Anyone have a good recipe for shelf-stable gummies?

K

KushTent

Member
Hi,
I've created a couple batches of "jello" type gummies (with lectin) but they have to be cooled (i put them in the freezer) to keep.

I'm looking for a recipe that will allow my gems to be consumable even if they've been out of the fridge for weeks (months?), similar to store bough gummy bears.
 
fskitch

fskitch

Well-Known Member
3oz jello
.75 oz gelatin
½ teaspoon citric acid
1/4 teaspoon guargum
140 mil water

For 20mg gummies You need 1 gram of pure active ingredient (I use rso) and about a teaspoon of coconut oil.

Place active ingredient and coconut oil in a stainless measuring 1/3 or 1/4cup. I float the stainless cup in a coffee cup full of hot water to melt and blend with a toothpick.

add all dry ingredients to a 2 cup pyrex measuring cup and stir WELL.
ADD water and stir WELL. microwave 1 min 30 sec.

add warm active ingredient/ coconut oil blend to Pyrex measuring cup full of jello concoction and stir well until blended

fill 7ml gummie molds (they’re the med size) and place in freezer for 15 min, take out and pop all the bears out. Stand em up on a paper plate and place in fridge to dry out and shrink for 3 days.

citric acid and guar gum keep from spoiling

you can make stronger gummy’s. I make 100’s. Takes five grams of rso and a little bit more coconut oil.

These were made several months ago
23F764C1-093B-434E-951E-FD53EA707D79.jpeg
 
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waterproof808

Well-Known Member
most people use lorann's mold inhibitor aka potassium sorbate to be able to store them outside of the fridge without getting moldy.

If you want firm gummy texture like store bought gummies, you cannot just use gelatin and jello alone. There's lots of different recipes, I just use organic corn syrup and heat up to softball stage on a candy thermometer....the hotter you heat up the corn syrup the harder your gummies will be until they eventually become hard candies.
 
fskitch

fskitch

Well-Known Member
waterproof808 said:
most people use lorann's mold inhibitor aka potassium sorbate to be able to store them outside of the fridge without getting moldy.

If you want firm gummy texture like store bought gummies, you cannot just use gelatin and jello alone. There's lots of different recipes, I just use organic corn syrup and heat up to softball stage on a candy thermometer....the hotter you heat up the corn syrup the harder your gummies will be until they eventually become hard candies.
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The gummy’s above are same texture as store bought
 
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waterproof808

Well-Known Member
fskitch said:
The gummy’s above are same texture as store bought
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yeah, I can guarantee they are not like Haribo gummies with those basic ingredients. I've made that recipe with those exact ingredients dozens of times, you just end up with a firmer version of jello and they will be soft outside of the fridge in warmer climates.
 
fskitch

fskitch

Well-Known Member
waterproof808 said:
yeah, I can guarantee they are not like Haribo gummies with those basic ingredients. I've made that recipe with those exact ingredients dozens of times, you just end up with a firmer version of jello and they will be soft outside of the fridge in warmer climates.
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wrong. And you didn’t use the exact ingredients or ya fucked up the recipe

not haribo-Black Forest

they used to melt with corn syrup as one of the ingredients until I substituted for water.
 
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waterproof808

Well-Known Member
Nope, im not wrong, just someone that understands the science behind gelatin and that making proper gummies is more involved than mixing gelatin with water and putting it in the microwave for a minute....thats not exactly a groundbreaking technique or one that will yield different results in different kitchens.
 
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waterproof808

Well-Known Member
Roger A. Shrubber said:
https://topsecretrecipes.com/foodhackerblog/haribo-gold-bears-gummy-candy/?sscid=91k5_e0nto

i've used this recipe a few times, as long as you give them a few days to dry out, they last at least a month...they always get eaten within that time...they don't get quite as hard as the haribo bears, but pretty close, way harder than " a firmer version of jello"
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My recipe is similar, except the main difference is first heating the corn syrup up to ~234f to convert it to the soft ball stage where it will form a pliable ball when dropped in cold water. Once your corn syrup is at the softball stage, remove from heat and add your bloomed gelatin, and lastly add your infused oil+guar gum to keep the oil from separating.
 
fskitch

fskitch

Well-Known Member
waterproof808 said:
Nope, im not wrong, just someone that understands the science behind gelatin and that making proper gummies is more involved than mixing gelatin with water and putting it in the microwave for a minute....thats not exactly a groundbreaking technique or one that will yield different results in different kitchens.
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Not only are you wrong your an arrogant fucker and your on my ignore list. Try reading the OP’s original question. Self thought Hyper intelligent asshole.
 
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waterproof808

Well-Known Member
fskitch said:
Not only are you wrong your an arrogant fucker and your on my ignore list. Try reading the OP’s original question. Self thought Hyper intelligent asshole.
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lol. Your recipe is the same recipe everyone else uses on their first gummies before they realize the texture isnt that good as store bought.
Even black forest gummies have a bunch of added starches and waxes to help with the texture.
 
Budley Doright

Budley Doright

Well-Known Member
I use guar gum, two packs gelatin and one jello. 1/2 cup oil and half cup water. If I let them dry thoroughly they will be mold free for a few weeks but will get super hard if exposed to air …… I tried adding a small amount of lemon once and they separated and mould but perhaps weren’t dry enough as well. I also just keep them in the freezer for safety, not sure why that’s a problem? A943F866-9C32-4DE6-BC58-5077313CAE23.jpeg
 
Roger A. Shrubber

Roger A. Shrubber

Well-Known Member
Budley Doright said:
I use guar gum, two packs gelatin and one jello. 1/2 cup oil and half cup water. If I let them dry thoroughly they will be mold free for a few weeks but will get super hard if exposed to air …… I tried adding a small amount of lemon once and they separated and mould but perhaps weren’t dry enough as well. I also just keep them in the freezer for safety, not sure why that’s a problem? View attachment 5006758
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maybe try a little citric acid? they sell it powdered right next to the canning stuff
 
PadawanWarrior

PadawanWarrior

Well-Known Member
Roger A. Shrubber said:
maybe try a little citric acid? they sell it powdered right next to the canning stuff
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Or get a bag on Amazon. Way cheaper. That stuff they sell in the canning section is way overpriced. It works for other stuff too like decalcifying stuff and killing bugs. Natural pH down too.

 
Roger A. Shrubber

Roger A. Shrubber

Well-Known Member
PadawanWarrior said:
Or get a bag on Amazon. Way cheaper. That stuff they sell in the canning section is way overpriced. It works for other stuff too like decalcifying stuff and killing bugs. Natural pH down too.

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i'm having issues with Amazon shipping my stuff with the usps, which is the most useless fucking "delivery" service that exists...and they just slowed down delivery....:finger::cuss::finger::cuss::finger::cuss:>:(
 
PadawanWarrior

PadawanWarrior

Well-Known Member
Roger A. Shrubber said:
i'm having issues with Amazon shipping my stuff with the usps, which is the most useless fucking "delivery" service that exists...and they just slowed down delivery....:finger::cuss::finger::cuss::finger::cuss:>:(
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No shit man. My service here sucks ass. They deliver packages whenever they feel like it. They deliver in the middle of the night and shit, lol. I've found lots of my boxes just left in the snow. Pisses me off.

I'm not a fan of Amazon either, but I use it when I need to. I try to find alternative places to order from though. Walmart is starting to have pretty much everything online too.
 
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