Sour Strawberry Gummies (Print Version)
Sweet-tart strawberry candies made from fresh fruit, coated in sour sugar for an irresistible homemade treat.
# Ingredients:
01 -
12 ounces / 300 g fresh or frozen (thawed) strawberries, pureed
02 -
1⅔ cup / 330 g granulated sugar
03 -
2 tablespoons / 44 g corn syrup
04 -
1 box / 48 g regular fruit pectin (e.g., Sure Jell Original)
05 -
½ teaspoon baking soda
06 -
½ cup / 120 g filtered water
07 -
¼ teaspoon powdered citric acid, dissolved in 1 tablespoon warm water (or 2 tablespoons lemon juice)
→ Coating
08 -
¼ cup / 50 g granulated sugar
09 -
½ teaspoon powdered citric acid
# Steps to Follow:
01 -
Prepare silicone molds or a silicone cake pan (9x9) on a cookie sheet on a heat-proof surface. Alternatively, line a baking pan with parchment paper.
02 -
In a medium heavy-bottomed saucepan, combine strawberry puree, sugar, and corn syrup. Set over medium to medium-high heat and bring to a boil.
03 -
In a small saucepan, combine pectin, baking soda, and water. Simmer over medium-high heat, stirring occasionally, until foam subsides. Add this mixture to the strawberry blend.
04 -
Attach a candy thermometer to the saucepan. Cook over medium to medium-high heat, stirring occasionally, until the temperature reaches 230°F (about 45 minutes). Stir more frequently as the temperature exceeds 220°F to prevent burning.
05 -
Once the mixture reaches 230°F, remove from heat and quickly stir in the dissolved citric acid. Pour the hot mixture into prepared molds or pans immediately.
06 -
Allow the candy to cool completely to room temperature for at least 2 hours or overnight.
07 -
In a bowl, mix granulated sugar and powdered citric acid until evenly distributed.
08 -
Remove the candies from molds (or cut pieces if using a pan). Roll each candy in the sour sugar mixture until coated.
09 -
Store candies uncovered at room temperature for up to 1 week, covered in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months (separate layers with parchment).
# Additional Notes:
01 -
Do not reduce the sugar or use low-sugar pectin as it may prevent the candies from setting correctly.