Help with "Gummy Lego Candy" recipe?

August 9, 2015 2:16 AM

I have watched this YT vid many times and I have followed his directions and experimented with my locally available ingredients but can't get the texture right. Has anyone made Gummi candy and had amazing success? How did you do it?

Am I missing something? Is there something inherently different about USA 'Jello' to Australian (possibly more UK ) 'Jelly ' I am missing? I have glucose syrup, gelatine, citric acid and jell(o)y mix - which I am using to cheat on the basic colour and flavour. The citric acid is for the 'sour' taste effect.

posted by esto-again to Food & Drink (8 answers total)

I hope my answer won't be deleted as a non-answer, but I've basically had the exact same problem as you (using only juice and gelatine though) and concluded that it's not possible to get the typically firm and chewy "gummy bear" texture. And if you look at the shots of his bricks (esp. where he's grabbing them), you can see they are pretty wobbly and transparent, so far more jell-o-like in texture than anything store-bought. (Tho I'll be damned if I know what the secret is; I've pored over Haribo ingredients lists and not figured it out.)
posted by ClarissaWAM at 4:39 AM on August 9, 2015

Response by poster: Well, as an Australian, I'm not afraid of big Gummy. So there.
posted by esto-again at 4:48 AM on August 9, 2015

Response by poster: ClarissaWAM, stay with me. I'm cool.
posted by esto-again at 4:53 AM on August 9, 2015 [1 favorite]

You have to use high bloom gelatin and sorbitol. Another youtube vid.
posted by phunniemee at 5:40 AM on August 9, 2015

When I've seen similar things before they just melted packets of jelly and didn't dilute it at all.
posted by missmagenta at 7:16 AM on August 9, 2015

Agar powder provides a firmer texture than gelatin.
posted by metasarah at 7:30 AM on August 9, 2015

Maybe this recipe has the detailed information you're looking for. It looks promising.
posted by Too-Ticky at 9:06 AM on August 9, 2015

Best answer: I have made gummy candy of varying firmness by varying the amount of unflavored gelatin added into the mix. Maybe make a sacrificial batch doubling the amount of unflavored gelatin, and work down from there? (When I did that, the first batch was almost inedibly firm, but subsequent batches were perfect.)
posted by instamatic at 1:53 PM on August 9, 2015