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!