Sugar free gummy bears
Gummy bear with pure fruit juice
Ingredients for 50 small gummies with a total volume of 100 ml:
400 ml grape, pineapple or apple juice (canned, 100% fruit, no sugar added)
2 apple cores (sweet variety)
3 dates
1 dose of vanilla (vanilla pod, natural extract or flavor)
1 tablespoon neutral oil
2 gelatin sheets
Preparation:
Combine all the ingredients (without the gelatin) in a saucepan and bring to a boil. The last time, I put mango flavor instead of vanilla. We loved the candies.
Soak the gelatin sheets in cold water for 10 minutes.
Boil the juice over medium-high heat until it reduces to 100 ml. It’s good to lid the pan with a splatter screen while cooking. Then filter.
Drain the gelatin (in a colander) and dissolve it in the hot mixture.
Pour the liquid into a greased gummy bear silicone mold. Ours had a large pipette and filling the 1.8 cm bears was easy.
Store overnight in the refrigerator. Always keep chilled and eat within 7 days.
Fruit gummy bears
Ingredients for 50 gummy bears with a total volume of 100 ml:
2 golden apples
1 handful of raisins
2 tablespoons of neutral oil
1 dose of vanilla (or other flavor)
1 small cinnamon stick (ground cinnamon will change the color)
400 ml of water
2 gelatin sheets or 1 g of agar-agar
Preparation:
Rinse the apples thoroughly and cut them into 8 wedges. Keep the skin and the seeds. Combine them with the other ingredients (without the gelatin) in a saucepan and bring to a boil.
Soak the gelatin sheets in cold water for 10 minutes.
I also tried with agar-agar. Putting the right dose is difficult. The candies are good with 1 g of this gelling agent, or even a hint less. Otherwise, they become like plastic.
Continue boiling the apples until the juice reduces to 100 ml. Filter and gently press the fruit so that you can extract a maximum of pulp-free juice.
I have also made gummy bears by mixing some of the mashed apples. In this case, it is better to use larger candy molds with less relief (3 to 5 cm), because the candies are a little more fragile.
Drain the gelatin from the water and dissolve in the hot mixture.
Pour the liquid into the greased gummy bear mold using a pipette.
Reserve overnight in the refrigerator. Always keep chilled and eat within 7 days.