Go to the Recipe: Gummies for Grown-Ups: Simple Sous Vide Wine Gums
love this v2.0 version.
Just made these with limoncello. Amazing
Just made these little fuckers with GLENMORANGIE ASTAR.... Time for a little drinkie-poo!!!
I can't wait to try this but I have a few question. How is this different from your wine gums? If I switch the fortified wine with liqueurs,do I change the quantity at all? If I wanted to do this with procecco, should I use this recipe or the wine gums?
What size mold is recommended? The linked product in the gear list shows a mold that looks much larger than was being used.
We can't get corn syrup in the UK. What can we use instead?
I'm in Australia and i use glucose
Do I have to use Knox powdered gelatin? Will any other powered gelatin be fine?
how long will these last if we don't decide to coat them?
@Leon Camfield https://www.amazon.co.uk/Karo-Light-Corn-Syrup-473ml/dp/B000BMNOAA
Will the alcohol content of the prefered liqour matter or change the end result? Im interested in using a local rum with a super high alcohol content (ron caña).
Also, whats the shelf life if left unpowdered in the fridge? Will they stick to each other?
Nice one! Pricy, but then this modernist cooking lark often is :-$
Can I substitute the fructose with something else? I can't find it anywhere and delivery is not an option for me, Thanks!
Can you use any other brand of Gelatin? As long as it has 250 bloom? I'm looking at Modernist Pantry as I have taken an extreme interest in the Pectinase as well as Spherification. Is it ok to use their Beef or Fish gelatin powder? As they have 250 bloom.
A swift response would be awesome!
Of course you can,.....
but modernist ingredients will be more costly
Knox is the common grocery store brand.
I didnt hate the first version but Im super stoked to be making this recipe this afternoon....
Where are you? I found it at my local health food store
I jusst mde a batch with my S.V limoncello and blue curacao ......yumm.
I've seen it asked, but haven't seen an answer; for how long can these candies be stored? Days? Weeks? Contemplating adding these to my Christmas baskets so trying to see where they would fall on the prep timeline.
Thanks in advance!
They should last as long as the non-coated ones, but they will be very sticky and difficult to store
Can I use champagne/sparkling/Prosecco with this recipe. Need for Bridal Shower gifts. Making this weekend
Did you use champagne? How did they turn out?
Made these this weekend, I used a Shiraz and a sparking wine. The only thing I’d note is to let anything sparking sit out for 15-20 minutes otherwise it will foam up when you add the gelatin and bloom oddly. They still turned out fine, but weren’t as clear as my second batch that I let get a little flat.
How can I replace gelatin gel for gelatin powder? I have gelatin powder grade 220 but I don't know how much to use for replacing.
Would it be possible to do an all spirits cocktail version? Lets say, a Negroni?
So maybe a dumb question - is the alcohol retained in the gummie?
Please answer these questions! Can you explain the difference in the wine gummy recipes?
Did you get a response to this? Would love to make negroni gummies for valentines day!
I made these with Skrewball Peanut Butter whisky and were delicious. Everyone liked them. Next time I’m going to try making these with a straight scotch. They came out perfectly set and formed.
Do you have to premix the corn syrup and fructose? Any reason why they can not go straight into the mason jar and melt together?
I’m alway amazed at how ChefSteps can be simultaneously brilliant and stupid. Here, the concept and formula is brilliant. The finishing steps for coating, not so much. First, since the gummies might go from fridge to countertop (condensation conditions), using non-melting powdered sugar is likely a good idea. Second, knocking handfuls of coating gummies around in a sieve removes excess coating, no pastry brush needed. “Flouring” up gloved fingertips with the coating moisture during unmolding also prevents the gummies from sticking to your fingers.
I made the formula using limoncello. Flavor was excellent. On texture, I found these more like the Knox Blox I ate as a kid than gummy bears. More gelatin is likely necessary for those who prefer a stiffer texture. Overall, I rate this A+. Super easy to make, lots of flavor options.
You spelled your name wrong.
Re: alcohol content, I made these with a 90 proof rye whiskey and they turned out great.
Hi! Has anyone had success with a vegan alternative to gelatin?
I have only done one single experiment which turned out ok. I subbed the gelatin with super agar 10g in my last batch of Chartreuse gummies which resulted in the usual, firm more gumdrop-like texture I expect from agar agar.
Was there any issues with storage? I just made a few batches that got very damp and sticky in jars. I even left them out to air dry at room temperature before I put them in the jars.
