Gummy Candies
In a medium size pot over low heat add juice and whisk in the gelatine for 2-3 minutes on low heat. Stir in sugar, corn syrup, and continue whisking until gelatine dissolves. Dust the molds with corn starch, and tap out excess. Pour mixture into a glass measuring cup with a spout. Fill up gummy molds about 3/4 of the way, let rest 30 minutes and then refrigerate until firm. (Refrigerate candies from 2 to 24 hours).
Ingredients
- 8 packages gelatine, unflavoured
- 3 cups fruit juice*
- 1/4 cup Crown® Lily White® Corn Syrup
- 2 tablespoons Fleischmann's® Corn Starch
- 1 tablespoon sugar
Method
In a medium size pot over low heat add juice and whisk in the gelatine for 2-3 minutes on low heat. Stir in sugar, corn syrup, and continue whisking until gelatine dissolves.
Dust the molds with corn starch, and tap out excess. Pour mixture into a glass measuring cup with a spout. Fill up gummy molds about 3/4 of the way, let rest 30 minutes and then refrigerate until firm. (Refrigerate candies from 2 to 24 hours).
