What am I doing wrong? I'm happy with just making gum drops instead of gummy bears, but I don't know what to do or who to ask. in the previous recipe, there was plenty of sugar but the result as THE SAME. I suspect I should have added the minimum 40% of sugar rather than 36% and use less agave instead, but I don't think that's the problem. Take off the heat, add citric acid + flavouring + colouring, mix well and pour into moulds. Add glucose syrup + second measurement of sugar and bring to boil. Sprinkle gelatin evenly over the cold water in a 6-quart pot. Steps: Heat water to 40C, add pectin mixture (20g sugar + 9g pectin NH), bring to boil. Line 2 8-x-8-inch pans, or a variety of smaller rectangular containers with plastic wrap and spray with non-stick spray. I've also tried doing the steps differently, like so: I have also lowered the citric acid % to about 0.25%. I know agave supposedly has some glucose in it, so I thought it would make up for the missing 4% necessary for the pectin to activate. I've realised I was using too much sugar (lots of glucose syrup there), so I ended up increasing the sugar content to about 36% and swapped the glucose syrup for agave syrup (1:1). The mixture would stick to your fingers if you pressed it. Take off the heat, allow it to cool slightly until about 100C, add citric acid + flavouring + colouring, mix well and pour into moulds. Add the pectin mixture previously done, bring to boil then allow to boil for 2-3 minutes. Take off the heat, then in a separate pan mix glucose syrup + second measurement of sugar and bring to boil. Steps: Heat water to 60C, add pectin mixture (20g sugar + 9g pectin NH), bring to 85C. SOSA claims you need acid with pectin NH, but some recipes don't use any yet the results seem amazing).ΔΆ0g sugar (first measurement - to disperse the pectin) I've done a bunch of research and the information seems to be conflicting (e.g. ![]() So far I haven't been able to get any kind of results with pectin NH. And as far as I understand, it needs 40% min sugar to set, but the guy from Modernist Pantry (link here) says it's best to use less sugar to get a firmer gel. This pectin is supposed to take 24 hours to set fully. Here's a link to their specs (scroll down to pages 15-16). ![]() So I've moved on to pectin NH, also from SOSA, which required 40% sugar. I've started with SOSA's Jaune Pectin - they set okayish, texture wasn't brilliant, but this type of pectin isn't good as the mixture sets too quickly and there's no time to pour these into moulds. That being said, I'm aware that you can't get the same texture as store-bought gummies when you're using pectin, which I understand - but what I'm ending up with is VERY different on all fronts. ![]() they usually don't set, and if they do set - then they end up too soft or too sticky. BUT I haven't been able to get anything remotely resembling gummy bears. Okay, so I'm pretty new to making gummies and my goal is to make vegan ones with pectin.
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