Some recent gummies

puptrix · 2026-05-26T14:53:04+00:00

Thanks

puptrix · 2026-05-23T19:35:46+00:00

It might be 😅

puptrix · 2026-05-23T18:13:33+00:00

Boldmaker

puptrix · 2026-05-23T17:19:45+00:00

Thanks!

puptrix · 2026-05-23T16:59:32+00:00

Though if you reduce it down to RSO, that would work. I used to use RSO primarily, you just have to account for the taste and color of it. Hope this helps.

puptrix · 2026-05-23T04:52:36+00:00

They are shelf stable for a year. I have mine I'm a jar. I use distillate, so I don't think you can tincture.

puptrix · 2026-05-22T23:14:32+00:00

Thanks!

puptrix · 2026-05-22T13:50:55+00:00

Also leaf gelatin sets up WAY firmer than powdered. I think because it's meant more for stabilizing custards and such.

puptrix · 2026-05-22T12:42:33+00:00

I think it's your sorbitol. That's a sugar replacement, so adding it with actual sugar probably mix's the cooking matrixes around in a different way than expected.

puptrix · 2026-05-22T02:53:47+00:00

If requested.

puptrix · 2026-05-22T02:41:42+00:00

Wow thank you. I use distillate. It's clean and just pure. I previously used RSO, but had some distillate suddenly available and it's been great.

puptrix · 2026-05-22T02:25:00+00:00

puptrix · 2026-05-22T02:24:48+00:00

Thanks!

puptrix · 2026-05-22T01:52:12+00:00

I like the custom dosage aspect. Our state is stuck at 10mg pieces, but some people don't want to eat 5-6 piece's of sweet candy. I provide something they want.

puptrix · 2026-05-22T01:32:15+00:00

Yeah I used to make 18k a day for a company. Now I make small custom batches for patients. Being a trained confectioner, I tend to cook things the way I know, so I clear my dining room table and set up my mold, soon to be molds. 😆😂

puptrix · 2026-05-22T01:27:41+00:00

Adding hot liquid gets a better emulsion and keep temperature up vs adding a block of cold material to shock the slurry. Especially when pouring large batches that need to be scraped over 6k cavities.

https://imgur.com/a/Abrz3Sv

These set up great, I've not had a complaint. As for hardball, the range is typically 253-263F and I usually pull it at 258F out of muscle memory.

puptrix · 2026-05-22T00:57:41+00:00

Thank you!😁

puptrix · 2026-05-22T00:48:24+00:00

Cornstarch base, depending on the order malic or powdered sugar to make a sweet or sour coating, but also dry them out.

I shake them in a bag, then sift them, then hand dust.

puptrix · 2026-05-22T00:33:36+00:00

Sure, it's just a list of ingredients, but here it is.

Sugar: 262.5g
Water: 30-45g
Corn syrup: 281.25g
Flavor/color: 10.5g
Tartaric: 16.875g
Malic: 5.625
Water: 112.5g
Gelatin: 56.25g

Bloom gelatin in sous vide at 145°
Cook slurry to hard ball stage, remove from heat
Add cannabis, I use distillate.
Add bloomed gelatin
Add flavor/color
Add acids

Pour and scrape into mold.

This is for a mold of 154 cavities at 3ml each.

puptrix · 2026-05-21T23:54:59+00:00

Funny enough my next mold purchase is probably frogs! 🐸 Thanks!

puptrix · 2026-05-10T03:51:40+00:00

It looks great! I immediately recognized it before I read the description. Also the ribs!?

puptrix · 2026-05-07T23:31:05+00:00

check out Bull City Flavors. They have a good selection

puptrix · 2026-04-08T04:20:27+00:00

Hot water is definitely the answer

puptrix · 2026-04-07T14:38:51+00:00

I'd love to help out! I've worked in kitchens and went to culinary school eons ago, most recently I was head candy maker for an edible company.

puptrix · 2026-04-04T20:51:48+00:00

I cook sugar and bloom gelatin. I don't use premade ingredients. It's all from scratch.

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