Wednesday, June 27, 2012

Allergy free wine gums: experiment #1

A much more delicate thing to make than homemade gummies, apparently.

Wine Gums come in various shapes:
Kidney, crown, diamond, circle and rectangle.
The Wine Gum flavour names are:
Port, sherry, champagne, burgundy and claret.  Also, Brandy, Gin, Cider, Hock, Rum, and Cognac.
The Wine Gum flavours are:
Red flavours are traditionally red berry, strawberry or raspberry.
Black is traditionally blackcurrant flavoured.
Orange is traditionally orange flavoured.
Yellow is traditionally lemon flavoured.
Green is traditionally lime flavoured.
White is largely unknown though white grape, grapefruit and pineapple are good options.
Traditional Wine Gum ingredients:
Wheat glucose syrup, sugar, acid treated starch (wheat and tapioca), gelatine, water, food acids (296, 330), flavours, vegetable fat, colours (102, 110, 122, 122)

Allergy free wine gum recipe:

  • 1/3 cup cold water
  • 1x 85g packet flavoured jelly: Port Wine, Lime, Pineapple, Raspberry, Strawberry, Blackberry and/or Lemon
  • 2 tsp plain gelatine
  • 1 tbsp glucose (from corn)
  • 2 tsp potato flour
  • 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, potato flour and flavoured jelly mix, stirring to combine evenly.
  • Add the glucose syrup and lightly stir to combine
  • 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 25-30 minutes.
  • While waiting combine the flour and sugar in a small bowl or glass.
  • Sprinkle the flour mixture over the bottom of the wine gums before removing them from the mould. Wipe the flour mixture in with your hand.
  • Pull the wine gums from the moulds.
  • Allow to stand and dry for an hour.
    • This is a one flavour at a time process so start with your favourites.
    • 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.
    • The larger the amount in a mould the longer the freezing time.
    • Try to avoid shapes that have lots of difficult edges and shallow bits.
    • Store all as you do normal jelly.
    • Still not chewy enough.
    • Setting time lengthened due to glucose and starch.
    • Stickier than gummies.
    Possible Solutions
    • Less glucose and more starch.
    • More plain gelatine.
    • Easier shapes.
    • Dusting moulds with sugar/flour mix before pouring in the gelatine mixture.
    • Slightly less water.

    (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 1 big bowl of jelly with some added sugar that I could down within a few minutes.

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