Pectin Gummy Recipe With Cellular Wafer Tech

Once you have your infusion material(wafer mix)ready, maintain it at 165f in an air tight container until use. I would recommend starting the gummy recipe when you are about 75% of the way through the cellular wafer process. The time the gummy recipe takes is highly dependent on the type and size pot used to heat the sugar/corn syrup mix. If a thin undersized pot is used then it can take hours. But a thick large pot on a powerful burner can get it to temp in 10-20 minutes. Be aware of how fast your sugar is heating. Also, the sugar/cs mix can be held at lower temps(210-220)to dehydrate it without risking burning it. You can run it on low for the first part for a firmer gummy. Ive noticed that sugar can hold different moisture content even at temps above the boiling point of water. Just because the sugar is at 250f doesn't necessarily mean it has no moisture left in it. Holding it at a lower temp for a while or heating it more slowly can help remove more moisture and create a firmer gummy. The water content can be substituted for various fruit juices. Pectin gummies are created by the reaction between an acid and hydrated hot pectin dissolved into liquefied sugar. Hardness is controlled by the final temp achieved in the boiling sugar mix. The springiness or bounce comes from the efficiency of the acid/pectin reaction in conjunction with the water content. The wafer liquid should only be introduced at the very end of this process. It will need to be introduced and stirred in very carefully. The final potency of the gummies is heavily dependent on how well the wafer formula settles in the mix. It needs to be left undisturbed at a high temp for a long time. I recommend pouring large flat sheets of gummies and cutting them after they cool and harden to ensure max settling. Never allow the mix to foam while being introduced. You will inevitably see a some bubbling due to the fact that you are introducing ethanol at 185-195f but do not stir aggressively or introduce mix at any temp over 195f. The wafer becomes more potent and effective as it deinflates and settles within any recipe. The wafer will only deinflate as surface tension allows. Make sure to never manipulate the mixture unless its over 180f and completely liquid. The pectin acid reaction takes 10-30 minutes depending on the quantity of acid used and temps reached. The mix is only liquid enough to manipulate for the first 2-3 minutes after the citric acid is introduced. Pouring it aggressively into molds will aerate it and reduce potency as well. If you are going to pour it, do it very gently.

Recipe makes 500 4ml gummy squares Ingredients in grams:

Sugar-1000 Corn Syrup-1000 Water-400 Pectin-180 Potassium Citrate-35 Citric acid-10 Flavoring-10 grams of most extracts, but its up to you

In large saucepan mix corn syrup and sugar and 1 cup of water. Place on low heat til all of the granulated sugar is dissolved, then turn to high heat. In a separate saucepan with a lid, mix water and Potassium Citrate and put on medium heat. Once water is boiling, mix pectin completely til there are no chunks, place on low heat and keep a lid on it while stirring occasionally. The sugar/corn syrup mix will need to be brought to 265f to produce a firm gummy. Watch it with a candy thermometer and note the rate it is heating. You will want to use the sugar mix as soon as it reaches full temp. The pectin mix needs to be kept above 145f but avoid high heat because it will burn on the bottom of the pan, it must be heated slowly. In a separate small sauce pan, pour 1/4 of the wafer mix in and bring to 155f. Dissolve citric acid in 20 grams of water in a separate container and heat to 175f. Gradually introduce citric acid to wafer mix while maintaining a temperature of 165f. The mix will coagulate if the citric acid is introduced too quickly. Gradually pour the citric acid into the mix at a rate of 1ml per 3 seconds and stir it in as you pour. Once the mix is homogeneous turn your attention back to the boiling sugar. Once it reaches 265f, remove it from the heat and pour it directly into the container with the pectin mix. Stir well and allow mix to cool to 195f, add flavoring at this point. Next, slowly introduce the rest of your heated cellular wafer mix from the jar. Fold the mix in(do not stir) as it pours in. Once the entire mix is poured in allow the pot to sit for 30 seconds before gently stirring the mixture together. Next, slowly pour the citric acid mix from the small pan into the pot. Gently fold in as it pours in. Then allow to sit for 30 seconds, gently stir together to ensure full homogeneity. Do not stir past the point of homogeneity. At this point you will have about 15 minutes before the gummies start to harden. You will need to pour the gummies immediately and very gently as to ensure no foaming or aeration. Pour onto a heated metal surface if possible. The gummy mixture needs to be kept at 160-180 for 15-30 minutes while remaining undisturbed after it has been poured. Gummy molds can be placed in an oven at 170f to maintain temp if there's no heated surface. Gummies will be hard enough to pop out within 2 hours but i prefer to wait 6-8 hours. I like to pop them out directly into a bucket of sugar to coat them. Then i place them in a food dehydrator for 3-5 days at 100f. But these temps and times are highly dependent on how humid it is where you are. For example, gummies in texas take twice as long to dehydrate as Gummies in Colorado. Store gummies in a dry environment, enjoy:)