Chewing Gummy Candies
by Editorial Staff
I propose to cook the favorite delicacy of all the kids – marmalade, but not simple, but chewing, in the form of worms.
Ingredients
- Apple juice – 200 ml
- Granular gelatin (strength – 200 bloom) – 20 g
- Sugar – 200 g
- Citric acid – a pinch
- Dye (optional) – a couple of drops
- Corn starch (optional) – for crumbling
Directions
- Fold the cocktail tubes in half and fix them all together with rubber bands. It is better to take tubes with a larger dia – it is more convenient to work with them. In thin tubes, I couldn’t do it at all.
- Soak gelatin in 100 ml of cold (even ice, you can put in the freezer for half an hour) juice for 20-30 minutes. We do this even if you have instant gelatin.
- In a small saucepan, preferably with a thick bottom, combine the remaining juice with sugar and citric acid. You can add a couple of drops of dye if desired.
- We put on low heat and bring to a boil with occasional stirring. Boil the syrup for 2-3 minutes.
- Remove the syrup from heat and combine with the swollen gelatin. We mix.
- At this moment, foam forms, it is better to get rid of it. Can be collected with a spoon or filtered through a fine sieve. Residual foam can be collected with a paper towel.
- Pour the jelly into the tubes (it is better to take the container with a “spout”).
- If you want two-color worms, fill the tubes half-way and, according to the same scheme, prepare the second portion of jelly of a different color. I have a red jelly based on cherry juice. Any juice can be used.
Immediately after making the marmalade, it seems too sweet, but when the stabilization process passes, the excessive sweetness goes away.
We leave the marmalade to stabilize for 12 hours or a day. - Next, we lower the tubes into boiling water for a second and squeeze the worms out of them.
- The marmalade can be dusted with cornstarch to keep the worms from sticking to your hands.
- Or you can leave it on a cutting board at room temperature for another day, during which time the marmalade will stop sticking and acquire a pleasant chewy structure.
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