Black Elderberry Gummies Recipes
ELDERBERRY GUMMIES RECIPE
Homemade gummy bears with a base of elderberry syrup help boost the immune system and are fun for kids (or adults) to take!
Provided by Katie Wells
Categories Snack
Time 2h10m
Number Of Ingredients 4
Steps:
- Grease molds or glass pan with coconut oil to prevent sticking.
- Place ¼ cup of cooled elderberry syrup in a 2 cup measuring cup and quickly whisk in the gelatin powder.
- Add the ½ cup of hot (not boiling) water and stir quickly until smooth.
- Add the rest of the elderberry syrup and stir or whisk until completely smooth.
- Pour into molds and refrigerate for 2 hours or until completely firm.
- Pop out of molds and store in airtight container with parchment paper between layers.
Nutrition Facts : ServingSize 2 gummies, Calories 17 kcal, Carbohydrate 2.7 g, Protein 0.8 g, Fat 0.5 g, SaturatedFat 0.5 g, Sodium 2 mg, Fiber 0.1 g, Sugar 2.3 g
BLACK ELDERBERRY GUMMIES RECIPE
Delicious, portable, and infused with powerful antioxidants like anthocyanins, these elderberry gummies are one of my family's favorite ways to support the immune system during sniffle season. This recipe makes 225+ gummy bears using this silicone mold. Each mold holds 50 gummies so I bought two sets.
Provided by Heather Dessinger
Categories Snacks
Time 2h15m
Number Of Ingredients 5
Steps:
- Mix together the elderberry syrup and water.
- Pour 1/2 cup of the liquid into a small bowl. Place the remaining liquid in a small saucepan or pot. Turn the burner to low heat.
- While the liquid is warming up you're going to prepare the gelatin. Just keep an eye on the stovetop - when the liquid is hot but not boiling, remove the saucepan/pot from heat. For me, this usually happens just after I finish preparing the gelatin.
- To prepare the gelatin to be added to the saucepan/pot: Add 1 tablespoon of the gelatin to the liquid in the bowl and stir it in with a fork. Repeat this process, stirring each time, until all the gelatin has been mixed in.
- When the stovetop liquid is hot but not boiling, stir in the gelatin mixture and whisk thoroughly to smooth out any lumps. If you're using vitamin c powder and/or probiotics, allow the mixture to cool to 105F - 110F, then stir in the powder and go to the next step. I don't use a kitchen thermometer to check - a plain old digital thermometer for checking body temperature works just fine.
- Pour the gelatin mixture into your silicone mold. If you're using the gummy bear molds pictured in the post, use the dropper provided to make the process easier. If the liquid starts to thicken to the point that it becomes difficult to work with. Place the pot back on the stove over low heat until it warms up and becomes runny again.
- When you're done filling all the molds, pop them into the fridge so that the gummies can firm up. The amount of time it will take for the gummies to firm up depends on the size of each gummy, but in general it should be about 1 - 2 hours.
- When they're ready, pop them out of the mold and store them in an airtight container in the fridge.
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- In a saucepan on medium low, heat syrup and gelatin. Whisk frequently and heat until mixture is warm and gelatin is dissolved. DO NOT overheat or boil - this will affect how the gelatin sets and kill the raw honey enzymes.
- With an eyedropper, fill silicone gummy molds. If you have some extra mixture left, you can pour it into a flat tray and refrigerate, then cut into gummy cubes.
- Once gummies have solidified, pop out of molds and store in an airtight container in the refrigerator. Gummies must be refrigerated. If left at warm temperatures, they may melt.
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- Add honey and sugar to the hot juice. Simmer the sweetened juice for 20 minutes. Remove the saucepan from the heat.
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