Lancashire farmer
Well-Known Member
Firstly these are a very unhealthy way for you to medicate. I love sugar though and these hit the spot. 
You can knock up 100 of these in little over half hr.
Ingredients
70g unflavoured gelatin sheets/leaves
140ml water
250g sugar
250g glucose/corn syrup
15ml citric acid (to make them sour)
2ml flavouring of choice.
1ml syringe distilate. This is mixed with 1ml of mct oil and 1ml of sunflower lechin prior to use.
(makes 100 ~10mg standard sized gummy bears, adjust quantities accordingly).
Method
First bloom the gelatin.
Place the gelatin in a sealable bag with the 140ml of water. Place this into a water bath at 60-65°c for 25 minutes or until a thick streak free paste is formed.
Next is the sugar base.
Combine 250g of sugar with 250ml of syrup in a pan and heat to 65°c. Wait until all the sugar has dissolved and add the bloomed gelatin. Mix slowly for a couple of minutes so that the products mix correctly.
Alow to cool to 50°c before mixing in citric acid, flavourings and distilate mix. Heat at 50°c mixing slowly to unsure no airbubbles form.
Remove from heat and pour slowly into moulds.
Products are set within a couple of hours and last weeks without going tacky/mouldy like a lot of water based jellys.
You can knock up 100 of these in little over half hr.
Ingredients
70g unflavoured gelatin sheets/leaves
140ml water
250g sugar
250g glucose/corn syrup
15ml citric acid (to make them sour)
2ml flavouring of choice.
1ml syringe distilate. This is mixed with 1ml of mct oil and 1ml of sunflower lechin prior to use.
(makes 100 ~10mg standard sized gummy bears, adjust quantities accordingly).
Method
First bloom the gelatin.
Place the gelatin in a sealable bag with the 140ml of water. Place this into a water bath at 60-65°c for 25 minutes or until a thick streak free paste is formed.
Next is the sugar base.
Combine 250g of sugar with 250ml of syrup in a pan and heat to 65°c. Wait until all the sugar has dissolved and add the bloomed gelatin. Mix slowly for a couple of minutes so that the products mix correctly.
Alow to cool to 50°c before mixing in citric acid, flavourings and distilate mix. Heat at 50°c mixing slowly to unsure no airbubbles form.
Remove from heat and pour slowly into moulds.
Products are set within a couple of hours and last weeks without going tacky/mouldy like a lot of water based jellys.
