PapaDlish Strawberry Gummy Bears
Real StrawberriesNo Corn SyrupAbout 90 Gummies
Chewy, fruit-forward gummy bears made with real strawberries, honey and gelatin. A little citric acid adds tartness, and an uncovered refrigerator rest gives them a chewier texture.
| Cooking Endpoint | Reduce strained mixture to 280 g |
|---|---|
| Gelatin Bloom | 5 minutes |
| Chill Time | At least 2 hours |
| Air-Drying | 24 hours in refrigerator |
| Yield | About 90 gummies, depending on mold size |
Ingredients
| 450 g | frozen strawberries |
| 65 g | sugar |
| 50 g | honey |
| 30 g | unflavored gelatin powder |
| 75 g | cold water for gelatin |
| 15 g | freeze-dried strawberry powder (optional) |
| 10 g | fresh lemon juice |
| 1 g | citric acid |
Directions
- Cook frozen strawberries over medium heat until softened.
- Add sugar, honey and lemon juice; stir and gently simmer.
- Strain through a fine-mesh sieve to remove seeds and pulp.
- Return strained puree to pan. Reduce to 280 g, stirring often.
- Remove from heat.
- Bloom gelatin in 75 g cold water for 5 minutes.
- Whisk bloomed gelatin into warm puree until dissolved.
- Mix in strawberry powder, if using, and citric acid.
- Fill gummy bear molds using a pipette or squeeze bottle.
- Refrigerate at least 2 hours, until fully set.
- Unmold. Air-dry uncovered in the refrigerator for 24 hours for a chewier texture.
Tips
- Frozen strawberries are recommended for more consistent flavor, but fresh strawberries work too. Use the same weight and reduce the strained mixture to 280 g.
- Do not spray molds.
- Air-dry gummies uncovered in the refrigerator for 24 hours.
From Strawberries to Gummy Bears
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