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Shelf Stable Gummies Recipe

   
 

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     Shelf Stable Gummies

Category   Desserts - Breads
Sub Category   None
Servings   110-2mL/gummy

Ingredients
1/2 c. Cold water
2 Tbls Gelatin (2 envelopes - 1 tsp. Knox gelatin)
3 oz. pkg Jell-O, any flavor
1 tsp. Citric Acid; scant
1/4 tsp. Potassium Sorbate solution (see recipe)
1/4 c. Corn syrup
1.5 Tbls. Sorbitol
2-3 Tbls. Tincture (more or less for desired potency)
POTASSIUM SORBATE SOLUTION-
 
1-1/2 c. Warm water
1/2 c. Potassium Sorbate

Instructions
Mix 1-1/2 c. warm water and 1/2 c. Potassium Sorbate in a mason jar and stir until powder is dissolved. Store in cool dark place like pantry. Prepare molds- line baking sheet with parchment. Spray molds lightly with cooking spray and wipe off excess. Place on baking sheet and set aside.
Put cold water In a shallow dish like a pie plate. Sprinkle plain gelatin over water; sprinkle Jell-O over that and then citric acid on top of Jell-O. Sprinkle potassium Sorbate solution on top of it all. Let sit for 5-10 minutes to “bloom” the gelatin. LET SIT. DO NOT STIR.
Combine corn syrup and sorbitol in small saucepan. Turn heat to about medium and start to warm mixture. Add gelatin mixture and stir gently to avoid creating too many bubbles. When a ring of bubbles begin to boil up around the outside rim of the liquid, remove from heat. Let sit for a few minutes to allow excess bubbles to form a film on the top of mixture. Skim film and excess bubbles from top and discard. Add tincture and thoroughly stir to ensure it’s well mixed and gummy potency is homogenous.
Fill molds using dropper or squeeze bottle. Place molds in fridge for about 60 minutes to set. Pop gummies out of molds and line them up on parchment paper. Leave gummies out to dry for 1-3 days to “sweat”. Store in airtight container at room temperature or in fridge. Fills 110-2mL gummie molds.
Serving Suggestions
As much as you can handle.


Originally Submitted
3/29/2020





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