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OfflineCapsicum Chinense
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A gummy recipe that doesn't suck * 3
    #26867972 - 08/07/20 09:29 AM (3 years, 5 months ago)

Concept:
Gummies tend to absorb moisture from the air and therefore need a cooked sugar base to make them shelf stable.

Many recipes for gummies are just extra strength jello, which is fine but only lasts about a week before it begins to sog out.

Chemistry:
Cooking sugar expels water molecules from the carbohydrate structure and creates a crystalline matrix in suspension when added to and dissolved in gelatin.

You measure the amount of water lost by temperature; as the hydration decreases in the solution, it is able to increase in temp beyond the boiling point of water at sea level (212*f). At various temps, the sugar will setup to desired firmness. These stages are soft ball, fudge, hard ball, soft crack, and hard crack. Hard ball, is what we want. Hard crack would be a lollipop or lozenge.

Hard ball temp is 127*c or 260*f.

Ingredients:
1 package lime jello
4 packets Knox gelatin
8oz fresh lime juice (and zest if living a fancier lifestyle)

1 cup white sugar
1/4 cup water
150g Karo light syrup (prevents a chain reaction which causes premature crystalization, gives us a chewy candy instead of a crusty glop)

Nonstick spray
Cornstarch

Citric acid or True Lemon flavoring.

Recipe:

Start by spraying a square glass baking dish lightly with canola. You might also try greasing with coconut oil but I have not.

Powder the inside of the dish with 1/4 cup of corn starch and tap the dish to distribute evenly. Cornstarch can be clumpy so I find myself outright slapping the shit out of the Pyrex to spread it evenly. Avoid snowdrifts in corners.

The goal is for no glass to touch gummy, you want the gummy on the starch so you can turn it out in one piece and brush away the starch later. If you leave a thick layer in the bottom before pouring, it makes a crusty starchy skin.

Take your time.

Get your nice clean candy mold all set, then loosely cover and set aside.

In a small bowl, combine the lime juice and dry gelatin to bloom. Always use cold liquid to bloom gelatin. After several minutes all the gelatin will be hydrated and it will be a solid puck or at least a very dense slurry. Make sure all the dry gelatin is incorporated.

***If you want these gummies to be psychoactive, add mushroom flour to lime juice and soak 20 mins before adding gelatin. You can also use lemon juice for this step if you don't like lime.***

Microwave 1/2 cup water in a Pyrex measuring cup until boiling, then stir in jello mix. Again, sludge is the goal. Jello does dissolve in hot water and it helps dissolve the sugar as well. Set aside to rest and absorb.

Combine sugar, Karo, and 1/4 cup water in a heavy bottom sauce pan with enough room to add your jello and gelatin slurries later. Turn heat to medium/medium-high (depending on your confidence) and stir constantly until incorporated. After mixing thoroughly, remove your spoon or spatula and do not mix again. As the sugar comes up to temp, swirl and shake but do not put any tools into the hot sugar. This can cause premature crystalization, so we're just gently heating this until it becomes a thick bubbling boiling syrup.

Once you stop stirring, attach a clip on candy thermometer to the side and make sure the bulb is submerged but not touching the bottom of the saucepan.

Continue heating and monitor for scorching and burning, swirling gently. Things will seem wrong at this stage. You will think, "okay I'm on medium heat but it's just pegged at like 215 and going nowhere, I need to raise my heat."

Negative, shipmate. I actually reduce my heat when I see the stall. Sugar sometimes comes out of the midway stall like a raging rodeo bull, so when you feel a bit frustrated, know it's just like 3 minutes and it's going to shoot up to 250. Then it won't hit 260 for like a week, but that's okay, same thing: patience.

As you see the sugar slowly climb above 260, give a few swirls to make sure the heat throughout is uniform.

Once it's at 265, add your jello slurry and return to a boil. We go to 265 because we're adding back water in the gelatin. You can remove the thermometer now so it's out of the way. Stir to incorporate thoroughly.

Once you're at a rolling boil again, turn off the heat and add the gelatin. Stir until it dissolves and melts in completely. If the candy is setting up, turn the heat on gently to speed the melting.

The goal here is to get a nice homogeneous mixture that's still pourable...agar Tek anyone?

Once the gelatin is incorporated, pour gently into your dish and spatula any last bits out so they don't harden in your saucepan.

Place the hot mixture in the fridge uncovered to cool initially. Once it's below room temp you can put cling film over it without worry of condensation.

I wait at least 24 hours then turn it out on a cutting board and slice the gummy square into even strips, then even cubes. If they've been dosed, I try to divide the gummies evenly into pieces that represent friendly doses.

Mix 1/4 cup white sugar with 1tspn of citric acid or True Lemon brand flavoring additive, and 1/4 tspn corn starch. Toss the gummy pieces in this mixture to coat so they don't stick to one another.

Those should be pretty stable in a Ziploc for a while at room temperature.


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OfflineTripsurfer
Bring Back Asante!
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Registered: 08/01/12
Posts: 7,129
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Re: A gummy recipe that doesn't suck [Re: Capsicum Chinense]
    #26868040 - 08/07/20 10:09 AM (3 years, 5 months ago)

I am confuzed :confused:

When do you add the cannabis extract?


--------------------
Ach en wee ben ik de klos, met mijn boog schoot ik een albatros...

A philosopher is a person who knows less and less about more and more, until he knows nothing about everything.



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OfflineCapsicum Chinense
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Registered: 08/09/17
Posts: 119
Last seen: 6 days, 15 hours
Re: A gummy recipe that doesn't suck [Re: Tripsurfer] * 1
    #26868179 - 08/07/20 11:29 AM (3 years, 5 months ago)

The section in italics in the center describes adding mushrooms to make them psychedelic.

Up to 1/2 cup cannabis oil with a soy lecithin added can be incorporated at the step where you combine the Jello, Gelatin, and fully cooked sugar.

This recipe works better though with mushrooms.


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OnlineLogicaL ChaosM
Ascension Energy & Alien UFOs
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Registered: 05/12/07
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Re: A gummy recipe that doesn't suck (moved) [Re: Capsicum Chinense]
    #26868483 - 08/07/20 02:14 PM (3 years, 5 months ago)

This thread was moved from The Pub.

Reason:
A better fit here.


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OfflineKaze423
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Registered: 02/01/21
Posts: 1
Last seen: 2 years, 11 months
Re: A gummy recipe that doesn't suck [Re: Capsicum Chinense]
    #27180790 - 02/01/21 11:08 AM (2 years, 11 months ago)

Once you add the mushrooms to the lemon or lime juice and let it sit for 20 min. Do we strain just the lemon/lime juice into the mix of gelatin. Leaving the plant material out of the mixture?


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