![]() When Hans made his first gummy bears in 1922 he used gum arabica to make them chewy. The gelatin needs to rehydrate, or bloom, so that it can do its magic. You don’t want to create any air bubbles in the candy syrup, so stir this mixture gently until all of the ingredients are combined.ĭon’t use a whisk because that will aerate the syrup.Īn ordinary soup spoon is perfect for this. Then you can add the water and corn syrup. Pour all the dry ingredients into a bowl and mix them together. That’s awesome for you, but then what’s everybody else having for dinner?Ĭonclusion: You need corn syrup or an invert sugar (even honey!) in gummies so that they stay soft and chewy. If you don’t use wax paper, all the patties will stick together and you end up with one giant, super-thick burger patty come grill time. You could say that corn syrup is like the wax paper you put between hamburger patties before freezing them. When heated, the string of corn syrup glucose molecules breaks apart and gets between the sucrose molecules, effectively interrupting the formation and growth of sugar crystals. Don’t worry, it’ll be over quickly.Ĭorn syrup is a starch made up of a chain of glucose molecules that are smaller than the sucrose (sugar) molecules in the Jell-O mix we’re using. Here’s how it works, but be warned: I’m about to get a little science-y on you. Without corn syrup in this recipe, your gummies will look and feel terrible in about a week.Ĭorn syrup adds sweetness to the candy, but its primary function in this recipe is as an interfering agent to prevent crystallization like what you see here. You won’t find corn syrup in most homemade gummy recipes, and that’s too bad because without it you get this… ![]() The acid also serves as a preservative and as something called an “interfering agent.” That brings us to the corn syrup. Sour gummies use citric acid in the candy syrup and on the surface of the candy, but we need just a little here for the syrup. You’ll need 1 packet of Knox brand unflavored gelatin for each batch.Ĭitric acid is an important ingredient in gummy candies to help wake up the flavor. The Jell-O doesn’t have enough gelatin in it to make a chewy candy, so we need to add more in the way of pure, unflavored gelatin. In addition to Jell-O, there are a few other ingredients you’ll need. The bears will shrink by almost 25% after setting, so this size mold will make bears that are just over 3/4-inch tall, like the real ones. Be sure to get the molds with 1-inch bears to make standard-size gummy bears. But we can use readily available silicone molds found online. After the bears have set up, the molds are shaken apart over screens and the bears are separated from the cornstarch, then cornstarch gets recycled and used again. Haribo bears are formed in molds made out of compressed cornstarch. I’ll leave that up to you, but for the sake of this blog, and since you can’t taste photos, I’m going with lime. Here’s where you need to make a decision: do you create gummy bears that look like Haribo gummy bears by using lime Jell-O for the green, or are you a flavor purist and will only consider using strawberry Jell-O, even if it’s red, so that your gummies taste the same? If you want to know why you’ll have to ask him, which is impossible because he died a very long time ago. In Hans Riegel’s world, green equals strawberry. ![]() ![]() But it isn’t.Īnd it’s not green apple, melon, kiwi, or any other flavor that makes sense. The green bear creates a challenge for us because it’s not the flavor you think. If you want to make all the same flavors you’ll need raspberry, lemon, orange, pineapple, and…another one. Fortunately, Jell-O comes in all the flavors we need to make the same five flavors that are in a bag of Haribo bears. The easiest way to make home gummy bears is to use flavored, sweetened gelatin a.k.a. The only special equipment you’ll need is silicone gummy bear molds. I spent several weeks figuring out how we can be just like Hans and make our own gummy candies at home, and I discovered that it’s not hard at all. Two years later, he invented Gold-Bears, the gummy candy that would eventually make his company worth billions. Hans Riegel took the first two letters of his first and last name and the first two letters of Bonn, the German city where he founded his candy company in 1920, to create the world-famous acronym: HARIBO. But it's a little bit of food science that makes this gummy candy hack different than any other. The nearly 100-year-old candy recipe can be easily replicated with Jell-O and a few other ingredients. ![]()
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