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Old 01-22-2018, 02:43 PM   #1
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How to increase firmness of gumdrop candy?

Hello! I have been experimenting with making gelatin-free gumdrop candy. My primary ingredients are sugar, light corn syrup, pectin, and citric acid. I have been able to accomplish some delightful flavor but the end product is softer than desired. I am curious to know if anyone has suggestions on how to increase the firmness to be more like the store bought "Sunkist fruit gem" or Trader Joes "Fruit Jellies" which according to their label are using similar ingredients. At cool room temp for example, the Fruit Jellies from trader joes are so firm they are difficult to pinch with your fingers but very easy to eat.

the ingredients I am using are:
1 cup sugar
1 cup light corn syrup
1/2 cup water
4.5 TBS citrus pectin
1 tsp citric acid

For some background, I am heating the sugar and syrup to 280F and then slowly pouring that into a second pot where the water, pectin and citric acid have just come to boil.

Any suggestions would be appreciated!

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Old 01-25-2018, 12:16 PM   #2
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I am nota specialist. But wondering, what if you cook your mixture longer?
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Old 01-25-2018, 12:46 PM   #3
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Quote:
Originally Posted by CharlieD View Post
I am nota specialist. But wondering, what if you cook your mixture longer?
Thank you CharlieD. I will try keeping it at the soft crack stage for a few minutes in my next batch. My last batch that inspired my post just came off of almost 3 days in a food dehydrator @135f. I dont think it helped.

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candy, citric acid, how to, light corn syrup, md, pectin, recipe, sugar, water

How to increase firmness of gumdrop candy? Hello! I have been experimenting with making gelatin-free gumdrop candy. My primary ingredients are sugar, light corn syrup, pectin, and citric acid. I have been able to accomplish some delightful flavor but the end product is softer than desired. I am curious to know if anyone has suggestions on how to increase the firmness to be more like the store bought "Sunkist fruit gem" or Trader Joes "Fruit Jellies" which according to their label are using similar ingredients. At cool room temp for example, the Fruit Jellies from trader joes are so firm they are difficult to pinch with your fingers but very easy to eat. the ingredients I am using are: 1 cup sugar 1 cup light corn syrup 1/2 cup water 4.5 TBS citrus pectin 1 tsp citric acid For some background, I am heating the sugar and syrup to 280F and then slowly pouring that into a second pot where the water, pectin and citric acid have just come to boil. Any suggestions would be appreciated! 3 stars 1 reviews
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