My word for 2019 is enRICHment. It works on many levels (hopefully financially too!) but #1 on my list is learning. The top topic on that list is: candy making. I know, I am a bad influence as usual but it is calling my name and I listen to the foodie universe.
Please note that at the time of this treat-making process I really did not know what I was doing and was experimenting like a mad foodie scientist in the kitchen. I know some things about making candy but far from everything. I guess it is my next unexplored food frontier and I am learning a lot. Here is what happened…
Believe it or not I wanted to be as “natural” as possible when making my first real gummies so I actually used all real ingredients. For syrup you need: 1 1/2 cup frozen blackberries and 1/3 cup water.
For the solidifier you need: 2 tbsp fresh lemon juice, 4 tsp gelatine and 1/4 cup water.
You are supposed to bloom the gelatine in water but I thought, why do that when you can add flavour by blooming it in the lemon juice? Yeah, apparently, that can impact the gelatine. Doh!
Sprinkle gelatine over lemon juice and water. Let sit for at least 5 minutes.
The Blackberry Syrup
Put blackberries, 1/3 cup water and sugar in a small sauce pan over medium high heat.
Simmer for 5 minutes to help break down the berries and dissolve sugar.
Sieve the blackberry syrup and push out all the juices you can.
Putting It Altogether
Add lemon juice and gelatine (you may want to stir it together more before adding so it is NOT clumpy like in the above photo).
Stir gelatine until dissolved but do so off the heat. That is one rule I know for sure. Never boil gelatine!
I ended up with 1 1/3 cup liquid.
I used my measuring cup to pour the mixture into the molds but if you have an eyedropper or small ladle, go for it.
Chill gummies for at least 4 hours. I chilled mine overnight.
I was excited to see what they had pulled away from the sides. I thought that would make for easy unmolding.
Nope!!! Damn it!
You have to be really careful and do it very, very slowly and still… I have since discovered from my Auntie Laima I should brush a little cornstarch into the molds. Just like you would for clay! Other people spray PAM.
They probably would have been tougher without the lemon juice but I have to say, the lemon juice gave these gummies a nice bang of flavour.
They were not perfect but they were in good enough shape to share.
I brought them over for a Christmas treat during the holidays and they were a big hit but they quickly started to dissolve once left at room temperature too long.
I wanted to see if I could roll them in sugar like you can do with other candies and OMG the sugar immediately started to macerate the gummies! I only got this kind-of-OK shot before they started to dissolve.
Well, not bad for coming up with my own recipe and technique for something I really do not know anything about. If you make these, eat them straight out of the fridge. They are like dark purple jewels with a nice fresh lemon juice smack to the mouth.
FYI this is as healthy as I am going to go with candy making. All bets are off with what I come up with next!