Strawberry Gummies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 119.9
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 25.5 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.0 g
- Protein: 1.6 g
View full nutritional breakdown of Strawberry Gummies calories by ingredient
Introduction
I don't use the gummy molds as I find filling them is too tedious. I just pour the mixture into a baking tin and cut it into 12 servings. Way easier. I don't use the gummy molds as I find filling them is too tedious. I just pour the mixture into a baking tin and cut it into 12 servings. Way easier.Number of Servings: 12
Ingredients
-
1/2 cup infused Coconut Oil, melted
1/2 cup (8 fl oz) Water, cold
85 gram(s) Kraft Jell-o - Strawberry
20 gram(s) Knox Unflavoured Gelatine
1 tbsp NOW Sunflower Lecithin (by OHLOOKITSFRANK)
Tips
Optional: Sprinkle a pinch of citric acid overtop of the finished gummy bears to make them sour! Don’t go overboard as citric acid is a preservative.
Directions
1. Turn your stove on low heat. In a pot, add water, the coconut oil, and the sunflower/soy lecithin.
2. Continue stirring the mixture until it has a consistent texture and the coconut oil has completely melted. Now, add in the flavoured gelatin and the unflavoured gelatin while continuing to stir throughout this process.
3. Whisk continuously on low heat for 10-15 minutes until the gelatine is completely dissolved. Make sure it does not come to a boil. But, you need to make sure that all the ingredients are thoroughly combined. (Don't stop stirring the mixture for the entire time)
4. While leaving the pot on the element, start filling up the gummy bear moulds with a dropper (a dropper is a mini turkey baster that comes with most gummy bear moulds). Make sure to move quickly. If your liquid starts to separate, it's because the mixture has started to cool. It's critical that you move fast otherwise the oil may separate in the pot. You need to continue whisking throughout the pouring process; otherwise the mixture may start to harden and stop binding. (The secret to making great gummy bears is pouring the mixture into the moulds as fast as possible.)
5. Put the gummy bear moulds into the freezer for 20-25 minutes. (Pro tip: lift the mould 2 inches off the table and drop it. This will let the mixture fill any air pockets.)
Serving Size: Makes 12 27-gram servings
Number of Servings: 12
Recipe submitted by SparkPeople user BKWERM.
2. Continue stirring the mixture until it has a consistent texture and the coconut oil has completely melted. Now, add in the flavoured gelatin and the unflavoured gelatin while continuing to stir throughout this process.
3. Whisk continuously on low heat for 10-15 minutes until the gelatine is completely dissolved. Make sure it does not come to a boil. But, you need to make sure that all the ingredients are thoroughly combined. (Don't stop stirring the mixture for the entire time)
4. While leaving the pot on the element, start filling up the gummy bear moulds with a dropper (a dropper is a mini turkey baster that comes with most gummy bear moulds). Make sure to move quickly. If your liquid starts to separate, it's because the mixture has started to cool. It's critical that you move fast otherwise the oil may separate in the pot. You need to continue whisking throughout the pouring process; otherwise the mixture may start to harden and stop binding. (The secret to making great gummy bears is pouring the mixture into the moulds as fast as possible.)
5. Put the gummy bear moulds into the freezer for 20-25 minutes. (Pro tip: lift the mould 2 inches off the table and drop it. This will let the mixture fill any air pockets.)
Serving Size: Makes 12 27-gram servings
Number of Servings: 12
Recipe submitted by SparkPeople user BKWERM.
