How To Make Candy Sour Recipes

HOW TO MAKE SOUR CANDY

Steps:

• Puree the fruit. Add 1 cup (200 g) of frozen fruit, such as strawberries, blueberries, or raspberries, that has been defrosted to a food processor. Process the fruit until it is pureed smooth. If you don't have a food processor, you can puree the fruit in a blender.
• Heat the fruit, water, lemon juice, and honey to a simmer. Add the pureed fruit, 1 cup (79 ml) of water, 1 tablespoon (15 ml) of fresh lemon juice, and 2 tablespoons (43 g) of honey to a small saucepan. Place it on the stove over medium-low heat, and heat it until it reaches a simmer, which should take 2 to 3 minutes. Stir the mixture with a whisk periodically to ensure that the ingredients are well blended.
• Whisk the gelatin into the mixture. Once the mixture reaches a simmer, sprinkle 4 teaspoons (12 g) of unflavored gelatin over it. Use a whisk to mix it in, stirring constantly. Add the gelatin to the mixture slowly. If you dump it in all at once, it can form a glob that you won't be able to get rid of.
• Return the mixture to a simmer. After the gelatin is incorporated, continue heating the mixture on medium-low. Allow it to come back to a simmer, stirring often to ensure that the ingredients are combined. The mixture's texture will change as the gelatin melts in. Instead of have a grainy, jelly-like consistency, it will become smooth and glassy.
• Remove the mixture from the heat and strain it to remove hard bits. When the gelatin is fully melted in, take the pan off the stove. Pour into a heatproof measuring cup through a sieve to remove any hard bits of fruit or gelatin and discard the solids. If there are any bubbles on the top of the mixture after you've strained it, remove them with a spoon.
• Pour the mixture into molds and chill them for several hours. Once the mixture is strained, add it to silicone candy molds. Place the molds in the refrigerator for at least 6 hours to fully set up. Because the candy has the texture of gummy bears, you may want to use bear-shaped molds. If you don't have candy molds, you can pour the mixture into a baking sheet that's lined with plastic wrap and cut it with a knife or cookie cutters after it's set. When using molds, it helps to place them on baking sheets before filling them. That makes it easier to carry the candy to the fridge without spilling the mixture. If you notice any bubbles in the mixture after you've poured it into the mold, pop them with a toothpick.
• Mix the sugar and citric acid. For the coating, add ½ cup (100 g) of sugar and 1 to 3 teaspoons (6 ¼ to 18 ¾ g) citric acid to a small bowl. Whisk them together well to ensure that they're fully blended. Choose the amount of citric acid based on how sour you want the candies to be. A single teaspoon (6 ¼ g) will be fairly sour, but adding more makes the candy's flavor more intense.
• Unmold the candy and toss it in the sugar mixture. When the candy has chilled for several hours, remove it from the fridge. Carefully pop the candies out of the molds, and drop them in the bowl with the sugar coating. Toss well to ensure that they're coated on all sides.
• Store the candy in an airtight container. The candy is ready to eat right away, but if you have any leftovers, place them in an airtight container. They'll stay fresh for about a week.

EXTREME SOUR GUMMIES

Steps:

• Put two 50-count silicone gummy bear molds on a baking sheet and lightly spray with nonstick spray.
• Combine the flavored gelatin powder, unflavored gelatin powder, 1 tablespoon of the citric acid and 1/2 cup cold water in a small saucepan. Bring to a simmer over medium-low heat, stirring frequently so that the sugar does not stick to the bottom of the saucepan, about 4 minutes. Do not boil.
• Pour the mixture into a small liquid measuring cup. With a spoon, skim off any bubbles that have formed. Carefully fill the molds and gently shake to ensure the mixture settles to the bottom. Refrigerate until set, at least 2 hours.
• Combine the sugar and remaining 1 tablespoon citric acid in a medium bowl. Carefully remove the gummy bears from the molds and toss in the sugar mixture. Enjoy immediately.

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

HARD CANDY

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

SOUR GUMMIES

Steps:

• Gather the ingredients.
• Prepare the candy molds or an 8 by 8-inch pan by spraying them lightly with cooking spray. Be sure to get in all the cracks and crevices if it's a detailed candy mold.
• Place the water in a small saucepan over medium-high heat and bring to a boil.
• Immediately add the gelatin, Jell-O, and Kool-Aid, and stir vigorously until all of the powder has completely dissolved.
• Pour the candy into the prepared pan or spoon it into the prepared molds.
• Place the pan or molds in the refrigerator to set for approximately 20 minutes. If you used candy molds, simply pop the gummy candy out of the molds. The candy in the pan can be cut into squares or a variety of shapes using cookie cutters.

SOUR CANDY CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, lemon juice and food coloring; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.

SOUR GUMMY CANDIES

Steps:

• Prepare an 8x8-inch pan by spraying it lightly with cooking spray. Alternately, you can use sprayed candy molds to make gummy shapes.
• Place the water in a small saucepan over medium-high heat and bring to a boil.
• Immediately add the Jell-O, Kool-Aid, and gelatin and stir vigorously until it has all dissolved.
• Pour the candy into the prepared pan, or spoon it into the prepared molds. Place in the refrigerator to set for approximately 20 minutes.
• Candy can be cut into worms, squares, or shapes using cookie cutters. You can roll in sugar or other half of Kool-aid for an extra sour kick.