Go to the Article: Chewy Candy Discussion
Is there a substitute for gelatin suitable for vegetarians that will produce the same results in the first 4 recipes? Maybe Genutine or agar?
the intro says there will be 3 HD videos - but in my internet browser there are only 2 videos (starburst & turkish delight) - is there a video missing? where should I look for the third one? ... gee, watching the recipe videos is always the best part of your classes!! :-)
Hey Juliane,
There is also a short video on this page, though it's not a recipe video. Thanks for the feedback! https://www.chefsteps.com/classes/chewy-candy/landing#/
Some of my colleagues have been trying to cook pate de fruits. But sometimes the result that turn out is not what we expected. It tend to become very soft and somehow watery even cook to the right temperature. What could possible went wrong during the cooking process?
There are some modified starches that have been designed for this purpose, but these can be difficult to source and would require a significant re-working of the recipe. Is there a specific sweet, in particular, you would like to make gelatin-free?
where do you buy the 250 bloom gelatine sheets?
If I have say, 140 bloom gelatin sheets, is there a way to make up for that by upping the amount used if I do not have 250 bloom sheets? Or would it be best to wait until I can get the correct bloom?
Looks like a lot of people have questions about gelatin, what would be the ratio for using powdered gelatin compared to sheets?
How can I do the gummy bears / wine gums without a sauce gun? My tiny kitchen is literally bursting with equipment and I can't buy another gadget unless I get rid of something else to make room.
Could I pipe it from a ziplock bag with the bottom corner cut open?
EDIT: Also what would the expected shelf life of the wine gums be? I'd like to make some and take them away on holiday
Thanks
I found this on the Modernist Cuisine website. It is also in both of their books if you have them:
Calculate Your Gelatin: Reviving the Jell-O wreath or
planning a fancy panna cotta this holiday season? We use Knox gelatin in
our panne cotte, firm pastry creams, apple foam, and fruit jellies
because you can find it in most grocery stores. Gelatins are measured by
what is called their Bloom strength (usually labeled as bronze, silver,
gold, or platinum). Knox brand has a bloom strength of 225. If you are
making a recipe (not just one of ours, but any recipe), be it a Jell-O
wreath or a pâté, you can use a different Bloom strength than what the
recipe calls for, but you’ll have to do a little math. You can convert
the recipe to use whatever gelatin you have on hand if you know the
weight (MA) and Bloom strength (BA). For gelatin A, you can find the
equivalent weight of gelatin B (MB) with a Bloom strength of BB by using
the formula MB = MA × BA ÷ BB. For example, if a recipe calls for 2.6 g
of Knox gelatin, you could use 3.7 g of silver gelatin, which has a
Bloom strength of 160 (2.6 × 225 ÷ 160 = 3.7).
If I was in your situation Rory I would just use a pitcher. It will work just fine for you. We save them for weeks on end in the refrigerator.
How would you go about making a liquid or gooey center gummy candy? I'd like to try to do a kiwi chew with a gooey core of strawberry to see how they turn out.
I really want to make most of these, but i don't have all the equipment to produce this quality of product.
I will try all of them!
awesome stuff!!!!!!!!
Is 70g of gelatin roughly 30-40 sheets?
awesome!!
Can i bloom the gelatin in normal ice water instead of using the vacuum machine?
What about using liquors or cocktails for the wine gummies? Will higher alcohol percentage affect texture? Thanks!
Yes, a higher alcohol content will cause some problems with the how well the gummies set.
Ah gotcha. If I cooked it down and burned off some of the alcohol, that might work, but I'm losing flavor right?
will there be any other added Class for "Sugar Glass" making? for garnishes or Art?
Hi, I have love making the wine gum recipe you have shared. Rather than using wine, I have added tincture, which works really well. I’d also like to add vitamin powder so I can make myself a vitamin tincture gummy.
When I added the powder to the recipe just before adding the gelatine/ tincture mix it caused the mixture to go super sticky and set much harder than a gummy without the vitamin power in. It was really difficult (impossible) to put into the gummy moulds I had to spread it over the top, what would you recommend I do to keep the consistency a little thinner before it sets into a gummy? Thanks
