Wednesday, June 27, 2012

Allergy free gummies recipe

Lime, blackberry and strawberry gummies as well as one green frog.

  • 1/3 cup cold water
  • 1x 85g packet flavoured jelly of your choosing
  • 2 tsp plain gelatine
  • 1 tsp caster sugar
  • 1 tsp Orgran all purpose flour
Must have equipment
  • Moulds of desired shapes
  • Small jugs

  • Pour the water into a small saucepan.
  • Sprinkle over the unflavoured gelatine and flavoured jelly mix, lightly stirring to combine evenly.
  • Leave it on the counter for 10 minutes, untouched.
  • Over a medium heat, cook the gelatine mixture for 3-5 minutes until the sugar dissolves, stirring all the while.
  • Pour the mixture into a jug with a small spout.
  • Carefully pour the mixture into the desired moulds within a minute or so (mixture starts to turn gluggy as it begins to set).
  • Leave the gelatine mixture for 5 minutes to cool and set somewhat.
  • Then freeze the gelatine mixture for 10-15 minutes.
  • While waiting combine the flour and sugar in a small bowl or glass.
  • Sprinkle the flour mixture over the bottom of the gummies before removing them from the mould. Wipe the flour mixture in with your hand.
  • Flip upside down and pat against a plate to remove excess flour.
  • Pull the gummies from the moulds.
  • Allow to stand and dry for an hour.
  • As this is a one flavour at a time process, alternating whenever a batch is in the freezer, start with your favourite flavours first.
  • Only problems for most people are gelatin and food additives/colouring. If you can't have gelatin you can try substituting for a vegetarian setter and flavouring oils.
  • Carefully clean with hot water and dry any containers, saucepans or moulds to be reused for another flavour so that the flavours don't mix.
  • If making gummie bears then any flavour you like will do but the mould has to be bear shaped.
  • If just making gummies then any flavour and any shape will do.
  • If making wine gums then flavour and shape are important but the correct choice of flavours is what makes wine gums wine gums.
  • The larger the amount in a mould the longer the freezing time.
  • Store all as you do normal jelly.

(Yes, it not only deserves an exclamation mark, it deserves two. Completely unheard of for me in anything published.)
And now you know why lollies are so bad for you. I've just made 3 big bowls of jelly that I could down within half an hour.

No comments:

Post a Comment