CONFECTIONARY GUMMY’S

1 ½ cup fluid measure (475g)	High Fructose Corn Syrup
1 ½ cup dry measure (310g)	Sugar ( sucrose )
205 ml.	Water
¾ teaspoon (2g)	Citric Acid
12 ml.	50% citric acid/50% water mixture
5 oz.	Pacific Candy Pectin
Color and Flavor	Add to Taste/Desire

 

 

 

 

 

COOKING INSTRUCTIONS

Clean and prepare molds. Prepare 12 ml. citric acid/water solution and set aside. Pre-weigh sugar in separate container and set aside. Mix in 2g citric acid with Pacific Candy Pectin. Add water to a 4 or 6 quart pan. Begin pre-heating filler funnel. Add Candy Pectin to water and bring to boil stirring constantly for one minute. Add corn syrup, bring back to boil. Add sugar, bring back to boil and cook to 82 brix (recommend Atago Master-93H hand held refractometer) . Add flavor to taste and color to desire. Add citric acid/water solution. Mix thoroughly and begin fillings molds immediately.