fun. I was able to let my creativity run wild and produce gummy candies of any flavors I possibly could, from classic flavors like fruits, mint, or coffee, to more “oddball” ones such as liquors, cotton candy, or red velvet cake. What a big, pleasant surprise! My gumdrops were fairly on par with Haribo gummy bears in terms of chewiness as well as tastiness. Only recently, when I had gelatin piling up in my kitchen, I finally decided to give it a shot. The main reason was that I did not really believe it would be possible to replicate the famous Haribo gummy bears at home only with gelatin, sugar and water. However, while I did know quite many homemade gumdrop recipes, I was hesitant to try them for a long time. Many of you may have also passed by some tutorials on how to make gumdrops at home just as I did before. Store at room temperature in an airtight container or ziplock bag for up to three weeks.I believe many of you are very familiar with these little cutie chewy and gummy sweets, namely gumdrops, and how wonderful they taste. Toss 3-4 marshmallows in the bag at at time to coat with powdered sugar, then toss in a sieve to remove excess sugar. Place remaining 1/2 cup powdered sugar in a paper bag. Spray a long knife with nonstick spray and cut into 1” cubes.Flip upside down so that the marshmallows fall onto the cutting board and peel off wax paper. Sift remaining powdered sugar-cornstarch mixture over the marshmallows. After 6-8 hours or the next day, set a cutting board on top of the marshmallow pan.Cover loosely with plastic wrap and let sit at room temperature for 6-8 hours or overnight. Let sit for about an hour, then sift half of the powder sugar-cornstarch mixture over the marshmallows, reserving the rest for later. Use a knife to swirl the color as desired. Immediately squeeze drops of red food coloring randomly over the marshmallows.Turn off the mixer and quickly scrape the mixture into the prepared pan, spreading it out with your greased spatula. With the mixer still running, add extracts and beat for one more minute.Spray a silicone spatula with nonstick spray. While your mixture is whipping, whisk together 1/2 cup powdered sugar and 1/3 cup cornstarch.Let whip on high speed for 8-10 minutes, until mixture is thick and glossy. Attach the whisk attachment and turn the mixer on low for about a minute, then slowly increase the speed to high. Remove from heat and carefully pour straight onto the gelatin in the stand mixer, avoiding the sides of the bowl.Bring to a boil and cook for about 8-10 minutes, until the candy thermometer reaches 240 degrees. Whisk until the sugar has dissolved, then leave it alone and place a candy thermometer on the side of your pan. Combine remaining 1/2 cup cold water with corn syrup, sugar, and salt in a medium sized saucepan over medium high heat. Sprinkle with gelatin and let bloom while you make the next step.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |