Raspberry Fruit Gummies

Overview

The end of the year is here in a blink of an eye, and the Spring Festival will be celebrated in more than sixty days. Every year at this time, whether you are a dessert shop, a private baker, or a housewife, you have to start making some candies and snacks, package them to give away, or keep them for yourself to eat, so as to have a sweet and good fortune during the New Year. Take the gummy bears that my children love to eat. You can actually make them at home. You only need a small pot, boil them, stir them, pour them into molds, cut them into pieces and cover them with powdered sugar. Homemade fruit gummies use natural fruits, real ingredients, not fruity flavors, making them safer to eat. Next, take the steps of making raspberry gummies as an example to introduce the specific methods and operating points. Kitchen utensils and tools used: cooking pot, heat-resistant silicone spatula, electronic kitchen scale, probe thermometer, induction cooker or electric ceramic stove (temperature control). Mold: Xuechu HELLOKITTY chocolate silicone mold (or metal mousse ring, glass box can be used).

Tags

• snacks
• citric acid
• glucose syrup
• pectin
• raspberry puree
• fine sugar
• water

Ingredients

Steps

1. 1 Prepare various ingredients.

   

2. 2 Pour the citric acid into an equal amount of water to dissolve, mix the fine sugar and pectin (to avoid clumping when pouring), and set aside.

   

3. 3 Pour the puree into a small pot, heat over medium-low heat and stir until small bubbles appear.

   

4. 4 Slowly pour the granulated sugar mixed with pectin into a small pot, stirring continuously until everything is poured in and mixed well.

   

5. 5 Pour in the glucose syrup, mix well and continue to heat to 107°C.

   

6. 6 When the number on the thermometer shows 107°C, immediately pour in the citric acid melted with water, mix well and pour into the silicone mold. Tip: The silicone mold needs to be coated with vegetable oil first to make it easier to demould. If you use a metal mousse ring, put heat-resistant oil paper or silicone pad on the bottom, and then pour the cooked slurry.

   

7. 7 Let cool or refrigerate for half an hour, then you can unmold. Place the fondant in a large bowl filled with fine granulated sugar or powdered sugar (except for the amount marked on the label) and roll it around so that all sides are evenly coated with fine granulated sugar.

   

8. 8 Don't put in too many pieces at once to avoid sticking. The prepared gummies can be stored in a cool, dry sealed jar at room temperature (24-28°C) for about 1 month.