I Cracked the Code to DIY Gummy Bears

Ingredients

• 12 sheets Sheet Gelatin (ground into a fine powder for low‑hydration bloom)
• 200 g Granulated Sugar (base for the candy syrup)
• 100 ml Water (for dissolving sugar)
• 100 g Glucose Syrup (inverted sugar that keeps gummies chewy and prevents crystallisation)
• 5 g Citric Acid (adds tartness and extends shelf life)
• 5 drops Strawberry Flavor Extract (one of six flavors)
• 5 drops Green Apple Flavor Extract (one of six flavors)
• 5 drops Lemon Flavor Extract (one of six flavors)
• 5 drops Tangerine Flavor Extract (one of six flavors)
• 5 drops Pineapple Flavor Extract (one of six flavors)
• 5 drops Blueberry (Woodruff) Flavor Extract (mystery flavor)
• 5 drops Food Coloring (match each flavor, optional)
• 1 tsp Vegetable Oil (coat fingers to prevent sticking when unmolding)

Instructions

1. Grind Gelatin Sheets

   Place the 12 gelatin sheets in the food processor and pulse until a fine powder forms.

   Time: PT5M

2. Bloom Gelatin

   Transfer the powdered gelatin to a small bowl and add 30 ml of cool water. Stir gently and set aside.

   Time: PT5M

3. Make Sugar Syrup

   Combine 200 g granulated sugar and 100 ml water in a saucepan. Heat over medium, stirring very gently, until the mixture reaches 115‑120°C on the candy thermometer.

   Time: PT10M

   Temperature: 115-120°C

4. Add Glucose Syrup

   Quickly stir in 100 g glucose syrup (or corn/rice syrup) until fully dissolved.

   Time: PT2M

5. Incorporate Gelatin

   Reduce heat to the lowest setting. Sprinkle the powdered gelatin (with its bloom water) into the hot syrup, stirring continuously until the mixture is smooth and the gelatin is completely dissolved.

   Time: PT5M

6. Skim Surface Bubbles

   Allow the mixture to rest for a minute, then skim any foam or bubbles from the surface with a spoon.

   Time: PT2M

7. Portion and Flavor

   Divide the warm syrup evenly into six squeeze bottles. Add the corresponding flavor extract drops and food‑coloring drops to each bottle, mixing gently.

   Time: PT5M

8. Fill Silicone Molds

   Holding a bottle close to the mold, slowly squeeze the syrup into each bear cavity, avoiding air bubbles.

   Time: PT5M

9. Initial Set at Room Temperature

   Let the filled molds sit on the counter for about 20 minutes until the gummies firm enough to handle.

   Time: PT20M

10. Refrigerate to Finish

    Transfer the molds to the refrigerator and chill for at least 2 hours, preferably overnight, until fully set and chewy.

    Time: PT2H

    Temperature: 4°C

11. Unmold and Serve

    Rub a tiny amount of vegetable oil on your fingertips, then gently pop each gummy bear out of the mold.

    Time: PT5M

Nutrition Facts

Calories

10

Protein

0 g

Carbohydrates

2.5 g

Fat

0 g

Fiber

0 g