Haribo Cherry Gummies Recipes
HARIBO GOLD-BEARS GUMMY CANDY HACK
The nearly 100-year-old German candy recipe can be hacked with Jell-O and a few other ingredients. This recipe makes one flavor, but can be repeated for every flavor you want to include in the finished product.
Provided by Todd Wilbur
Time P3DT20m
Yield 50 pieces
Number Of Ingredients 7
Steps:
- Combine Jell-O, unflavored gelatin and citric acid in a medium microwave-safe bowl and stir to combine.
- Add the corn syrup and water, and stir gently with a soup spoon until all of the ingredients are blended together. Stirring too fast may add air bubbles to the mixture, so keep it slow and sweeping. Let the mixture sit for 5 minutes so that the gelatin can bloom.
- Stir the candy syrup gently again, then microwave it on high for 30 seconds. Stir it again, then zap it for another 15 seconds. Repeat heating it for 15 seconds 3 more times for a total heating time of 1 1/2 minutes. If air bubbles begin to form on the surface of the gelatin, stop heating and stir gently. You don't want any bubbles in the syrup if you can help it. Let the mixture sit for 10 minutes. Give the solution a gentle stir every couple of minutes and you should see it become clearer over time.
- Spray the bear molds lightly with oil spray.
- Pour the candy syrup into a measuring cup with a spout, then carefully pour the liquid into the bear molds. Don't fill each bear all of the way to the top. Leave a little room in each mold.
- Let the candy sit for 30 minutes, then put the molds into your refrigerator for another 30 minutes.
- When the candy is firm push each piece out of the molds and arrange them on a baking sheet or in a large storage container so that they are each standing upright. Let them sit this way for 48 hours, then lay them on their backs for 24 hours. This process will help the bears dehydrate so that they are chewy like the originals. Depending on your climate, your gummy bears may have shrunken enough after 72 hours. If not, leave them out for another day or two, until they are chewy. Toss them around every so often as they dry out. When they are chewy enough for you, seal them up in an air-tight covered container or zip-top bag. Keep them stored in a sealed container and they should last for a couple weeks.
HOMEMADE GUMMY BEARS
Who knew it was so simple and quick to make one of the most beloved, nostalgic treats out there? Gummy bears might have been your favorite as a child, and now they'll be your favorite again with this quick and easy recipe.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 100 gummy bears
Number Of Ingredients 3
Steps:
- Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup.
- Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.
CHERRY GUMMIES
Provided by Ree Drummond : Food Network
Time 10h15m
Yield 64 gummies
Number Of Ingredients 5
Steps:
- Sprinkle the gelatin into 1 cup water and allow it to bloom, which will take about 5 minutes.
- Meanwhile, heat the cherry juice and sugar in a saucepan over a medium-high heat until the sugar has dissolved, about 2 minutes. Remove the pan from the heat and slowly whisk in the bloomed gelatin until completely dissolved. Add in the lime zest and juice, stirring to combine.
- Spray an 8-by-8-inch baking dish lightly with cooking spray. Pour the mixture into the pan and transfer to the refrigerator. Chill for 2 hours.
- Remove the pan from the fridge and tip the chilled gummy block onto a board. Cut into 1-inch cubes. Carefully remove the individual gummies onto a baking sheet and allow them to sit out overnight on the counter. This will help give them a more gummy texture. Pack into resealable bags or mason jars.
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