What's your favorite gummy candy? Flavor and brand! Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.
Mein Großvater hat mir mal richtig geile Gummibärchen gegeben. Die waren ziemlich groß und unheimlich weich. Außerdem haben die nicht so langweilig geschmeckt wie die von Haribo. Leider erinnere ich(selbstverdtändlich) nicht mehr an die Marke.
I'm kind of wondering what kind of coating does haribo put around their gummy bears? the (probably) anti caking kind of adds to it since it wont make your hands sticky because it wont melt in your hand, and adds the aspect of (mostly) worry free storage looking forward to the next video :P
Hi Ethan, the glucose needs to have a specific sugar pattern. My job is to make the glucose for Haribo (about 8 truck loads a day). You want a dextrose equivalent of about 35-45 DE
Hi! Professional pastry chef here! Just a couple of notes on an amazing video for the home baker. 1. Don't stir sugar once it starts to bubble when cooking it. This can cause your sugar to crystallize and will ruin the batch, meaning you have to start over. If you are making a candy that has dairy in it, once you add the dairy, you are safe to stir the sugar solution. 2. Add your glucose/corn syrup right as the sugar starts go bubble. Glucose is what's called a doctor and will help to prevent crystallization. Corn syrup also works. Honey is not a doctor and can cause crystallization, so it won't replace glucose. You can you honey to flavor your candy though. I hope this helps! Happy candy making!
If I want to ensure the gummy bears are heat resistant, can I add some pectin to increase the Melting Temp? If so, do I need to ensure the ratio of pectin: sugar is correct, and do I need to bring temp above 223 degrees C?
You can also buy glucose powder in most supermarkets(In Germany esp. Edeka, Rewe etc. Under the Label 'Traubenzucket'). Can be mixed right in with the basic syrup, which may be a good idea, anyway. The glucose prevents the super-saturated mixture(anything that was once hotter than the boiling point of water as a rule of thumb) from crystalizing by accident
4:01 this is actually another form of gummy candy and it's called kohakutou, where you leave the gummy for a week which is what makes it crystalize and ending up with a crunchy outer layer but gummy and chewy in the inside :)
If you don't like having a hot pan on your scale, you can weigh by placing the glucose bucket on the scale and pulling out the amount you want (as a negative number)
So I used powdered gelatin - the same ratio and weight as suggested in the video - worked a treat and I found powdered gelatin about a quarter of the price which was why I used it. Stir vigorously in the water to make sure it fully blooms. I also found that skittles drink powder makes an excellent color and taste additive = although it also makes gummies opaque.
I attempted powdered gelatin but it was a disaster-it was instantly really dry, like there wasn’t enough water to fully bloom the gelatin. I’m trying to use really high bloom gelatin (like twice as stiff as the stuff you get in the supermarket). What kind did you use?
I am very happy that there are alternatives for nonvegan gelling agents. Because I simply had a very lousy sibling in my childhood who said to me at the age of two to three years as a big sibling: you are eating pig with sugar. That's why, to be honest, I've never really warmed to this type of sweets. Or generally with everything except jelly based on carrageen or homemade things with agar agar
I have never made gummy candy from scratch before but I love the idea of mixing flavors with unrelated colors Like no one expects a blue candy to be orange flavored I want to do that and surprise my friends
I remember when I was a kid they sold this baking kit for boys it was a Creepy Crawler Factory and it basically came with all the moulds and ingredients to make spiders,worms,beetle gummies.
Umm, I had one too. Those were not edible, man. Incredible Edibles, made by the same company were in fact edible, but not the other kinds the company made.
@@metalrott324 You were eating literal plastic. Creepy Crawlers made rubbery plastic pieces, NOT candies. You just basically ate a worse version of crayons if you ate them.
You should try testing varying amounts of malic, tartaric and fumaric acids along with the citric for some sour patch-like variations. Maybe even combine some with powdered sugar and toss them for a powdery sour coating. What made me thing of it is a series I watched from a candy maker that's replicating tangerine sours from a channel called Lofty Pursuits.
Conveniently, Andong has done another video which explains what "cola" flavour actually is - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fZb_7JgcsSU.html
@@DanielBulyovcsity But they're 2 flavors and 2 different colors. The basics will be the same as this video, but getting 2 flavors and each half a different color will add a lot of complexity to this.
Storage is something you should have noted. I followed a similar recipe and found the end product is not shelf stable. The candy should be stored in the fridge.
Agar Agar works well but you gotta do a few different things to adjust its properties. One of those things would be adding a touch of vegetable glycerin as a plasticizer. Also adding a small quantity of cornstarch and gelatinizing it in the water alongside the agar helps with the elasticity after complete cooling once starch retrogradation takes place. Agar agar also doesn't require an initial cold hydration step, and the quantity of dry mass converts to a fair bit more end-product than gelatin. Commercially vegan gummies are often made of pectin which is even less like gelatin than agar, but it's mainly due to the price of agar that the market hasn't yet widely adopted it. Given its uses in laboratories one would hope it would be one of the first things to tackle using precision fermentation. Also I prefer starch as an anticaking agent, you just gotta shake it all off real well after tumbling them.
i’ve watched a few videos today about this and this is the first time where the creator focused so much on the gummy aspect and not the flavor / fruit juice aspect. pretty cool
There is ZERO possibility that I'm going to do all this, but I watched it for entertainment value and I must say, I'm impressed *again* at his knowledge of food science. Given a choice, I'd have gummi worms, or vodka gummis, but seeing what's inside them is so informative. It's not just Gummi Berry Juice #DisneyGummiBears
This recipe worked perfect!! Thanks for doing the leg work to get the perfect gummy. I subbed the glucose with corn syrup and it worked beautifully!! Thank you so much!
I just attempted your recipe and it yielded about 82 Gummies. 73 regular gummy bears, I used a Evangelion themed ice tray as molds and it got me about 5 mini gummies and then I used the rest of the mix to make 4 gummy worms. I used Pomegranate, Cranberry, Mango and Watermelon flavoring for them. I'm letting them sit over night in the refrigerator and I'll update my thoughts when I taste them!
I just tried them and they're not very sweet at all which is crazy cause they're supposed to be sweet. Strangely the Mango ones set properly earlier, idk if it's cause I used green food coloring or what. The pomegranate and cranberry ones aren't flavorful at all but that's prob due to the flavoring itself even though I used a ton. I'm gonna roll them in a sugar citric acid flavoring powder and make them sour and hopefully boost the flavors
I bought a gummy bear making set from “It’s Sugar” ages ago & still have it because I knew the quality of the gummy’s was going to suck. I’m glad I saved it because it came with a large mold! I can’t wait to try this recipe!!
Being a Chef, food lover, and a person that LOVES to experiment with new recipes and foods, I am DEFINITELY doing this. I have, in fact, been on the HUNT for a good gummy recipe for a while. I've made lots of hard candy (mainly lollipops and small hard candies) which is pretty easy, but could never get the gummies down. Thanks for the recipe and the instructions!
👍🏻 Thank you so much for this! My goal is sugar-free wine gums (fruit-flavoured, i don't know why they're even called "wine" gums), which have a slightly different composition. They're harder than Haribo gummies, and i suspect there's more to them than gelatin .. maybe some secret combination with boiled cornstarch (glue). Special thanks for your comments on not using fruit juice due to too much hydration! I was hoping to make my wine gums mostly based on fruit juice, so great reality check there 👍🏻
@@jenea73 if the goal is sugar free, then fruit juice concentrate is out. Fruit juice and fruit juice concentrate are just another form of high f rye fructose syrup.
This recipe is so good, thank-you. Great for making perfect gummies every time. I’ve player around by adding 10% less water and using powdered gelatine (sheet is to expensive at scale) and there is a Pugh accuracy in the base method that it still works. Very well researched and explained. You 100% need a laser thermometer though.
I may try these. It may seem weird, but I will sometimes leave my gummy bears open a few days to get stale and super chewy. I love ultra-chewy gummy bears. I'd probably just make giant squares of them so to save the hastle of the bottles.
By far the best recipe I have found. The only difference I found was that if I wanted to add coconut oil-based additives I also add sunflower lecithin to make the oil and water miscible. Even just a little bit of coconut oil makes these super silky
When the syrups are so thick, you might not only be able to shape, but also to layer ;) Even do some image designs or something like that, see how far you can push it.
I use two packets of flavored powdered gelatin, two packets of unflavored powdered gelatin and about 150 grams of water. Mix the gelatin with the cold water, waiting for it to bloom for a few minutes. Then put on a stove on low heat just until everything dissolves nicely. Put on molds, put the molds in the fridge for 15 minutes and they are done! I once did a test for how long they would keep, and they were good for about a week outside the fridge. Never tried to keep them for longer than that, it is really hard to not eat them all at once 😅 As for the bears, they are such a fun shape! My wife likes to first bite their heads off.
Hi Andong, I love every aspect of your videos, and I would love if you could include the science-y and historical parts. I think that you could maybe add time stamp segments so that people can skip the sciency parts. Also you and your team a great at lighting, composition, editing, etc. I love it
English translation below :) Was ein geniales Video aber jetzt wo du mit Süßigkeiten angefangen hast hoffe ich das da in Zukunft noch mehr kommen. Ich persönlich wünsch mir ja schon seid Ewigkeiten ein vernünftiges Tutorial für Harte Bonbons, wie Nimm2 ohne die Füllung. Jedes mal das ich versucht hab irgendeinem Rezept zu folge ist irgendwas schief gegangen und ich hatte meist nur entweder sehr ekliges Karamell oder eine komische Masse die nach einer stunde oder so schmilzt. Adam Ragusea hat vor einer weile ein Video über gezogene Bonbons hochgeladen welche super sind aber auch nicht das selbe was ich suche. Ich würde mich Riesig freuen über irgendetwas in der Richtung (Ich würde mich wahrscheinlich sogar noch mehr über Kaubonbon freuen aber eins nach dem anderen. What an ingenious video but now that you started candy making, I hope there will be more of it in the future. I personally wish for ages for a comprehencive recipe for hard candy similar to Jolly Ranchers (I never had them but the web said those are american hard candys). Every time I try to follow a recipe it either ends in very disgusting caramel or some strange sticky mess that melts after an hour or so. Adam Ragusea made a video a while ago about Homemade image candy which is great but also not the type of candy I'm really looking for. I would greatly appreciate a video along those lines. P.s.: Wow, that took a while to put into english but after writing in german I thought I was a bit unfair for anyone wanting to read this who does't speak german.
You could put your full glucose bucket on the scale, and weigh the amount you remove, instead of putting the hot pan on the scale. 🚀 Also, a double boiler can help evenly heat your mixture, and vastly reduce the risk of any burning, instead of just directly on the burner.
Not sure if it would work with this recipe, but for bubble removal, I have put the final mixture into a tall glass, fridge it, then peel off the bubble layer, and you’re left with clear gummy mix. Reheat to liquify and put into molds
@@n9ne I'm guessing you're referring to stuff like resins or epoxies. I would guess the gummy syrup is too thick and viscous for those techniques to work.
@Nine I haven’t tried that method with gummies, but I don’t think I would use a hair dryer as it’s likely blowing air/dust particles onto the surface of the gummy. But I might try it with a blowtorch like how they get rid of bubbles in creme brûlée before the water bath/oven step. I also agree with @Dominic DiMichele that it’s probably too viscous for the bubble to pop from air expansion, or the sugars might brown and caramelize before the pop happens. But it would be fun just to try for science sake!
This is absolutely the right method to make gummies for home kitchens. I've put a lot of time and effort into making the best home gummy candy that I possibly can, and the only thing I would add that I didn't see here is a mold inhibitor.
candy makers tend to handle inverted sugars with hands frequently washed in very cold water, bouncing it between their hands to keep it from sticking. works well.
Adding the citric (or maybe even malic) acid later seems to be a technique candy makers use? Not sure if that's useful here though. Wonder of there's any difference when you add it while in the pot or after.
I use things like pop, gatorade, ginger beer etc instead of the water but I boil it down a bit to concentrate the flavour. You still have to use regular flavours like in the vid but can help add a nice background to it. Eg. Lime flavour with ginger beer as the liquid.
@@cr4zyj4ck yeah, have them here too. I don't make enough to warrent getting the syrup, and the brand/flavours I want arent available. If/when I do Cola gummies or anything like that I might pick up a bottle.
I really enjoyed your video. Everything you said made 100% sense. Yes you need inverted sugars to stop sucrose from crystalizing. Yes, put your citric acid in with the gelatin. It's also a good idea to put your flavors and colors into the bottle before filling. Less will spill out when you are mixing. Why the bear? Anyone who is addicted to gummy candy, like myself, will tell you the surface area to volume ratio of a short cylinder (bear) is the ideal one. When you elongate the cylinder (worms) this gets messed up and you lose the perfect texture. There are also gummy coke bottles, which are basically the same thing as bears. I would strongly recommend whatever shape you chose, it's main body resembles a short cylinder.
Speak for yourself. I like having a couple Haribo cherries in my mouth sandwiched together to make it all round. That's my ideal, something 3 times the size of a bear gummy and more round.
Thanks for the recipe. It seems like corn syrup could be used (and more available to everyone although not as thick, maybe using less water in the sugar mixture) than glucose...
Kind of the point in which so many people are trying to make these at home, is to specifically get away from sugar, chemical colors and flavorings. I've made them using gelatin, acacia, citric acid, my own monk fruit/stevia blend, and real fruit extracts. Yes, they start out a bit more "jelly-like" fresh out of the mold... but the trick is to remove them from the molds with avocado or coconut oil on your hands, and you need to own a food dehydrator. They get that chewiness from the controlled moisture loss. Sure, it's a slight compromise... but I know my kids are getting not only fiber, collagen but also the great benefits of antioxidants, from say, dehydrated blueberry extract. And it's not spiking their blood sugar, they don't get hyper after eating them either.
I make gummy bears at work. Vaguely the recipe we use is something that calls for: Apple Juice Concentrate, Ascorbic Acid, Citric Acid. Pigskin Gelatin, Corn starch, Sugar, Corn Syrup...water and theres other things like the concentrated flavors and colors...and Im sure Im missing other things too including the actual cooking process
Always a good day when you drop a video. There's been an explosion of silicone moulds in recent years in almost every shape & design you can imagine; from the childish, geeky to pretty rude. So the sky is the limit. You can also make your own food safe moulds. We made one of Han solo in carbonite & made liquorice gummies as part of a friends birthday celebrations a year or two back. You could also go very large! As you like pickles & asparagus you could made gummy flavoured & shaped ones of those!
@@adamlane6453 I just saw bazinga's comment & yeah it's weird if directed at me. I like Star Wars, but I'm not an uber fan. The Han Solo gummies were actually for a friends kid as part of their birthday decorations. Plus I have no idea who bazinga is or why they think I'm a total Star Wars nut!?
+My Name Is Andong Inverted sugar prevents sucrose from crystalizing. You might also be able to add a little citric acid to the boiling sugar to invert some of it in situ.
This is amazing! I tend to allow my Haribo bears to airdry for a tougher texture. Now, I am hoping for more than I probably should that you market the way too tough gummy candy! I need something a bit tougher to chew that isn't a hard candy. not to mention if you can add multiple shapes to the mix! Thank you for the video and good luck on the next step!
If you want a Haribo gummy bear texture, use bees wax and oil (I just guessed the amounts & it did well). They really do use this, its in the ingredients list.
AFAIK it's a part of the plant oil mixture that's preventing the bears to stick to each other. It should NOT be an ingredient that's used to modify texture: See Aguilar, F., Autrup, H., Barlow, S., Castle, L., Crebelli, R., Dekant, W., Engel, K.H., Gontard, N., Gott, D., Grilli, S. and Gürtler, R., 2007. Beeswax (E 901) as a glazing agent and as carrier for flavours scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with food (AFC). EFSA J, 645, pp.1-28.
@@the_retag I mean, just ordering one small bag of candies feels stupid. If I really had nothing and had to order more, that would feel more reasonnable. I know, my brain is weird.
@@c0mpu73rguy the most logical thing to do is to order that one stupid specific thing your looking for. Thats what the internet is for. As others have mentioned, they clearly aren't in stores around you. So it's amazing that you'd feel dumb utilising a tool meant to find you the weird thing your looking for but have no issue continuing the search for something you already confirmed cannot be found. Stop overthinking it, make the leap, buy yourself some honey gummies online, and let me know how they are because goddamn i love honey
I Made it sugarfree with Xylitol instead of Sugar and Fibersyrup instead of glucose. Works too, well, a Little Bit softer. But for me a very good recipe and alternative. Thank you for sharing this video. 👍🤩
Hey I was wondering if you tried konjac gum as a gelatin substitute? I've had really good results replicating gelatin chewy-ness with half konjac/half xantham
Great video! Any way you could come up with a healthy version? I have been trying to make some healthy ones and I am not having much luck. The gelatin (unflavored) still takes away the flavor, but I want to use gelatin for the health benefits. I am thinking of using freeze dried powders for enhanced flavor, not sure if that will work. I now understand about the hydration level, thank you for that information, I think this will help out. I would love any ideas and teaching if possible. Thanks so much!!
I'm afraid the sugar is crucial to getting the right texture with a gelatin gummy. Sugar-free gummies are possible, but in that case I'd go with a pectin gummy - it's an entirely different approach.
I wonder if you can flavor/color these with (powdered) freeze dried fruit? Either way this is awesome - every time I look for gummy recipes online I encountered what you describe, terrible recipes everywhere. Thanks!
That would be great! Combined with switching the glucose for honey, it could make for a more flavourful and less unhealthy gummy bear, with no artificial additives.
Great, now I can make my own instead of standing in the super market going through each pack and picking the one with the most orange gummy bear like a psychopath, haha. I've also wondered what it would be like as a layer in cake instead of on top of. Like a slightly chewy Jaffa cake.
I always follow your videos ... I like them and I think your approach toward food is different than any food channel. You are kind of food historian who makes lots of investigation and research about things ... I think your recent videos are more concentrated not on the food but side things like soft drinks, gummy bear and etc ... I prefered those videos for more traditional foods like chips, noodle, philly steak and etc ... however my view is one of the view among others ... just wanted to share with you what I like more :) ...
Using an inverted sugar without using a mold inhibitor will cause you to have to store them in the freezer. For shelf stability you don’t add the glucose or other variant as it does grow mold quickly.
I am making these with CBD oil, and looking forward to making a business out of it. Still perfecting the formula and this is a blessed starting point. Thank you so much for taking the time to experiment for us 😭🤩💖
@@Cactusjack2797 great! I added ascorbic acid instead of citric acid as an antioxidant, and I gifted it so several people for testing. The consistency/hardness is great and the flavor is really nice too! I kept them in the fridge in a container with a sealing lid and 3 weeks after they still preserve beautifully.
@@Peds89161 I put in the oil after mixing everything together and putting it off the stove, right before putting it in molds, as CBD oil loses it's properties if exposed to high temperatures, so you can't boil it. I put it in a bain marie though, so it would stay liquid while serving but not too hot. I didn't use an emulsifier. I used Ascorbic acid (Vitamin C) as a food preservative, instead of citric acid. I made them about a month ago and they still seem to be pretty well conserved and still have their effect. I kept them in a hermetic container in the fridge. Hope this is helpful!
I tried it and gummy turn out amazing. Instead of corn syrup I used self made syrup (with cream of tartar). Also I’m pretty positive that I had same bear mold and using same weight as in recipe yielded more product than one mold. So keep that in mind.
Hi, just a tip for gelatin. It will absorb 5 times its weight, so you are supposed to use 5 grams of water every gram of gelatin. This ratio is used in pastry world, so it should be precise enough for candy making, i guess
5:15 Fyi, the King of Random found out yrs ago that theres a much easier way to remove the bubble foam from a gummy solution; you can just chill it overnite and then slice it off of the chilled gummy solution. This ofc comes down to how much one wants to wait or not, but if you do it this way you can very easily remove all the foamy bubbles without removin tons of gummy as well.
Have you done any experimentation with add-ins (specifically powders)? Creatine gummies seem unreasonably expensive and I've been toying around with the idea of just making my own instead, which considering the citric acid mixed in well I figured could work (except for the fact that it's not really that soluble in anything as far as I know)
I've tried it 2 batches one 115 C one heated to 120 and definitely much much better recipe then the others I found, but still not 100% haribo texture, it still feels a little like jelly just much firmer
Next time you could try using a hot air gun to get rid of the Bubbles. It works with resins at least and they have quite the same consistency. Thanks for your great content! 👍
Hey man, thanks for the great video! If I'm not mistaken you could use a torch to heat your gummy syrup and get rid of the bubbles without throwing away so much. If I remember correctly I saw that in one of Claire's test kitchen videos.
Can you please try making sour and spicy gummies? Also giant gummy candy sound like something to experiment with (like the ones you can buy at Vat19). also really enjoy the podcast 😊
@@violetviolet888 you actually make the Candy Sour as well the stuff on the outside is sugar (some times coated/sprayed with a citric liquid to stick to the gummies.
@@adi9216 Not with the candies I'm talking about. I make candy and coat with citric acid power, that's why they're so sour when they hit your tongue. ; )
Do you think that you might be able to get the powdered gelatin to bloom better if you put it in a container with hot water so it traps as much of the necessary moisture inside?
I have been trying to make these myself and I think you should use jam sugar (For the pectin) instead of normal sugar I was looking at the ingredients on the Haribo packet and noticed that they use real fruit and fruit extract which means there should be pectin in it. When I tried making the them with normal sugar I found the chew lack lustier and there was to much give in them (Perhaps there was to much water in it). I will add I've been using powdered gelatine left to bloom overnight because it's cheaper while I've been trying it get the chew feel right.
