Homemade Sour Strawberry Gummies
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Homemade Sour Strawberry Gummies
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These homemade sour gummies are bursting with strawberry flavor from real fruit, coated with citric acid and sugar for a spectacularly sour finish.
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Ingredients
- 12 ounces strawberries pureed, fresh or frozen and thawed
- 1⅔ cup granulated sugar DO NOT reduce this!
- 2 tablespoons corn syrup
- 1 box fruit pectin I used Sure Jell Original in the yellow box, regular
- ½ teaspoon baking soda
- ½ cup water filtered
- ¼ teaspoon citric acid dissolved in 1 tablespoon warm water (or use 2 tablespoons lemon juice, powdered
For coating:
- ¼ cup granulated sugar
- ½ teaspoon citric acid powdered
Instructions
- Prepare your silicone molds or a silicone cake pan (9x9 ideally) set on a cookie sheet on a heat-proof surface (the candy will be very hot when it goes into the molds, you don't want to melt your countertops). You can also use a regular baking pan lined with parchment paper (NOT waxed paper or plastic wrap) instead.
- In a medium (4-5qt) heavy-bottomed saucepan, combine strawberry puree, sugar, and corn syrup. Set over medium to medium-high heat and bring to a boil.
- Meanwhile, in a small saucepan combine pectin, baking soda, and water (it will foam). Bring to a simmer over medium-high heat, stirring occasionally, until foam subsides a bit, then add to saucepan with strawberry mixture.
- Attach a candy thermometer to the side of the saucepan. Continue to cook over medium to medium-high heat, stirring occasionally, until the mixture reads 230°F. This will take about 45 minutes. As it gets above 220, start stirring more frequently, scraping the sides and bottom with a heat-proof spoon or spatula to ensure the mixture cooks evenly and doesn't burn.
- Once the mixture hits 230°F, remove from heat and quickly mix in citric acid dissolved in water (careful as it will sputter and steam). Immediately pour into prepared molds (I find transferring it to a large spouted measuring cup makes it easier to pour). The mixture will thicken as it cools, so you want to get it into your molds fairly quickly; this is especially important if your molds are very small (since it'll take longer to fill more of them). For reference, this recipe will make about 400 mL/13.5 fl.oz of liquid candy, if you need to calculate how many molds you'll need to fill.
- Set aside and let cool completely to room temperature, at least 2 hours or overnight.
- In a bowl, combine sugar and citric acid and whisk until evenly distributed.
- Remove candies from molds (or, if you used a single pan, remove the entire piece from the mold and cut it into bite sized pieces or use a cookie cutter to stamp out shapes). Roll the sticky candies in the sour sugar until fully coated. Repeat with remaining candies.
- Store candies uncovered at cool room temperature for up to 1 week, covered in the refrigerator (separate with layers of parchment) for up to 2 weeks, or in in the freezer (in a container between layers of parchment) for up to 3 months.
Notes
- Do not reduce the sugar in this recipe! You'll only be setting yourself up for failure. This is not a low sugar recipe and cannot be made with less sugar and/or sugar substitutes, nor can you use low-sugar pectin. Read the full post for more info on why you should not do this.
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