SOUR CONFECTIONARY GUMMY’S

1 ½ cup Fluid measure ( 475g )	High Fructose Corn Syrup
1 ½ cup Dry measure ( 310g )	Sugar ( sucrose )
205ml	Water
2 Tsp ( 6.5g )	Citric Acid Anhydrous granular
25ml	50% citric. 50% acid
5 oz.	Pacific Candy Pectin
Color & flavor	Add to Taste

 

 

 

 

 

COOKING INSTRUCTIONS

Clean and prepare molds. Prepare 25ml citric acid/water solution and set aside. Pre weight sugar in separate containers and set aside. Mix in 6.5g citric acid with Pacific Candy Pectin Mix. 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 slowly, bring back to boil. Add sugar bring back to boil and cook to 82 brix ( recommend Atago Master-93H  Refractometer ). Add flavor and color to taste and desire. Add citric acid/water solution. Mix thoroughly and begin filling molds immediately.