Candy that looks like it came from a store: homemade gummy bears get their firmness thanks to one detail
Making homemade gummy candies allows you to control the ingredients and achieve the desired elasticity without the use of industrial preservatives.
To achieve a stable result, you need to pay attention to the following parameters:
Gelatin. A high-strength product (200 to 220 bloom) is required. Using gelatin with a low bloom value will result in candies that are too soft and will melt quickly.
Flavor base. Natural clarified juices or strained purees are suitable. Important: fresh kiwi, pineapple, papaya, and figs contain enzymes that break down the gelatin structure. To use these fruits, the juice or puree must be pre-heated.
Sweeteners. Sugar, honey, or syrups. Using liquid syrups makes the mixture more transparent.
Citric acid. Added in minimal quantities to balance the flavor.
Tools: Food-grade silicone molds and a pipette. The pipette is essential for accurately filling small wells (1-2 ml) without wasting or contaminating the mold.
