Candy Gems Recipes

CANDY GEMS

Steps:

• Bring 1 cup sugar, 1/4 cup water, and 2 tablespoons corn syrup to a boil in a small saucepan over medium-high heat. Heat until syrup registers 300 degrees on a candy thermometer. Remove from heat, and stir in 1/8 teaspoon cinnamon extract and 1 or 2 drops food coloring using a rubber spatula. (Mixture will steam and bubble when liquid is added, so be careful.) Transfer mixture to a liquid measuring cup, and let the bubbles settle slightly, about 15 seconds.
• Slowly pour mixture into gem candy molds just below the top. Let cool until candies harden, about 30 minutes. Remove candies from molds. Repeat with remaining 1 cup sugar, 1/4 cup water, 2 tablespoons corn syrup, 1/8 teaspoon cinnamon extract, and 1 or 2 drops food coloring (same color as first batch).
• Let second batch cool slightly, about 3 minutes. Top with first batch of hardened candies, flat sides together, matching sizes and shapes. Let harden and cool completely before removing from molds.

KOHAKUTOU CRYSTAL GUMMY CANDY

Steps:

• Place cool water into a medium-sized saucepan
• Sprinkle agar agar powder over the water and let it absorb for 5 minutes
• Bring the mixture to a simmer and cook for 2-3 minutes stirring constantly with a spatula
• Sprinkle in your sugar and continue cooking for another 2-3 minutes
• Remove from the heat and add in candy flavoring and citric acid
• Pour the mixture into a heatproof, glass dish that has been lightly oiled to prevent sticking
• Add a few drops of liquid food coloring on top and swirl with a toothpick. You can blend fully or leave it streaked
• Place the container into the fridge for 2-3 hours until set
• Remove the set gummy from the container and cut into crystal shapes using a sharp knife
• Place the crystal gummies onto a parchment covered cookie sheet and let dry at room temperature for 2-3 days until a hard crust forms on the outside

CHAMPAGNE GUMMY GEMS

Steps:

• Place champagne in a small saucepan over medium low heat. Slowly sprinkle in the gelatin, stirring as you add it in to avoid clumping. Stir in the flavored Jell-O until fully combined.
• Stir continuously as the mixture heats and cook until gelatin and jell-o powder has dissolved into the champagne and the mixture is evenly heated, about 3-5 minutes. Remove the mixture from the stove and pour into a measuring cup.
• Stir the mixture to help settle the bubbles and skim if necessary so that the liquid is clear. Pour the mixture into 2 11-well silicone gem molds.
• Place the mold directly into the freezer for approximately 30 minutes. Remove from freezer and remove gummy gems from the mold. Sprinkle over edible glitter, matching the glitter color to gem colors.
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