How to make Candy at Home | Gummy without Gelatin and Agar Agar | Jujubes | Jello Candy by FooD HuT
In this video I am sharing gummy candy recipe without gelatin, corn syrup and agar agar powder... the methode is so simple and easy...
You can make these jello candies with few ingredients for your kids at home...
Try this recipe and give me feedback...
Thank you
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Ingredients
For sugar syrup
1 cups sugar
1/2 cup orange juice
1/4 cup corn flour
3/4 cup of water
1 Tablespoon butter
Orange food color
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Gummy Candy Recipe-Gummy Candy without Gelatin And Agar Agar-Jujubes Candy Recipe-Jello Candy by FooD HuT
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Your Queries.....
Q1: How do you make gummy candy from scratch?
Instructions:-
1.1 Pour 1/2 cup juice into a sauce pan set on low heat.
1.2 Add 1 tablespoon honey.
1.3 Add 2 tablespoons of gelatin.
1.4 Mix until all dissolved and then remove from heat.
1.5 Using the dropper, add into your mold.
1.6 Place in fridge for 30 minutes to cool and form or until solidified.
Q.2: How do you make gummy bears not sticky?
You can add two or three tablespoons of cornstarch and put the lid on and shake until gummies lightly coated and then remove. Another option would be if the citric acid is a powder then mix some cornstarch with it and then coat your gummies.
Q.3: How do you make gummies firmer?
Leave a little room in each mold. Let the candy sit for 30 minutes, then put the molds into your refrigerator for another 30 minutes. When the candy is firm push each piece out of the molds and arrange them on a baking sheet or in a large storage container so that they are each standing upright.
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Music: Dear Autumn
Musician: @iksonmusic
Professional Baker Teaches You How To Make RASPBERRY JELLIES!
Chef Anna Olson knows you have a sweet tooth, and that's why she is presenting you with her amazing Chocolate Covered Raspberry Jellies recipes! Your guests will love your DIY candy! Follow along with the recipe below and you'll be making prize winning desserts in no time!
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Makes 3 dozen candies
Ingredients
Raspberry Jellies
½ cup (125 mL) raspberry purée (pureed and strained frozen raspberries work best)
1/3 cup (80 mL) unsweetened applesauce
2/3 cup (200g) white corn syrup
1 ¼ cups (250 g) granulated sugar
1 pouch (80 mL) liquid pectin
Décor
granulated sugar
cornstarch
10 oz (300 g) dark chocolate, chopped
1. Lightly grease an 8-inch (2 L square baking pan and line it with parchment paper.
2. In a medium saucepan, whisk the raspberry purée and applesauce and bring to a simmer over medium heat. Add the corn syrup and sugar and (increase the heat- is this needed you mentioned still on medium heat to) bring this up to a gentle but even simmer, whisking constantly. Keep simmering the liquid, stirring constantly until it reaches 225 F (107 C), 8-10 minutes. Remove the pan from the heat, pour in the pectin and whisk in. Return this to the heat to reach a simmer and then immediately pour this into the prepared pan. Let this cool, uncovered, until set, about an hour.
3. Turn the jellies out onto a cutting board and peel off the parchment paper and cut into 36 squares. Options for finishing the jellies include:
a) Rolling in granulated sugar (for a gumdrop look)
b) Roll in cornstarch (for a Turkish delight look)
c) Dipping in chocolate – to prepare the chocolate for dipping, melt 7 oz (210 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122 F (45-50 C). If the chocolate gets warmer than this, then you need to let it cool below 113 F (45 C) and re-warm. Remove the bowl from the heat and stir in 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82 F (28 C). Return the bowl to the water bath and stir to warm up to between 88-90 F (31-32 C) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish (this process is called tempering.)
To dip the jellies, have a baking tray lined with parchment paper ready. Use truffle forks or other fine-tined forks to immerse each jelly into the chocolate, lift out and gently shake off excess and place on the baking tray to set. After the jellies are dipped, pop the tray into the fridge for just a minute to set the chocolate and then the jellies can be stored at room temperature in an airtight container.
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Gummy Candy Recipe | Jello Candy Recipe | om sai cooking class
Gummy Candy Recipe | Jello Candy Recipe | om sai cooking class
WATER 1/2 C
SUGAR 1C
GELATIN OR AGAR AGAR 2 TBSP
RED COLOR FEW DROPS
GREEN COLOR FEW DROPS
YELLOW COLOR FEW DROPS
PINEAPPLE ESSENCE FEW DROPS
MANGO ESSENCE FEW DROPS
STRAWBERRY ESSENCE FEW DROPS
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