Go to the Recipe: Wine Gummies!
Awesome. Definitely need to do this.
Link to the Sorbitol? is it a powder or liquid?
It can come as both but the liquid is generally a solution (e.g. 70% sorbital to 30% water). It's sometimes sold as a laxative (unfortunate side effect of too much sugar alcohol, measure accurately!) but I believe in the US the laxative preparations require a script (although you can buy them online without one). Modernist Pantry has the powder which is probably easier to use if you're going to buy online.
Is there a reason for Sorbitol over the other sugar alcohols? Could Xylitol or something else that's more readily available at local grocers work?
Can you use a higher proof alcohol with similar results? Scotch gummy for example? St. Germain gummy?
http://www.firstpost.com/topic/person/heston-blumenthal-how-to-make-whisky-gums-alcoholic-candy-video-G83jyth3Spc-6980-14.html
How crucial is the sorbitol to the recipe success? Can it be done without it?
Great comments. Has the question of using Sorbitol and where it can be obtained been answered ?
http://www.koerner-co.com/p103545/SORBITOL-SOSA-GRANULATED/product_info.html
Koerner Company sells Granulated Sorbitol- I will be experimenting with this myself!
I just sourced it at my local compounding pharmacy
Here is my wine gummies. It was a bit of a challenge, i had to portion them into molds super fast cause they started to set way too quickly. I added extra wine mid way and reheated to blend ingredients again, that worked but it incorporated too much air so you can see few holes in the final product. The second problem I had was that after taking them out of the mold they were sticking together. so I dusted them with extra cornstarch and let them air dry for 8 hours. They tasted great and that's a big plus:)
It is a lot of fun, and the "key to success" is have everything ready to go
beforehand and be prepared to work quickly
Had some issues with the texture but I suspect it had more to do with melting the sugar into the glucose than the alcohol content of the Chartreuse.
Question: if the wine/gelatin mixture is cooked sous vide at 149 degrees F, and the sugar base is also cooked to 149 degrees F., and if everything is going to be added together anyway, why not add the sugar base to the wine/gelatin at the beginning and cook them all together, sous vide? Wouldn't that be easier and eliminate a few steps?
game changer! I can only imagine how tasty it was
@Odette Plavinskas those look really good. Did you used 220 bloom? I noticed the link takes you to the 120 bloom. Wondering what you used and how their consistency compared to real gummy bears. Any idea where sheets of 22 bloom can be purchased?
Can I use corn starch molds instead of silicone (I wish to make bottle shaped candies, for my version of Heston Blumenthals whiskey gums)
Ive done this recipe with Xylitol with no noticeable issues
I made this recipe twice, once with LBV port and once with green chartreuse. Both versions have ended up a bit gritty, as if from undissolved sugar. The port recipe I did exactly as directed but the chartreuse version I heated the glucose syrup sugar and sorbital via sous vide. In neither version did the sugar totally melt into the glucose syrup despite following the directions very carefully.
Any suggestions? perhaps heating the glucose syrup to a higher temperature? or dividing up the liquor component and adding a bit into the glucose syrup mixture to help dissolve the sugar?
If you added it all together at once and cooked at same time you would lose alcohol content and change the impact of the flavor.
Yes, but I don't recommend plastic chocolate molds. Even very well cornstarched the gummies still stck to the molds so much you'll have to remove them with a knife and that can sometimes ruin the gummies. I find that corn starch molds or silicone molds work best. I actually use powdered sugar in the molds and then when I remove them from the molds, after being in fridge for a night, I then put them in a tupperewar container or bowl you can cover and add some powdered sugar to it and shake them up in there. It adds some sweetness to them and keeps them from sticking when stored. I also use a brush to remove excess sugar.
There are two ways you can get rid of the gritty texture, though I find a lot of people have preferred them to the non-gritty ones I have made. They say it gives them more bite. I should also mention I don't use wine, I have made watermelon vodka ones, Chatreu (?) ones, and Fireball whiskey ones. People love the whiskey and watermelon ones.
You can get rid of the grittiness by either cooking the glucose and sugar mix at a higher temp, some have suggested 241F or you can use confectioners sugar as I did in some batches. It removes the grittiness but you have to make sure it doesn't clump in the mixture. I find that the firmness of the gummies after they have been out for awhile is a bit less firm than when compared to the regular sugar ones.
I have used the 120 bloom sheets and I have used a 250 bloom talapia powdered in batches. I find the ones made with the powder are more firm. I also used the same weight of powder as they suggested for the sheets and I bloomed it in the same way, by adding directly to my flavorful liquid (whiskey in my case). Beyond that there's not much of a difference from what taste testers have told me. They they tend to like the 120 bloom ones better but that seems to be more personal preference than a texture issue.
I haven't tried real gummies in awhile and I think the ones i had were old since they were really firm, generic gummies, not haribo. The 120 bloom I would say are a bit less firm than regular gummies where are the 250 bloom powder was comparable.
Not too crucial. You can remove and they will just be less sweet.
Yes, I have made them with vodka and whiskey. Turned out great after tweaking the recipe a bit to get rid of grittiness from using powdered sorbitol and sugar.
Thanks for that answer Peter. I was just wondering the same thing. Since I prefer things less sweet I will try it without.
I didn't see this asked, though I may have missed it. How would using kanten (agar agar) instead of gelatin affect the recipe? I'd have to order gelatin, but I do have kanten on hand. If tried I'm sure the amounts would be different so if you have any idea on that, it would also help a lot.
I take the amount of sugar I need and put it in a blender, you get nice powdery sugar which dissolves nicely !
I made them in a old mold of a dutch chocolat factory.
I have gelatin from several companies but no where can I measure "bloom" what would this be to convert to ounces or grams?
70 grams seems like a crazy amount of gelatin to bloom in 140ml of liquid. Has anyone had trouble with this? Is there any chance this is a typo?
I have a couple of questions seems to be half answered below. But if you combine the sugar in one bag and sous vide and squeeze the bag will that be the same thing as gently heating and stiring on the stove? If not how would this change if you have a device like a termomix where you can set gentle stir and temp to 65 degrees and then down to 50? I tried to make the recipe the other day, but I got my sugar way to high (About 90c) and it all became a super sticky mess and no way to pour or anything. Followed the recipe step by step otherwise. I would be really excited to try to make it in the thermomix as they now sell them in the USA.
Gorgeous! ... If you don't mind my asking, where did you find your mold?
How do you store them?
does anyone know the best kind of red wine for these? I'm not sure if the wine I like would taste different in this form? I usually go for a Rioja or Pinot noir when drinking it. Can someone please let me know if the sorbitol is essential or if I can just use any powdered sweetener. I'm finding it difficult to get hold of at a reasonable price in the U.K. I was also finding it difficult to get hold of the correction gelatin bloom however I've managed to find a conversion to use platinum grade instead has anyone else tried using a different bloom and altering the amount? Any help and tips very welcome
@Mechelle really late, I know. Bloom isn't a unit of weight measure. Bloom is the gel strength of the gelatin. How much water it can absorb and still keeps its structure.
has anyone figured out how to modify this recipe for use with honey?
Hmm
70grams is correct and makes a firm gummy. I used platinum gelatin and actually a silver would ve worked fine. or less than 70g of platinum.. next time I will try 60g platinum.
This recipe doesn't seem to be scaled well. I had almost double what the mold could support. Would have been good to know I could half the recipe.
Additionally, waiting until 122 F to mix the wine/gelatin made it set inside the sauce gun. Had to melt it back down by bringing it to 149 F again.
The cling wrap added before the fridge touched the gummies, which jacked them all up... Seems I need to find something taller than a baking sheet?
Hi Daniel. A couple tips that might help the next time. First, the yield of the above recipe is for 100ea gummies and you can scale the recipe down with the scaling tool to make it the appropriate amount for the number of molds you have next time. Second, a step that wasn't mentioned above that helps with the sauce gun is to warm it with hot boiling water before you put the mixture through it so that the gun its self doesn't drop the temp of the filling. Third, when you wrap them you want to make sure you are wrapping the tray tightly, it should not touch the molds them self.
Any reason I couldn't use Knox gelatin powder? It's bloom is 225. Is the difference between 220 and 225 bloom significant?
How best to store finished gummies? What is approximate shelf life?
In an airtight container with some silica packets, in a cool, dark and dry environment. They should last for months. You can also store in the fridge but with risk of humidity attraction and very firm texture if eating directly from the fridge.
Where would the ethanol/alcohol content go if it is all inside of the sous vide bag? Cooking it in an open pot would lose the alcohol content. Is there another reason it can’t be cooked together?
