Ingredients
Main Ingredients
- 12 ounces / 300 g fresh or frozen (and thawed) strawberries, pureed
- 1⅔ cup / 330 g granulated sugar (DO NOT reduce this!)
- 2 tablespoons / 44 g corn syrup
- 1 box / 48 g regular fruit pectin (e.g., Sure Jell Original, yellow box)
- ½ teaspoon baking soda
- ½ cup / 120 g filtered water
- ¼ teaspoon powdered citric acid, dissolved in 1 tablespoon warm water (or use 2 tablespoons lemon juice)
For Coating
- ¼ cup / 50 g granulated sugar
- ½ teaspoon powdered citric acid
Instructions
- Prepare Mold: Prepare your silicone molds or a silicone cake pan (9×9 inch recommended) placed on a cookie sheet over a heat-proof surface to avoid heat damage. Alternatively, line a regular baking pan with parchment paper (NOT waxed paper or plastic wrap).
- Cook Strawberry Mixture: In a medium (4-5 qt) heavy-bottomed saucepan, combine the strawberry puree, granulated sugar, and corn syrup. Heat over medium to medium-high and bring the mixture to a boil.
- Prepare Pectin Mixture: In a small saucepan, combine the fruit pectin, baking soda, and water. The mixture will foam. Simmer over medium-high heat, stirring occasionally until foam reduces slightly. Then, add this to the boiling strawberry mixture.
- Cook to Temperature: Attach a candy thermometer to the saucepan. Continue cooking over medium to medium-high heat, stirring frequently and scraping the sides and bottom with a heat-proof spoon or spatula to prevent burning. Cook until the mixture reaches 230°F (approximately 45 minutes).
- Add Citric Acid: Once the target temperature is reached, remove from heat and quickly stir in the dissolved citric acid (dissolved in warm water or lemon juice). Be careful as the mixture may sputter and steam.
- Pour into Molds: Immediately pour the hot candy mixture into prepared molds or pan. Using a large spouted measuring cup can aid in quick, precise pouring. The mixture will thicken as it cools, so work swiftly, especially for small molds.
- Cool: Let the gummies cool completely to room temperature, which will take at least 2 hours or can be left overnight.
- Prepare Coating: In a bowl, whisk together granulated sugar and powdered citric acid until well combined.
- Coat Gummies: Remove gummies from molds. If using a single large pan, cut the set gummy slab into bite-sized pieces or use a cookie cutter to shape. Roll the sticky gummies in the sour sugar mixture until fully coated.
- Store: Store the coated gummies uncovered at a cool room temperature for up to 1 week, or covered in the refrigerator (layered with parchment) for up to 2 weeks. For longer storage, freeze between parchment layers for up to 3 months.
Notes
- Do not reduce the sugar in this recipe as it is crucial to the candy’s texture and setting process.
- This recipe requires regular fruit pectin and cannot be adjusted to use low-sugar pectin or sugar substitutes.
- Use filtered water for best clarity and purity in the recipe.
- Be cautious when adding the citric acid dissolved in water as the hot mixture will sputter.
- Ensure the candy thermometer is attached properly for accurate temperature readings.
- Work quickly when pouring and molding as the mixture thickens fast.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
