Go to the Recipe: Sous Vide Gummies for the Whole Family
I love sous vide. But this is just too much work!
@Kevin O'Donnell then don't make it. Problem solved!
Any suggestions on where to buy food grade essential oils? My Google searches lead to lots of places, but they're all kind of wishy washy on saying they're food grade or not. Would love to try Douglas Fir.
Why not vacuum seal the jar to get rid of some of the bubbles before casting?
Any alternative without corn syrup and fructose? Maybe with regular sugar or honey? Can we decrease the sugar amount?
If I wanted to use the ChefSteps rootbeer recipe to flavour these gummies, how would I go about doing that?
Can you get the same results with something like agar as a vegan kind of solution?
I believe you can, but I'm not sure the ratio of gelatin to agar. Agar has a higher gelling strength than gelatin does. As a side note, when you do make this, also make sure your sugars are vegan. Many manufacturers process sugar with animal matter. Just am FYI.
I don't have Knox gelatine here in France. I have the strips of gelatine. Can I use these? If so, what proportion of liquid to strip? I have 400F size
How long do these last and how best to store them?
Is there anyway to make these without the corn syrup?
I'm based in the UK and use NHR Organic Oils for a lot of my chocolate work. They are incredibly pure and strong. I believe NHR ship worldwide. https://www.nhrorganicoils.com/
I just made these. It's no work at all.
This is a fun recipe...(and full disclosure, I'm not done yet...) but will the overwhelming smell/taste of wet dog butts (from the gelatin) subside?
(I'm at the step where it's cooling so I can add essential oils and tartaric.)
It smells like dead cat pee
I made these last weekend with my kids and some of their friends. It was easy enough for them to do nearly all the steps... I had the oldest (12) weigh everything out and the younger kids (6, 6, 3.5) did all the mixing, and combining in the jars and we casted them. One thing I wasn't ready for was that smell. It smelled like a pig farm. We used LorAnn flavorings and they were really good.
Also - I wasn't prepared for how sticky this stuff would be coming out of the molds. I have no idea how you could make these and NOT use the "Optional" coating step. They were nearly impossible to keep from sticking to anything. I am not sure if there was something slightly off in our curing process (humidity in the fridge etc) or if there was slightly too much corn syrup/fructose compared to the gelatin (used base recipe not mama or papa recipe) I will for sure use the recipe with more gelatin when we make these again. It was a really fun project and the product was amazing.
Any tips to adapting the receipe to work with an alternative gelling agent? Starch, Agar, Pectin etc?
Is there anyway to make this without corn syrup
Hey ChefSteps! I have everything I need for this project except for some essential oils. Can I use extracts to substitute the oils or will that affect the texture? Thanks!
Hi all. I’m about to make this recipe. Is there a way to substitute reduced fresh fruit juice and zest for the oils? Can I get enough flavor if I reduce a 3lb bag of oranges?
I would recommend just using the zest.
Evan, did you ever get an answer to this?
I decided to skip out on the fresh juice...now I'm trying to figure how much extract to use, couldn't find oils locally at the moment.
Is there a reason why we build the recipe in the mason jar? First, bloom the gelatin in the jar, then pour in the fructose, then top it with the corn syrup? We're going to mix it all up afterwards anyways.
Hopefully, someone else has tried this before I have to toss away a batch experimenting...
extracts will work out for you, it will be a little less fragrant and poppy
Why are some of the ingredients different than the gelatin leaf gummy recipe? For instance, why use fructose and corn syrup in this recipe, as opposed to glucose syrup and sugar in the other recipe?
Any tips on stabilizing these so I can keep them at room temperature or send them in the mail to friends "during these uncertain times"? How quickly will these go bad at room temp?
They should hold stable at room temperature after coating and then store in an airtight. They should also keep for months since there isn't any fresh juice. If sending in the mail, the firmer style or papa bears would be the best choice.
I have tried this three times and I can’t get the gelatin to look like the recipe. I’m using Knox gelatin, cold water and a kitchen scale. I sprinkle the gelatin on top and mix quickly but it just comes out in a solid. What am I doing wrong?
2+ years later ;O
Hello Josh, It will solidify as it rests, hydrates, and blooms. It starts as a paste then turns solid. The image above step 6 shows the gelatin at a solid state before cooking. Then it melts as it cooks in the jar and rests on the top before you mix.
Looking for this answer too...
I want to make it with agave....
Hi Chris. There is no real sub for this to get the same product. If you are looking to use pectin I would recommend going the pate fruit direction.
Sub it out like for like on the weights.
Any tips for incorporating homemade MCT oil based extracts? Been looking for a more hands-off approach to making home made CBD gummies, but I'm struggling to see where the MCT oil extract could be added.
Why doesn't this recipe say the size of the molds or the total weight of the gummy base so that we can estimate how many gummies per batch are made? "about 35 lil gummies" doesnt define what lil is. Most gummies are about 2ml or 2 cc or 2 grams. But the mold in the equipment link is about 8.5 ml. 8.5 is a pretty huge gummy by gummy standards.
The type of citric acid you use will have a major effect on the stability of the gummy.
